Many of the cuisines of China, South-east Asia and India are characterized by two things: cooking in a wok - or its close cousin the karahi or Balti pan - and the use of a harmonious balance of fresh ingredients, spices and other exotic flavourings. Newcomers to cooking in a wok will find it does not take long to master the art - whether stir-frying, braising, deep-frying or steaming - and will be amazed at how easy and quick it is. Hot Wok Cookbook is a superb collection of fast-cooking recipes that can be served still sizzling from the pan. Five chapters cover every kind of meal and occasion: Starters and Snacks, Fish and Shellfish Dishes, Meat and Poultry Dishes, Vegetables and Vegetarian Dishes, and Noodle and Rice Dishes. Some recipes, such as Spiced Honey Chicken Wings, Vinegar Fish, Balti Lamb Tikka, and Nasi Goreng, are classics and familiar favourites. Those who love Chinese and Asian cuisine will also enjoy discovering new delights, such as Chilli Crabs, Sesame Steak, Aubergine in Spicy Sauce, and Spicy Fried Rice Sticks with Prawns. Whether your taste is for hot Balti curries, sizzling Szechuan specialities, aromatic Thai dishes, Indonesian satay or Malaysian stir-fries, you will find an abundance of fabulous wok recipes here to enjoy.