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. For the spice mix, toast the Sichuan peppercorns in a dry pan, swirling them around on a medium heat for one to two minutes until they pop and become fragrant. Add the salt to the pan, then transfer to a pestle and mortar or spice grinder, add the white pepper and sugar and pound or grind to a powder.

Meanwhile, heat 1 tablespoon of oil in a frying pan over a medium heat. Place the tofu into the middle of the pan and the carrot quarters around the edges. Fry, turning from time to time, until the tofu is browned on both sides. Now add the spring onion around the edge of the pan and continue to fry for 1-2 minutes. Pour the miso glaze over the top of it all and bring to a vigorous boil for 2-3 minutes until syrupy in texture. This dish requires your wok to be smoking hot. I would recommend leaving it on a high heat for at least 30-60 seconds before starting this stir-fry. Get that extractor fan on high, open all your windows and put away any laundry hanging in the kitchen – unless you want your clothes, too, to have a smoky finish. 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." 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."

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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'. If you want to add the classic soft-boiled egg, for a non-vegan version, add 15-20 tablespoons of dark soy sauce to a pan of boiling water and cook room temperature eggs for 6 minutes. Cool in iced water, peel and leave in the cooled soy liquid until ready to serve.

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." If you understand your wok hei – how to make air circulate around the wok – then you are a good wok chef." Born in the UK to Chinese parents, Pang spent two years living in Singapore as a child ("Where I really found my love of food," he says) and later Hong Kong, but spent most of his childhood in the UK - while "having the best of both worlds" by travelling extensively across Asia.Heat 2 tablespoons of vegetable oil in your wok over a high heat until smoking hot. Swirl the oil around the wok a little and then add the marinated beef and sear for 1 minute on each side. Next add the sliced red onion to the wok and start to fold through. Add the spring onion and garlic and continue to stir-fry for 1-2 minutes, giving the wok a good shake every 20-30 seconds. Heat two to three tablespoons of oil in a frying pan and bring to a high heat. Place the prawns meat-side down in the pan and fry for three to four minutes, until they start to turn pink. Turn and cook the prawns until pink all over, then remove from the pan.