The Chinese-British chef - who runs School Of Wok in London, and is a regular face on TV's Saturday Kitchen and Ready Steady Cook - says: "The mass market mindset on Asian cuisine is definitely more educated today than it was 10 years ago, but the basic knowledge of what a wok is and how it should be used is still quite low level. [There's] not enough in-depth education around this primary bit of equipment that over a billion people use in China." Celebrate fast, furious and fresh Asian cooking with over 80 recipes from TV's Jeremy Pang and his award-winning cookery institution, School of Wok.

Understanding the ways a wok can cool down will help you instinctively control the heat. Pang says: "That is what we call in Chinese or Cantonese, ‘wok hei’ – the literal translation is ‘wok air’.In his third cookbook, School Of Wok, Pang shares many of the recipes and practices he teaches at the school – weaving its way through Chinese, Korean, Japanese, Thai, Vietnamese, Singaporean, Malaysian and Filipino dishes. "It’s a nice nod to the wonders of Asian cuisine – and bringing that to the home table without too much stress," explains Pang.

Adding new ingredients will cool the pan down too. "If you wait for 30 seconds between adding each ingredient, then each time, it's more likely to have brought up the heat in the wok again," he explains. "That 30-second wait makes a massive difference to the finish of the stir-fry." Soak the dried red chillies in hot water for 10 minutes, then drain. Mix the sauce ingredients together in a small bowl.Crucially, every recipe needs a wok, and it turns out we might have been using it all wrong. Here are some of the mistakes you might be making...