Author(s): Ching-He Huang
They come from countries across Asia, including Taiwan, Hong Kong, Malaysia and Vietnam, and are simple enough for every day and every cook. From dumplings and curries to stir-fries, each dish can be made in 30 minutes or less and has been created with nutrition, taste and affordability in mind.
Asian dishes typically include lots of vegetables and Ching has kept to this, ensuring that many of her recipes are suitable for vegetarian and vegans as well as those with gluten and dairy allergies. Fresh produce and ingredients that are readily available in supermarkets are also key to these dishes, which feature steaming, flash-frying, braising and stir-frying.
A stunning and accessible guide, Wok On will inspire you, showing you how to wok this way.