The 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 are not only delicious but will save you both time and money.

Recipes included:
Smoked Tofu x Veggie Stir-Fry x Cashew Nuts
Prawn x Edamame Fried Rice
Honey Soy Chicken x Mangetout x Walnuts
Soy Egg & Broccoli Scramble
Chinese-Style Oyster Sauce Beef Egg Omelette
Soy Braised Sweet Potato & Chickpea Ramen
Bang Bang Chicken Peanut Noodles
And much more
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Praise for Asian Green
"There's a lot more than wok-based cooking
in this beautifully photographed book." The Times
"The Greens Goddess" Daily Mail
The Times Best Food Books of the Year 2021
Evening Standard Best Vegetarian Cookbooks 2022