Unleashing Our Inner Wok Star at School of Wok!

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Here’s the main thing I learned at Jeremy Pang’s School of Wok: there are so many good wok puns! We woked and rolled as we unleashed our inner wok star, woking around the clock and we even woked it out.

There are more, I won’t go on.

We were invited to cook with the legendary Chef Pang, star of sage and screen (see what I did there… cause he cooks and he’s on television. Puns, man, keep up!), as he unveiled his new line of Woks by Dexam, just in time for Christmas. They’re called, what else: School of Wok.

Actually, these woks are solid adds to your kitchen that are reasonably priced at about £15 a pop. And now having had a chance to play with them, I’m not going to lie, these things are pretty damn epic.

Even I, who basically can only make toast – and if I’m feeling adventurous, toast with butter – was cooking like a mad man. A mad man, I say!

Throughout the night, we learned to make some serious dumplings…

Egg Fried Rice…

And Stir Fried Sichuan Chicken. Mmm.

Want to make your own Jeremy Pang style Sichuan Chicken? Check it out, I have the recipe for you right here:

Stir Fried Sichuan Chicken

Ingredients
200g chicken thigh, or breast
2 cloves garlic
1 tsp Sichuan pepper corns
1 Birdseye chilli
1 onion
1 pepper
2 spring onions
100g cashew nuts

The Marinade
Sesame oil
1 teaspoon sugar
1 pinch Chinese 5 spice
2 tablespoons light soy sauce
1 tablespoon corn flour

The Sauce
1 tsp chilli bean paste / chilli paste
1 tbsp hoi sin sauce
1 tbsp light soy sauce
2 capfuls rice wine
Sesame oil

Preparation
1. Cut the chicken into large slices and place in a medium sized prep bowl
2. Finely chop the garlic and chilli and place in separate prep bowls
3. Slice the onion & pepper and place in a prep bowl
4. Throw all the marinade seasoning into the meat bowl and massage well ensuring you add the corn flour last
5. Finely slice the spring onion and place in a small prep bowl

Cooking
1. Heat 2 tablespoons vegetable oil in a wok to high heat
2. Once smoking hot, add the onions & peppers and stir-fry for 2 minutes
3. Push the onions & peppers to the side of the wok and add an extra tbsp vegetable oil to the centre of the wok
4. Bring oil to a high heat and add the crushed pepper corns, garlic and chicken. Stir-fry until chicken is golden brown
5. Add the cashew nuts to the wok and stir fry for a further 2 minutes
6. Now add the chillies along with all ‘The Sauce’ ingredients to the wok. Continue to stir-fry on a high heat
7. Add the spring onion and a drop of sesame oil to finish.

* If sauce is too thick, add a dash of hot water to the wok whilst cooking the meat through. If too thin, use corn flour paste to thicken

Serving
1. Serve on a slate / large plate and garnish with finely sliced spring onion

And there you go!

The class we took was actually his three hour Understanding The Wok class, and I’d absolutely recommend taking it if you’re into cooking (or really, eating, like myself). It isn’t cheap at £95 per person, but I did walk away feeling like I knew how to rock a wok. It was easy to learn, hands on and you create some truly delicious food. Really, by the end of the night, we were all woking on air.

Sorry, one more, couldn’t help myself.

The Understanding The Wok Class runs Wednesday at 6:30pm and Saturdays at 1pm. It’s three hours and costs £95 per person and you can buy a ticket here. The new line of School of Wok woks can be found at Bentalls, Fenwick, Harts of Stur, Steamer Trading and John Lewis, as well as online here. 

 

 

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