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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Thai Steamed Fish with Lemongrass Dressing

    Thai Steamed Fish is a light, fragrant dish where whole fish is gently steamed with lemongrass, galangal and kaffir lime leaves, then finished with a punchy lime and fish sauce dressing. The result is tender, flaky fish infused with fresh herbs and balanced with sweet, sour and salty flavours.

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    Refreshing Chinese Glass Noodle Chicken Salad

    Sichuan Style Mung Bean Vermicelli Salad

    Refreshing Chinese Glass Noodle Chicken Salad is a vibrant summer dish inspired by the bold, balanced flavours of Sichuan cuisine. This Refreshing Chinese Glass Noodle Chicken Salad combines tender shredded poached chicken, crisp vegetables and silky mung bean vermicelli with a punchy sesame and black vinegar dressing.

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    Indonesian Sweetcorn Fritters

    The first episode of our new series, School of Wok On Tour, takes place at Drover's Rest in Hay-on-Wye, Wales. In this episode, Jeremy shows us how to make Enoki mushroom beef wraps, deliciously crunchy corn fritters, spicy and tangy pickled chilli sauce and the showstopping crispy pork belly rolls!
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    Watercress in Superior Broth

    A warming, umami-rich Cantonese-style soup packed with earthy greens and creamy, savoury egg.
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    Karaage Don

    A Japanese fried chicken rice bowl with a delicious onsen egg!
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    Char Siu Tofu Banh Mi

    Tofu slices, marinated in char siu sauce, pickles and a dash of maggi sauce. This Banh Mi gives you a different layer of flavour on every bite.
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    Beef Gyudon

    Braised beef and onions, the perfect combination of flavours.
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    Soto Ayam

    This Indonesian chicken soup is the perfect thing to warm you up on a cold day.
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    Duck & Hoisin Gyoza

    These delectable dumplings combine succulent duck and savory hoisin sauce, wrapped in a delicate gyoza wrapper.
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    Taiwanese Popcorn Chicken (Yan Su Ji)

    Taiwanese Popcorn Chicken, or Yan Su Ji, is a famous night market snack made from marinated chicken thigh, coated in starch and deep fried twice for an ultra-crispy finish. Tossed with a fragrant pepper salt and served with crispy fried basil, it’s savoury, aromatic and irresistibly crunchy.

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