Chinese and Asian cuisines have always featured quick, economical recipes that use the heat-efficient wok and cheaper ingredients to make dishes that are both delicious and nutritious. From creative ways to make meat, fish and seafood go further, to inventive veg-packed dishes that will satisfy the most committed carnivore and using storecupboard ingredients to make multiple meals, this latest collection of joyful recipes from bestselling author Ching-He Huang are not only truly tasty but will also save you time and money! Ching He-Huang is an Emmy-nominated, award-winning TV chef and cookery book author, who has been championing, popularising and demystifying Chinese cuisine since 2003. She has fronted eleven TV shows, written ten cookery books and is published in several languages around the world.