Sichuan Eggplant (鱼香茄子)
This Sichuan eggplant dish features a balance of salty, sour, sweet, spicy, fragrant and the freshness of ginger, garlic and spring onion.
Asian Vegan Recipes
This Sichuan eggplant dish features a balance of salty, sour, sweet, spicy, fragrant and the freshness of ginger, garlic and spring onion.
This super easy and customizable 10-minute hot and sour soup is a great appetizer that warms you to the core after a cold rainy day.
Thai cashew tofu or tofu pad med mamuang is a savoury, spicy dish where soft protein is contrasted with a crunchy bite in a tangy sauce.
In this easy two-ingredient recipe, the sweet onion offsets the bitterness of the fried bittergourd and the amchur adds a tangy lift.
Stuffed bittergourd is often eaten as part of yong tau foo, but it is also a delicious and beautiful standalone side dish for a Chinese meal.
Tomatoes, onion, garlic, ginger and a variety of spices make up the masala base for a simple and tasty Indian okra dish.
Recipes for two versions of vegan tom yum soup—the bold and creamy tom yum nam khon, and the clean and clear tom yum nam sai.
This easy recipe is a Chindonesian mash up where creamy eggplant meets the slight crunch of the spicy sweet soy sauce.
Sayur lodeh is an unassuming coconut vegetable curry and one of my favourite comfort foods, bringing back the memories and tastes of home.
The combination of wide rice noodles + yellow noodles with a sweet and savoury sauce is a Singaporean favourite called kway tiao mee.
The essential Thai drunken supper noodles, a nice pad kee mao should be colourful and fun so you can feel happy while your mouth burns.
Banana blossom has a unique texture and flavour. This Thai banana blossom salad is the perfect balance of sweet, spicy, sour and salty.