Born in Hong Kong, Kwanghi Chan moved to Buncrana, County Donegal when he was eight years old. Kwanghi trained in traditional Chinese cooking in the family restaurant and takeaway, then studied at the Killybegs Culinary College. He has worked in Michelin-starred kitchens, his own street food truck and everything in between. All the skills and lessons that Kwanghi learned have been applied to his own burgeoning culinary empire: first Bowls, then ChanChan Asian Sauces and now Bites by Kwanghi. Kwanghi also works as an ambassador with Bord Bia, Kenwood UK, Big Green Egg and Meade Farm Irish Potato Starch. A regular guest chef on Virgin Media TV's Six O'Clock Show and winner of RTE's Battle of the Food Trucks in 2021, Kwanghi's unique Irish-Chinese culinary style and affable personality make him one of the leaders of the Irish food scene.

"Kwanghi Chan cooks the best Sichuan-style aubergines you can eat. He also cooks the best soy-braised five-spice chicken you can eat. Recipes for both of those dishes are in his debut book, Wok, and we can't think of two better reasons as to why you need - need - to have a copy of Wok in your kitchen. Thing is, though, that there is so much more in Wok, and we don't just mean the stupendous recipes. Wok is a story of profound personal resilience and determination, framed in the context of great food. It's the story of a child of divorce who remade himself in a strange country, and who has made himself one of those rare talents known today by his mononym: Kwanghi. You will cook the chicken and the aubergines, and everything else in Wok. And Kwanghi's story will touch your heart." - John and Sally McKenna, McKennas' Guides"Absolutely loving this beautiful collection of cookbooks from Blasta Books, celebrating the diversity of food in and around Ireland." - Jamie Oliver "These small, gorgeous, single-subject cookbooks...are fantastic. And, clearly, deeply aesthetically pleasing. They're so beautifully designed and illustrated. I really love the whole enterprise." - India Knight

• Introduction; My pantry; My tools; Wok 101; Sichuan-style pork & chive dumplings; Chicken & spring onion potsticker dumplings; Pork & prawn steamed siu mei dumplings; Chicken wings, three ways; Spice bag bao; Chips with tom yum mayo; How to cook rice; Young chow fried rice; Crabmeat fried rice; Prawn & chorizo fried rice; Top tips for stir-fry success; Beef with green peppers & black bean sauce; Stir-fried chilli beef with pak choi; Beef chow mein on crispy egg noodles; ChanChan; Char siu (Chinese barbecue pork); Dan dan noodles; Fried pork chops with lemon sauce; A short history of sweet & sour; Cantonese-style sweet & sour chicken; Soy-braised five-spice chicken; Chicken & spring onion hot pot; Steamed hake with sizzling spring onions & ginger; Salmon teriyaki rice bowls; Scallops with glass noodles; Wok-fried tofu & green beans; Sichuan-style aubergines; How to fry in a wok safely; Fried potato bird nests with stir-fried veg; Chinese sweets; Chilled mango sago soup; Matcha green tea mochi; Banana fritters with rum & raisin ice cream

Born in Hong Kong, Kwanghi Chan moved to Buncrana, County Donegal when he was eight years old. Kwanghi trained in traditional Chinese cooking in the family restaurant and takeaway, then studied at the Killybegs Culinary College. He has worked in Michelin-starred kitchens, his own street food truck and everything in between. All the skills and lessons that Kwanghi learned have been applied to his own burgeoning culinary empire: first Bowls, then ChanChan Asian Sauces and now Bites by Kwanghi. Kwanghi also works as an ambassador with Bord Bia, Kenwood UK, Big Green Egg and Meade Farm Irish Potato Starch. A regular guest chef on Virgin Media TV's Six O'Clock Show and winner of RTE's Battle of the Food Trucks in 2021, Kwanghi's unique Irish-Chinese culinary style and affable personality make him one of the leaders of the Irish food scene.

