The wok has been in use in China for over 2,000 years, but only in the past two decades has it found its way into kitchens around the world. In this first-ever all-wok cookbook, Chinese cooking master Ken Horn shows readers how to steam, stir-fry, boil, deep fry, and even bake with their woks. From Vietnamese-Style Spring Rolls and Stir-Fried Spicy Broccoli to treats like Warm Berry Compote with Basil and Poached Ginger Pears, Horn brings gourmet Asian cooking into kitchens everywhere. Creatively blending ingredients from all corners of the world, this collection of new dishes will both inspire and surprise. And in a world where time is in all-too-short supply, Ken Hom's Hot Wok provides innumerable ways to get tasty, healthy, and easy-to-make meals on the table fast.