Emma, Henderson (1 February 2019). "Five minutes with... Jeremy Pang". independent.co.uk . Retrieved 14 June 2022.

The Kitchen Cabinet: Home Economics: Episode 52". bbc.co.uk. 5 January 2022 . Retrieved 14 June 2022. tbsp chilli bean sauce – I like Lee Kum Kee, which is widely available on the world food aisle of supermarkets Chop 10 large red chillies, 2 red onions, 2 lemongrass stalks, 1 thumb-size piece galangal or ginger, 6 garlic cloves, 6 macadamia nuts (optional), 1-2 tsp belacan or toasted shrimp paste (vegetarians can use 2 tsp ready-made crispy fried onions), then whizz with the soaked chillies to a smooth paste in a food processor. Join Chinese chef, cookbook writer and cookery schoolteacher, Jeremy Pang on a culinary journey filled with the tastes of Asia. Pearce, Tilly (9 August 2020). "Sunday Brunch chef jokes he 'singed off his eyebrows' after frying pan fire on live TV". metro.co.uk . Retrieved 14 June 2022.Following the success of his mobile kitchen, School of Wok opened its first permanent professional kitchen in May 2012 in Covent Garden, near London’s Chinatown. Since then, the School has gone from strength to strength, winning The British Cookery School Awards in 2014, and teaching over 60,000 students the secrets of Asian cuisines. Put all the ingredients for the chilli ginger oil apart from the vegetable oil in a heatproof bowl. Heat the oil in a wok until smoking, pour over the mix from the bowl – it should sizzle – stir to combine, then tip into a bowl and set aside. Through the series viewers can join Jeremy in his classroom kitchen where he tutors wannabe wok star, Joe Swash. Jeremy will show Joe how to make a new dish each week, helping him on his journey to become a skilled wok master.

Jeremy Pang to demonstrate at Exclusively Shows today". kitchenware.international. 2 June 2019 . Retrieved 14 June 2022.

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Heat a tablespoon of oil in a wok set over a high heat until smoking hot, add the dried chillies and garlic, and stir-fry for 30 seconds. Add the tomato, cabbage and a little more oil, if need be, and stir-fry for a minute more, still on a high heat. Pour in the sauce, bring to a vigorous boil, stir-fry for two to three minutes, then serve. Steamed hake with chilli bean, garlic and ginger oil Chinese Unchopped: An Introduction to Chinese Cooking". 4 June 2015. ISBN 9781849496834 . Retrieved 14 June 2022.