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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Leftover Veggie Stir Fry Noodles

    Chilli Chow Mein Style

    Leftover Veggie Stir Fry Noodles are one of the best ways to use up surplus vegetables from your fridge. This Leftover Veggie Stir Fry Noodles recipe follows classic Chinese wok technique, soaking dried egg noodles properly, drying them before stir frying and building a simple chilli soy sauce that coats every strand without making them soggy.

    Inspired by Hong Kong style chow mein, this dish proves that Chinese cooking is resourceful and versatile. The key is never losing your sizzle, keeping the noodles separate and balancing spice, soy and sweetness for a glossy finish.

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    Honey Glazed Miso Salmon

    This Honey Glazed Miso Salmon is a beautifully balanced dish where rich salmon fillets are pan-seared until crispy, then finished with a sweet and savoury miso glaze. The combination of honey, sake and soy creates a glossy caramelised coating while keeping the fish tender and slightly pink inside.

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    Chinese Salt Pepper Fish & Chips

    Level up your classic fish & chips with a spiced beer batter and warming Sichuan peppercorn seasoning
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    Spicy Thai Style Fish Cakes

    Pan-Fried Tod Mun with Green Bean Crunch

    Spicy Thai Style Fish Cakes, known as Tod Mun in Thailand, are a popular street food snack made from blended seafood, fragrant herbs and kaffir lime leaf. These Spicy Thai Style Fish Cakes combine white fish, prawns and squid for a naturally sweet, bouncy texture, finished with finely sliced green beans for signature crunch.

    The secret to authentic Thai fish cakes is drying the seafood thoroughly before blending. Removing excess moisture creates a firm paste that fries to a crisp golden exterior while staying soft and springy inside. Pan frying gives you a lighter finish while still delivering that satisfying caramelised crust.

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    Chicken Yakitori

    Japanese grilled chicken skewers with a sticky super tasty sticky sauce.

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    Twice-Cooked Hoisin & Chilli Green Beans

    These Twice-Cooked Hoisin & Chilli Green Beans are a Shanghai-inspired vegetable dish that delivers incredible flavour with minimal ingredients. Instead of the traditional deep-frying method, the green beans are first blanched, then stir-fried over a high heat until blistered before being coated in a sticky hoisin, chilli and rice wine sauce. The result is tender beans with smoky, charred skins and a beautifully balanced sweet, savoury and spicy glaze.

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    Korean Steamed Eggs (Gyeran-jjim)

    Korean Steamed Eggs (Gyeran-jjim) are a comforting Korean side dish with a light, fluffy, soufflé-like texture. Eggs are whisked with chicken stock, fish sauce and spring onions, then gently steamed in a traditional Korean earthenware pot until they puff up into a soft, savoury cloud. Finished with sesame oil, they're delicious served alongside steamed rice and other Korean dishes.

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    Vietnamese Coconut Braised Pork Ribs

    These Vietnamese Coconut Braised Pork Ribs are tender pork ribs gently braised in naturally sweet coconut water with fish sauce, oyster sauce and aromatics. The sauce reduces into a glossy, savoury-sweet glaze that caramelises beautifully around the ribs while the fresh coriander adds a final burst of flavour.

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    Indian Lamb Rogan Josh

    Kashmiri Style

    Indian Lamb Rogan Josh is a rich Kashmiri curry known for its deep red colour, warming whole spices and tender slow cooked lamb. This Indian Lamb Rogan Josh recipe follows a traditional one pot method, beginning with a freshly ground masala powder, browning the lamb properly and then slowly simmering with yogurt until silky and aromatic.

    Rogan Josh was popularised by the Mughals and became a defining dish of Kashmiri cuisine. The name refers to “red heat” and “clarified butter”, describing both its colour and its traditional cooking fat. The key to a great Rogan Josh is building flavour through whole spices, allowing the yogurt to assimilate slowly and giving the curry time to deepen over a long simmer.

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    Mouth-Watering Indian Aloo Gobi

    Roasted Cauliflower & Potato Curry

    Mouth-Watering Indian Aloo Gobi is one of the most loved vegetarian curries across the Indian subcontinent. Traditionally a stovetop dish, this version roasts the potatoes and cauliflower first to intensify flavour, deepen colour and create a slightly crisp exterior before folding everything through a simple tomato masala.

    Aloo means potato and Gobi means cauliflower. Together they create a humble yet deeply satisfying curry that is earthy, warming and gently spiced. Roasting transforms the texture, making the cauliflower slightly creamy inside while the potatoes hold their shape beautifully.

    Finished with fresh lime and coriander, this Mouth-Watering Indian Aloo Gobi is perfect for midweek dinners or weekend feasts.

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