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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    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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    Garlic & Vermicelli Steamed Prawns

    Garlic & Vermicelli Steamed Prawns are a classic Cantonese seafood dish where delicate prawns are butterflied and steamed over soaked mung bean vermicelli noodles. The noodles absorb the natural sweetness released from the prawn shells during steaming, creating a light seafood broth that flavours the entire dish. Finished with crispy golden garlic, sweetened soy sauce and sizzling hot oil poured over spring onion and chilli, this dish delivers bold aroma and layered textures.

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    Hong Kong Style Stir-Fried Noodles (Chow Mein)

    These Hong Kong-style Stir-Fried Noodles are glossy, silky and packed with wok hei. Featuring crispy pan-fried egg noodles tossed with vegetables and savoury sauce, this dish delivers the perfect balance of texture—crispy edges with soft, bouncy strands.

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    Thai Fried Chicken (Hat Yai Style)

    This Thai Fried Chicken is crispy, savoury and packed with fragrant garlic and pepper flavour. Marinated bone-in chicken is coated in a light tempura-style batter and deep fried until golden and crunchy.

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    Crispy Spicy Chilli Lamb

    Crispy Spicy Chilli Lamb is a bold Xinjiang inspired stir fry packed with smoky heat, aromatic spices and tender seared lamb. Traditionally cooked on large skewers over roadside barbecues in north western China, this dish recreates those flavours using a blazing hot wok. Tender chunks of lamb are marinated with cumin, soy sauce and Shaoxing wine before being flash fried with garlic, ginger, onion and dried chillies. Finished with a fragrant cumin and Sichuan peppercorn salt, Crispy Spicy Chilli Lamb delivers an addictive balance of smoky spice, savoury richness and the distinctive tongue tingling sensation of Sichuan pepper.

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    Super Simple Chinese Chicken & Asparagus Stir Fry

    Classic Ginger Spring Onion Chicken

    Super Simple Chinese Chicken & Asparagus Stir Fry is the kind of quick midweek dish you would cook a few times a week in a Cantonese household. This Super Simple Chinese Chicken & Asparagus Stir Fry recipe focuses on high heat, clean flavours and proper wok technique to achieve tender chicken, crisp asparagus and a silky sauce.

    The balance comes from light soy sauce, oyster sauce and Shaoxing rice wine, while a pinch of five spice in the marinade adds subtle warmth. Cornflour in the chicken marinade creates that signature silky coating that thickens the sauce naturally when it hits the wok.

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    Air Fryer Five Spice Fried Chicken Wings

    Air Fryer Five Spice Fried Chicken Wings are ultra crispy, fragrant wings coated in Chinese five spice and topped generously with crunchy fried garlic and lemongrass. This Air Fryer Five Spice Fried Chicken Wings recipe delivers deep fried style texture using an air fryer, finished with a homemade sweet chilli sauce that is sticky, glossy and perfectly balanced.

    Chinese five spice gives warmth and subtle sweetness, while bicarbonate of soda in the coating creates those craggly, crisp edges. Finished with golden fried garlic and lemongrass, these wings are bold, aromatic and completely moreish.

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    Thai-Style Cashew Chicken

    Thai-style chicken stir fry with layers of smokey, spicy and savoury flavours
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    Japanese Chicken Meatball Tsukune Skewers

    These Japanese Chicken Meatball Tsukune Skewers are juicy, savoury and coated in a glossy homemade teriyaki glaze. Made with freshly minced chicken thighs, sesame and ginger, they’re tender inside with a beautifully caramelised finish.

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    Kung Pao Chicken

    Sichuan Style

    Kung Pao Chicken is one of the most famous Sichuan stir fries, known for its bold heat, gentle sweetness and that unmistakable tingling sensation from crushed Sichuan peppercorns. This Kung Pao Chicken recipe follows a traditional balance of sweet, sour and savoury flavours, using chicken thighs for tenderness and a glossy sauce that caramelises quickly in a smoking hot wok.

    The name Kung Pao is associated with Sichuan cuisine, where dried red chillies and Sichuan peppercorns create the signature mala effect. The key to authentic Kung Pao Chicken is high heat, proper sequencing and never losing your sizzle.

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