Thanks to Sainsbury’s magazine for featuring my recipe for Wok-fried 5 spiced duck breast with orange and pomegranate wild rice salad. It really is super easy to make and is a healthy modern take on a Chinese classic. All you need now is a really good quality Wok to get the best from your cooking. People often ask me for my top tips when cooking with a wok. 1. Prepare all the ingredients before firing up the wok 2. Chop vegetables the same size so they cook at the same time and marinade meat at least 10 minutes before cooking 3. Heat up the wok before adding the oil to make sure there are no ‘cool’ spots 4. Use an oil that can withstand high temperatures such as coconut or rapeseed oil 5. Add a splash water in the wok to steam for stir-frying vegetables My Lotus Wok is available from JML and if you buy before the end of March, you can save 10% by purchasing through my website. Happy wokking! Love, Ching x
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