Asian Green: Everyday plant-based recipes inspired by the East – THE SUNDAY TIMES BESTSELLER (Ching He Huang)

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Our only warning is that it’s not often hugely specific about how best to adjust for your veganity, so we wouldn’t say it’s for beginners. These are simple recipes explained clearly, and we think this collection would be particularly well-loved by families that rely on a rotating weekly menu. Back in China, my mom usually uses some leftover stewed meat and sauce to braise napa cabbage and glass noodles. Tips peppered throughout help stretch your leftovers further – which will come in handy if you tend to get bored when eating leftovers in the same format – while ingredient substitutions make the most of what you have.

Season with the rice wine and dark soy sauce and toss together well for 1–2 minutes until all the ingredients are coated. Most of the recipes are completely conquerable on a weeknight, but there’s also a few more special ones (like the smoked tofu dish that results in bright pink, beetroot-dyed noodles) that will really wow guests. This recipe is perfect for Weekend Food Prep; make the dressing and cut lettuce, cucumber, and sugar-snap peas and keep them in the fridge to make salads later in the week!I used regular basil in the photo because I wasn’t able to find Thai basil at the time, but you should use Thai basil to get the best taste for this one.

Now that you’ve learned the essence of this Chinese greens recipe, you can pair it with all kinds of meals because the flavors pair easily with many types of cuisine. This vegetarian and vegan title from the series came out in 2018, and we still haven’t found a better gift for the plant-based person in your life that never has time to cook. The slightly bitter stems of choy sum are more tender than the leaves, although all parts of the vegetable, even the tiny yellow flowers, are edible.Since she learned the method from a friend many years ago, she has been using it several times a week to add a delicious side dish to our dinner table.