Menu a la Harts
This is Chinese
comfort food
Jeremy Pang’s demos are
full of tips for mastering your wok.
THE KIT LIST
Wok and Roll
Every kitchen needs a decent wok and some
accessories that will help make your oriental
cooking a success.
School Of Wok Wok Star 14” /
36cm Carbon Steel Wok
S E E +
S H O P
RRP: £25.00
Harts Price: £21.25
School Of Wok 38cm
Metal Wok Strainer with
Bamboo handle
RRP: £15.00
Harts Price: £12.76
See what you can learn at
schoolofwok.co.u k. Find out
when Jeremy is in Stur at
www.cheesefestival.co.uk
School of Wok Slice and Dice
Cleaver 7 inch
RRP: £30.00
Harts Price: £25.50
the meat in the hot oil, separating each piece
as you add it. This is the meat ‘blanching’
stage – to quickly seal all the flavour and
moisture into the meat. Using a slotted
spoon or a wok ‘spider’, fry the meat in the
oil for 30 seconds to 1 minute, then remove
onto a layer of kitchen paper to soak up the
excess oil.
9. Pour off any remaining oil from the wok
into a heatproof bowl and bring to a high
heat again. Once smoking hot, add the onion
and spring onion and stir-fry for 30 seconds,
then add the chillies and fry for 10 seconds.
Maintaining a high heat, pour in your sauce,
return the meat to the wok and continue to
stir-fry for an additional 30 seconds.
Add the crispy potatoes, toss through three
or four times to wrap the sauce around
them, and then tip into a large bowl, ready
to serve.
Garnish with a few sprigs of coriander.
Joseph Joseph Flavouriser
4-in-1 Tenderising and
Flavouring Tool
RRP: £16.00
Harts Price: £12.80
Sage By Heston Blumenthal The Smart Fryer
RRP: £139.95
Harts Price: £124.94
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www.hartsofstur.com