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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Xiao Long Bao

    Master the art of these soup dumplings with this delightful recipe.
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    Minced Turkey Salad (Laab Gai Nuang)

    Learn how to make this minced turkey salad that has a Thai twist, with Saiphin Moore's recipe! The chilli powder does give this dish an incredible punch, and I think it’s definitely best when it is extra spicy, but you can reduce the quantity to suit your palate.
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    Pineapple Fried Rice

    This is the ultimate Thai fried rice recipe, made with fresh pineapple and prawns, and served inside the pineapple itself
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    Pork Belly & Cola Stir Fry

    Aromatic pork belly slices wok-fried until crispy & served in a caramelised cola sauce.
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    Sweet And Sticky Bbq Ribs

    Summer BBQ perfection! School of Wok's secret recipe for famous spare ribs revealed. Impress your friends with these mouthwatering ribs.
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    Pork Vindaloo

    An aromatic Goan-style Vindaloo with layers of spice and full of flavour.
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    Spinach and Paneer Paratha

    Today we’re joined by Chetna Makan, showing us a deliciously simple recipe from her latest cookbook “easy Indian vegetarian”.
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    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.

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    Super Simple Pak Choi with Oyster Sauce

    Super Simple Pak Choi with Oyster Sauce is a classic Chinese restaurant style side dish where crisp blanched greens are finished with sizzling ginger oil and served with a rich savoury sauce. This Super Simple Pak Choi with Oyster Sauce recipe focuses on precise blanching, keeping the stems slightly translucent and the leaves vibrant green before finishing with hot oil for aroma and shine.

    This is how Chinese greens are prepared in many restaurants. Quick blanching, no overcooking, then a final glaze of oil and sauce for balance alongside rice and meat dishes.

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    Sambal Fish

    Delicate, flaky Plaice with a hot and fragrant sambal
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