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
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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 
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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 6th, 2022.

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157 Comments

  • dataentrytard  on  May 30, 2022

    Sichuanese chicken with salted roasted peanuts and onions

  • CapeCodCook  on  May 30, 2022

    I want to make Salt & Schuan Tiger Prawns!

  • antpantsii  on  May 30, 2022

    Thai basil duck would be nice

  • lean1  on  May 31, 2022

    Pad Thai

  • rkosully  on  May 31, 2022

    I would love to make the Chinese omelettes!

  • matag  on  May 31, 2022

    Chicken katsu curry

  • imiguelez  on  May 31, 2022

    Pad Thai for sure!

  • sarahawker  on  May 31, 2022

    Crispy tofu in tomato sauce

  • oduong930  on  May 31, 2022

    thai basil duck

  • LeMinou  on  May 31, 2022

    Basil duck

  • kmn4  on  May 31, 2022

    Chilli oil noodles

  • kmwyman  on  May 31, 2022

    Chilli oil noodles

  • RuthGo  on  June 1, 2022

    The spicy fried chicken sounds delightful!

  • Velvet_Queen17  on  June 1, 2022

    General Tso’s chicken

  • Plumbobmummy  on  June 1, 2022

    Taiwanese Popcorn Chicken

  • ravensfan  on  June 1, 2022

    Thai basil duck

  • miggsy  on  June 1, 2022

    Pad Thai

  • maci234  on  June 1, 2022

    Pad Thai

  • maggz19671  on  June 1, 2022

    Chinese omelette

  • SheenaBatey  on  June 1, 2022

    Pad Thai

  • Dannausc  on  June 1, 2022

    Salt and sichuan pepper prawns

  • bookmark77  on  June 1, 2022

    Chilli oil noodles

  • DarcyVaughn  on  June 1, 2022

    Hunan tofu with a medley of mushrooms

  • mjes  on  June 2, 2022

    Namak fried noodles

  • bookmark58  on  June 2, 2022

    Chinese omelette

  • wildchild  on  June 2, 2022

    Thai basil duck

  • sayeater  on  June 2, 2022

    Vegan chow mein – I’ve never tried to make it at home before

  • RickPearson54  on  June 2, 2022

    pad thai

  • bopper  on  June 2, 2022

    chinese omelettes

  • aminning  on  June 2, 2022

    Sambal prawns

  • Etf1975  on  June 2, 2022

    Namak fried noodles

  • youngsvnnhrs  on  June 3, 2022

    Teriyaki sesame salmon

  • Siegal  on  June 3, 2022

    Yum Thai basil duck!

  • agreaves19  on  June 3, 2022

    Chicken katsu curry

  • taz2729  on  June 3, 2022

    Xinjiang Cumin Lamb

  • Dendav  on  June 3, 2022

    Pad thai

  • roxlet  on  June 3, 2022

    Chili oil noodles

  • reader1trees  on  June 3, 2022

    Crispy tofu in tomato sauce

  • Heaton99  on  June 3, 2022

    Thai Fishcakes or anything with duck

  • irinastiles  on  June 3, 2022

    General Tso’s chicken is my first choice.

  • thecharlah  on  June 3, 2022

    Salt & Sichuan pepper prawns

  • lauriesk  on  June 3, 2022

    General Tso’s chicken

  • GillB  on  June 4, 2022

    Always wanted to make General Tso Chicken!

  • LaurenE  on  June 4, 2022

    Thai basil duck

  • virjeania  on  June 4, 2022

    My husband’s favorite Dry-fried Sichuan beef

  • Spud13  on  June 4, 2022

    Garlic & vermicelli steamed prawns

  • Sand9  on  June 4, 2022

    Green Chicken Curry

  • prettypistol  on  June 4, 2022

    Chinese omelettes

  • foodie16  on  June 4, 2022

    Sambal prawns

  • chezlarios  on  June 4, 2022

    Really tasty fish curry

  • BMeyer  on  June 4, 2022

    pad thai

  • sarahteertzah  on  June 4, 2022

    Quick chicken pho

  • lilmiztam22  on  June 4, 2022

    chilli oil noodles sounds good!

  • MKBGeorgi  on  June 4, 2022

    I would definitely try the Xinjiang cumin lamb first, although the Braised egg dumplings would be close behind. I love how all the cuisines of Asia are rerpesented.

