The essential guide to Chinese cooking 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, Jeremy Pang shows you how to master Chinese cooking essentials and perfect your cooking technique.

From homemade classics such as steamed wontons in chilli broth to indulgent fakeaways such as succulent crispy chilli beef, School of Wok is packed with delicious Chinese dishes to enjoy 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

The Wok Clock is a simple way of arranging your ingredients in the order in which you will add them to a recipe. Start at 12 o’clock and work your way around the clock, so all the ingredients are prepared and ready to go in the correct order.

The Wok Clock provides a simple guide to preparation, helping you stay organized and ensuring you’re ready to cook before you start a recipe.

School of Wok: Jeremy Pang’s Chinese Kitchen: Simple Techniques. Delicious Recipes by Jeremy Pang is available at Amazon.com, Amazon.co.uk and Indigo.ca.   

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Singapore Noodles

This dish may not actually be Singaporean in origin, seemingly drawing on influences and crossovers in cuisine from various regions throughout Asia. It’s actually the noodles, Singapore vermicelli, that give it its name.

Singapore noodles are supposed to be dry, yet packed full of flavour. To get this right, follow the instructions closely and remember to keep your wok smoking hot at all times. Never, ever lose your sizzle!

Serves 2

Prep: 20 minutes
Cook: 5 minutes

Ingredients

• 100 g (3½ oz) dried Singapore vermicelli noodles
• 2 eggs, well beaten
• ½ onion, finely sliced
• ½ red pepper, cored, deseeded and finely sliced
• 6 large raw tiger or king prawns, peeled and deveined
• A handful of beansprouts, rinsed and well drained
• Vegetable oil
• 1 spring onion, finely sliced, for garnish

Spice Paste

• 1 bird’s eye chilli, finely chopped
• 1 tablespoon water
• 1 tablespoon light soy sauce
• ½ teaspoon dark soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon Madras curry powder
• 1 to 2 pinches chilli powder, depending on how spicy you like it
• ¼ teaspoon salt

Method

1. Prepare the noodles and spice paste. Soak the noodles in hot water for 3 minutes, until they have separated. Drain and leave to dry on a clean tea towel for 10 minutes. Mix the spice paste ingredients together in a small bowl or ramekin.
2. Build your wok clock. Start at 12 o’clock with the beaten egg, followed by the onion and red pepper, prawns, beansprouts, noodles and finally the spice paste. This keeps everything ready to add in the correct order.
3. Cook the egg. Heat 1 tablespoon of vegetable oil in a wok over high heat until smoking. Pour in the beaten egg and allow it to bubble, then lightly scramble until cooked through.
4. Stir fry the vegetables and prawns. Push the egg to one side of the wok to make space for the vegetables and allow the wok to heat until smoking hot. You can transfer the egg to a bowl if you prefer, or if you only have a small wok without enough space for the vegetables. Add the onion and red pepper and stir fry for 1 minute, then add the prawns and stir fry for 30 to 60 seconds, until lightly browned.
5. Add the noodles and spice paste. Add the beansprouts and stir fry for 20 to 30 seconds. Add the noodles and stir fry for 1 minute. Stir in the spice paste and continue to cook, stirring, until everything is thoroughly combined and the noodles have dried out a little and are just starting to stick to the base of the wok.
6. Garnish and serve. Transfer to a large serving bowl, scatter over the spring onion and serve immediately.

Tip

If the wok looks a little dry between adding ingredients, push everything to one side with a spatula and add an extra ½ tablespoon of oil. Let the oil heat until smoking before adding the next ingredient.

You should never need more than 2 tablespoons of oil for a single stir fry.

Recipe published with permission from Octopus Books Ltd.