From Rapid Fried Prawns to Caramelized Banana, the Wok Bible shows just how versatile a wok can be! Try over 100 recipes from all over Asia, each one packed with goodness and flavour. The book contains all the basic marinades and sauces you need, as well as great ideas for side-dishes and accompaniments, practical advice on useful equipment and choosing your wok, top tips on preparation and different cooking methods, and special features on everything from low-fat wok cooking to authentic ingredients.

Table of Contents

Introduction: Cooking in a wok; Choosing a wok; Wok accessories; Seasoning a wok; Cooking methods; Specialist ingredients Chapter One: Light bites Including: Spring rolls, Crispy seaweed, Potato and fenugreek samosas, Spicy satay Special feature: Stir-fry cooking tips Chapter Two: A matter of minutes Including: Rapid fried prawns, Scallops in lemon, Ginger chicken, Stir-fried mixed vegetables Chapter Three: Stars of the East Including: Chow mein, Kashmiri chicken, Thai green curry, Szechuan scallops, Singaporean noodles, Malaysian orange chicken, Burmese coconut rice Special feature: Special ingredients Chapter Four: Hale and hearty Including: Wheat noodle soup with marinated chicken, Vietnamese dumplings, Beef in oyster sauce, Fish with black bean sauce Special feature: Flavourings and sauces Chapter Five: Spiced for life Including: Chicken with chilli, King prawn curry, Red curry duck, Spicy fishcakes, Lamb with spicy hot sauce Chapter Six: Vegetarian feasts Including: Vegetable pakoras, Shanghai stir fry, Ginger broccoli, Pineapple fried rice Chapter Seven: Something special Including: Chicken and coconut soup, Crispy wrapped prawns, Singapore crab, Chicken chop suey Special feature: Menu-planning Chapter Eight: Sweet temptations Including: Indonesian fried bananas, Pear and pineapple fritters, Toffee apples Peking style