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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Thai Pork Larb

    Super zingy, fresh, spicy and punchy - this Thai larb is intense in all the right ways!
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    Chinese Salt Pepper Fish & Chips

    Level up your classic fish & chips with a spiced beer batter and warming Sichuan peppercorn seasoning
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    Braised Pork Belly In Red Fermented Tofu

    Chef Jeremy Pang’s recipe for Chinese pork belly: braised in a sauce of red fermented tofu and hard boiled eggs.
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    Vegan Bibimbap

    Korean Bibimbap - with a vegan twist! Learn how to make a vegan version of the classic Korean bibimbap, complete with bbq King Oyster mushrooms, with this new recipe from chef Jeremy Pang.
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    Sushi Rice Bowl

    A delicious Sashimi rice bowl focused all around the incredible fresh wasabi!
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    Gado-Gado

    A delicious Indonesian-style mixed salad with a moreish peanut sauce
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    Simple Chilli Bean, Garlic and Ginger Oil Steamed Salmon

    Easy to prepare, and even easier to cook - this delicious salmon dish makes for an ideal midweek treat. Healthy, flavourful and damn tasty too - this will be a new favourite for sure.
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    Spicy Korean Chicken Skewers

    Learn to make Korean chicken skewers with a sweet, spicy gochujang marinade for tender, flavourful, restaurant-style results.
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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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    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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