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Stir-Frying
The wok is China's most versatile cooking implement and in today's programme Ken Hom advises on choosing and using a wok. (1984)
The wok is China's most versatile cooking implement and in today's programme Ken Hom advises on choosing and using a wok.
He makes three mouth-watering dishes using the classic Chinese technique of stir-frying - fragrant chicken in black bean sauce, stir-fried prawns with eggs, and a quick and easy vegetable dish, stir-fried ginger broccoli. He also visits a young Chinese family in Hong Kong to see what they have for dinner. (1984)
Last on
Mon 5 Nov 1984
19:35
About Βι¶ΉΤΌΕΔ Four Collection programmes
Programmes are selected, in part, for their historical context and reflect the broadcast standards and attitudes of their time, which may not accord to some current Βι¶ΉΤΌΕΔ editorial guidelines. We aim to select programmes which can be shown in their entirety but in some cases edits are required.
Credits
| Role | Contributor |
|---|---|
| Presenter | Ken Hom |
| Studio Director | Anne O'Dwyer |
| Producer | Jenny Stevens |
Broadcast
- Mon 5 Nov 1984 19:35
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