Want to put that wok to great use? Here’s a dish that will help you make the most of it, courtesy of one of our absolute favourite TV chefs: the great Adam Liaw.
One of the most useful skills in wok cooking is “blanching”. Pre-cooking vegetables before frying means they will cook faster and more completely when combined in the wok.
SERVES: 4
PREPARATION TIME: 10 mins preparation, 10 minutes marinating
COOKING TIME: 15 minutes
INGREDIENTS
Adam’s notes
This recipe is from Adam Liaw’s Asian Cookery School, available now from Hachette Australia.