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

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

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

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As with most of the pantry ingredients on this blog, you can find many varieties of Chinese greens at your local Chinatown or Asian market. All you need is four ingredients – green leafy vegetables, peanut oil (any other neutral oil works as well), garlic, and soy sauce. We tend to bury it on the Asian shelf of our pantries, but it's really an all-purpose mild vinegar with great flavor. But you could easily use any number of Chinese greens including bok choy, gai lan, snow peas or pea tips, and more. I enjoy using it in braised dishes because it withstands the high heat better and doesn’t turn mushy too fast.

Dishes are quick to make, and the nutritional information will be incredibly welcome to carb and calorie counters alike. Since Chinese takeaway is a very different beast to standard Chinese and Cantonese cuisine, then it seemed fair to include this for those wanting to make their takeaway favourites at home! Chinese greens (绿菜, lǜ cài) are fast-growing vegetables that comprise the plant’s fresh green leaves, tender stems, and/or the plant’s fruit or flower. The first point is easy enough to understand - you're going to need to cook very quickly in a very hot wok, so you need to make sure that everything is ready to go.Unexpected combos abound, but without the time investment you might expect: a carrot soup with tahini and rosemary, or a miso and caramelised banana rice pudding, are fabulous examples. I served the salad as a side to gingery beef pie and after having a first bite of the salad my boyfriend proclaimed: "This is good! I think most any vegetable that’s used in Asian food and that tastes good raw would be great for this salad.

If you are not a fan of mushrooms, you can use seitan, smoked tofu, cauliflower or courgettes, but the mushrooms really do work well – they provide a bold umami flavour and take on the Chinese five spice brilliantly. Unlike how we picture broccoli, it is a leaf vegetable with big, thick, flat leaves, fat stems and sometimes very small flower heads. There are so many different varieties of edible greens available, it would be impossible to list them all.And it will require a longer time to prep if you need to sort through the leaves and get rid of the parts that have gone bad.

They are usually pickled in plenty of salt and used as a table condiment rather than as a main ingredient, topping blander dishes like congee. If you're new to stir-frying, or you're looking to elevate your Chinese cooking, simple greens like these are an excellent place to start. Due to its high water content, little bok choy will lose a lot of liquid during cooking and turn to a tender texture with just a hint of crispiness once cooked. Cast iron is probably your best bet, but you want to make sure that you thoroughly pre-heat it before you start cooking. This salad originally had tomatoes, but through the years I made it often without them, and when we updated the photos we decided to switch the tomatoes in the recipe for sugar snap peas.Also known as coriander or, confusingly, Chinese parsley, it has a soft texture and strong fragrance that some people are repelled by. So it helps you to navigate and purchase common Chinese leafy greens, learn the basic cooking techniques, and open more doors to creating nutritious meals that taste good. For example, Bang Bang Chicken, Fu Qi Fei Pian (Sichuan Sliced Beef in Chili Sauce, 夫妻肺片), and Chinese Pork Belly Bun (Rou Jia Mo, 肉夹馍). miso aubergines with tofu, sesame and chilli; and crispy tamarind sprouts with peanuts and shallots.

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