From making sauces to stir-frying, steaming and deep-frying, your trusty wok really can be a one-stop pot. Here, Jeremy Pang reveals some of his best-loved recipes and techniques
PHOTOGRAPH: KRIS KIRKHAM. FOOD STYLING: ROSIE REYNOLDS. STYLING: MORAG FARQUHAR
THE WOK CLOCK
“My Wok Clock has found its way into numerous classes and cooking demonstrations across the world. It’s such a simple and practical tool – a way of reminding yourself to be super-organised in the kitchen. For those new to the Wok Clock, let me explain how it works.
At School of Wok, we like to arrange our prepared ingredients in a systematic manner, using a round plate as a clock. This method isn’t exclusive to wok cooking (though the name was so catchy it stuck); you can use it when organising ingredients for all types of cooking at home, no matter the cuisine. Once you’ve prepared all your ingredients, arrange them around the plate in the order in which you’ll need them, beginning at 12 o’clock and working your way around the plate clockwise.
Whether you’re cooking a stir-fry or a slower-cooked curry, or even setting up a long list of ingredients that need to be pounded with a pestle and mortar, the Wok Clock method works well. As a rule of thumb – when stir-frying for example – you tend to start with the base ingredients (onions, garlic, ginger) and the harder vegetables, then move on to the meats or other proteins, followed by the sauce or braising liquid. It’s that simple!
Wok-fried satay
Serves 2 Hands-on time 30 min, plus marinating
MAKE AHEAD
Make the marinade 24 hours ahead and rub into the meat. Cover and chill overnight in the fridge.
• 450g boneless pork shoulder; skinless, boneless chicken thighs; or rump steak (or a mix)
• 1 small cucumber, cut into bite-size chunks, and lime wedges to serve
• Vegetable oil for frying
• Satay sauce to dip (see below)
For the marinade
• 3 garlic cloves, finely chopped
• 1 lemongrass stalk, trimmed, bruised and finely chopped
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