Classic Wok Cooking

Cooking with a wok is one of the simplest ways of making delicious food. Its versatility is unparalleled - it can be used for stir-frying, braising, steaming and deep-frying. This fantastic new volume brings together the best of wok cooking. Whether you want Chinese Crispy Five-Spice Chicken, Crisp-Fried Japanese Panko Prawns, Malaysian Laksa Lemak or Indian Mee Goreng this book has 150 sizzling recipes to suit every palate and occasion. A guide to the essential equipment, cooking techniques and ingredients then follows, taking you from stir-frying and smoking to steaming rice and noodles, and explaining how to use and prepare ingredients and flavourings, from tofu and meat to spices and sauces. Discover the amazing versatility of wok cooking, with this collection of 160 fresh and aromatic recipes Every occasion is catered for with chapters on Crispy Snacks and Finger Food, Soups and Appetizers, Poultry Dishes, Meat Dishes, Seafood and Fish, Vegetarian Main Dishes, Vegetables and Side Dishes, and Sweet Dishes and Desserts Enjoy spicy snacks and appetizers such as Spiced Noodle Pancakes and Stuffed Thai Omelettes, speedy sizzling main courses such as Scented Chicken Wraps and Stir-Fried Crispy Tofu, and even wok-fried desserts and sweets such as Sweet and Spicy Rice Fritters A handy guide to the essentials of using a wok guarantees perfect results, from choosing equipment to preparing ingredients and cooking methods Full nutritional notes for every recipe make meal planning easy Beautifully illustrated with 270 sensational photographs