{"id":3188,"date":"2024-03-20T15:08:24","date_gmt":"2024-03-20T15:08:24","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?p=3188"},"modified":"2022-02-19T13:39:17","modified_gmt":"2022-02-19T13:39:17","slug":"100-quick-stir-fry-recipes","status":"publish","type":"post","link":"https:\/\/testing22.mostlyfood.co.uk\/index.php\/100-quick-stir-fry-recipes\/","title":{"rendered":"100 Quick Stir-fry Recipes by Ken Hom – review"},"content":{"rendered":"

I have long been a fan of compact and concise cookbooks, the ones that present a recipe on one page and a confidence-boosting picture on the opposite page, single-topic books that one will truly take into the kitchen and use. This series from My Kitchen Table (they have a supporting web site at http:\/\/www.mykitchentable.co.uk) ticks all the boxes for me. Yes, the format is just right, but the recipes are what count.<\/span><\/p>\n

\"asian Ken Hom is an internationally celebrated authority on Chinese food and cooking. He was the first Chinese to have great success on UK TV with his ground-breaking cookery show in 1984, Ken Hom’s Chinese Cookery on the BBC. He began his culinary career in his uncle’s Chicago restaurant at the tender age of eleven, before eventually becoming a lecturer at California’s Culinary Academy.<\/p>\n

Ken has written over 30 cookery books which have been well received worldwide. He has fronted numerous TV series as well as having his own product range – including a wok, an example of which graces the kitchen of this reviewer. Ken was awarded an honorary OBE for ‘services to the culinary arts’ in 2009. It\u2019s evident that we in Britain have adopted this man and taken him to our hearts.<\/p>\n

His list of culinary achievements and gongs is impressive but we just love this man\u2019s food. He has become so successful because his food is accessible. We have an abundance of oriental ingredients and are drawn to healthy and quick dishes made with either a Ken Hom wok or one purchased from the local Chinese grocer. 100 Quick Stir-fry Recipes reflects the way we eat today …or should.<\/p>\n

The recipes are divided by food type. Plenty of vegetarian and fish dishes but even the meat dishes are fast to prepare and will leave you feeling noble. There are Chinese dishes aplenty here but also spicy temptations from Thailand, Singapore, Vietnam, Malaysia, Indonesia and even Italy. The focus is on the cooking method rather than the geographic origin of the food.<\/p>\n

A little secret<\/h4>\n

I have heard so many people complain that they can\u2019t make fried rice. They wonder if there is some kind of secret or perhaps there is a particular variety of rice known only to the owners of Chinese restaurants or take-aways. Well, yes, there is a little secret known only to millions. One must use cooked and cooled rice. Ken offers us a basic but indispensable recipe for egg-fried rice. It\u2019s fool-proof and will be a key element in turning many of these recipes into full meals.<\/p>\n

We should all eat more fish. It\u2019s healthy and there is plenty of choice. Stir-Fried Fish with Black Bean Sauce is the dish that will inspire those who insist they hate fish because it\u2019s bland. This recipe makes use of pungent and salty black beans. 1\u00bd teaspoons are all that\u2019s needed to flavour fish enough for 4 people. Robust flavours and a meal that doesn\u2019t cost the earth.<\/p>\n

My pick of the book is Spicy Chicken with Peanuts. It\u2019s also known as Kung Pau or Kung Po Chicken, an attractive dish of lacquered meat with flecks of vibrant red dried chillies. A recipe for which to use that dusty bottle of dry sherry \u2013 it makes a convincing substitute for shaoxing rice wine.<\/p>\n

100 Quick Stir-fry Recipes is a practical collection of well-chosen recipes to suit all tastes. We all want to eat well but without the need to take up long-term residence in the kitchen. This will likely become the book you reach for when strapped for time or cash.\u00a0 Great value for money.<\/p>\n

Author: Ken Hom
\nTitle: 100 Quick Stir-fry Recipes
\nPublished by: Random House
\nPrice: \u00a37.99
\nISBN 978-1-84-990147-5<\/p>\n

 <\/p>\n

See more books by Ken Hom here<\/strong><\/a><\/p>\n

 <\/p>\n

Read reviews of more Chinese cookbooks here<\/strong><\/a><\/p>\n

 <\/p>\n

Cookbook review by Chrissie Walker \u00a9 2018<\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I have long been a fan of compact and concise cookbooks, the ones that present a recipe on one page and a confidence-boosting picture on the opposite page, single-topic books […]<\/p>\n","protected":false},"author":2,"featured_media":3555,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[20,22],"tags":[956,162,126,674],"class_list":["post-3188","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-books","category-cookbooks","tag-100-quick-stir-fry-recipes","tag-celebrity-chefs","tag-chinese","tag-ken-hom"],"yoast_head":"\n100 Quick Stir-fry Recipes by Ken Hom - review - Mostly Food and Cocktails<\/title>\n<meta name=\"description\" content=\"We have an abundance of oriental ingredients and are drawn to healthy and quick dishes made with either a Ken Hom wok or one purchased from the local Chinese grocer. 100 Quick Stir-fry Recipes reflects the way we eat today ...or should. 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