Lately, though, I've acquired quite a few excellent Asian cookbooks that have inspired me to step-up my stir-frying game. The one I'm fixated on now is "Wok On: Deliciously Balanced Meals in 30 Minutes or Less" (Kyle, $24.99) by Ching-He Huang, a British-Chinese TV chef who has starred in several cooking shows for the BBC and The Cooking Channel, and has written a number of other best-selling cookbooks focused on fast, healthy, contemporary Chinese cooking. She's also the creator of the Lotus Wok, a nonstick, flat-bottomed version of the traditional tool and designed for the modern kitchen.
Stir-frying is just one of the techniques Huang covers in “Wok On.” She also shows us how to use this “one-pan wonder” for steaming Pearly Beef Balls, shallow-frying Miso Ribs, deep-frying General Tso’s Chicken Wings, and simmering Crabmeat Sweetcorn Soup. Recipes are straightforward, creative, and attractively presented with symbols indicating cooking and prep times (some do surpass the 30-minute time frame touted on the cover) as welll as dietary lifestyles such as vegan and gluten-free. Chapters are organized by protein source, including one devoted to meatless dishes.