Ken Hom advises on choosing and using a wok.
He makes three dishes using the classic Chinese technique of stir-frying - fragrant chicken in black bean sauce, tasty stir-fried prawns with eggs, and a quick and easy vegetable dish, stir-fried ginger broccoli. He also visits a young Chinese family in Hong Kong.
Book, £8.95 hardback/£5.25 paperback, from booksellers.
For a free leaflet on where to obtain authentic Chinese ingredients and details of a BBC Starter Kit, send large sae to [address removed]