Ditch the takeaway and master this signature Chinese restaurant dish at home yourself instead. This simple recipe is easy to follow and packs a punch you just won’t find in most restaurants.
The first episode of our new series, School of Wok On Tour, takes place at Drover's Rest in Hay-on-Wye, Wales. In this episode, Jeremy shows us how to make Enoki mushroom beef wraps, deliciously crunchy corn fritters, spicy and tangy pickled chilli sauce and the showstopping crispy pork belly rolls!
This quick and easy Chinese-style steamed fish recipe uses Tao Cheo or fermented soy bean paste which accentuates the sweet saltiness in this fish dish.
