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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    ‘Flies Head’ Stir Fry

    ‘Flies Head’ Stir Fry is a quick and simple Taiwanese pork mince stir fry packed with Chinese chives and fermented black beans. Despite the unusual name, there are no flies involved. The name refers to the appearance of fermented black soy beans, which resemble tiny black dots scattered through the dish.

    This ‘Flies Head’ Stir Fry recipe balances savoury fermented black beans, sweet hoisin, gentle heat from chillies and the bold garlic flavour of Chinese chives. Cooked properly over high heat, the pork becomes separate and lightly crisp while the chives stay vibrant and slightly crunchy.

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    Leftover Christmas Turkey Stir-Fry

    An ingenious recipe for leftover Christmas turkey from chef Jeremy Pang, making a quick and easy spicy Sichuan turkey stir-fry with onions and red pepper.
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    Gado-Gado (Indonesian Salad with Peanut Sauce)

    Gado-Gado is one of Indonesia's best-loved salads, combining crisp vegetables, potatoes, eggs and fresh salad leaves with a rich, fragrant peanut sauce. This version is flavoured with lime leaves, shrimp paste, tamarind, coconut milk and kecap manis, creating a beautifully balanced dressing that's sweet, savoury, nutty and gently tangy. Finished with crispy fried shallots and spring onions, it's a hearty salad that's anything but ordinary.

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    Mackerel Pancakes with Sesame Seaweed Salad

    Inspired by a School of Wok Mystery Bag Cook-Off, this dish combines seared mackerel glazed with a sweet soy dressing, homemade pancakes and a refreshing wakame seaweed salad. Fresh pear, cucumber, ginger and sesame bring balance to the rich fish, creating a dish reminiscent of duck pancakes with a Japanese-inspired twist.

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    Pork Vindaloo

    This Goan-style Pork Vindaloo is rich, spicy and tangy, with tender pork belly slow-cooked in a fragrant blend of toasted spices, chillies, vinegar and tamarind. Unlike the bright red takeaway version, this recipe delivers a deeper, more aromatic curry with incredible depth of flavour.

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    Korean Fried Chicken Burger

    This Korean Fried Chicken Burger features extra-crispy chicken thighs coated in a sticky gochujang glaze, served in a toasted bun with a crunchy kimchi slaw. Sweet, spicy, tangy and savoury, it's an irresistible burger packed with bold Korean-inspired flavours.

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    Korean Pulled Pork Burgers with Kimchi Coleslaw

    These Korean Pulled Pork Burgers are packed with slow-cooked, melt-in-the-mouth pork shoulder marinated in a sweet and savoury pear-based sauce, then piled into toasted brioche buns with a tangy kimchi coleslaw. Finished with crispy fried onions, they're the ultimate Asian-inspired burger.

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    Healthy Chinese Fun Gor Dumplings

    Kale, Cod & Pine Nut Crystal Dumplings

    Healthy Chinese Fun Gor Dumplings are delicate crystal skinned dim sum parcels filled with vibrant greens, flaky cod and crunchy pine nuts. This Healthy Chinese Fun Gor Dumplings recipe is inspired by traditional Hong Kong crystal dumplings, using wheat starch and tapioca starch to create that signature translucent pastry.

    Fun Gor dumplings are often associated with seafood and light fillings. In this version, blanched kale and spinach are folded with cod for lean protein, while pine nuts add natural richness and texture. The key to success is blanching vegetables briefly to retain colour, using boiling water to bind the gluten free pastry and steaming gently until the wrappers turn beautifully clear.

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    Thai Glass Noodle Stir-Fry (Pad Woon Sen)

    A simple, and quick glass noodle stir-fry - Pad Woon Sen is perfect for a no fuss midweek dinner!

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    Crispy Japanese Tonkatsu Pork

    Crispy Japanese Tonkatsu Pork is a golden, crunchy panko-crumbed pork cutlet that’s juicy inside and crisp on the outside. This version packs extra flavour into the meat before breading, then shallow fries for a beautifully even crust.

    Traditionally served sliced with shredded cabbage and tonkatsu sauce, this recipe also shows how to turn the cutlet into a classic katsu sando — a Japanese sandwich layered with mustard and sauce between soft bread.

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