Stir-fry suppers : Jeremy Pang’s recipes for Sichuan chicken and Singapore noodles

Enrol in the school of wok and get sizzling with a simple stir-fry and a classic hotch-potch noodle dish. Follow the ‘wok clock’ and both are ready in about half an hour Stir-frying, as its name suggests, is the technique of frying while continuously stirring or circulating heat, and it is the (…)