Jeremy Pang's School of Wok: Delicious Asian Food in Minutes by Jeremy Pang

  • Dry-fried Sichuan beef (page 26)

    from Jeremy Pang's School of Wok: Delicious Asian Food in Minutes Jeremy Pang's School of Wok by Jeremy Pang

    • Categories: Dressings & marinades; Quick / easy; Stir-fries; Main course; Cooking for 1 or 2; Chinese
    • Ingredients: rib-eye steaks; Sichuan peppercorns; fresh ginger; spring onions; leek; carrot; celery; chilli bean sauce; Shaoxing rice wine; light soy sauce; sesame oil; Lao Gan Ma spicy chile crisp
    • Accompaniments: Steamed rice
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Notes about Recipes in this book

  • General Tso’s chicken

    • JJ2018 on August 19, 2022

      This was absolutely amazing, the instructions were so clear and it was the nicest stir fry I’ve ever made. I added a diced red pepper as I had one to use up and served with rice and stir fried mange tout. I really recommend

  • Chinese omelettes

    • Astrid5555 on June 21, 2022

      Made this for a home-offfice lunch for one, nice crunch from the green beans, but nothing spectacular. Need to work on my omelette folding skills.

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  • ISBN 10 0600637301
  • ISBN 13 9780600637301
  • Linked ISBNs
  • Published May 03 2022
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United Kingdom, United States
  • Publisher Hamlyn

Publishers Text

Quick and easy Asian cooking from School of Wok founder and chef Jeremy Pang

Celebrate fast, furious and fresh Asian cooking with over 80 recipes from the award-winning culinary institution, School of Wok.

Bringing together the best Asian flavors from across the continent, this book is a combination of quick-fire, easy meals that take as little as 15 minutes to cook. From lavish suppers for lavish weekend suppers to family feasts with a bit more flare, Jeremy Pang's School of Wok contains the tips and tricks you need to make the world of Asian cooking easily accessible so you never have to resort to a takeaway ever again.

Most recipes in the book utilise the 'wok clock' technique, where the ingredients are laid out in a clock formation in the order they will be cooked for complete simplicity. Wok Wednesdays and Flavor Fridays, all seen on the School of Wok Youtube channel, are also featured.

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