TEAM EVENTS — NOVEMBER TO DECEMBER DATES AVAILABLE
school of wok

0

Best seller

£27.00

10.5" CARBON STEEL WOK (12322002)

    Cookware categories:

    • All

    Recipes

    Quick and Easy Flash Fried Morning Glory

    Quick and Easy Flash Fried Morning Glory is one of the fastest and most satisfying wok side dishes you can make. This Quick and Easy Flash Fried Morning Glory recipe relies entirely on extreme heat, precise timing and confident wok movement to keep the stems crunchy and the leaves vibrant green.

    Popular across Thailand and Southern China, morning glory, also known as water spinach, is traditionally cooked in under a minute. The key is preparing everything first, then cooking at smoking heat so the aromatics caramelise instantly without overcooking the greens.

    Read Recipe

    Hong Kong Tomato Egg Stir Fry

    Hong Kong Tomato Egg Stir Fry is a comforting Cantonese home-style dish loved across China and Hong Kong. Fluffy scrambled eggs are briefly cooked then tossed with lightly charred tomatoes and spring onions in a simple sweet and tangy sauce made from ketchup, vinegar and soy sauce. The result is a perfect balance of savoury, sweet and slightly tangy flavours with soft egg and juicy tomatoes.

    Read Recipe

    Cheung Fun Rice Noodle Rolls – Hong Kong Dim Sum Classic

    Cheung Fun Rice Noodle Rolls are one of the most iconic dishes in Cantonese dim sum. These delicate steamed rice sheets are silky, lightly elastic and rolled into soft layers before being dressed with sweet soy, sesame paste and chilli oil. Traditionally served with prawns or char siu, this version celebrates the simple Hong Kong market style — plain rice rolls with bold, flavourful sauces poured over the top.

    Read Recipe

    Fuchsia Dunlop's Perfect Steamed Fish

    Learn how to make the perfect Cantonese steamed fish with acclaimed food writer Fuchsia Dunlop and Jeremy Pang. In this step-by-step guide, discover the techniques behind one of China's most iconic seafood dishes, from preparing whole fish and balancing delicate flavours to using ginger, spring onions, Shaoxing wine and preserved lemons.

    Read Recipe

    Chicken Lettuce Wraps (Yuk Sung Style)

    These Chicken Lettuce Wraps are a fresh and flavourful stir-fry dish served in crisp lettuce cups. Packed with minced chicken, vegetables and a rich savoury sauce, they’re all about texture, balance and bold wok flavour.

    Read Recipe

    Super Simple Pak Choi with Oyster Sauce

    Super Simple Pak Choi with Oyster Sauce is a classic Chinese restaurant style side dish where crisp blanched greens are finished with sizzling ginger oil and served with a rich savoury sauce. This Super Simple Pak Choi with Oyster Sauce recipe focuses on precise blanching, keeping the stems slightly translucent and the leaves vibrant green before finishing with hot oil for aroma and shine.

    This is how Chinese greens are prepared in many restaurants. Quick blanching, no overcooking, then a final glaze of oil and sauce for balance alongside rice and meat dishes.

    Read Recipe

    Seafood Pad Cha (Ta Lay Pad Cha)

    Pad Cha in Thai refers to the practice of making your wok so hot that when you add the ingredients, they literally explode. That’s what makes this dish so tasty. The flavours, especially the chilli, suddenly explode. This dish can be made with mixed seafood or just lobster! A thank you to Chef Saiphin Moore from [Rosa's Thai Cafe](http://rosasthaicafe.com/) for the recipe!
    Read Recipe

    Advanced Bao Folding Technique

    Advanced Bao Folding Technique is a step by step guide to mastering professional level pleating for steamed bao buns. This Advanced Bao Folding Technique tutorial focuses on hand positioning, structured pleat progression and controlled twisting to achieve 5, 7, 9, 11 or even 13 neat pleats around your bao.

    Beautiful pleats are not about speed. They are about structure, repetition and understanding how the dough sits in your hand. This technique works for bao buns, soup dumplings and larger steamed buns, helping you create a smooth rounded base with evenly spaced pleats that gather neatly at the top.

    Read Recipe

    Chicken Manchurian

    Chicken Manchurian is a popular Indo-Chinese dish featuring crispy fried chicken tossed in a spicy, tangy and slightly sweet sauce. The chicken is coated in a light cornflour batter and deep fried until golden, then stir fried with peppers, onions, garlic and chillies before being coated in a glossy, flavour-packed sauce.

    Read Recipe

    Succulent Black Bean Beef Hor Fun

    Cantonese Black Bean Rice Noodle Stir Fry

    Succulent Black Bean Beef Hor Fun is a Cantonese restaurant classic featuring tender slices of beef stir fried with fermented black bean paste and served over silky wide rice noodles.

    This Succulent Black Bean Beef Hor Fun recipe delivers deep savoury flavour from tau si fermented black beans, balanced with oyster sauce, Shaoxing rice wine and a touch of beer for richness.

    Hor fun are wide, flat rice noodles that absorb sauce beautifully. The key technique is separating the noodles gently over high heat before topping them with a medium-wet black

    bean beef stir fry. When cooked correctly, the beef remains succulent, the vegetables retain bite and the sauce lightly coats every strand without becoming heavy.

    Read Recipe
      See All

      More about our cookware and woks