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
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