Cook the Jeremy Pang way – The Irish Times

Wok cooking is one of the fastest and most energy-efficient ways to quickly get dinner to the table. Jeremy Pang’s School of Wok in London has taught over 60,000 students the art of successful wok cooking, simplifying the process with its ‘wok clock’.

It basically involves preparing each of the ingredients in advance and arranging them on a clock, in the order in which they will be cooked. A simple trick, but one that brings order to a fast-paced kitchen environment.

His latest book, also called School of Wok, contains recipes from China, Thailand, Vietnam, Singapore, Malaysia, Indonesia, Philippines, Korea and Japan, using a wok to cook them, such as they would be in home kitchens around the world. .

General Chicken Tso


Why is General Tso so popular? Well, this dish is sweet, sour, spicy and salty with just the right amount of saltiness. It’s the perfect balance of flavor, texture and color and a wonderful place to start your wok journey.


10 dried red chillies

300g boneless, skinless chicken thighs, diced

200g cornstarch, seasoned with ¼ tsp salt and ¼ tsp pepper

½ thumb-sized piece of ginger, peeled and thinly sliced

2 garlic cloves, thinly sliced

2 spring onions, thinly sliced

Vegetable oil


30g of sugar

1 teaspoon sriracha hot sauce

1 tablespoon mild hot sauce

1 tablespoon of oyster sauce

½ tablespoon black rice vinegar

1 tablespoon light soy sauce

½ teaspoon dark soy sauce

50ml water


1 teaspoon sesame oil

½ teaspoon of sugar

1 tablespoon light soy sauce

1 egg, lightly beaten

To serve:

Sliced ​​red pepper

Sliced ​​spring onions

steamed rice

Sautéed green vegetables


1. Soak dried red chillies in hot water for 10 minutes, then drain. Mix the sauce ingredients together in a small bowl.

2. Place the chicken in a mixing bowl and massage the marinade ingredients into the meat. Then pour the seasoned cornmeal over the chicken and massage until each piece of meat separates and has a dry, dusty white coating.

3. Build your wok clock: Start at 12 o’clock with your cornmeal coated bowl of chicken, followed by ginger, garlic and spring onions, soaked red peppers, then finally sauce.

4. Fry the breaded chicken in vegetable oil at 180°C (350°F) for 4-5 minutes until golden brown. Transfer the chicken to a plate lined with paper towel.

5. If you are using your wok for frying, carefully pour the oil into a heatproof bowl to cool and quickly wipe your wok clean with paper towel. Return the wok to the hob and bring 1 tablespoon of vegetable oil to high heat. Add the ginger, garlic and spring onions and sauté for 30 seconds.

6. Next add the dried chiles, followed immediately by the sauce mixture. Bring the sauce to a vigorous boil for 3-4 minutes until it is syrupy, then add the fried meat, stirring the wok a few times so that the sauce completely coats the chicken. Sprinkle with sliced ​​red peppers and spring onions and serve immediately with steamed rice and fried greens.

Shake Beef Salad with Pickled Red Onions


This dish requires your wok to be steaming hot. I would recommend leaving it on high for at least 30-60 seconds before starting this stir-fry. Put that extractor hood up high, open all your windows and put away all the laundry hanging in the kitchen – unless you want your clothes to have a smoky finish too.


300g sirloin steak, cut into large dice

150 g mini heirloom tomatoes or cherry tomatoes, halved

100 g rinsed watercress

2 mini cucumbers, cut diagonally into wedges

½ red onion, thinly sliced

1 spring onion, coarsely chopped

2-3 garlic cloves, thinly sliced

Vegetable oil

A handful of coriander leaves and mint, to garnish

Marinated red onion:

½ red onion, thinly sliced

100 g radishes, thinly sliced ​​(optional)

6 tablespoons rice vinegar

1 tablespoon of sugar

½ tbsp sea salt


½ teaspoon sea salt flakes

¼ teaspoon cracked black pepper

½ teaspoon of sugar

1 teaspoon sesame oil

½ tablespoon of cornstarch


1½ tablespoons oyster sauce

1 tablespoon of fish sauce

½ teaspoon of sugar

Juice of ½ lime


1. For the pickled red onion, place the onion in a small bowl with the radishes, if using. Add the rest of the pickled onion ingredients to the bowl and stir to dissolve the sugar and salt. Leave to rest for at least 20 minutes.

