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

3 months ago

Stir-frying, as its name suggests, is the technique of frying while continuously stirring or circulating heat, and it is the heat that’s all-important. Stir-frying is all about wok hei, or ‘wok’s air’ in English, which you can think of as the ‘height of fire’, or the level of heat. It’s said that Chinese cooks have good wok hei if they have a true understanding of the heat of their wok and how to handle it in all situations, and a stir-fry’s success is based on the quality of the cook’s wok hei.

Singapore noodles (pictured top)

This dish may not actually be Singaporean in origin, seeming...

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