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Stir-Frying
The wok is China's most versatile cooking implement and in today's programme Ken Hom advises on choosing and using a wok. (1984)
The wok is China's most versatile cooking implement and in today's programme Ken Hom advises on choosing and using a wok.
He makes three mouth-watering dishes using the classic Chinese technique of stir-frying - fragrant chicken in black bean sauce, stir-fried prawns with eggs, and a quick and easy vegetable dish, stir-fried ginger broccoli. He also visits a young Chinese family in Hong Kong to see what they have for dinner. (1984)
Last on
Mon 5 Nov 1984
19:35
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Credits
| Role | Contributor |
|---|---|
| Presenter | Ken Hom |
| Studio Director | Anne O'Dwyer |
| Producer | Jenny Stevens |
Broadcast
- Mon 5 Nov 1984 19:35
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