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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Pillowy Soft Chinese Steamed Sponge Cake

    Pillowy Soft Chinese Steamed Sponge Cake, often known in Cantonese as Ma Lai Go, is a light, airy dim sum classic traditionally enjoyed alongside tea. This Pillowy Soft Chinese Steamed Sponge Cake recipe uses self raising flour, custard powder, evaporated milk and eggs to create a beautifully risen, fluffy sponge that is steamed rather than baked.

    Unlike Western baked sponge cakes, this Chinese steamed sponge relies on steam for lift and moisture, resulting in a soft, delicate crumb with a slightly caramel tone from brown sugar. Steaming also gives the cake its signature dome and pillowy texture.

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    Minced Turkey Salad (Laab Gai Nuang)

    Learn how to make this minced turkey salad that has a Thai twist, with Saiphin Moore's recipe! The chilli powder does give this dish an incredible punch, and I think it’s definitely best when it is extra spicy, but you can reduce the quantity to suit your palate.
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    Char Siu Tofu Banh Mi

    A Vietnamese banh mi is one of the most iconic street foods in Vietnam, blending French baguette tradition with bold Southeast Asian flavours. This version features char siu-style grilled tofu, crunchy quick pickles, fresh herbs and a punchy sriracha mayo. The balance of sweet, salty, tangy and spicy makes this sandwich completely addictive. Crisp bread, juicy filling and vibrant herbs are the key to building a proper banh mi.

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    Biang Biang Noodles (Hand-Pulled Noodles)

    Biang Biang Noodles are wide, hand-pulled noodles from Xi’an, known for their chewy texture and dramatic “biang” stretching technique. Tossed in a fragrant chilli, garlic and black vinegar oil, they’re simple but packed with bold flavour.

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    Twice-Cooked Hoisin & Chilli Green Beans

    These Twice-Cooked Hoisin & Chilli Green Beans are a Shanghai-inspired vegetable dish that delivers incredible flavour with minimal ingredients. Instead of the traditional deep-frying method, the green beans are first blanched, then stir-fried over a high heat until blistered before being coated in a sticky hoisin, chilli and rice wine sauce. The result is tender beans with smoky, charred skins and a beautifully balanced sweet, savoury and spicy glaze.

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    Super Simple Egg Fried Rice

    Super Simple Egg Fried Rice is the foundation of real wok cooking. This Super Simple Egg Fried Rice recipe focuses on heat control, constant movement and using properly dried day old rice to achieve fluffy, separate grains with no burning and no sticking.

    A perfect egg fried rice is not about lots of ingredients. It is about mastering temperature, understanding when to raise or lower the heat, and keeping the rice moving so every grain cooks evenly.

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    Chicken Yakitori

    Japanese grilled chicken skewers with a sticky super tasty sticky sauce.

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    Crispy Seafood Noodles

    Crispy Seafood Noodles is a classic Cantonese style dish featuring golden pan fried noodles topped with a fragrant seafood stir fry and savoury sauce. Egg noodles are crisped in the wok to create a crunchy base while prawns, squid and tenderstem broccoli are flash fried with ginger and spring onion. The seafood is finished in a rich oyster and chilli bean sauce broth thickened lightly with cornflour so it coats the noodles beautifully while still soaking into the crisp edges.

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    Vegetarian Crispy Wontons

    The crispy skins of deep-fried wontons are irresistible. With vegetarian filling option, you can make them at home to treat your guests.
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    Hunan Pork Chilli Stir Fry

    A fiery, smoky stir-fry that balances heat, fragrance, and savoury depth. The secret? Toasting your chillies first and letting the pork belly fat do the hard work of flavouring the dish.
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