You can easily replace the green beans with long beans by chopping them to the size used in the recipes below. The ranch dressing tossed into a salad with baked buffalo cauliflower was every bit as good as it sounds, while a batch of lentil walnut bolognese was happily devoured for three days in a row without becoming boring, the walnuts providing bite our vegan spag bol had always been missing. I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes.

By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions. It is a wonderful way to add some greens as part of a very simple dinner with foods such as bread, roast potatoes, and rice and beans. 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.

To be honest, it’s not that common for Chinese people to regularly consume these heart-shaped greens, but they are prized for their abundant vitamin content. 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. There are soups, sides, sandwich inspiration, pasta dishes and more, including a fair few familiar meals which make it great for finding your bearings when your kitchen is suddenly without cheese, and so on – from paid thai to Mexican-style chilli and macaroni and cheese. Whether you’re looking to follow these cookbooks to the letter or flick through for inspiration on how to whip up memorable meals for guests, cook more mindfully by reducing food waste or what to put in your sandwiches, these are some of our favourites.

But to break it down, these are the most common ones used in Chinese cuisine, with some example recipes. There are bold re-imaginings of iconic meat dishes in her Veggie Ants Climbing Trees or the fantastic take on the infamous Ram-don from Parasite, found here having traded in the beef for chunky tofu and mushrooms. It’s very easy to follow, and has a little bit of a healthy-eating bent, but in a way that’s quite subtle and certainly not shaming. Donna, I cut the carrot and cucumber into thin lengthwise slices and then slice those pieces crosswise. 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.

Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes by Jet Tila Texture: Bok choy leaves are famously tender and crisp, while the stalks are crunchy, firm and juicy. This will help the vegetables stay very green because the oil will coat the vegetables to protect them from oxidation. Back in the day it was difficult to find some of the ingredients that are now more commonplace and I learnt the art of substitution, although how I managed with no internet to ask is a mystery.