125 recipes. Have a look.

Cornstarch-coated tofu fried until crisp, then tossed with broccoli in a garlic, ginger and soy glaze. Press the tofu while you cut the vegetables.

Ground chicken stir-fried with garlic, chili, fish sauce and basil, over rice with a crisp fried egg. Chop everything before the pan goes on.

Shrimp, rice vermicelli, cucumber and herbs in rice paper, with a peanut and lime sauce. Dip the wrapper until just pliable, not soft, before you roll.

Cold spaghetti, edamame and raw vegetables packed over a peanut-lime sauce, so nothing goes soggy. Shake the jar hard before you eat it.

Chicken thighs seared and glazed in a soy, honey and rice vinegar sauce made in the skillet, served over short grain rice with steamed bok choy.

Smashed cucumbers dressed in tamari, rice vinegar, sesame oil, garlic and chili flakes. Toss them just before serving so they stay crisp.

Poached shrimp, rice vermicelli, carrot, cucumber, bean sprouts and herbs in a lime and fish sauce dressing. Dress just before eating or the herbs wilt.

Rice simmered in chicken stock with ginger until it collapses into porridge, finished with shredded chicken. It thickens as it sits; loosen it with water.

Seared sirloin tossed with cucumber, tomato, shallot, mint and coriander leaf in a lime, fish sauce and chili dressing. Slice the beef while it is warm.

Shrimp, eggplant and green beans in coconut milk and green curry paste, with jasmine rice. Fry the paste in the coconut cream until the oil splits.

Sea bass steamed over bok choy, topped with ginger, green onions and soy sauce, then a pour of hot oil. Cut everything first; it cooks in 7 minutes.

Seared sirloin, broccoli and egg noodles tossed in a soy and oyster sauce glaze. Coat the steak in cornstarch first so the sauce clings.

Green beans boiled for 3 minutes and tossed hot in sesame oil, tamari, ginger, and garlic. Make the dressing first, so the drained beans go straight in.

Pan-fried dumplings that brown on the bottom, then steam under a lid until the wrappers turn translucent. Serve with a soy and rice vinegar dip.

Rice vermicelli and bok choy in a vegetable broth with ginger, shiitake mushrooms and white miso. Stir in the miso off the heat so it keeps its flavor.

Whole soybean pods steamed for 5 minutes and tossed with flaky salt while warm so it sticks. Squeeze the beans out with your teeth and leave the pods.