  • jimmybearlondon  on  June 4, 2022

    Xinjiang cumin lamb – it sounds delicious!

  • mtsee  on  June 5, 2022

    Xinjiang cumin lamb

  • lucymajor94  on  June 5, 2022

    chicken katsu curry

  • dzm  on  June 5, 2022

    Pad Thai

  • Clog  on  June 5, 2022

    Steamed fish with lemon grass & lime broth

  • Cjennings  on  June 5, 2022

    Ginger & Spring Onion Chicken

  • laurenodell  on  June 5, 2022

    Pad Thai

  • poneill  on  June 6, 2022

    Chilli oil noodles

  • RuthHarwood  on  June 6, 2022

    Chinese omelettes

  • Plevuus1  on  June 6, 2022

    Crispy tofu in tomato sauce

  • chromiumman  on  June 6, 2022

    the chili oil noodles

  • etcjm  on  June 6, 2022

    Shaking beef with pickled red onion

  • banba1  on  June 6, 2022

    Garlic & vermicelli steamed prawns

  • janv  on  June 6, 2022

    love the sounds of Chicken katsu curry

  • trudys_person  on  June 6, 2022

    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!

  • rchesser  on  June 6, 2022

    CHicken Katsu Curry.

  • dbielick  on  June 7, 2022

    Japchae

  • emi10383  on  June 7, 2022

    Pad Thai

  • calguire  on  June 7, 2022

    General Tso’s chicken

  • GreenhouseCheryl  on  June 7, 2022

    Green chicken curry

  • elysek  on  June 7, 2022

    Ben’s spicy fried chicken

  • RSW  on  June 8, 2022

    Spicy Sichuan potato salad (

  • BeckyYeo  on  June 10, 2022

    Taiwanese Popcorn Chicken

  • fraujunk  on  June 10, 2022

    Ginger and spring onion chicken

  • kitchen_chick  on  June 10, 2022

    Crispy tofu in tomato sauce

  • left_of_west  on  June 10, 2022

    Pad Thai

  • cellenly  on  June 10, 2022

    dry fried Sichuan beef

  • LEKcookbooks  on  June 12, 2022

    Quick vegan ramen – I’d love a good veggie recipe for it as I don’t eat pork!

  • lindaeatsherbooks  on  June 13, 2022

    I want to make the Thai fishcakes.

  • JenjiD  on  June 13, 2022

    Garlic & vermicelli steamed prawns

  • Franki  on  June 14, 2022

    Thai basil duck

  • debbiehb  on  June 15, 2022

    Sambal prawns

  • uk2nl  on  June 16, 2022

    Xinjiang cumin lamb

  • love2chow  on  June 16, 2022

    Xinjiang cumin lamb

  • Roosta  on  June 17, 2022

    Salt & Sichuan pepper prawns

  • avonleajules  on  June 17, 2022

    Thai basil duck

  • elysedc  on  June 17, 2022

    definitely trying the namak fried noodles!

  • NaomiH  on  June 20, 2022

    Crispy tofu in tomato sauce

  • ceejayen  on  June 21, 2022

    Seriously spicy chicken

  • teamkies  on  June 23, 2022

    Charred & saucy pork chops

  • silversand  on  June 24, 2022

    Sambal prawns

  • twinreader  on  June 24, 2022

    Chicken catsu curry

  • betsyradelow  on  June 24, 2022

    General Tso’s chicken

  • Pizzacat13  on  June 28, 2022

    Japchae. I love Korean food and that this book takes a journey through all the asian regions.

  • ChicagoJen  on  June 29, 2022

    Vegan laksa

  • Emmydee  on  June 30, 2022

    Ginger and spring onion chicken sounds delicious.

  • lauren424  on  June 30, 2022

    Yasai yaki udon!

  • Laura1  on  July 2, 2022

    Pad Thai

  • Jennwalker314  on  July 3, 2022

    Braised egg dumplings

  • birdyscruff  on  July 4, 2022

    I’d love to make the Ginger & spring onion chicken

  • delta.bravo  on  July 5, 2022

    I’d probably try the Spicy Sichuan potato salad first because to me it sounds quite unusual.

