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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Ultimate Bonfire Hotdog Hong Kong Style

    Ultimate Bonfire Hotdog Hong Kong Style is a sweet, fluffy bakery style bun wrapped around a classic frankfurter and baked until golden and glossy. This Ultimate Bonfire Hotdog Hong Kong Style recipe recreates the iconic Hong Kong bakery hotdog bun, known for its brioche like softness and subtle sweetness that perfectly balances the savoury sausage.

    Hong Kong bakeries were heavily influenced by British and European baking, creating soft enriched breads that became street food staples. The dough is lightly sweet, enriched with butter and egg wash, and baked until beautifully glazed.

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    Chinese Takeaway-Style Chicken Curry

    A School of Wok favourite – nostalgic, flavour-packed and made from scratch!
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    Szechuan Style Aubergine

    Szechuan Eggplant

    Sichuan Style Aubergine, also known as Szechuan Eggplant, is a bold, sweet and savoury vegetarian dish built around caramelised chilli bean sauce, hoisin and soy. This Sichuan Style Aubergine recipe focuses on technique, showing you how to cook aubergine so it becomes soft and meaty without turning greasy.

    Unlike many takeaway versions that rely on deep frying, this method lightly coats the aubergine in oil before searing it in a hot pan, much like cooking a steak. The result is beautifully charred edges, a tender interior and a sticky, glossy sauce that clings to every piece.

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    Okonomiyaki

    A savoury Japanese pancake full of subtle flavour; this fluffy Okonomiyaki recipe is a dish you’ll be making again, again and again.
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    Tonkotsu Ramen

    Tonkotsu Ramen is one of Japan’s most famous noodle soups, known for its rich, milky pork broth created by boiling pork bones for hours until the collagen and fat emulsify into a deeply savoury stock. In this version, pork belly and pork hock are simmered with onions, garlic and mushrooms to develop a deeply umami broth, served with ramen noodles, soy marinated eggs and tender slices of pork. The long cooking time transforms simple ingredients into a deeply comforting bowl of ramen.

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    Lotus Leaf Fried Rice

    Lotus Leaf Fried Rice is a fragrant, earthy festive dish where savoury sausage, dried shrimp and mushrooms are stir fried with rice, wrapped in soaked lotus leaf and steamed to infuse a delicate tea like aroma. This Lotus Leaf Fried Rice recipe layers flavour in the wok first, then finishes with a second steam to allow the lotus leaf to perfume the rice beautifully.

    Often served at banquets and special occasions, lotus leaf fried rice is about depth and aroma. The sausage fat coats each grain, the dried shrimp add umami, and the final steam transforms the dish completely.

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    Crispy Pork Belly

    Learn how to make crispy Chinese pork belly with juicy meat and fluffy skin using step-by-step blanching, scoring, and roasting techniques
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    Vegetarian Spring Rolls

    Learn how to make delicious and easy vegetable spring rolls with School of Wok. Perfect for a tasty and healthy snack!
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    Leftover Roast Potatoes and Black Pepper Beef Hong Kong Style

    Leftover Roast Potatoes and Black Pepper Beef Hong Kong Style is the perfect way to transform your Christmas leftovers into a bold Cantonese stir fry. This Leftover Roast Potatoes and Black Pepper Beef recipe combines tender ribeye steak, fiery black pepper sauce and crispy roast potatoes for a savoury sweet and spicy finish.

    Inspired by classic Hong Kong black pepper beef, the steak is flash fried first for that restaurant style seal, then tossed with onions, chillies and glossy pepper sauce before folding through crispy leftover roast potatoes.

    Delicious melt in your mouth beef, and fluffy, deep fried potatoes - this dish is guaranteed to hit the spot every time!

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    Salt and Pepper Squid

    Light, golden batter, fragrant garlic, fresh chillies, and that signature salt-pepper crunch
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