With more than 200 stir-fry recipes of diverse origins and flavours, this book is a useful reference for every cook. There is detailed information on using the correct stir-fry tools, caring for your wok and the various types of oil that can be used. A detailed ingredient section shows the huge variety of vegetables, pastes and spices that are perfect for stir-frys. Recipes include curried lobster with capsicum, Thai beef salad and quick beef and noodle salads.

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