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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Sticky Rice Stir Fry with Chinese Sausage

    A Cantonese comfort dish full of umami and texture
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    Taiwanese Chicken Soup

    Warm your soul with this delicious soup that's packed with flavour.
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    Beef Bulgogi With Asian Pear Marinade

    Discover the speed and sizzle of Korean Beef Bulgogi! Chef Jeremy Pang shares his simple recipe for quick, BBQ-style bulgogi.
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    Crispy Noodles with Chilli Seafood Sauce

    Deliciously crispy noodles, topped with fresh prawns and squid cooked in a tangy, spicy sauce.
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    Pei Pa Tofu

    Perfectly crispy tofu, savoury spices, and incredible flavours in every bite.
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    Malaysian Sambal

    Malaysian Sambal is used both as an accompaniment to certain dishes and as a base for many Malaysian curries or stir-fries. In many Malaysian dishes such as Nasi Goreng, Nasi Lemak and Soup noodles, this hot chilli paste adds a bitter sweet spice to the dish which complements the great variety of textures and tastes on a Malaysian dinner plate.
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    Thai-style Fried Chicken

    Crispy chicken thighs with a peppery kick in a light and crunchy batter
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    Banchan (Korean Side Dishes)

    A tasty assortment of easy to make cold and hot Korean style side dishes
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    Bibim-Guksu

    Embrace the heat and enjoy the refreshing cold noodles topped with a zesty sauce and fresh vegetables.
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    School Of Wok'S Stir-Fried Sichuan Chicken

    Chef Jeremy Pang's Stir Fry Sichuan Chicken: A fiery Chinese classic from "Chinese Unchopped." Bold flavors of Sichuan cuisine in every delicious bite!
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