The Wok is the most convenient way of quick-frying food and has been used in Chinese cooking for hundreds of years. Its secret lies in the way it evenly distributes heat, so that ingredients dropped into hot oil are quickly cooked by vigorous stirring. It is the basic implement in Chinese cooking, whose great variety stems from the abundance of ingredients that can be prepared in many combinations.
Wok Cookery details the basic ingredients and gives simple instructions for preparing variations such as chicken with cashew nuts, chicken in black bean sauce, chicken with fried rice, and many others. Wok Cookery also includes many recipes using only vegetables, as the wok method is ideally suited to preparing vegetables without destroying their mineral and vitamin content. The book includes numerous color and black and white photographs, and will provide lots of ideas for quick and easy snacks.