Ching-He Huang

'Flavour-packed, easy recipes that won't break the bank' - Tom KerridgeThe wok is an incredibly quick, heat-efficient cooking method - and a lot less expensive (and bulky) than an air fryer. Chinese and Asian cuisines have also always featured recipes that use cheaper ingredients. In Wok for Less, Sunday Times bestselling author Ching-He Huang focuses on these traditional, clever ways to reduce costs - all without scrimping on taste. From creative ways to make fish, seafood and meat go further, to inventive veg-packed dishes that will satisfy the most committed carnivore, and ideas for using storecupboard ingredients to make multiple meals, the recipes will not only bring you joy but will save you both time and money. Praise for Asian Green'There's a lot more than wok-based cooking in this beautifully photographed book.' The Times'The Greens Goddess' Daily MailThe Times Best Food Books of the Year 2021Evening Standard Best Vegetarian Cookbooks 2022

Stir-frying is one of the quickest and easiest ways to cook - and one of the healthiest, using little oil and retaining more nutrients than many other methods. It also requires very little equipment - all you need a wok, a knife and a chopping board. Learning what separates a good stir-fry from a great one, however, is not always so easy to master. Indeed, it is all about timing, knowing when to add what and how to get the best out of each ingredient. With tips on everything from controlling the heat to using the right oil, bestselling author Ching-He Huang has gathered together a collection of delicious dishes, simple enough for every day and with nutrition, taste and affordability in mind. Many are gluten and dairy free, as well as suitable for vegans and vegetarians, and include both Asian and Western ingredients readily available in any supermarket. So whether or not you eat meat, love carbs or prefer to avoid them, want something special or find yourself having to feed your family, Stir Crazy will do the trick.

The Times Best Food Books of the Year 2021'There's a lot more than wok-based cooking in this beautifully photographed book.' The TimesEvening Standard Best Vegetarian Cookbooks 2022'The Greens Goddess' Daily Mail'Ching's recipes are not only deliciously healthy but easy enough for anyone to have a go at and enjoy.' Tom KerridgeAsia has always had an abundance of delicious recipes that are traditionally meat and dairy free. Here, Ching-He Huang MBE draws inspiration from across the continent to create simple, healthy home cooking that everyone can enjoy. From Nourishing Soups to Fast & Furious and Warm & Comforting, each chapter features fresh and vibrant vegan dishes that are both nutritious and packed with flavour, including Wok-fried Orange-Soy Sticky Sprouts & Wild Rice Salad, Peking Mushroom Pancakes, Smoked Tofu & Broccoli Korean-style Ram-don, and Chinese Black Bean Seitan Tacos. Ching also shows you how to make your own seitan and tofu as well as sharing expert tips and tricks for successful wok cooking.

Winner for the UK in the Gourmand World Cookbook Awards 2020 in the Easy Recipes category. 'As always, Ching's recipes are not only deliciously healthy but easy enough for anyone to have a go at and enjoy.' - Tom Kerridge Perfect for sautéing, braising, frying and steaming, cooking with a wok is a way of life all over Asia. In Wok On, bestselling author Ching-He Huang celebrates the huge versatility of this magical 2,000-year-old cooking pot with a modern collection of recipes that are simple enough for every day as well as every cook. Featuring dishes from across Asia, including Taiwan, Hong Kong, Malaysia and Macau, almost every recipe can be made in 30 minutes or less and has been created with nutrition, taste and affordability in mind. Many are suitable for those with gluten and dairy allergies and, because Asian food typically includes lots of vegetables, many are also vegetarian or vegan too.

Cooking Channel sensation Ching-He Huang demystifies classic Chinese dishes in Ching's Everyday Easy Chinese. In her first US cookbook, Ching shows readers how to make fresh, simple, delicious, and satisfying takeout food without ever leaving their homes. From the traditional Chicken Chow Mein to the adventurous Cantonese style steamed Lobster with Ginger Soy Sauce, here is delicious do-it-yourself Chinese food without the delivery guy...just as tasty and healthier than anything you can get at your favorite Chinese restaurant.

