Jeremy Pang's School of Wok: Delicious Asian Food in Minutes

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I’ve watched this cook on tv a couple of times and found him enthusiastic and his recipes looked easy to prepare and not complicated to make. I bought this ebook on offer at 99p just to see what the recipes are like and I’m not disappointed.

For the spice mix, toast the Sichuan peppercorns in a dry pan, swirling them around on a medium heat for one to two minutes until they pop and become fragrant. Add the salt to the pan, then transfer to a pestle and mortar or spice grinder, add the white pepper and sugar and pound or grind to a powder. Crucially, every recipe needs a wok, and it turns out we might have been using it all wrong. Here are some of the mistakes you might be making… Understanding the ways a wok can cool down will help you instinctively control the heat. Pang says: "That is what we call in Chinese or Cantonese, ‘wok hei’ – the literal translation is ‘wok air’.Crucially, every recipe needs a wok, and it turns out we might have been using it all wrong. Here are some of the mistakes you might be making...

In his third cookbook, School Of Wok, Pang shares many of the recipes and practices he teaches at the school – weaving its way through Chinese, Korean, Japanese, Thai, Vietnamese, Singaporean, Malaysian and Filipino dishes. "It’s a nice nod to the wonders of Asian cuisine – and bringing that to the home table without too much stress," explains Pang. One of my catchphrases is never lose your sizzle – if you don’t hear something sizzling, especially stir-frying, then you’re not stir-frying – you’re stir-boiling."The Chinese-British chef - who runs School Of Wok in London, and is a regular face on TV's Saturday Kitchen and Ready Steady Cook - says: "The mass market mindset on Asian cuisine is definitely more educated today than it was 10 years ago, but the basic knowledge of what a wok is and how it should be used is still quite low level. [There's] not enough in-depth education around this primary bit of equipment that over a billion people use in China." A wok is something many of us have in our kitchen cupboards – and yet most people don’t really know how to use it, says Jeremy Pang.

Heat 2 tablespoons of vegetable oil in your wok over a high heat until smoking hot. Swirl the oil around the wok a little and then add the marinated beef and sear for 1 minute on each side. Next add the sliced red onion to the wok and start to fold through. Add the spring onion and garlic and continue to stir-fry for 1-2 minutes, giving the wok a good shake every 20-30 seconds.

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In his third cookbook, School Of Wok, Pang shares many of the recipes and practices he teaches at the school - weaving its way through Chinese, Korean, Japanese, Thai, Vietnamese, Singaporean, Malaysian and Filipino dishes. "It's a nice nod to the wonders of Asian cuisine - and bringing that to the home table without too much stress," explains Pang. Understanding the ways a wok can cool down will help you instinctively control the heat. Pang says: "That is what we call in Chinese or Cantonese, 'wok hei' - the literal translation is 'wok air'. Born in the UK to Chinese parents, Pang spent two years living in Singapore as a child ("Where I really found my love of food," he says) and later Hong Kong, but spent most of his childhood in the UK – while "having the best of both worlds" by travelling extensively across Asia. (Kris Kirkham/PA) Soak the dried red chillies in hot water for 10 minutes, then drain. Mix the sauce ingredients together in a small bowl. Born in the UK to Chinese parents, Pang spent two years living in Singapore as a child ("Where I really found my love of food," he says) and later Hong Kong, but spent most of his childhood in the UK - while "having the best of both worlds" by travelling extensively across Asia.