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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Spicy Chinese Dan Dan Noodles

    Sichuan Street Food Noodles with Sesame & Pork

    Spicy Chinese Dan Dan Noodles are one of Sichuan’s most famous street food dishes, known for their deep savoury flavour, nutty sesame base and warming chilli heat. Traditionally served from street stalls in Chengdu, these noodles combine a rich sesame paste dressing with spicy minced pork and preserved vegetables for layers of texture and umami.

    The balance is key. Nutty sesame paste, savoury soy, gentle sweetness, sharp black vinegar and fragrant chilli oil create the base. On top sits caramelised pork mince with pickled Sichuan vegetable, finished with fresh greens and herbs. When mixed together, the sauce loosens with hot stock and coats every strand beautifully.

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    Lotus Leaf Chicken Fried Rice

    This Lotus Leaf Chicken Fried Rice is packed with earthy shiitake mushrooms, sweet Chinese sausage and savoury dried shrimp, all wrapped in fragrant lotus leaves and steamed until aromatic. The extra steaming step infuses the rice with a delicate tea-like flavour, making this a simple yet impressive dish.

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    Leftover Curry Noodle Soup

    Curry is one of those unique dishes, like cold pizza, that seems to improve with time. This recipe transforms your leftovers into a flavorful broth, ideal for a delicious noodle soup.
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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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    Mamak Fried Noodles (Mee Goreng Mamak)

    This Mamak Fried Noodles is a Malaysian street food classic packed with egg noodles, prawns, tofu, crispy potatoes and vegetables, all tossed in a rich sambal-based sauce. Sweet, savoury, spicy and deeply satisfying, it's the perfect example of bold Malaysian wok cooking.

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    Pad Thai – Monsoon Valley

    Shiraz Pad Thai is a creative twist on the classic Thai street food favourite, combining the traditional sweet, sour and salty balance of Pad Thai with the rich fruitiness of Shiraz wine. Rice noodles are stir fried over intense heat with egg, tofu, pickled radish, dried shrimp and aromatics, then coated in a tamarind based sauce enriched with Shiraz. The result is a smoky, deeply savoury noodle dish where wok hei meets the bold character of Thai wine country cooking.

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    Crispy Aromatic Duck Legs

    Crispy Aromatic Duck is famous for its shatteringly crisp skin, tender shreddable meat and fragrant sweet salty spice. This 5 Steps to Make the Crispiest Duck Ever recipe breaks the process down clearly so you can achieve restaurant quality crispy duck at home using duck legs instead of a whole bird.

    The key to truly Crispy Aromatic Duck is blanching, brining with toasted spices, slow steaming, drying thoroughly and finally deep frying to achieve that signature crisp finish.

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    Beef Japchae

    This Beef Japchae is a quick Korean stir-fry featuring tender strips of steak, chewy glass noodles and crisp vegetables tossed in a rich savoury soy and sesame sauce. Finished by reducing the sauce until it's fully absorbed into the noodles, it's a simple yet flavour-packed dish that's perfect for any day of the week.

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    Thai Basil Duck Stir Fry

    Thai Basil Duck Stir Fry is a fragrant, high heat wok dish where crispy duck breast is sliced and flash fried with vegetables, chilli and Thai basil. The duck is first blanched and pan seared to render the fat and crisp the skin, then quickly stir fried with a savoury sauce made from fish sauce, sambal and coconut water. The result is a rich yet fresh dish where the aromatic basil balances the sweetness of palm sugar and the savoury depth of the duck.

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    Double Cooked Pork Belly Stir Fry

    Double Cooked Pork Belly is a classic Sichuan-style dish where pork is first gently poached with spices, then sliced and stir fried over high heat with chillies and a rich savoury sauce. The initial poaching tenderises the pork and removes excess fat, while the final stir fry crisps the edges and coats each slice in a glossy spicy glaze. This two-stage cooking method creates pork that is both succulent and slightly crisp.

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