I love to cook—but like other busy people, I don’t always have time. The chef in me aims to make the best, most excitingly delicious food possible; the dad and home cook in me wants those meals to be prepared hassle-free and with minimal cleanup. The solution? Fabulous dishes that are cooked, start to finish (for the most part), in a single pot.
The pot changes depending on the technique used. The methods featured here—stir-fry, braise and toss—were born for one-pot cooking. You’ll marvel at the pot’s time-saving versatility—so much can be achieved in a single pot. You can, for example, prepare a vegetable noodle stir-fry entirely in a wok, from blanching the vegetables and soaking the noodles to their final assembly with other stir-fried ingredients.
The easier it is to cook, the more likely you will. By using fewer pieces of equipment and more nutritious ingredients, anyone can prepare terrific, healthy, affordable food in short order. The proof, though, is always in the eating, and in that regard, I guarantee serious pleasure.
Adapted from Simply Ming: One-Pot Meals by Ming Tsai and Arthur Boehm.