Ken Hom's Chinese Cookery

Stir-Frying (1x2)

Air date: Nov 05, 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.