Description

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Cooking with a wok is one of the simplest ways of making delicious food, and it is so versatile, it can be used for stir-frying, braising, steaming and deep-frying. This volume has 160 recipes to suit every palate and occasion. Try Chinese crispy five-spice chicken, steamed mussels in coconut milk and Balinese vegetable soup. A guide to the equipment, cooking techniques and ingredients takes you from stir-frying and smoking to steaming rice and noodles, explaining all the ingredients, from tofu and meat to spices and sauces.