Ken Hom's Hot Wok: Over 150 One-Pan Wonders by Ken Hom

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    • Categories: Dips, spreads & salsas; Sauces, general; Dressings & marinades; Cooking ahead; Asian; Vegan; Vegetarian
    • Ingredients: groundnut oil; dried red chillies; Szechuan peppercorns; black beans
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    • Categories: Fried doughs; Appetizers / starters; Canapés / hors d'oeuvre; Cooking ahead; Cooking for a crowd; Entertaining & parties; Vietnamese
    • Ingredients: bean thread noodles; dried wood ear mushrooms; groundnut oil; onions; spring onions; shallots; minced pork; cooked crabmeat; rice paper wrappers; iceberg lettuce; basil
    • Accompaniments: Dipping sauce
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    • Categories: Dips, spreads & salsas; Sauces, general; Cooking ahead; Asian
    • Ingredients: Thai fish sauce; chilli powder; limes; store-cupboard ingredients
    • Accompaniments: Vietnamese-style spring rolls
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    • Categories: Quick / easy; Fried doughs; Appetizers / starters; Cooking ahead; Entertaining & parties; Thai
    • Ingredients: prawns; minced pork; spring onions; desiccated coconut; light soy sauce; oyster sauce; oranges; Madras curry paste; wonton wrappers; groundnut oil
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    • Categories: Fried doughs; Quick / easy; Appetizers / starters; Canapés / hors d'oeuvre; Entertaining & parties; Thai
    • Ingredients: cooked crabmeat; minced pork; Madras curry powder; coriander leaves; spring onions; Shaoxing rice wine; sesame oil; Chinese white rice vinegar; tomato purée; white pepper; wonton wrappers; groundnut oil
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    • Categories: Dips, spreads & salsas; Sauces for desserts; Asian
    • Ingredients: sugar; Chinese white rice vinegar; tomato purée; white pepper
    • Accompaniments: Sweetcorn pork fritters with coriander
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    • Categories: Quick / easy; Appetizers / starters; Lunch; Side dish; Asian
    • Ingredients: prawns; Parma ham; white pepper; egg whites; sesame oil; spring onions; groundnut oil; tinned water chestnuts
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    • Categories: Quick / easy; Stir-fries; Appetizers / starters; Canapés / hors d'oeuvre; Main course; Asian; Vegan; Vegetarian
    • Ingredients: broad beans; groundnut oil; Shaoxing rice wine; sesame oil; store-cupboard ingredients
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    • Categories: Dressings & marinades; Appetizers / starters; Asian
    • Ingredients: cod fillets; Shaoxing rice wine; sesame oil; spring onions; ginger root; Parma ham; groundnut oil
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    • Categories: Quick / easy; Stuffing; Appetizers / starters; Cooking ahead; Entertaining & parties; Asian
    • Ingredients: minced pork; light soy sauce; Shaoxing rice wine; sesame oil; oranges; groundnut oil; dry-roasted peanuts; coriander leaves
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    • Categories: Fried doughs; Quick / easy; Appetizers / starters; Cooking ahead; Asian
    • Ingredients: sweetcorn on the cob; minced pork; coriander sprigs; spring onions; Shaoxing rice wine; Thai fish sauce; white pepper; groundnut oil
    • Accompaniments: Sweet and sour dipping sauce
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    • Categories: Fried doughs; Sauces, general; Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Asian; Chinese
    • Ingredients: spring roll wrappers; black cloud ear fungus mushrooms; bean thread noodles; prawns; minced pork; spring onions; coriander sprigs; Shaoxing rice wine; sesame oil; egg whites; Chinese white rice vinegar; tomato purée; white pepper; chilli flakes; groundnut oil
