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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Steamed Egg Custard Pudding

    Soft egg custard with a quick cherry jam - perfect for an after dinner sweet treat
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    Sichuan Chicken Wings

    A smoky, crispy wing perfect for the grill or griddle – with that signature tongue-tingling Sichuan twist.
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    Twice-Cooked Squid

    In many parts of China and Hong Kong, cuttlefish are actually more popular than squid and, as cuttlefish have much thicker meat than squid, the double-cooking process detailed here is essential.
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    Thai Red Curry

    Thai Red Curry: Easy and comforting. Fragrant blend of creamy coconut milk, spices, and vegetables or meat. Taste the essence of Thailand!
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    Yasai Yaki Udon

    Savoury stir fried vegetables with moreish udon noodles, a tasty meat free recipe from Jeremy Pang's new School of Wok cookbook!
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    Steamed Aubergine with Spring Onion & Garlic Dressing

    Steamed Aubergine with Spring Onion & Garlic Dressing is a light Chinese home style dish where aubergine is gently steamed until tender and silky, then dressed with a punchy sweet, sour and savoury sauce. The dressing combines garlic, ginger, spring onion, soy sauce, vinegar and chilli oil, creating a fragrant topping that soaks into the hot aubergine. This simple technique highlights the natural texture of aubergine while allowing the bold dressing to shine.

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    Smashed Fried Chicken

    Crunchy, crispy and juicy deep fried chicken served with a warming red chilli and garlic sambal.
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    Beef Kway Teow

    A super easy and delicious recipe for a midweek dinner, this beef kway teow will be an instant favourite!
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    Vegan Thai Green Curry

    This vegan Thai Green Curry recipe from chef Jeremy Pang, made with vegetables and tofu, shows you how to make a spicy green curry paste from scratch!
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    Ginger & Spring Onion Prawns

    Succulent savoury prawns with classic Chinese flavours of ginger and spring onion - served in a 'bowl' of crispy noodles.
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