Ching-He Huang is one of the brightest stars in modern Chinese cooking in the UK. Each week in her new BBC2 series she re-invents the nation's favourite Chinese dishes, modernising them with fresh, easy to buy ingredients, and offering simple practical tips and techniques. These are brought together in this beautiful book to accompany the series.

Moderni kiinalainen ruoka on kehittynyt aimo harppauksin. Se on paljon muutakin kuin niitä klassisia suosikkeja, joita meillä on tapana tilata kotikulmiemme takeaway-ravintoloista. Kiinan avattua ovensa niin muille Itä-Aasian maille kuin länsimaillekin sen ruoanlaittoperinteet ovat kehittyneet. Kiinassakin on saanut alkunsa uusi ruokakulttuuri, jota voi osuvimmin nimittää fuusiokeittiöksi. Kirjassaan Uusia makuja Kiinasta Ching-He Huang tekee tutkimusmatkan nykyaikaiseen kiinalaiseen keittiöön ja uhmaa käsityksiämme kiinalaisesta ruokakulttuurista. Ching-He esittelee meille kiinalaista ruokaa, johon hän on puhaltanut uutta eloa hakien innoitusta myös muista Itä-Aasian maista - Japanista, Thaimaasta ja Vietnamista - samoin kuin Euroopasta. Esimerkiksi pekinginankka-sushissa yhdistyvät perinteinen kiinalainen ruokalaji ja japanilaisen esillepano, kun taas esimerkiksi "höyrytettyä meriahventa pikapaistetussa keltapapukastikkeessa" on osoituksena ruoanvalmistustapojen monipuolisuudesta Kiinan eri maakunnissa. Terveellisten ruokailutottumusten merkitys on alati kasvanut Kiinassa ja uppopaistamisen sijaan ruokia kypsennetään yhä useammin höyryttämällä, soteeraamalla, keittämällä, pariloimalla ja jopa uunissa paistamalla! Toisaalta Ching syventyy tuntemattomampien maakuntien, kuten Hunanin ja Sichuanin (suurin osa meidän tuntemastamme kiinalaisesta ruoasta on lähtöisin Hong Kongista), perinteiseen kotiruokaan ja näyttää meille kuinka takeaway-suosikit oikeasti valmistetaan. Uusia makuja Kiinasta luonnostelee silmiemme eteen kiehtovan ruokamatkan, jonka Ching jakaa kanssamme omalla lämpimällä, hyväntuulisella ja aistikkaalla tyylillään. Tämä on uusinta uutta kiinalaista ruokaa parhaimmillaan. Ching-He Huangin intohimoinen mieltymys ruokaan syttyi jo varhain; Ching-He oli viisivuotias, kun hän ensi kerran istui isoäitinsä sylissä käärimässä pieniä makeita ja mausteisia zong-zi-riisimykykääröjä, joilla herkutellaan Lohikäärmeveneiden juhlan aikaan Taiwanissa. Taiwanissa syntynyt ja Etelä-Afrikassa kasvanut Ching muutti 11-vuotiaana vanhempiensa matkassa Lontoon Golders Greeniin. Vartuttuaan hän opiskeli kauppatieteitä ja valmistuttuaan huippuarvosanoin hän perusti Fugen, kylmiä nuudelisalaatteja, perinteisiä lehtisalaatteja, lisäkesalaatteja, gourmet-pastasalaatteja ja terveellisiä virvoitusjuomia myyvän yrityksensä. Chingin mieltymys terveelliseen ja herkulliseen kiinalaiseen ruokaan ja hänen hienostunut tyylinsä ovat tehneet hänen ensimmäisestä tv-sarjastaan Ching's Kitchenistä suursuosikin. Uusia makuja Kiinasta (CHINA modern) on Ching-Hen ensimmäinen kirja.