2. Place the steak in a mixing bowl and massage the marinade ingredients into the meat, saving the cornstarch until the end. Mix the sauce ingredients together in a separate bowl.

3. Place the tomatoes in a bowl and stir in 2 tablespoons of the marinade liquid from the pickled red onion. Arrange the watercress on a serving plate and distribute the cucumber and tomatoes around it.

4. Build your wok clock: Start at noon with the marinated beef, followed by the red onion (not marinated), spring onions and garlic, and finally the sauce.

5. Heat 2 tablespoons of vegetable oil in your wok over high heat until smoking. Swirl the oil a little around the wok then add the marinated beef and sear for 1 minute on each side. Then add the sliced ​​red onion to the wok and start folding. Add the spring onion and garlic and continue to sauté for 1-2 minutes, shaking the wok well every 20-30 seconds.

6. Now stop shaking the wok to allow the heat to rise until it is smoking. Then quickly pour in the sauce and bring to a strong boil. Fold once or twice to evenly coat the beef and vegetables, then pour over the top of your salad. Garnish with the herbs and drained pickled red onion.

Quick Vegan Ramen


If you want to add the classic boiled egg, for a non-vegan version, add 15-20 tablespoons of dark soy sauce to a pot of boiling water and cook the eggs at room temperature for 6 minutes. Cool in ice water, peel and leave in cooled soy liquid until ready to serve.


1 small onion, unpeeled, quartered

1 thumb-sized piece of ginger, cut into matchsticks

5 garlic cloves, unpeeled, crushed

4 spring onions, coarsely chopped

6-8 shiitake mushrooms, roughly torn

1.5 to 2 liters of vegetable broth

1 heaped teaspoon of white miso paste

1 tablespoon light soy sauce

200g fresh ramen noodles

1 head pak choi, quartered lengthwise

Vegetable oil

Miso glaze:

1 tablespoon red miso paste

1 tablespoon of maple syrup

1 tablespoon light soy sauce

1 teaspoon of rice vinegar

1 teaspoon sesame oil

2 tablespoons of water

To glaze:

200g firm tofu, cut into sticks

2 small carrots, quartered lengthwise

1 spring onion, halved lengthwise


1. Combine miso glaze ingredients in a small bowl.

2. Build your wok clock: Start at noon with the onion, followed by ginger, garlic, chopped spring onions, shiitake mushrooms, vegetable broth, white miso paste, light soy sauce , ramen noodles and finally pak choi.

3. Heat 1 tablespoon of oil in your wok over medium heat and add the onion, ginger, garlic, spring onions and shiitake mushrooms, sautéing 30 seconds between each addition. Add the broth, white miso paste and light soy sauce and bring to a boil. Reduce heat and simmer 30 to 45 minutes.

4. Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Place the tofu in the center of the pan and the carrot wedges around the edges. Fry, turning occasionally, until the tofu is browned on both sides. Now add the spring onion around the edge of the pan and continue frying for 1-2 minutes. Pour the miso glaze over everything and bring to a vigorous boil for 2-3 minutes until it has a syrupy texture.

5. Remove the broth from the heat and strain it into a large bowl. Discard all flavoring ingredients except the shiitake mushrooms. Return the broth and mushrooms to the wok over medium heat, bring to a boil and add the ramen noodles. Cook for about 2 minutes before transferring them to your serving bowls. Next, add the bok choi to the broth, boil for 30-60 seconds, then place it over the noodles. Top with glazed tofu, carrots and spring onions before pouring the broth over the bowls to completely cover the vegetables. Recipes from Jeremy Pang’s Wok School: Delicious Asian cuisine in minutes. Edited by Hamlyn. Photograph by Kris Kirkham.