Nguyen, author of Into the Vietnamese Kitchen, celebrates a wide array of dough-wrapped treats from China, Vietnam, Japan, Philippines, India and Korea in this lavishly photographed homage to the ...

1. Heat the oil in a broad non-stick pan, add the ginger and garlic and sauté on a high flame for 30 seconds. 2. Add the french beans, carrot, spring onions, cabbage, green chillies and salt and sauté ...