Jeremy Pang's School of Wok: Delicious Asian Food in Minutes

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His first dish is crispy belly pork, served with a sweet soy drizzle and a side of flash-fried greens in mushroom stir-fry sauce. He definitely at that point thought he had more of a Western palate, but I’ve known since he was really young and started eating that he does love Chinese food.

Joe Swash is trying a dim sum classic, char sui puffs, flaky puff pastry filled with delicious pork.

From quick weekday suppers to family feasts with a bit more flare, Jeremy Pang's School of Wok contains the tips and tricks you need to make the world of Asian cooking easily accessible so you never have to resort to a fakeaway ever again. They are also available for the wider hospitality industry via major national and regional wholesalers.

In each weekly episode, Jeremy will travel the UK to meet different food producers and sample a huge variety of ingredients - which he will use to cook up in the kitchen. My Asian cooking ‘must-have’ is definitely the Lee Kum Kee range, which provides unparalleled flavour, quality, and authentic flavours. Beef and Onion Stir Fry is a savoury dish that brings together thinly sliced beef and caramelized onions, all quickly stir-fried to perfection.

I particularly like the recipes that contain meat or fish, plus vegetables all cooked in the wok together (saves messing about with side dishes). Jeremy attributes his love of food to his father, who was keen for him to experience exciting flavours and exotic foods whilst he was a young boy. Alongside running a successful business, Jeremy is also a regular chef on Channel 4's Sunday Brunch, has published two of his own cookbooks and has his own School of Wok cooking range.

Celebrity Chef Jeremy Pang is starring in the brand-new ITV series ‘ Jeremy Pang’s Asian Kitchen,’ to inspire the nation to cook easy Chinese and Asian style dishes at home. Joe Swash steps into the kitchen for his first lesson and tries his hand at duck spring rolls, a perfect starter or snack. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Following the success of his mobile kitchen, School of Wok opened its first permanent professional kitchen in May 2012 in Covent Garden, near London’s Chinatown.Additionally, Joe Swash is shown how to prepare salt and pepper chilli squid using homemade sweet chilli sauce by Jeremy. Jeremy will show Joe how to make a new dish each week, helping him on his journey to become a skilled wok master. There’s great emphasis on how to use a wok well and obtain the best from the food for both nutrition and flavour. Pang took a couple of months off and “cooked with him – we started making homemade pizzas, flapjacks – anything he wanted to make.