Cookbooks We Love
February 6, 2024
3 Best Dishes From The Asian Vegetables Cookbook — From Choy Sum To Miso Eggplant
Looking for new Asian vegetable recipes to add to your menu rotation? Explore a world beyond broccoli and asparagus in the new cookbook Asian Vegetables by The Wang Sisters. Quebec-based sisters Caroline, Stéphanie and Patricia have made it their mission to teach cooks and gardeners about Asian vegetables. Choy sum, a flowering cabbage that’s similar to bok choy but sweeter, is used in recipes like Cantonese Fried Rice while Asian eggplant, a softer and milder alternative to aubergine, adds silky texture to Arctic Char, Miso Eggplant and Saké Kasu. Organized by vegetable, this cookbook offers practical advice for growing and cooking, and has beautiful imagery.
Scroll to down for three great recipes from the Asian Vegetables cookbook!
Cantonese Fried Rice with Choy Sum
The Wang sisters’ paternal grandmother created this recipe and passed it down through the generations. “It’s a rather special recipe, she perfected it over time and was so proud of it that she was constantly giving people the recipe and talking about it.”
Get the recipe here.
Grilled Chicken with Lemongrass and Siling Labuyo Chili
“Traditionally, this dish is served with skin and bones, and that it’s much more tender and flavourful this way. Our special recipe is printed here, and we hope it will make you fall in love with Vietnam and with locally grown lemongrass.” – Alexandre Vovan
Get the recipe here.
Arctic Char, Miso Eggplant and Saké Kasu
“Although this fish dish is inspired by Japanese cuisine, the majority of its ingredients can be found in Canada.” – Jérémie Bastien
Get the recipe here.
Asian Vegetables by The Wang Sisters, House of Anansi Press, 2023, $55.
All products featured on House & Home are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission. Prices are shown in Canadian dollars and are accurate on the date of publication.
Recipes excerpted from Asian Vegetables by Stéphanie Wang, Caroline Wang, and Patricia Ho-Yi Wang. Translated by J.C. Sutcliffe. ©2023 Stéphanie Wang, Caroline Wang, and Patricia Ho-Yi Wang. Published by House of Anansi Press