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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Pork and Mushroom Noodle Stir Fry

    A delicious stir fry perfect for a mid-week meal
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    How to Rescue Your Wok

    School of Wok Technique Guide

    If your wok has developed speckles of rust, do not throw it away. A carbon steel wok can almost always be rescued. Rust usually forms because the wok was not dried properly after washing. The good news is that rescuing a wok simply means re seasoning it correctly.

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    Simple Thai Basil Chicken Stir Fry

    Simple Thai Basil Chicken Stir Fry is a fragrant, fast Thai street food classic made with minced chicken, garlic, shallots and fresh Thai basil. This Simple Thai Basil Chicken Stir Fry recipe balances honey, fish sauce and soy with just enough heat from fresh chillies, finished with a splash of chicken stock for a light glossy sauce.

    Known in Thailand as Pad Krapow Gai, this dish is all about bold aromatics and high heat cooking. The basil must go in at the very end to keep its fresh peppery fragrance.

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    Korean Rolled Omelette (Gyeran Mari)

    Fresh, cheesy, crunchy, simple cooking at it's best! This Korean rolled omelette is a super simple way to start your day!

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    Hong Kong-Style Peanut Butter French Toast

    A lighter take on the famous Hong Kong café classic, this version uses seeded bread, peanut butter and a simple gula melaka syrup instead of deep frying. It's crisp on the outside, soft in the middle and finished with a rich caramel-like sauce. 

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    Chinese Chive Pockets (Jiǔ Cài Hé Zi)

    Chinese Chive Pockets (Jiǔ Cài Hé Zi) are a popular Northern Chinese street food made with a soft hot-water dough wrapped around a fragrant filling of Chinese chives, vermicelli noodles, scrambled eggs and fresh herbs. Pan-fried until crisp and golden on both sides, they'e the perfect savoury snack, often served with a simple soy, vinegar and chilli oil dipping sauce.

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    Twice-Cooked Hoisin & Chilli Green Beans

    These Twice-Cooked Hoisin & Chilli Green Beans are a Shanghai-inspired vegetable dish that delivers incredible flavour with minimal ingredients. Instead of the traditional deep-frying method, the green beans are first blanched, then stir-fried over a high heat until blistered before being coated in a sticky hoisin, chilli and rice wine sauce. The result is tender beans with smoky, charred skins and a beautifully balanced sweet, savoury and spicy glaze.

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    Japanese Kushikatsu

    Japanese Kushikatsu are crispy golden skewers of vegetables and prawns coated in a light batter and crunchy panko breadcrumbs before being deep fried. Served with a tangy homemade dipping sauce, they're a classic Osaka street food that's perfect for sharing.

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    Jasmine Tea-Smoked Chicken

    This Jasmine Tea-Smoked Chicken is first marinated and gently steamed until succulent, then smoked in a wok over jasmine tea, rice and sugar for a beautifully golden finish. Served with a ginger and black vinegar dipping sauce, it's packed with layers of smoky, savoury flavour.

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    Rustic Sichuan Sweet & Sour Pork

    Rustic, spicy, and packed with bold Sichuan flavours, this Sweet & Sour Stir-Fried Pork takes a classic Chinese favourite and gives it a fiery twist.
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