Introduction: Cooking in a wok; Choosing a wok; Wok accessories; Seasoning a wok; Cooking methods; Specialist ingredients Chapter One: Light bites Including: Spring rolls, Crispy seaweed, Potato and fenugreek samosas, Spicy satay Special feature: Stir-fry cooking tips Chapter Two: A matter of minutes Including: Rapid fried prawns, Scallops in lemon, Ginger chicken, Stir-fried mixed vegetables Chapter Three: Stars of the East Including: Chow mein, Kashmiri chicken, Thai green curry, Szechuan scallops, Singaporean noodles, Malaysian orange chicken, Burmese coconut rice Special feature: Special ingredients Chapter Four: Hale and hearty Including: Wheat noodle soup with marinated chicken, Vietnamese dumplings, Beef in oyster sauce, Fish with black bean sauce Special feature: Flavourings and sauces Chapter Five: Spiced for life Including: Chicken with chilli, King prawn curry, Red curry duck, Spicy fishcakes, Lamb with spicy hot sauce Chapter Six: Vegetarian feasts Including: Vegetable pakoras, Shanghai stir fry, Ginger broccoli, Pineapple fried rice Chapter Seven: Something special Including: Chicken and coconut soup, Crispy wrapped prawns, Singapore crab, Chicken chop suey Special feature: Menu-planning Chapter Eight: Sweet temptations Including: Indonesian fried bananas, Pear and pineapple fritters, Toffee apples Peking style
