In the second part of our series "Wok, wok, wok", we continue to learn about the science of wok. We will practice a variety of cooking methods and cutting techniques, and prepare four great southern and western Chinese dishes from Cantonese and Sichuan regions.
- Stir-fried bok choy
- Chicken cubes, guilin chili sauce
- Dry-fried shredded beef, celery
- Sweet and sour pork, jasmin rice