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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Easy Sichuan Chicken

    Easy Sichuan Chicken is a bold, spicy stir fry built around the signature mala flavour of Sichuan cuisine, combining heat from dried chillies with the distinctive tingling sensation of Sichuan peppercorns. This Easy Szechuan Chicken recipe balances savoury soy, fragrant garlic and chilli bean sauce with just enough sweetness to round out the spice.

    Unlike heavily sauced takeaway versions, this method focuses on proper wok technique. High heat, quick searing and minimal sauce ensure the chicken stays tender while absorbing deep, smoky flavour.

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    Crispy Pork Belly

    Crispy Pork Belly is one of the most celebrated dishes in Chinese roast meat cooking, prized for its contrast of juicy, tender pork and incredibly crisp crackling skin. This Crispy Pork Belly recipe follows a classic Chinese preparation technique that focuses on drying the skin, seasoning the meat and carefully roasting the pork in stages to achieve the perfect fluffy crisp. By blanching the pork first, curing the surface with salt and finishing with rice vinegar, this Crispy Pork Belly delivers that signature bubbly crackling with rich, succulent meat underneath.

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    Peking-Style Shredded Pork

    This Peking-style Shredded Pork is tender, juicy and coated in a rich sweet-savoury hoisin glaze. Quick to cook and full of flavour, it’s perfect served with pancakes, rice or fresh vegetables.

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    Flash Fried Wasabi Stems

    Flash Fried Wasabi Stems are a unique stir fried vegetable dish made using the edible stems and leaves of the wasabi plant. Often overlooked outside of Japan, the wasabi stem has a flavour somewhere between mustard greens, radish and watercress, with a gentle heat that develops as you chew. In this Flash Fried Wasabi Stems recipe, the fresh stems are quickly stir fried over intense heat with garlic, ginger and chillies, then finished with oyster sauce, soy and a touch of sugar for balance. The result is a vibrant, crunchy green dish packed with aroma, natural sweetness and a lingering wasabi heat.

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    Indian Yoghurt Drinks (Three Ways Lassi)

    Lassi is a traditional Indian yoghurt drink known for its refreshing, cooling qualities, especially in warm climates. Made with thick natural yoghurt and blended with ice and flavourings, lassi can be sweet, savoury or spiced depending on regional preference. In this version, three variations are prepared: a fruity mango lassi, a refreshing salty lassi with roasted cumin, and a fragrant masala lassi infused with warming spices.

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    Spicy Thai Green Papaya Salad

    Som Tam Style Street Food Salad

    Spicy Thai Green Papaya Salad, known as Som Tam in Thailand, is one of the most iconic street food dishes from Bangkok and across Southeast Asia. This Spicy Thai Green Papaya Salad recipe captures the classic balance of sweet, sour, salty and spicy flavours that define Thai cuisine.

    Traditionally made using a pestle and mortar, Som Tam is all about bruising the ingredients rather than simply mixing them. Pounding releases flavour from garlic and chilli, softens the green beans and allows the dressing to soak deeply into the crisp strands of green papaya. The result is fresh, fiery and intensely refreshing.

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    Charred Pineapple Sweet And Sour Chicken

    This Charred Pineapple Sweet & Sour Chicken takes the classic crispy chicken you love and elevates it with deeply roasted fresh pineapple and black rice vinegar. By charring the pineapple first and reducing the sauce slowly with stock, you create a lighter, more natural sweet and sour flavour — less sticky, more refined, and packed with smoky depth.

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    Steamed Sea Bream

    Many of us love the thought of cooking an entire fish, but are put off as the process looks too complex - but this recipe (all prepared in the wok!) shows just how easy it can be.
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    Seasoned Mushroom Rice

    A healthy, one pot wonder of delicious earth mushroom rice.
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    Soy Sauce Poached Chicken with Ginger and Spring Onion Oil

    How To Make Delicious Soy Sauce Chicken At Home is a classic Cantonese method of soy poached chicken, gently simmered in a fragrant, caramelised soy broth and finished with sizzling ginger and spring onion oil. This How To Make Delicious Soy Sauce Chicken At Home recipe follows traditional Hong Kong style technique, ensuring succulent meat, glossy skin and deep savoury flavour.

    Soy sauce chicken is a staple of Cantonese lunch culture, often served with steamed rice and greens. The key is balancing dark soy for colour, light soy for saltiness and sugar for caramelisation before gently poaching to retain moisture.

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