Main content

The wok is China's most versatile cooking implement and in today's programme Ken Hom advises on choosing and using a wok. (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. (1984)

Available now

25 minutes

Last on

Mon 5 Nov 1984 19:35
大象传媒 Two

More episodes

Previous

Peking Duck

Next

Vegetables

See all episodes from Ken Hom's Chinese Cookery

About 大象传媒 Four Collection programmes

Programmes are selected, in part, for their historical context and reflect the broadcast standards and attitudes of their time, which may not accord to some current 大象传媒 editorial guidelines. We aim to select programmes which can be shown in their entirety but in some cases edits are required.

Credits

Presenter Ken Hom
Studio Director Anne O'Dwyer
Producer Jenny Stevens

Broadcast

Featured in...