Wholesale School of Wok: Jeremy Pang's Chinese Kitchen

The must-have Chinese cooking bible from Jeremy Pang and the award-winning cooking school, School of Wok Discover how to make the best Chinese food at home with this essential guide. Filled with step-by-step techniques and irresistible recipes, School of Wok's Jeremy Pang shows you how to master Chinese cooking essentials and perfect your cooking technique. From homemade classics like Steamed wontons in chilli broth to indulgent fakeaways like Succulent crispy chili beef, feast on delightful Chinese dishes with family and friends. Recipes Include: Chapter 1: Stir-Frying • Garlic & egg-fried rice, Hong Kong style fried noodles, Stir-fried Sichuan chicken Chapter 2: Deep-Frying • Shiitake & chive dumplings, Salt & pepper chilli squid, Classic sweet & sour pork Chapter 3: Steaming • Steamed aubergine with spring onion & garlic dressing, Steamed stuffed tofu with soy dressing, Clay-pot chicken & mushroom rice Chapter 4: Poaching & Braising • Grandma's 'Lionhead' meatballs, Poached Hainanese chicken rice with ginger oil, Braised beef brisket soup Chapter 5: Roasting & Double-Cooking • Cantonese roast duck legs, Crispy pork belly, Stir-fried green beans with chilli hoisin Chapter 6: Salads, Pickles & Sides • Flash-fried morning glory, Stir-fried pea shoots with garlic, Glazed Chinese greens with oyster sauce The Wok Clock is way of arranging your ingredients in the order in which you will introduce them to the recipe. You start at 12 and then work your way round the clock, so all the ingredients are included in the recipe. The Wok Clock has been a used as a simple guide to preparation so you’re ready and organized before you start a recipe.