BOOK YOUR SUMMER / AUTUMN TEAM EVENT WITH US
Best seller

£27.00

10.5" CARBON STEEL WOK (12322002)

    Cookware categories:

    • All

    Recipes

    Sweet & Sticky Chinese Hoisin Cola Ribs

    Sweet & Sticky Chinese Hoisin Cola Ribs are a rich, caramelised party favourite inspired by classic Cantonese hoisin ribs, with a clever twist of Coca Cola for extra glaze and depth. This Sweet & Sticky Chinese Hoisin Cola Ribs recipe balances thick sauces such as hoisin and ketchup with thinner ingredients like dark soy and rice vinegar to create the perfect sticky coating.

    Cooking low and slow allows the sugars to caramelise gradually, creating deep colour and tender meat that pulls away from the bone. A final baste during roasting builds that irresistible lacquered finish.

    Read Recipe

    Quick And Easy Hunan Beef

    Quick and delicious beef stir fry is full of heat, spice and depth of flavour, thanks to a lot of dried red chillies!
    Read Recipe

    Chinese Style Bolognese

    Delicious bowl of of noodles soaked in a Chinese style bolognese sauce
    Read Recipe

    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.

    Read Recipe

    Hong Kong Bakery Style Pineapple Buns (Bo Lo Bao)

    Pineapple Buns are a classic Hong Kong bakery treat—soft, fluffy sweet buns topped with a crumbly, golden crust that resembles a pineapple. Often served warm with a slice of butter, they’re rich, nostalgic and irresistible.

    Read Recipe

    Sweet and Sour Prawn Balls

    Deep fried prawn balls are a staple dish in Chinese takeaways all over the UK. Here's how you can make them at home!
    Read Recipe

    Singapore Noodles

    Singapore Fried Rice Vermicelli

    Singapore Noodles, also known as Singapore Fried Rice Vermicelli, is a vibrant curry spiced noodle stir fry that is hugely popular in Chinese takeaways across the UK. Despite the name, the dish is believed to have Cantonese roots, combining rice vermicelli with Madras style curry powder for its signature golden colour and fragrant spice.

    This Singapore Noodles recipe focuses on correct noodle preparation, high heat wok control and even distribution of curry spice through the classic “round and forward” folding motion.

    The key is soaking, drying and cooking quickly so the noodles remain separate, lightly coated and never soggy. 

    Read Recipe

    Spicy Chicken Satay

    Accompanied by Jeremy's Quick Satay Sauce, this spicy chicken dish is the perfect snack to whip up for friends and family alike.
    Read Recipe

    Crispy Chicken Wings

    From Jeremy's 'Chinese Unchopped' cookbook, inspired by Singapore. Irresistibly crispy, these wings redefine speedy Asian comfort food.
    Read Recipe

    Spiced Lamb Skewers (Yang Rou Chuan)

    Spiced Lamb Skewers, or Yang Rou Chuan, are a popular Chinese street food originating from Xinjiang. Tender pieces of lamb are marinated, skewered and grilled, then dusted generously with a fragrant spice mix of Sichuan peppercorns, cumin-style spices and  aromatics. The result is smoky, juicy skewers packed with bold flavour and a lightly numbing spice.

    Read Recipe

      More about our cookware and woks