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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Super Simple Chinese Chicken & Asparagus Stir Fry

    Classic Ginger Spring Onion Chicken

    Super Simple Chinese Chicken & Asparagus Stir Fry is the kind of quick midweek dish you would cook a few times a week in a Cantonese household. This Super Simple Chinese Chicken & Asparagus Stir Fry recipe focuses on high heat, clean flavours and proper wok technique to achieve tender chicken, crisp asparagus and a silky sauce.

    The balance comes from light soy sauce, oyster sauce and Shaoxing rice wine, while a pinch of five spice in the marinade adds subtle warmth. Cornflour in the chicken marinade creates that signature silky coating that thickens the sauce naturally when it hits the wok.

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    Mala Chicken (Spicy Smoky Sichuan Chicken)

    This Mala Chicken is a fiery Sichuan stir-fry featuring tender marinated chicken, smoky dried chillies and aromatic Sichuan peppercorns. Finished with a glossy savoury sauce and fresh garnishes, it's a bold, restaurant-style dish that's perfect with steamed rice.

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    Crispy Chicken with Honey & Garlic

    Crispy Chicken with Honey & Garlic is a bold, flavour packed stir fry that combines crunchy deep fried chicken with a sticky sweet and savoury glaze. Juicy strips of marinated chicken thigh are coated in a seasoned flour batter and fried until golden and crisp before being tossed in a fragrant sauce of honey, soy, garlic, chilli and lemongrass. This Crispy Chicken with Honey & Garlic delivers the perfect balance of crispy texture, aromatic spice and glossy caramelised sauce, making it a fantastic homemade alternative to classic takeaway dishes.

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    Miso Salmon Donburi

    This Miso Salmon Donburi is a wholesome Japanese rice bowl featuring crispy-skinned salmon glazed with a sweet and savoury miso sauce, served over nutty brown jasmine rice with garlic stir-fried spinach. Finished with pickled ginger, radish and sesame seeds, it's a simple yet satisfying meal that's perfect for weeknight dinners.

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    Crispy Banana Fritters (Malaysian Style)

    These Malaysian-style Banana Fritters are crispy on the outside, soft and sweet on the inside, with a light, chunky banana batter. Finished with cinnamon sugar, they’re a quick and comforting treat.

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    Simple Chilli Bean, Garlic and Ginger Oil Steamed Salmon

    Simple Chilli Bean, Garlic and Ginger Oil Steamed Fish is a classic Chinese steamed fish dish finished with a sizzling aromatic oil. This Simple Chilli Bean, Garlic and Ginger Oil Steamed Fish recipe is built around fresh ginger, garlic and spring onion combined with fermented chilli bean sauce, then activated with smoking hot oil poured directly over the top.

    Steamed fish is a staple of Cantonese home cooking. The beauty of this dish lies in its simplicity. Eight minutes of steaming keeps the fish tender and flaky, while the hot oil instantly cooks and releases the fragrance of the aromatics without browning them.

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    Vegan Soba Noodle Soup

    Vegan Soba Noodle Soup is a comforting Japanese inspired bowl built around a rich miso based broth and fresh vegetables. Soba noodles are served in a light yet flavourful soup made with ginger, garlic, spring onion, mirin and sake. Caramelised tofu and seared shiitake mushrooms add depth and texture, while fresh vegetables such as pak choi, carrot and radish bring colour and freshness to the dish.

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    Teriyaki Chicken Stir Fry

    This quick Teriyaki Chicken Stir Fry combines juicy chicken thighs, crunchy vegetables and a simple homemade teriyaki sauce. Sweet, savoury and packed with flavour, it's an easy one- wok meal that is perfect for busy weeknights.

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    Tom Yum Soup

    This Tom Yum Soup is a fragrant Thai classic made with juicy prawns simmered in a rich shellfish broth infused with lemongrass, galangal, kaffir lime leaves and Thai chilli paste. Finished with evaporated milk and fresh lime juice, it's creamy, spicy, tangy and bursting with authentic flavour.

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    Tasty Chinese Egg Tarts

    Hong Kong Style Dan Tat

    Tasty Chinese Egg Tarts are a true Hong Kong bakery classic. Unlike Portuguese egg tarts, which caramelise on top, these traditional Cantonese egg tarts should have a smooth, glossy yellow surface with no browning. The custard should be silky, lightly set and melt in the mouth, with flaky puff pastry underneath.

    This Tasty Chinese Egg Tart recipe uses palm sugar syrup for a deeper, more complex sweetness. The key techniques are reducing the syrup correctly, removing excess air from the egg mixture and carefully controlling oven temperature to prevent caramelisation while ensuring the pastry cooks through.

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