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    • Categories: Dips, spreads & salsas; Fried doughs; Sauces, general; Appetizers / starters; Cooking ahead; Asian; Chinese; Vegan; Vegetarian
    • Ingredients: spring roll wrappers; black cloud ear fungus mushrooms; bean thread noodles; spring onions; coriander sprigs; Shaoxing rice wine; sesame oil; Chinese white rice vinegar; tomato purée; white pepper; chilli flakes; groundnut oil; carrots; mangetout; celery; red chillies; fresh ginger; chilli oil
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    • Categories: Dips, spreads & salsas; Sauces, general; Quick / easy; Rice dishes; Appetizers / starters; Cooking ahead; Entertaining & parties; Asian; Thai
    • Ingredients: long grain rice; groundnut oil; shallots; chilli bean paste; chilli powder; limes; Thai fish sauce; coconut milk; coriander sprigs
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    • Categories: Soups; Asian; Australian
    • Ingredients: Chinese leaves; button mushrooms; groundnut oil; light soy sauce; chicken stock; chillies; spring onions; coriander sprigs
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    • Categories: Soups; Chinese
    • Ingredients: cucumbers; minced beef; light soy sauce; Shaoxing rice wine; sesame oil; chicken stock; spring onions
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    • Categories: Soups; Chinese
    • Ingredients: cod fillets; egg whites; white pepper; sesame oil; chicken stock; light soy sauce; Shaoxing rice wine; ginger root; spring onions; chilli oil; black rice vinegar; coriander leaves
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    • Categories: Soups; Pasta, doughs & sauces; Quick / easy; Cooking ahead; Vietnamese
    • Ingredients: thin rice noodles; Chinese leaves; chicken breasts; lemon grass; groundnut oil; ginger root; chillies; light soy sauce; chicken stock; spring onions; Thai fish sauce; chilli powder; limes; coriander sprigs
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    • Categories: Pasta, doughs & sauces; Soups; Cooking ahead; Winter; Asian; Chinese
    • Ingredients: bean thread noodles; water chestnuts; minced pork; egg whites; light soy sauce; dark soy sauce; Shaoxing rice wine; sesame oil; chicken stock
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    • Categories: Soups; Asian; Chinese
    • Ingredients: sweetcorn on the cob; chicken stock; spring onions; ginger root; Shaoxing rice wine; light soy sauce; white pepper; crabmeat; sesame oil; coriander leaves
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    • Categories: Soups; Cooking ahead; Chinese
    • Ingredients: winter melon gourds; Chinese dried black mushrooms; chicken breasts; egg whites; chicken stock; frozen peas; Parma ham; spring onions; ginger root; light soy sauce
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    • Categories: Stocks; Cooking ahead; Chinese
    • Ingredients: chicken bones; chicken pieces; ginger root; spring onions; garlic; black peppercorns
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    • Categories: Soups; Cooking ahead; Entertaining & parties; Chinese
    • Ingredients: Chinese leaves; Chinese dried black mushrooms; Parma ham; ginger root; chicken stock; spring onions; Shaoxing rice wine; white pepper; sesame oil
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    • Categories: Stocks; Cooking ahead; Chinese; Vegan; Vegetarian
    • Ingredients: Chinese dried black mushrooms; carrots; Chinese leaves; celery; onions; leeks; shallots; groundnut oil; spring onions; ginger root; garlic; black peppercorns; Szechuan peppercorns; bay leaves; Shaoxing rice wine; light soy sauce
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    • Categories: Soups; Quick / easy; Rice dishes; Cooking ahead; Chinese
    • Ingredients: long grain rice; groundnut oil; Chinese dried black mushrooms; firm bean curd; chicken stock; frozen peas; spring onions; light soy sauce; white pepper; sesame oil
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Notes about this book

