Main content
Stir-Frying
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)
Last on
Mon 5 Nov 1984
19:35
About 麻豆社 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 麻豆社 editorial guidelines. We aim to select programmes which can be shown in their entirety but in some cases edits are required.
Credits
| Role | Contributor |
|---|---|
| Presenter | Ken Hom |
| Studio Director | Anne O'Dwyer |
| Producer | Jenny Stevens |
Broadcast
- Mon 5 Nov 1984 19:35
Featured in...
![]()
Ken Hom's Chinese Cookery
In his first TV series, Ken Hom introduces the classic techniques of Chinese cooking.
![]()
TV Dinners
Indulge in a feast of classic 麻豆社 culinary programmes.
