Peppery Turmeric Soup (page 126)
Adapting traditional recipes to locally available ingredients is nothing new for immigrants, least of all my mom. I've often seen her work her magic in the kitchen, substituting kale for yam leaves, or experimenting with zucchini.
Taking my mom's lead. I use Asian methods of preparation like steaming and stir-frying, and quintessential herbs and seasonings like ginger and palm sugar. But my cooking style is Informed by Western sensibilities.
I’ll demonstrate how easy it is to combine the very freshest produce with the Asian flavors you love—in recipes such as Egg Flower Soup with English Peas and Sweet Corn. Red Curry Noodles with Roasted Cauliflower and Rainbow Carrots, and General Tso's Eggplant
You’ll have ample "tools" to stash in your cooking arsenal; you can wield them whether you're cooking Chinese broccoli or broccoli raab. With practice, you'll soon recognize how to apply various cooking techniques and preparations to specific seasonal vegetables.
I hope my original Ideas and creative flavor combinations will help you "think outside the wok," and encourage you to dig into your weekly CSA (Community Supported Agriculture) box and/or buy from a local farmer.
Pan-Asian Recipes
The recipes in this cookbook span East and Southeast Asia—familiar territory for me because of my background. I am of Chinese descent but I was born in Indonesia and raised in Singapore. Thus. I am accustomed to eating a wide variety of different Southeast Asian foods, and over the years have traveled, researched and eaten my way throughout Asia. I have come to appreciate the cuisines of Japan. Vietnam. Indonesia. Malaysia. India. Thailand and the Philippines, among others. Plus, my research for my previous book. The Asian Grandmothers' Cookbook, gave me an opportunity to learn firsthand from women who are experts in these cuisines.
Stir-Fried Cellophane Noodles (page 110)
Regardless of where the recipes originate, almost all of the ingredients in this book can be easily purchased. When I believe a certain exotic flavor is essential to a dish, I offer close substitutes. These dishes may not be truly “authentic”, but they're just as tasty as the dishes that Inspired them!
The Goals of This Book
Even though I have professional culinary training. I'm a home cook at heart To reflect this philosophy. I have created straightforward, flavorful dishes—the kind I make for my own family regularly. My recipes are designed for regular folks who don't want to spend too much time in the kitchen but still want to eat well.
As you'll discover in this book, home-cooked Asian food is very different from what you find at most Asian restaurants in the U.S. With just a few staple Ingredients and simple tricks of the trade, you, too, can cook delicious Asian-style vegetable dishes.
Flaky Chinese Pancakes with Chive Blossoms (page 48)
Many recipes can be completed in 30 to 45 minutes; a few require slightly more time and energy. In these cases. I have Indicated the steps that can be done ahead. All in all, you'll find plenty of recipes suitable for weekday meals, as well as options for a leisurely weekend of cooking with friends or entertaining without lots of fuss.
Overall, I had three goals in mind as I wrote.
1. To show vegetarians, vegans and omnivores (and perhaps even ardent carnivores) that vegetable-focused meals can be Incredibly tasty and satisfying.
2. To encourage you to learn a few “secret" Asian techniques and tricks, and not just follow recipes blindly. This way, you can adjust your cooking to the availability of Ingredients. Be creative—many Ingredients have similar flavor profiles, so substitutions are your allies!
3. To demystify Asian cooking. It's easy—and quick—once you know a few basic techniques and understand the method behind the madness. You'll save money on takeout, and you'll Impress your family and friends!
With that, I leave you to explore and experiment I hope you'll enjoy learning how to create vegetable-focused meals with Asian flavors to suit your palate and to satisfy your appetite.
Patricia Tanumihardja
Seasonal Variations
I have a collection of favorite recipes that I like to make year round by simply substituting other vegetables that are at the peak of their flavor. Here are some of my seasonal variations on recipes in this book.
| RECIPE | SPRING | SUMMER | AUTUMN | WINTER |
| Dumplings (page 100) | Leeks and cellophane noodles | Tomato, chives and egg | Fennel, carrots and egg | Cabbage, mushrooms and tofu |
| Fried Rice (page 63) | English peas Pea shoots | Zucchini Tomatoes | Kale Chanterelles | Rainbow chard Cauliflower |
| Red Curry (page 54) | Asparagus Fava beans | Red peppers Eggplant Tomatoes | Kabocha, delicata or acorn squash | Sweet potato Parsnips Kale |
| Greens with Sesame Sauce (page 54) | Fiddlehead ferns Dandelion greens | Spinach Chrysanthemum leaves | Swiss or rainbow chard | Red Russian kale |
| Spring Rolls (page 50) | Bamboo shoots and mushrooms | Zucchini and fennel | Celery root and carrots | Turnip and carrots |
Seasonal Menu Suggestions
When planning your menus, it is important to think about how the flavors and textures will work with one another. For example, If you choose a spicy dish, contrast that with one that is more bland. Or if you chose a dish with lots of sauce, combine that with a drier dish. There are so many different types of rice available on the market today red rice, pink rice, green-tea rice, black forbidden rice, and so on. Each of them has distinct qualities that make them suitable for different occasions and seasons. Here are some Ideas for family-style menus.
| SEASON | STARTER | RICE | MAIN DISH 1 | MAIN DISH 2 |
| SPRING | Crispy Spring Rolls (page 50) | Jasmine brown rice | Fresh Artichoke Hearts, Green Beans and Bell Pepper in Thai Red Curry (page 54) | Broccolini with Seasoned Soy Sauce (page 57) |
| SUMMER | Fresh Salad with Sweet, Sour, Spicy Sauce (page 70) | Pink rice | Spicy Fried Okra (page 83) | Grilled Vegetable Kebabs with Two Marinades (page 76) |
| AUTUMN | Green Apple Salad with Tangy Thai Dressing (page 94) | Sticky (glutinous) rice | Red and Golden Beets in Green Curry (page 106) | Cherry Tomatoes Simmered with Tofu (page 107) |
| WINTER | Tofu, Spinach and Fennel Wontons (page 118) | Red rice | Roasted Brussels Sprouts with Sweet Chili Sauce (page 128) | Sweet Soy and Black Pepper Cauliflower (page 129) |
Equipment And Utensils
You don’t need exotic equipment to cook Asian food—only a minimum of utensils, many of which are already found in a Western kitchen. If you do own a wok or a bamboo steamer, by all means use them. Here’s what I use regularly.
Wok
The wok is the most versatile cooking vessel in my kitchen. I use it mostly for stir-frying, but also for deep-frying, steaming and much, much more. Mine is a 14-inch (35-cm) carbon steel wok, which is perfect for home cooking for a family of four. A flat-bottomed wok works best for electric ranges; a round-bottomed one is best for gas. They’re