School of Wok: Jeremy Pang’s Chinese Kitchen

Master your cooking skills with iconic Chinese recipes from School of Wok's Jeremy Pang

Discover how to make the best Chinese food at home with this essential guide. Filled with step-by-step techniques and more than 80 irresistible recipes, School of Wok's Jeremy Pang shows you how to master Chinese cooking recipes and techniques.

From homemade classics like Steamed wontons in chilli broth to indulgent meals like Succulent crispy chili beef, feast on delightful Chinese dishes with family and friends.

CONTENTS INCLUDE:

Stir-frying

Garlic & egg-fried rice; Hong Kong-style fried noodles; Stir-fried Sichuan chicken

Deep-frying

Shiitake & chive dumplings; Salt & pepper chilli squid; Classic sweet & sour pork

Steaming

Steamed aubergine with spring onion & garlic dressing; Steamed stuffed tofu with soy dressing; Clay-pot chicken & mushroom rice

Poaching & Braising

Grandma's 'Lionhead' meatballs; Poached Hainanese chicken rice with ginger oil; Braised beef brisket soup

Roasting & Double-cooking

Cantonese roast duck legs; Crispy pork belly; Stir-fried green beans with chilli hoisin

Salads, Pickles & Sides

Flash-fried morning glory; Stir-fried pea shoots with garlic; Pickled lotus root & spinach