We're always happy to answer any questions or queries you might have, please get in touch using one of the methods below. Crunchy Vietnamese spring rolls, known as "Goi Cuon," feature a delightful combination of shrimp, vermicelli noodles, lettuce, mint, and bean sprouts wrapped in rice paper. I cooked this dish for first time and hand delivered a portion to my daughter who ate it, thoroughly enjoyed it and asked which Chinese takeaway I bought it from. Bringing together the best Asian flavors from across the continent, this book is a combination of quick-fire, easy meals that take as little as 15 minutes to cook.

Zunächst geht es um den Wok als Arbeitsgerät, die verschiedenen Arten, welche Vor- und Nachteile sie haben.

Wer sich an Wok-Gerichte wagen möchte, findet hier eine Menge Auswahl quer durch die asiatische Küche. AS SEEN ON TVCelebrate fast, furious and fresh Asian cooking with over 80 recipes from TV's Jeremy Pang and his award-winning cookery institution, School of Wok. The two recipes shown above sound amazing, but I see that this book also has recipes for Thai red, yellow and green curry pastes – I’d like to make my own pantry staples! Following the success of the mobile kitchen, School of Wok opened its first permanent professional kitchen in May 2012 in London's Covent Garden, surrounded by some of the finest restaurants in the capital. Jeremy attributes his love of food to his father, who was keen for him to experience exciting flavours and foods from a young age.

As for the recipes; an eclectic selection broken down into Chinese, Thai, Vietnamese, Singaporean, Korean, Japanese. Wok Wednesdays and Flavour Fridays, all seen on the School of Wok Youtube channel, will also feature.The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. Beef and Onion Stir Fry is a savoury dish that brings together thinly sliced beef and caramelized onions, all quickly stir-fried to perfection. Now celebrating its 10-year anniversary, the school has gone from strength to strength: launching a range of products and meal kits, winning at The British Cookery School Awards in 2014 and teaching over 60,000 students the secrets of Asian cuisines.