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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Malaysian Popiah with Christmas Leftovers

    Malaysian Popiah is a fresh street food pancake wrap traditionally filled with vegetables, herbs and savoury sauces. This festive twist turns it into the perfect Christmas leftover dish, combining roast turkey, crispy bacon, roast potatoes and crunchy vegetables with sweet hoisin, spicy sambal and cranberry sauce. Wrapped in soft homemade pancakes, this Malaysian Popiah with Christmas Leftovers delivers sweet, spicy, savoury and crunchy textures all in one bite.

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    Taiwanese Beef Noodle Soup

    This Taiwanese Beef Noodle Soup is rich, aromatic and deeply comforting, with slow-braised beef simmered in a fragrant spiced broth. Served with noodles, greens and punchy toppings, it’s a true classic packed with bold flavour.

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    Moo Ping (Thai Pork Skewers)

    These Moo Ping skewers are sweet, savoury and deeply aromatic, with juicy pork shoulder marinated in garlic, coriander and coconut milk before being charred until caramelised. A true Thai street food classic.

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    Super Simple Steamed Mantou

    Super Simple Steamed Mantou are soft northern Chinese steamed buns designed for dipping into rich sauces like Singapore chilli crab or hearty curries. This Super Simple Steamed Mantou recipe focuses on kneading for elasticity, short resting times and a clever layered dough technique that creates delicate internal strands perfect for soaking up sauce.

    Mantou are traditionally plain steamed buns, sometimes deep fried in Singapore to serve alongside chilli crab. The key is achieving a smooth, elastic dough with a soft Play-Doh texture before shaping and steaming.

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    American-Chinese Orange Chicken or Tofu

    Crispy Sweet & Sour Mandarin Glaze

    American-Chinese Orange Chicken is one of the most iconic Chinese-American takeaway dishes, known for its crispy battered chicken coated in a glossy, sweet and tangy citrus sauce. This American-Chinese Orange Chicken recipe captures that nostalgic flavour while balancing real mandarin juice, dried mandarin peel and lime for a fresher, more layered citrus finish.

    Traditionally deep fried until golden and crisp, the chicken is tossed quickly in a syrupy orange glaze that thickens instantly in a smoking hot wok. This version also works beautifully with tofu, keeping the coating crisp by spooning the sauce over instead of fully tossing.

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    Tasty Korean Kimchi Fried Rice with Crispy Egg

    Quick Wok-Style Kimchi Bokkeumbap

    Tasty Korean Kimchi Fried Rice is a bold, punchy and deeply satisfying dish built around fermented kimchi, high heat wok cooking and a perfectly crisp fried egg on top. This Tasty Korean Kimchi Fried Rice recipe follows the classic fried rice technique of using cooked and cooled rice, constant movement in the wok and balanced seasoning to create smoky, flavour-packed grains.

    Kimchi, made from fermented Chinese leaf cabbage with chilli and garlic, gives the rice its signature red colour and tangy depth. Finished with sesame oil, toasted sesame seeds and gochujang, this dish delivers spice, umami and richness in every bite.

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    Yunnan-Style Spicy Mashed Potatoes

    This Yunnan-Style Spicy Mashed Potatoes is a rustic Chinese side dish made with steamed potatoes roughly mashed and stir-fried with garlic, spring onions, pickled mustard greens, fennel and Sichuan peppercorns. Finished with chilli oil, it's packed with layers of aromatic spice and texture.

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    Vegan Ramen with Miso-Glazed Tofu & Mushrooms

    This Vegan Ramen delivers all the richness and depth of a traditional ramen without using meat. A slow-simmered vegetable broth made with soybeans, shiitake mushrooms and aromatics creates a creamy, umami-packed base, while pan-seared tofu and mushrooms are coated in a sweet and savoury red miso glaze. Finished with fresh vegetables and chewy ramen noodles, it's a satisfying bowl that proves you won't miss the pork.



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    Mei Chum Siu Chow

    This is a stir fry that is perfect for the leftover ingredients in your pantry.
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