  • Ishtar  on  July 7, 2022

    Tom Yum Kung

  • AIC  on  July 8, 2022

    Vegan laksa

  • shawsc  on  July 9, 2022

    I would love to try the Crispy Tofu in Tomato Sauce on page100. I’m always looking for new quick tofu recipes. I’m also very interested in learning more about Jeremy’s organization techniques for successful stir frying!

  • raidishes  on  July 9, 2022

    Xinjiang cumin lamb

  • orchidlady01  on  July 10, 2022

    Bangkok crab omelette

  • clairew137  on  July 10, 2022

    Pad Thai

  • nocona  on  July 11, 2022

    Pad Thai – My fave!

  • kkez  on  July 11, 2022

    Ginger & spring onion chicken

  • kennethjohngilmour  on  July 12, 2022

    would like to try the nasi goreng found on page 144 first

  • Yatota74  on  July 13, 2022

    Taiwanese popcorn chicken

  • Lesevans6  on  July 14, 2022

    Pad Thai

  • janethaste  on  July 14, 2022

    Ginger and spring onion chicken, some of my favourite items.

  • Isis1981uk  on  July 14, 2022

    Xinjiang cumin lamb

  • sheridarby  on  July 14, 2022

    Chicken katsu curry

  • karenusher  on  July 14, 2022

    Pad thai

  • Tracezeus  on  July 14, 2022

    Peking Mandarin Pork

  • jd5761  on  July 14, 2022

    Pad Thai for me

  • krnries  on  July 15, 2022

    The Garlic & vermicelli steamed prawns sound fabulous xx

  • mumliz  on  July 15, 2022

    Braised egg dumplings

  • Poppyjoey  on  July 15, 2022

    Ginger and Spring Onion Chicken

  • SharronM  on  July 15, 2022

    Char Kway Teow

  • Smansini  on  July 15, 2022

    Thai basil duck

  • tararr  on  July 15, 2022

    Xinjiang cumin lamb

  • MaineDruid  on  July 15, 2022

    Hunan tofu with a medley of mushrooms for this vegan lover of fungi and anything spicy hot

  • voyer999  on  July 15, 2022

    Xinjiang cumin lamb – yuuuummmmmm!!!

  • Laurenmain97  on  July 15, 2022

    Vegan chow mein!

  • portkey  on  July 15, 2022

    Pad Thai

  • DimensionAEB  on  July 15, 2022

    Taiwanese Popcorn Chicken

  • ozfoodie  on  July 15, 2022

    The Spicy Caramel Fish sounds like a delight!

  • ClaireHamilton  on  July 15, 2022

    Chicken katsu curry

  • PatBarrett  on  July 15, 2022

    Crispy tofu in tomato sauce

  • Twiddle  on  July 15, 2022

    Basil duck

  • Lora724  on  July 15, 2022

    I would like to make Crispy tofu in tomato sauce.

  • GoodLifeVan  on  July 17, 2022

    Super cool!

  • mightymhk  on  July 18, 2022

    Taiwanese popcorn chicken sounds good

  • Shelley.b  on  July 20, 2022

    garlic and vermicelli steamed prawns

  • joke7  on  July 21, 2022

    Xinjiang cumin lamb

  • Emmamaryd  on  July 23, 2022

    Pad Thai

  • Leonard5854  on  July 23, 2022

    Ginger & spring onion chicken

  • EmilyR  on  July 24, 2022

    Chicken katsu curry

  • rachelbaylis  on  July 28, 2022

    any noodle dish!!

  • Jennifer7  on  July 28, 2022

    General Tso Chicken

  • Natlovesgib  on  July 29, 2022

    Korean fried chicken

  • kaghowe  on  July 29, 2022

    Chicken katsu curry, obvs

  • molly57  on  July 30, 2022

    General Tso’s chicken

  • humptybren  on  July 30, 2022

    Vegan chow mein

  • grumpygraham  on  July 30, 2022

    Chinese omelettes

  • misty33  on  July 30, 2022

    Royal Thai crab curry & vermicelli

  • janinex  on  July 30, 2022

    Breakfast-style beef tapa

  • PhillipJD  on  July 30, 2022

    “Thai fishcakes”. (page 72).

  • mph993  on  August 5, 2022

    I’d like to try the Salt and Sichuan Pepper Prawns!

  • garrettsambo  on  August 6, 2022

    I would like to make Peking Mandarin pork.

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