Ching-He Huang - Wok On: Deliciously balanced Asian meals in 30 minutes or less

For my mum and dad, my No.1 fans.

Ching-He Huang is an Emmy-nominated TV chef and cookery author. Born in Taipei, Taiwan, her culinary ethos is to use fresh, organic, ethically sourced ingredients to create modern dishes that fuse Chinese tradition with innovation and are accessible for home cooks. Her immensely popular TV series include Chinese Food Made Easy, Chinese Food in Minutes, Exploring China and Chings Amazing Asia. She has also been a regular guest chef on Saturday Kitchen and This Morning.

Ching has written eight bestselling cookbooks: Stir Crazy, Eat Clean: Wok Yourself to Health, Exploring China, Chings Fast Food, Everyday Easy Chinese, Chings Chinese Food in Minutes, Chinese Food Made Easy and China Modern. She is also the creator of The Lotus Wok a wok with a dynamic nano-silica coating for high performance cooking. Ching divides her time between the UK, the US and Asia.

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Ni hao! Hello!

Thank you so much for picking up Wok On! I very much hope it will inspire you to take up a wok and get cooking. I know its not always easy to stay motivated and make meals from scratch, but Ive been doing this a while and, I promise you, home-wokked dishes using fresh ingredients are always going to be better for your health and deliver more in terms of live enzymes and micro-nutrients than ready meals. The trick is to make it fun, and soon youll be on your wokstar journey I apologise now in advance for the wok jokes! Therell be plenty! #Wokscooking!

Wok On follows on from my Stir Crazy cookbook, which was all about stir fries. Wok On also includes stir-fried dishes, but also focuses on the techniques you may not have considered when using your wok braising, steaming, shallow frying and deep frying. My aim is to show you that armed with this one-pan wonder you can make a huge variety of meals for you and your family.

I have included new, occasionally crazy (though in a good way!) recipes such as My Sriracha Ketchup Prawns, Kirakuya Fireballs, Dirty Hoisin Cranberry Kimchi Pork and Hot Cheese Sandwich, Golden Sesame Prawn Balls, Hoisin Duck and Strawberry Wok-Fried Crispy Wonton Tacos and Macanese-style Codfish and Potato Balls, which might raise a few eyebrows, but I promise they are all utterly delicious.

If you are after ease and speed, I have plenty of delicious options, including some re-worked takeaway favourites. Designed with busy wokkers like you in mind, they are simple enough for everyday cooking and super healthy too. They include dishes such as Prawn Ban Mein, Wok-Fried Beef in Chilli Sauce with Coriander, Spicy Smoked Bacon Broccoli, and failproof Crabmeat Sweetcorn Soup, as well as Chinese-in-taste comfort foods such as Taiwanese-style Seafood Pancake, Chings Fish Ball Noodle Soup, Drunken Scallops with Samphire, Soy Beansprout Coriander Cheung Fun Rolls, Chicken with Ginger Choi Sum and Goji Berries and Sichuan Bacon and Leek Wok-Fry.

And since there is a growing demand for vegan food (my husband is vegan), I have included many recipes that are vegan. In fact, Chinese vegetarian food is mostly vegan (if you omit eggs) as we use virtually no dairy in our cuisine and instead rely on tofu, mushrooms and other vegetables and nuts. So if you are looking to eat more vegetables, most of the meat dishes can be made vegan with a few simple substitutes. Some of my favourites are Sichuan Chilli Tomato Mock Chicken, Saucy Mushroom and Ginger Tofu, Sichuan Spicy Salt and Pepper Mock Duck, Veggie Pork Mince with French Beans, Vietnamese-Style Golden Tofu Noodle Salad, Vegan Pho and Thai Green Sweet Potato Curry.

If you love to entertain and are looking for variety and versatile dishes, then this book is for you. I love to entertain and often double up the recipes for a Chinese-style buffet for family and friends. You can have something in the steamer, on the pot, in the oven or rice cooker and then a couple of woks on the go! My Macanese Minchi is great for a Sunday brunch, Mock Duck Black Pepper with Basil Shen Jian Bao are great as party food, Oxtail and Turnip Noodle Soup is easy to do for a large crowd for dinner, Golden Macanese Cod, Crispy Family Snapper with Black Bean Sauce, Miso Honey Ribs, Vegan Crispy Bottom Guoh Teh Vegetable Dumplings, Moreish Crispy Seaweed, Chings Braised Hong Sao Pork, Beef and Mushroom Beijing-style Wheat Flour Pancakes, Beef and Pea Wontons and Pearly Beef Balls are great family friendly dim sum dishes. My dumpling and dim sum recipes can also be frozen so all you need to do is boil, steam or wok-fry when you need them.

And if, like me, youre a fan of rice dishes, I have plenty to satisfy your taste-buds, from Black Pepper Bacon Pineapple Fried Rice, Smoked Salmon and Egg Fried Rice to Japanese Rice Omelette (Omu-Raisu) to Pork, Kimchi and Water Chestnut Fried Rice and Black Pepper Duck and Kale Wokked Rice; there is something for everyone.

Ive also discovered a love of fusing dishes and in particular draw quite a bit of inspiration from Macao, a small region just off the South China Sea, fusing Portuguese, African, Indian and Chinese influences. In terms of re-discovery, perhaps my favourite seasoning or flavour pairing in Wok On is oyster sauce (mushroom sauce if you are vegan) and black pepper the result is an addictive and powerful flavour combination! A little of the seasoning goes a long way. I dont like to over-season my food and am always careful not to go overboard on the sodium, preferring to use low-sodium light soy sauce where possible. Which brings me to ingredients. I choose organic and higher welfare whenever possible its much better for both you and the planet.

So, this book is designed for you to make it your own to make substitutions and add vegetables you prefer. Whether its a saucy dish, or a dry noodle fry that you are after, whether youre a meat or veggie vegan lover, a novice or a total wokstar, I hope the dishes will help you increase your kitchen repertoire and bring some balance to your eating.

So enough chatting, lets get wokking!

Wok on my friends and I sincerely wish you happy eating always!

Love,

Why use a wok?

The ultimate kitchen implement, this 2,000-year-old magical cooking pot is a way of life all over Asia. Perfect for sauting, braising, frying and steaming, it can be a lifesaver on busy days.