"Kwanghi Chan cooks the best Sichuan-style aubergines you can eat. He also cooks the best soy-braised five-spice chicken you can eat. Recipes for both of those dishes are in his debut book, Wok, and we can't think of two better reasons as to why you need - need - to have a copy of Wok in your kitchen. Thing is, though, that there is so much more in Wok, and we don't just mean the stupendous recipes. Wok is a story of profound personal resilience and determination, framed in the context of great food. It's the story of a child of divorce who remade himself in a strange country, and who has made himself one of those rare talents known today by his mononym: Kwanghi. You will cook the chicken and the aubergines, and everything else in Wok. And Kwanghi's story will touch your heart." - John and Sally McKenna, McKennas' Guides"Absolutely loving this beautiful collection of cookbooks from Blasta Books, celebrating the diversity of food in and around Ireland." - Jamie Oliver "These small, gorgeous, single-subject cookbooks...are fantastic. And, clearly, deeply aesthetically pleasing. They're so beautifully designed and illustrated. I really love the whole enterprise." - India Knight

• Introduction; My pantry; My tools; Wok 101; Sichuan-style pork & chive dumplings; Chicken & spring onion potsticker dumplings; Pork & prawn steamed siu mei dumplings; Chicken wings, three ways; Spice bag bao; Chips with tom yum mayo; How to cook rice; Young chow fried rice; Crabmeat fried rice; Prawn & chorizo fried rice; Top tips for stir-fry success; Beef with green peppers & black bean sauce; Stir-fried chilli beef with pak choi; Beef chow mein on crispy egg noodles; ChanChan; Char siu (Chinese barbecue pork); Dan dan noodles; Fried pork chops with lemon sauce; A short history of sweet & sour; Cantonese-style sweet & sour chicken; Soy-braised five-spice chicken; Chicken & spring onion hot pot; Steamed hake with sizzling spring onions & ginger; Salmon teriyaki rice bowls; Scallops with glass noodles; Wok-fried tofu & green beans; Sichuan-style aubergines; How to fry in a wok safely; Fried potato bird nests with stir-fried veg; Chinese sweets; Chilled mango sago soup; Matcha green tea mochi; Banana fritters with rum & raisin ice cream

Born in Hong Kong, Kwanghi Chan moved to Buncrana, County Donegal when he was eight years old. Kwanghi trained in traditional Chinese cooking in the family restaurant and takeaway, then studied at the Killybegs Culinary College. He has worked in Michelin-starred kitchens, his own street food truck and everything in between. All the skills and lessons that Kwanghi learned have been applied to his own burgeoning culinary empire: first Bowls, then ChanChan Asian Sauces and now Bites by Kwanghi. Kwanghi also works as an ambassador with Bord Bia, Kenwood UK, Big Green Egg and Meade Farm Irish Potato Starch. A regular guest chef on Virgin Media TV's Six O'Clock Show and winner of RTE's Battle of the Food Trucks in 2021, Kwanghi's unique Irish-Chinese culinary style and affable personality make him one of the leaders of the Irish food scene.

"Kwanghi Chan cooks the best Sichuan-style aubergines you can eat. He also cooks the best soy-braised five-spice chicken you can eat. Recipes for both of those dishes are in his debut book, Wok, and we can't think of two better reasons as to why you need - need - to have a copy of Wok in your kitchen. Thing is, though, that there is so much more in Wok, and we don't just mean the stupendous recipes. Wok is a story of profound personal resilience and determination, framed in the context of great food. It's the story of a child of divorce who remade himself in a strange country, and who has made himself one of those rare talents known today by his mononym: Kwanghi. You will cook the chicken and the aubergines, and everything else in Wok. And Kwanghi's story will touch your heart." - John and Sally McKenna, McKennas' Guides"Absolutely loving this beautiful collection of cookbooks from Blasta Books, celebrating the diversity of food in and around Ireland." - Jamie Oliver "These small, gorgeous, single-subject cookbooks...are fantastic. And, clearly, deeply aesthetically pleasing. They're so beautifully designed and illustrated. I really love the whole enterprise." - India Knight

• Introduction; My pantry; My tools; Wok 101; Sichuan-style pork & chive dumplings; Chicken & spring onion potsticker dumplings; Pork & prawn steamed siu mei dumplings; Chicken wings, three ways; Spice bag bao; Chips with tom yum mayo; How to cook rice; Young chow fried rice; Crabmeat fried rice; Prawn & chorizo fried rice; Top tips for stir-fry success; Beef with green peppers & black bean sauce; Stir-fried chilli beef with pak choi; Beef chow mein on crispy egg noodles; ChanChan; Char siu (Chinese barbecue pork); Dan dan noodles; Fried pork chops with lemon sauce; A short history of sweet & sour; Cantonese-style sweet & sour chicken; Soy-braised five-spice chicken; Chicken & spring onion hot pot; Steamed hake with sizzling spring onions & ginger; Salmon teriyaki rice bowls; Scallops with glass noodles; Wok-fried tofu & green beans; Sichuan-style aubergines; How to fry in a wok safely; Fried potato bird nests with stir-fried veg; Chinese sweets; Chilled mango sago soup; Matcha green tea mochi; Banana fritters with rum & raisin ice cream