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Chef Ching-He Huang's Office Bag Lunch

Chef Ching-He Huang's Office Bag Lunch

Photograph by Ching He Huang

Ching-He Huang, host of Easy Chinese on the Cooking Channel (SNI), has made a career of cooking quick and healthy Chinese meals. Born in Taiwan and raised in South Africa and London, Huang has hosted several programs, including Chinese Food in Minutes and Chinese Food Made Easy. She has authored a number of cookbooks and developed a line of kitchenware, the U.K.-based Typhoon Housewares.

Huang shares her recipe for spicy wild rice salad with Bloomberg Businessweek. “This is a healthy dish that I love to eat,” she says. “The best thing about this salad is that it keeps in the fridge and is better when it has had a little time to marinate in the dressing and soak up all those wonderful flavors of the soy, lemon juice, and sesame oil.”


300g cooked brown basmati and wild rice mixture (from about 100g raw rice)

Half a cucumber, deseeded and finely diced

1 medium red chilli, deseeded and finely chopped

6 red radishes, finely sliced

1 red pepper, deseeded and finely diced

5 tbsp lemon juice

3 tbsp olive oil

2 tbsp light soy sauce (low sodium variety)

1 tbsp toasted sesame oil

Sea salt and ground black pepper

1 small handful coriander, freshly chopped


Mix all the ingredients together. Chill for 20 minutes before serving.

Wong is an associate editor for Bloomberg Businessweek. Follow her on Twitter @venessawwong.

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