Sunday 17 December 2017

Recipes: Fashion guru Gok Wan shares his favourite childhood Chinese recipes

Health, wealth and happiness pork
Health, wealth and happiness pork
Vietnamese-Style Leftover Chicken
Twice Cooked Melting Pork

Gok Wan

When I was younger, slaving over a wok in Dad's Chinese takeaway, I never imagined I would one day be writing a cookbook full of my father's recipes.

Nowadays, it seems that everyone has eaten Chinese food and thinks they know what it's about: unhealthy, usually deep-fried and covered in pink and gloopy sweet and sour sauce.

But I'm here to tell you that the Chinese food we're used to is a Western invention.

The dishes my dad taught me to cook were quick and healthy, and very different from the sort of thing that most people have come to expect from their takeaways.

My aim is to show you how easy, simple and tasty homecooked Chinese food can be. I'm going to take out all the rubbish and leave all the good stuff in.

Nothing fills me with more happiness than looking after people. Whether I'm on set, dressing people and trying to understand how they feel about their bodies, or at home, dressing my dinner table, about to cook a feast for my friends, it's all about love and connecting with people.

I hope you enjoy the journey I'm going to take you on.

'Gok Cooks Chinese'

by Gok Wan, published

by Penguin, £20.

As seen on Channel 4

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