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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    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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    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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    Peanut Butter Protein Power Balls

    These Peanut Butter Protein Power Balls are a quick, no-bake snack packed with oats, cocoa, cinnamon and high-protein peanut butter. Easy to make and naturally satisfying, they're perfect for post-workout fuel or a healthier alternative to processed snacks.

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    Restaurant-Style Aubergine with Garlic Sauce

    This Restaurant-Style Aubergine with Garlic Sauce features tender, melt-in-the-mouth Chinese aubergines braised in a rich savoury garlic sauce. By pan-frying instead of deep-frying, you achieve the same silky texture with far less oil, making it perfect for home cooking.

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    Crispy Shiitake & Chive Dumplings

    Crispy Shiitake & Chive Dumplings are a fully vegetarian take on classic Chinese deep fried dumplings, packed with finely chopped vegetables, rehydrated shiitake mushrooms and fragrant aromatics. This Crispy Shiitake & Chive Dumplings recipe focuses on texture, balance and proper seasoning, delivering a crunchy golden shell with a juicy, flavourful centre.

    Using dried shiitake mushrooms gives deeper umami and better flavour absorption than fresh mushrooms. Combined with Chinese chives, Chinese leaf and vermicelli for body, the filling stays moist while remaining light. These dumplings are deep fried until crisp and served with a simple soy and black rice vinegar dipping sauce.

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    Biang Biang Noodles (Hand-Pulled Noodles)

    Biang Biang Noodles are wide, hand-pulled noodles from Xi’an, known for their chewy texture and dramatic “biang” stretching technique. Tossed in a fragrant chilli, garlic and black vinegar oil, they’re simple but packed with bold flavour.

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    Vietnamese Caramel Pork Shoulder

    This Caramalised Vietnamese Coconut Pork is sure to leave your friends and family wanting more! A huge thank you to Monsoon Valley Wines for sponsoring this video!
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    Marinaded Rib Eye and Enoki Rolls

    The first episode of our new series, School of Wok On Tour, takes place at Drover's Rest in Hay-on-Wye, Wales. In this episode, Jeremy shows us how to make Enoki mushroom beef wraps, deliciously crunchy corn fritters, spicy and tangy pickled chilli sauce and the showstopping crispy pork belly rolls!
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    Spicy Thai Green Papaya Salad

    Som Tam Style Street Food Salad

    Spicy Thai Green Papaya Salad, known as Som Tam in Thailand, is one of the most iconic street food dishes from Bangkok and across Southeast Asia. This Spicy Thai Green Papaya Salad recipe captures the classic balance of sweet, sour, salty and spicy flavours that define Thai cuisine.

    Traditionally made using a pestle and mortar, Som Tam is all about bruising the ingredients rather than simply mixing them. Pounding releases flavour from garlic and chilli, softens the green beans and allows the dressing to soak deeply into the crisp strands of green papaya. The result is fresh, fiery and intensely refreshing.

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    Gulai Ayam (Indonesian Chicken Curry)

    Gulai Ayam is a rich, creamy and aromatic Indonesian chicken curry made with a fragrant spice paste, coconut milk and warming spices. Deeply savoury with balanced sweetness and acidity, it’s comforting and full of bold flavour.

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