Jeremy Pang's School of Wok Cookbook Giveaway

Enter our worldwide giveaway to win one of three copies of Jeremy Pang's School of Wok: Delicious Asian Food in Minutes by Jeremy Pang.

Jeremy Pang's School of Wok: Delicious Asian Food in Minutes delivers 80 recipes for quick and easy Asian cooking from School of Wok founder and chef Jeremy Pang.

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. From lavish suppers for lavish weekend suppers to family feasts with a bit more flare, this new book contains the tips and tricks you need to make the world of Asian cooking easily accessible so you never have to resort to a takeaway ever again.

Most recipes in the book utilise the 'wok clock' technique (see illustration shared in second recipe below), where the ingredients are laid out in a clock formation in the order they will be cooked for complete simplicity. Wok Wednesdays and Flavor Fridays, all seen on the School of Wok Youtube channel, are also featured.

Chef Pang makes wok cooking approachable for everyone. His introduction includes information on flavour balancing; the "wok clock" as mentioned above and demonstrated by lovely illustrations; circulating heat; and how to steam and deep fry in a wok before going into recipes. The recipes are broken down into chapters by region - Chinese, Thai, Vietnamese, Singaporean & Malaysian, Indonesian & Pinoy; Korean & Japanese and ending with "Tasty Sides".

General Tso’s chicken
Add this recipe to your Bookshelf (click the blue +Bookshelf button)

Why is General Tso so popular? Well, this dish is sweet, sour, spicy and savoury with just the right amount of salty. It’s the perfect balance of flavour, texture and colour and a wonderful place to start your wok journey.

Prep: 25 Mins | Cook: 15 Mins | Serves 2

• 10 dried red chillies
• 300g (101/2oz) skinless, boneless chicken thighs, diced
• 200g (7oz) cornflour, seasoned with 1/4 teaspoon salt and 1/4 teaspoon pepper
• 1/2 thumb-sized piece of ginger, peeled and finely sliced
• 2 garlic cloves, finely sliced
• 2 spring onions, finely sliced
• vegetable oil

Sauce

• 30g (1oz) sugar
• 1 teaspoon sriracha chilli sauce
• 1 tablespoon sweet chilli sauce
• 1 tablespoon oyster sauce
• 1/2 tablespoon black rice vinegar
• 1 tablespoon light soy sauce
• 1/2 teaspoon dark soy sauce
• 50ml (2fl oz) water

Marinade

• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1 tablespoon light soy sauce
• 1 egg, lightly beaten

To serve

• sliced red chilli
• sliced spring onions
• steamed rice
• flash-fried green vegetables

Soak the dried red chillies in hot water for 10 minutes, then drain. Mix the sauce ingredients together in a small bowl.

Place the chicken in a mixing bowl and massage the marinade ingredients into the meat. Then pour the seasoned cornflour over the chicken and massage until each piece of meat separates and has a dry dusty white coating.

Build Your Wok Clock: Start at 12 o’clock with your bowl of cornflour-coated chicken, followed by the ginger, garlic and spring onions, the soaked red chillies, then lastly the sauce.

Deep-fry the coated chicken in vegetable oil at 180°C (350°F) for 4–5 minutes until golden brown (see page 21). Transfer the chicken to a plate lined with kitchen paper.

If using your wok for deep-frying, carefully pour out the oil into a heatproof bowl to cool and give your wok a quick wipe with kitchen paper. Place the wok back on the hob and bring 1 tablespoon of vegetable oil to a high heat. Add in your ginger, garlic and spring onions and stir-fry for 30 seconds.
Next add the dried chillies, followed immediately by the sauce mixture.

Bring the sauce to a vigorous boil for 3–4 minutes until syrupy, then add the deep-fried meat, tossing the wok a few times so that the sauce fully coats the chicken. Sprinkle with sliced red chilli and spring onions and serve immediately with steamed rice and flash-fried green veg.

Ginger & spring onion chicken 
Add this recipe to your Bookshelf (click the blue +Bookshelf button)

This is the type of cooking my sisters and I would have growing up, while our friends were feasting on fish finger sandwiches and baked beans on toast. I thank my mum for bringing such tasty, yet simple flavours to the dinner table every day.

Prep: 15 Mins | Cook: 6 Mins | Serves 2

• 300g (101/2oz) skinless, boneless chicken thighs, diced
• 3–4 spring onions, roughly chopped
• 1 thumb-sized piece of ginger, peeled and cut into matchsticks
• 2 garlic cloves, roughly chopped
• 1 red onion, diced
• 1 green pepper, cored, deseeded and diced
• vegetable oil
• finely sliced spring onion, to garnish
• steamed rice, to serve

Marinade

• 1 teaspoon sesame oil
• 1 teaspoon sugar
• pinch of Chinese five spice
• 1 tablespoon light soy sauce
• 1 tablespoon cornflour

Sauce

• 1 1/2 tablespoons oyster sauce
• 1/2 teaspoon dark soy sauce
• 2 capfuls of Shaoxing rice wine (swapsies: dry sherry)
• 50ml (2fl oz) chicken stock
• 1/2 teaspoon sesame oil

Place the chicken in a mixing bowl and massage the marinade ingredients well into the meat, leaving the cornflour until last. Mix the sauce ingredients together in a small bowl.

Build Your Wok Clock: Start at 12 o’clock with the spring onions, ginger and garlic, followed by the red onion and pepper, the marinated chicken and lastly the sauce.

Heat 1 tablespoon of vegetable oil in a wok to a high heat. Once smoking hot, add the spring onions, ginger and garlic and stir-fry for 30–60 seconds. Push them to the edge of the wok and add the onion and pepper and continue to stir-fry for a further 30 seconds. Then, push all the vegetables to the edge of the wok (this will stop them from burning!) and bring the wok to a smoking point.

Add another 1 tablespoon of vegetable oil to the wok and bring to a high heat. Once smoking hot, place the marinated chicken into the wok and sear well for 30–60 seconds, then turn the meat over and repeat the searing on the other side. Now fold the vegetables over the top of the meat to stop them from burning. Count to 10 to bring all the ingredients up to a high heat, then pour the sauce around the edges so that it trickles down into the bowl of the wok and boils vigorously. Fold the ingredients through and finish off by stir-frying for 1–2 minutes. Sprinkle with finely sliced spring onion and serve with steamed rice.

Special thanks to the publisher for providing three copies of this title in our promotion. Entry options include answering the following question in the comments section of this blog post.

Which recipe in the index would you like to try first (besides the two shared here)?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on Aug 13th, 2022.