As a UK TV chef and food writer I have written nine cookbooks, been on TV shows broadcast around the world, and even received an MBE last year for services. returned to the culinary arts. But to this day, I have to say that I am very proud of my latest achievement, Asian Green.
This book is inspired by the vegan diet that cured my husband’s asthma (which he has suffered from since birth). Since adopting a plant-based diet, he no longer needs his inhaler and preventative, and he’s healthy and stronger than ever. We really don’t know enough about the power of plants and their ability to heal us through healthy diets.
I was born in Taiwan and am best known for family Chinese cuisine made with healthy ingredients (a diet rich in mainly animal products). So you can imagine, my husband’s health transformation was an eye opener for me and my family.
This book is a compilation of our family favorite herbal recipes. Whether you are new to plant-based eating, are completely plant-based, or are flexitarian, hopefully this will inspire you to take the wok.
Inspiration for these recipes comes from all over Asia (and beyond), from my Korean-style vegetarian ram-don, mapo tofu with green beans, Hawaiian waikiki bowl, pockets of Japanese inari with smoked tofu. today’s red, eggplant and potato. Stew.
This is a frugal stew of young eggplants and potatoes, cooked in soya liquid flavored with star anise. I also included Sichuan peppercorns, cinnamon, lots of ginger, chili, and rock sugar. “Baked in red” is a Chinese term for this type of braised cooking technique, where soybeans and sugar give a dark red glow to the cooking liquid as well as the ingredients.
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Thank you for allowing me to share some of them with you. Hope you enjoy them as much as I got to creating them. So, from my family table to yours, I wish you good work and good food that is always healthy.
Red smoked tofu, eggplant and potato stew
For 4 people
kcal – 570; carbohydrates – 112.0 g; protein – 18.2 g; fat – 8.8g
1 tablespoon of rapeseed oil
1 tablespoon of freshly grated root ginger
1 whole dried chilli
300 g mini eggplants, trimmed and cut into 1.5 cm slices
1 tablespoon of Sichuan pepper
3 stars anise
2 large cinnamon sticks
5 tablespoons of light soy sauce
1 tablespoon of black soy sauce
50g brown sugar or 2-3 tablespoons light brown sugar
500 g potatoes, peeled and cut into 2 cm pieces
200 g smoked tofu, drained, rinsed in cold water and cut into 1 cm pieces
Cooked jasmine rice, for serving
2 spring onions, trimmed and sliced into 1 cm rounds, to garnish
Small handful of chopped cilantro
1 Place a wok on high heat until it smokes, then add the rapeseed oil. Once the oil is hot, add the ginger and sauté for a few seconds to release its aroma. Then add the dried chili, followed by the eggplant slices. Cook, stirring, for 2 minutes.
2 Add 800 ml (1½ pint) of water, along with the Szechuan peppercorns, star anise, cinnamon, the two soy sauces and rock sugar or light brown sugar. Bring to a boil, then lower the heat to medium and cook for 20 minutes until the eggplant is tender.
3 Meanwhile, fill a separate saucepan with boiling water and add the potatoes. Boil them over medium heat for 15 minutes until they soften. Drain and add the potatoes to the eggplant mixture. Finally, add the tofu and cook for 10 minutes.
4 Garnish with spring onions and cilantro and serve with jasmine rice.