Jeremy Pang's School of Wok
Delicious Asian Food in Minutes
AS SEEN ON TV
Celebrate fast, furious and fresh Asian cooking with over 80 recipes from TV's Jeremy Pang and his award-winning cookery institution, School of Wok.
Bringing together the best Asian flavours from across the continent, this book is a combination of quick-fire, easy meals that take minutes to cook up. 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.
From quick weekday 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 fakeaway ever again.
Chapter one: Chinese
Including General Tso's Chicken; Garlic & Vermicelli Steamed Prawns and Vegan Chow Mein
Chapter two: Thai
Including Steamed Fish with Lemon Grass & Lime Broth; Bangkok Crab Omelette and Green Chicken Curry
Chapter three: Vietnamese
Including Quick Chicken Pho; Sweet Potato & Prawn Fritters and Crispy Tofu in Tomato Sauce
Chapter four: Singaporean & Malaysian
Including Vegan Laksa; Malaysian Mixed Rice and Sesame Oil Chicken
Chapter five: Indonesian & Pinoy
Including Pinoy Garlic Butter Chilli Prawns; Coconut Spicy Squash Stew and Ben's Spicy Fried Chicken
Chapter five: Korean & Japanese
Including Kimchi Fried Rice, Korean Fried Chicken and Quick Vegan Ramen
London cooking school owner Pang (Chinese Unchopped) puts the wok to work in this flavor-fueled globe-trotting tour through Asian cooking techniques. Pang's brilliant invention is the "wok clock," a mise en place with foods arranged clockwise in the order they'll be used starting with base ingredients (garlic, ginger, onions) around twelve, "harder vegetables" around three, tossing in proteins around six, then finishing off with sauce around nine. In informative prose that's light and brisk, he serves up recipes that spotlight the versatility of the wok beyond standard stir-frying. A whole sea bass gets steamed with lemongrass in a perky lime broth, and an assortment of dishes are fried, like Singaporean chicken wings sizzled in sesame oil. Numbered steps are clear and anticipate questions, and a primer on types of woks (carbon steel, nonstick, cast iron) enlightens. In chapters divided by country, signature national dishes such as Singapore's satay, and chicken katsu from Japan shine. A chapter on Thai dishes, which opens with a mouth-watering trio of curry pastes, includes crab curry over thin rice noodles and a balanced take on hot and sour soup, while Vietnamese options include a steamed pork meatloaf smothered in scrambled eggs, inspired by the same treat offered at "broken rice food stalls" around the country. Those ready to take the plunge into wok life will find Pang a faultless guide.