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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    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.

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    Thai Chicken Stir-Fry

    A wonderfully warming and spicy chicken stir-fry with the flavours of Thailand, this dish is a winner for the cold winter days!
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    Pad Thai

    Give this classic Thai recipe a go, Pad Thai with prawns! This versatile and easy dish sure is a winner when it comes to dinner guests and family.
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    Sichuan Cumin Lamb Stir Fry

    Sichuan Cumin Lamb Stir Fry is a bold northern Chinese dish where tender lamb is quickly seared and tossed with aromatic spices. Cubes of lamb rump are marinated with soy, sesame oil and Shaoxing wine before being stir fried with ginger, garlic and onions. The dish is finished with cumin, chilli and Sichuan peppercorns to create the signature mala flavour — a combination of numbing spice and fragrant heat that defines Sichuan cuisine.

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    Dry Fried Green Beans with Pork

    A super quick, healthier version of a traditional deep-fried green bean dish. This recipe will be sure to leave you wanting more!
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    Korean Fried Chicken Burger

    Crispy chicken perfection! Indulge in this super crispy chicken burger, topped with a tangy Korean-style slaw.
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    Yasai Yaki Udon

    Savoury stir fried vegetables with moreish udon noodles, a tasty meat free recipe from Jeremy Pang's new School of Wok cookbook!
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    Spinach and Paneer Paratha

    Today we’re joined by Chetna Makan, showing us a deliciously simple recipe from her latest cookbook “easy Indian vegetarian”.
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    Malaysian Coconut Chicken Curry (Nasi Kandar)

    A rich and fragrant chicken curry served with coconut pandan rice.
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    Northern Thai Laab

    A peppery, spicy and aromatic pork salad where we embrace the “less desirable” cuts.
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