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Vegetable Stir-Fry Cookbook: 70 Vegetable-Forward Recipes for Your Wok

Vegetable Stir-Fry Cookbook: 70 Vegetable-Forward Recipes for Your Wok - Paperback

by Chris Toy
$11.99
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Availability:In StockContributor:Chris ToyPublish date:2021-05-11Pages:144
Language:EnglishPublisher:CallistoISBN-13:9781648767012ISBN-10:164876701XUPC:9781648767012Book Category:CookingBook Subcategory:Methods, Regional & Ethnic, Specific IngredientsBook Topic:Wok, Asian, VegetablesSize:9.25 x 7.50 x 0.39 inchesWeight:0.7606Product ID:SC89NGJ49W

Celebrate vegetables and easy home cooking with the ultimate stir-fry cookbook

Stir-fry is the original one-pot meal! With just a few tools and ingredients, you can create a fast, fresh, and flavorful meal with endless combinations. This stir-fry cookbook features 70 delicious recipes that are designed to bring veggies to the forefront while satisfying omnivores, vegetarians, and vegans alike.

This stir-fry cookbook covers:

  • Stir-fry basics-Get a crash course in stir-frying with explanations of key ingredients, how to combine them for different flavor profiles, and techniques for perfecting your timing.
  • The power of veggies-Enjoy recipes that use rice, noodles, shrimp, beef, and more but always show off the flavor and nutrition of a wide variety of vegetables.
  • Mastering your wok-Learn about the different types of woks and how to properly use and maintain them, so you can start tossing stir-fry like a pro.

Quick and vegetable-heavy meals are a cinch with this stir-fry cookbook that shows you everything you need to know.

Language:EnglishPublisher:CallistoISBN-13:9781648767012ISBN-10:164876701XUPC:9781648767012Book Category:CookingBook Subcategory:Methods, Regional & Ethnic, Specific IngredientsBook Topic:Wok, Asian, VegetablesSize:9.25 x 7.50 x 0.39 inchesWeight:0.7606Product ID:SC89NGJ49W
Toy, Chris: -

CHRIS TOY has been teaching Asian cooking for more than 30 years and is currently working on his fifth cookbook. Adopted by Alfred and Grace Toy, a Chinese-American couple, Chris arrived in the United States from Hong Kong in 1958, where he learned Asian cooking in his family's home and restaurant kitchens. Learn more about Chris at ChrisToy.net.

Publisher: Callisto

Contributor(s)

Chris Toy

Author

Chris Toy

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