The Golden Wok: Mastering the Art of Wok Cooking by Diana Chan

  • Chilli crab (page 22)

    from The Golden Wok: Mastering the Art of Wok Cooking The Golden Wok by Diana Chan

    • Categories: Sauces for fish; Sauces, general; Cooking ahead; Singaporean; Malaysian
    • Ingredients: neutral-flavoured oil; fermented soybean paste; tomato passata; tomato ketchup; rice vinegar; caster sugar; cornflour; egg; long red chillies; spring onions; garlic; fresh ginger; galangal; lemongrass stems; belacan; dried baby shrimp
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  • ISBN 10 1743799691
  • ISBN 13 9781743799697
  • Published Oct 29 2024
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries Australia
  • Publisher Hardie Grant

Publishers Text

The Golden Wok is the cookbook that shows you that a wok isn’t just a cooking utensil, it’s the pride of any Chinese kitchen and the most versatile pan in the home! Once you’ve nailed the basics of how to master wok hei and navigated your way around the mechanics of the perfect stir-fry it’s time to spread your culinary wings and fly – with 80 approachable recipes covering everything from steaming to frying and roasting to sautéing. From tempura vegetables and dashi-simmered dishes to smoky crispy noodles and delicate dumplings Perfectly Seasoned will show you why the wok is the Chinese family heirloom that’s passed down through generations, and the one thing you need to unlock a whole new world of flavor.