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Notes about Recipes in this book

  • Stir-fried cabbage with carrots

    • sharifah on March 18, 2012

      Excellent and easy to make. I never bother to pre-soak the cabbage, and it works fine. Sweet heart cabbage works best.

  • Taiwanese pork chops with noodle soup

    • chawkins on October 25, 2014

      Since I had never eaten a bowl of Taiwanese pork chops with noodle soup prior to making this, I have no idea what it should taste like. But this version is quite tasty. I added some greens to the soup.

  • Spicy fish curry

    • chawkins on June 09, 2014

      Quick, easy and delicious. He gave you the option to blanch the fish in either oil or water, I chose the healthier alternative. The addition of some vegetables to the dish would be nice.

  • Delectable broccoli chicken

    • chawkins on April 30, 2012

      More work than other stir-fries, as broccoli need to be blanched and chicken deep-fried (I usually just pan fried) first. But it's truly delectable, my go-to recipe for broccoli stir-fry. I have also substitute shrimp for the chicken.

  • Pan-fried salmon with tomatoes

    • chawkins on October 01, 2014

      Quick and easy with simple ingredients

    • adewar on November 24, 2015

      Colourful and easy recipe; good midweek meal

  • Stir-fried garlic pork

    • Ro_ on March 14, 2020

      Delicious balance of flavours, will make again.

  • Szechuan-style pork

    • Ro_ on April 26, 2020

      This was kind of weirdly between a soup and a stir fry. It tasted nice enough, but isn't a recipe I'd repeat. The pork ended up getting overcooked in all the liquid.

  • Vietnamese-style beef stew

    • Ro_ on March 28, 2021

      We loved this! Easy to make and delicious. I used a bit less than the full quantity of sugar and it was great, otherwise I think it would have been too sweet. This wasn't a pretty dish but it was definitely a tasty one.

  • Calves' liver with spicy black bean sauce

    • Ro_ on May 05, 2020

      This was a different, unusual and tasty way to use up some liver that my partner had bought in great quantity! I'm not sure I'd go out of my way to make it again if I didn't have liver to hand that needed using and I'd already made the usual dishes with it, but it made a nice change. I added some green pepper since I had one to use up.

  • Spicy pork with fragrant basil

    • Ro_ on September 08, 2020

      Given that the instructions kept saying "stir fry", there was a lot of liquid in this recipe. Overall it was also quite salty (though I partly blame my particular brand of fish sauce) and didn't have the complexity of flavour of some other recipes in this book. I probably won't repeat.

  • East-West chips

    • Ro_ on March 15, 2020

      The method for chilling then double cooking the chips gave a great texture (I found they needed 2 x 10m). But the instruction to add two teaspoons of salt into the spice mix ruined the whole thing: waaaay too salty, they were only just edible. Such a shame, but I'll make these again with much less salt another time.

  • Simple Beijing-style marinated cucumber salad

    • Ro_ on January 01, 2021

      I made this in a bit of a rush, meaning that I forgot to squeeze the cucumber after salting/draining, and also I didn't have time to leave it to sit overnight: I just left it for two hours or so in the fridge. Nonetheless, the results were delicious - this was a great dressing for cucumbers, a little sweeter than some other Chinese cucumber salad recipes I've tried, and a really nice kick from the chilli bean paste. I will definitely make again.

  • Broccoli in fragrant wine sauce

    • Ro_ on February 02, 2021

      A nice, simple and tasty broccoli dish. Would make again.

  • Spinach with fried garlic

    • Ro_ on February 26, 2020

      This was nice enough but needed more salt and sugar than I gave it (to be fair I didn't measure so may have gone under Ken's amounts) and would have benefited from some chilli flakes or similar as well. The fried garlic was nice, and simple to do, but didn't add enough flavour to the whole dish.

  • Stir-fried fish with black bean sauce

    • Ro_ on March 18, 2020

      I wasn't really a fan of this one. It's the first time I've tried white fish in a stir-fry (I used hake) and I didn't think it worked particularly well. The sauce was also very salty, I'd omit the dark soy sauce next time.

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  • ISBN 10 0563371005
  • ISBN 13 9780563371007
  • Linked ISBNs
  • Published Feb 08 1996
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

A collection of 150 wok recipes, with an explanation of simple techniques for stir-frying, deep-frying, boiling and steaming. The recipes encompass starters and appetizers, fish, seafood, poultry, meat, vegetables, rice and noodles, and even desserts.

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