The Green Wok is a modern, technique-led plant-based Asian cookbook built around the most useful piece of kit in the kitchen – the wok. Designed for confident weeknight cooking, it delivers high heat, fast timing and maximum flavour, with recipes spanning stir-fries, noodles, rice dishes, wok-charred vegetables and punchy sides. These are vibrant, glossy, deeply satisfying dishes that capture everything readers love about their favourite takeaway – with vegetables (and tofu and other plant proteins) firmly in the starring role.

More than a collection of recipes, The Green Wok teaches readers how to cook. Clear, practical guidance on mise en place, heat control and timing helps home cooks master the wok, while a tight suite of foundational sauces, dressings and pastes unlocks endless combinations. Flexible swaps and variations make the book easy to use for vegans, vegetarians and curious omnivores alike.

Fast, craveable and highly repeatable, The Green Wok is for anyone who wants to cook bolder, better plant-based food at home – and to make vegetables feel like the main event, every night of the week.

Yang Liu was born in Hunan province in China and spent her early years moving around China, sampling all the different cuisines in each region. Eight years ago, she moved to Spain, where she met her partner, Katharina Pinczolits, and the two now live in Austria. Together, they became vegan and started exploring and experimenting with vegan Chinese cuisine. They started their Instagram account, littlericenoodle, in late 2019 and have since accumulated more than 330,000 followers, who love watching their videos of how to make vegan Chinese food.