A wok is something many of us have in our kitchen cupboards – and yet most people don’t really know how to use it, says Jeremy Pang.
The Chinese-British chef – who runs School Of Wok in London, and is a regular face on TV’s Saturday Kitchen and Ready Steady Cook – says: “The mass market mindset on Asian cuisine is definitely more educated today than it was 10 years ago, but the basic knowledge of what a wok is and how it should be used is still quite low level. [There’s] not enough in-depth education around this primary bit of equipment that over a billion people use in China.”
