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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  • 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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