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

Product ID / ISBN / EAN	9780600639916
Publisher	Octopus Publishing Group
Format	Hardback
Condition	New
Language	English
Publication Date	15 Jan 2026
Number of Pages	224
Width	25.4 cm
Height	19.5 cm
Depth	2.2 cm