Soups – If you have a little more time (or patience), try cooking your Asian greens into ramen or other soups. It’s best to add such delicate ingredients toward the end of the cooking process to keep them looking and tasting their best. Maangchi’s Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine by Maangchi and Martha Rose Shulman The complete introduction to the schools of Chinese cooking and how history has greatly impacted Chinese cuisine leaves you fascinated and want to learn more. While these vegetables may have roots deep in Eastern Asia, they’ve moved beyond the traditional foods found in their native countries. Recently, we’ve seen an increase in the use of Asian vegetables in places like the U.S., Australia, and beyond. Vegan Asian: A Cookbook: The Best Dishes from Thailand, Japan, China, and More Made Simple by Jeeca Uy

Texture: Bok choy leaves are famously tender and crisp, while the stalks are crunchy, firm and juicy. Depending on the cultivar, the leaves are dark green or yellow-green and the stalks yellow-green or off-white. Bok choy comes in mature and baby sizes. Both are tender, but the baby variety is especially so. The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favourites by Naome Imatome-Yun The Food of Singapore: Simple Street Food Recipes from the Lion City [Singapore Cookbook, 64 Recipes] by Djoko Wibisono, David Wong, et al.Steaming – A simple dish of steamed greens with your favorite Asian sauces or spices can be a delightful addition to nearly any meal. If you're running short of weeknight dinner inspiration, are feeling a bit out of your depth ahead of a big dinner party, or just fancy taking some time to refine and improve your cooking skills, investing in one of the best cookbooks is definitely a sensible decision. This just seemed like the right fit. I like Asian food, the ingredients are accessible to me, and this will help me move beyond just blending gargantuan smoothies. Aside from hundreds of recipes separated by category, you’ll also receive lessons on how to eat Chinese food, what equipment you need, and menu guidance. The Food of Sichuan

Enter the book: Asian Green. I didn't stumble upon this title, I consciously looked up books that will help me get out of this low veggie volume valley. I just made up that phrase, lol, nice. I generally like to buy cookbooks that cover more than one country preferring books that focus on a single country or food type as I learn a lot more — which does make for a very full bookshelf.Will I have trouble finding the ingredients? This is always a risk with Asian cooking. As nice as it is to see fish sauce as standard on the shelf of your local Tesco, it’s fair to say that a lot of the continent’s tastiest condiments are yet to make it there, and are often recreated rather unconvincingly as an own-brand offering when they are – here’s looking at you supermarket gochujang.

As you can see above, there are a wide variety of Asian greens, and each has its own nutritional profile. Generally, most are high in fiber and offer benefits like antioxidants, vitamins A, C, and K, and minerals such as iron, calcium, and more. Bear in mind that I’m not covering all of the wonderful and diverse cuisines in Asia, this is a list of my personal favourites which I’ve learned a lot from recently or over the years. The Filipino Instant Pot Cookbook: Classic and Modern Filipino Recipes for Your Electric Pressure Cooker by Tisha Gonda Domingo, Jeannie E Celestial, et al.You’re also given chapters on Chinese cooking techniques and food etiquette and customs to broaden your knowledge in that area. They also offer a vegetarian version of this book! The nutrition found in these delicious greens is an excellent way to promote overall health, but they can specifically help decrease the risk for some chronic diseases. Culinary Uses of Asian Greens