Asian Green: Everyday Plant-Based Recipes Inspired by the East by Ching-He Huang is full of inspiring, quick and simple recipes, perfect for vegetarians, vegans and people looking to reduce the amount of meat in their diets. Playing with food is obviously acceptable in Makin’s kitchen with recipes ranging from glossy breakfast and brunch foods to sushi and nostalgic desserts.

Dress the noodles by drizzling over the dark soy sauce, Chiu Chow chilli oil, tahini and sweet chilli sauce, followed by a generous sprinkle of shichimi togarashi pepper flakes. Add the soy sauce/sugar/sesame oil and stir/toss to ensure that the ingredients are thoroughly covered. Everything’s broken down into chapters based on which vegetables and fruit are in season, with recipes trying to use as much of the produce as possible (so the leaves, stalks, pods, and other bits we might usually chuck). I like Asian food, the ingredients are accessible to me, and this will help me move beyond just blending gargantuan smoothies. Though the term “Asian food” encompasses a wide range of dishes from different regions, some common elements unify the cuisine.The recipe was updated with better photos, a few changes to reduce the carbs, and more information in 2023. The recipes- divided by categories like soups, salads, stir-fries, desserts - are quick to read with sufficient details. There are no duds here, but the standout recipes include the forbidden rice salad (the miso cashew dressing is incredible), shiitake pho with crispy leeks, udon noodles with red cabbage and cauliflower (so, so easy) and the black dal. Stir-fry for an additional 30-45 seconds or so to reduce the sauce and caramelize the sugars a little bit. I enjoy using it in braised dishes because it withstands the high heat better and doesn’t turn mushy too fast.

Adding rice/noodles and other sides or mains will obviously impact the nutritional profile of your meal. In keeping with the clean design and nutritional breakdowns, Huang’s recipes are precise without over explaining. As for the green vegetable itself, I used choy sum (yu choy) for this particular version, as I love its simplicity and mildness.But this isn’t merely a collection of traditional favourites – East is a truly modern take on everyday cooking. Bitter melon can also help control your blood sugar levels, boost immunity, give you beautiful skin, fight cancer, lower cholesterol, aid in digestion, and much more. In this list, I have also included some non-leafy greens that are commonly found in Chinese cuisine. This will help the vegetables stay very green because the oil will coat the vegetables to protect them from oxidation.