ΒιΆΉΤΌΕΔ

by Jeremy Pang

I often get asked to list my top tips for stir-frying. Really, it’s about understanding heat or what we Cantonese like to call β€œwok hei” (woks’ air), and how to manoeuvre the heat around the wok in a certain way and at the right time. If you can control your heat through flicking and tossing your wok or folding and turning your ingredients at the best time, you will soon be able to sear the outer edges of your food on an incredibly high heat, without burning it, and impart a slight smokiness into your stir-fries. Making a fried rice is the perfect example for this and I liken it to learning how to make an omelette as the first task you should learn in a classic French kitchen.

Main course