All the techniques for wok cooking with recipes from traditional stir-fry classics such as Mu Shu Pork, as well as contemporary ways to use the wok, such as searing tuna in a wok and then adding the hot tuna slices to a dinner salad. Shows you how wok cooking is endlessly creative and how it really is a “clean-out-the-refrigerator” cuisine!

Ten Speed Press, 1995,
110 pp, $17.95 softcover

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