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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Incredible Vegan Bibimbap

    Incredible Vegan Bibimbap is a vibrant Korean rice bowl packed with colourful vegetables, charred miso mushrooms and a spicy gochujang dressing, all served in a sizzling hot stone bowl for that signature crispy rice base. This Incredible Vegan Bibimbap recipe proves you do not need meat to create depth, texture and bold flavour.

    Bibimbap literally means mixed rice. Traditionally served in a dolsot stone bowl, the rice crisps underneath while the vegetables stay fresh and vibrant on top. The key is preparation, balance and heat.

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    Simple and Delicious Yaki Udon

    Simple and Delicious Yaki Udon is a classic Japanese stir fried noodle dish built around thick, chewy udon noodles, tender slices of chicken and crisp vegetables. This Simple and Delicious Yaki Udon recipe focuses on wok technique, high heat and allowing the sweet savoury sauce to caramelise gently into the noodles without breaking them.

    Yaki Udon is known for its balance of soy, mirin and tonkatsu sauce, giving it a slightly sweet, deeply savoury finish. The key is cooking the noodles until they absorb the sauce completely, leaving them glossy, soft and just on the verge of sticking.

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    Vegetable Pakoras

    These crispy Vegetable Pakoras are a popular Indian snack made with shredded vegetables, fragrant spices and gram flour, then deep-fried until golden. Served with a cooling coriander yoghurt dip, they're perfect as a starter or afternoon treat.

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    Pork and Mushroom Noodle Stir Fry

    A delicious stir fry perfect for a mid-week meal
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    Bang Bang Cauliflower (Wagamama Style)

    This Bang Bang Cauliflower is crispy, spicy and coated in a sticky sweet-chilli glaze. With a balance of heat, savoury depth and light sweetness, it’s a bold vegan dish packed with flavour and texture.

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    School of Wok Guide: Deep Frying

    Deep frying is one of the most important techniques in Chinese cooking, but it's not simply about cooking food in hot oil. The key is understanding heat control. Different foods require different frying temperatures, and adjusting the heat during cooking creates crisp, non-greasy results while ensuring thicker ingredients cook all the way through.

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    Steamed Eggs with Clams

    This classic Cantonese Steamed Eggs with Clams combines silky steamed egg custard with fresh clams and their natural cooking juices. Finished with light soy sauce and aromatic oils, it's a comforting dish that's perfect served with steamed jasmine rice

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    Seafood Pad Cha (Ta Lay Pad Cha)

    Pad Cha in Thai refers to the practice of making your wok so hot that when you add the ingredients, they literally explode. That’s what makes this dish so tasty. The flavours, especially the chilli, suddenly explode. This dish can be made with mixed seafood or just lobster! A thank you to Chef Saiphin Moore from [Rosa's Thai Cafe](http://rosasthaicafe.com/) for the recipe!
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    Malaysian Inspired Laksa

    Malaysian Inspired Laksa is a rich, fragrant coconut curry noodle soup built on a deeply caramelised spice paste and simmered until intensely aromatic. This Malaysian Inspired Laksa recipe captures the essence of traditional curry laksa, combining dried red chillies, lemongrass, ginger and coconut milk for a bold, warming bowl of noodles. Laksa varies across Malaysia and Singapore, but the heart of the dish is always the paste. Cooking the paste properly until the oil separates and the spices caramelise is what transforms this Malaysian Inspired Laksa into something truly authentic.

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    How to Steam Without a Bamboo Steamer

    Bao Bun Steaming Techniques

    Steaming is the gold standard method for cooking bao buns and dim sum. A traditional bamboo steamer naturally absorbs excess condensation, preventing water from dripping back onto your food. However, if you do not own a bamboo steamer, there are several effective alternatives that will still give you light, fluffy bao without sogginess.

    The key principle is controlling condensation. Any flat metal or glass lid will collect steam, which then drips back down onto the bao. Managing that moisture is the difference between perfect bao and soggy buns.

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