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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Moo Goo Gai Pan

    A delicious chicken and mushroom stir fry - perfect for a midweek meal.
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    Malaysian Sambal

    Malaysian Sambal is used both as an accompaniment to certain dishes and as a base for many Malaysian curries or stir-fries. In many Malaysian dishes such as Nasi Goreng, Nasi Lemak and Soup noodles, this hot chilli paste adds a bitter sweet spice to the dish which complements the great variety of textures and tastes on a Malaysian dinner plate.
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    Braised Curried Squid

    This Braised Curried Squid dish is packed full of punchy and nostalgic flavours. It also just so happens to feature in Jeremy's first cookbook, 'Chinese Unchopped'
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    Beef Chow Fun

    A fakeaway favourite with juicy beef strips and deliciously chewy flat rice noodles
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    Korean Mandu

    Juicy and plump kimchi dumplings with a tasty soy and vinegar dipping sauce
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    Seafood Pad Cha (Ta Lay Pad Cha)

    Pad Cha in Thai refers to the practice of making your wok so hot that when you add the ingredients, they literally explode. That’s what makes this dish so tasty. The flavours, especially the chilli, suddenly explode. This dish can be made with mixed seafood or just lobster! A thank you to Chef Saiphin Moore from [Rosa's Thai Cafe](http://rosasthaicafe.com/) for the recipe!
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    Tempura Rice Bowl (Tempura)

    Join us as we make a mouth-watering Tendon Tempura dish.
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    Braised Chilli Tofu

    This Korean-style braised tofu recipe is the perfect winter warmer!
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    Penang Curry Mee

    Instant noodles with all of the flavour! Penang hawker-style
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    Vietnamese Grilled Pork Chop

    From the streets of Vietnam, all the way to your back garden. These Vietnamese BBQ pork chops are a winner for your next barbecue!
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