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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Crispy Sichuan Potato Stir Fry

    Crispy and aromatic shreds of potato to 'wake up' the appetite
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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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    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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    Leftover Turkey Biryani

    Make the most of your leftovers with this delicious Turkey Biryani dish. Think festive flavours balanced with authentic Asian tastes, all rolled into a classic Indian curry.
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    Filipino Chicken Stew

    A comforting and homely one-pot chicken stew
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    Crispy Chilli Beef

    All the crispy, sweet and spicy flavour of your favourite Chinese take-out, without the greasiness.
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    Taiwanese Popcorn Chicken

    This Taiwanese Popcorn Chicken has it all, with crunchy double fried pieces of chicken, fragrant basil and crispy chicken skin
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    Papaya Salad with Vermicelli Noodles

    The perfect recipe for a lovely warm day (or any day, for that matter!). This wonderfully spicy, tangy and refreshing salad will be sure to keep you coming back for more and more!
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    Wok & Roll Gyoza

    Crispy and juicy Gyoza made by rock legend Miles Kane for a Wok & Roll Wednesday!
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    Curried Fish Balls

    This much loved street food classic will take you back to the streets of Hong Kong
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