Includes index

Mastering the wok -- Stir-fry hacks -- Order of ingredients -- Saucy tricks -- My top wok tips -- Flavorful toppings -- Pickles and chili sauces -- Vegetables -- Fish & shellfish -- Chicken -- Pork, beef & lamb

In Stir Crazy, Ching explains the techniques behind making a good stir fry, with tips on controlling the heat, choosing the right oils and the right order in which to add your ingredients, focusing on simple preparation to entice even those with little or no cooking skills to try something new. The recipes include both Asian and Western ingredients readily available in any supermarket, and range from Chinese 'pesto' spring onion chili noodles with kale and Taiwanese five spice peanut rice with carrot and edamame, to Chicken and green beans in spicy garlic sauce. So whether you eat meat or are a vegetarian, love carbs or avoid them, want something special or have to feed your family in a hurry, all you need to do is pick up a wok