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school of wok

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£27.00

10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Twice-Cooked Squid

    In many parts of China and Hong Kong, cuttlefish are actually more popular than squid and, as cuttlefish have much thicker meat than squid, the double-cooking process detailed here is essential.
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    Thai-style Fried Chicken

    Crispy chicken thighs with a peppery kick in a light and crunchy batter
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    Dan Dan Noodles

    Learn how to make classic Chinese Dan Dan noodles with Chef Jeremy Pang. Using egg noodles, pork and Choi Sum, this dish is a spicy street food favourite from Szechuan.
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    Mala Chicken (Firecracker Chicken)

    A classic Sichuan Chicken stir fry recipe with smoky, spicy flavours
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    Miso Butter Corn Ribs

    Indulge in these succulent corn ribs, generously coated with a delightful blend of miso and butter.
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    Thai Beef Salad

    With warm days around the corner, cool down and spice things up with this delicious aromatic Thai Beef Salad!
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    Szechuan Beef Stir Fry

    The perfect fakeaway for the weekend! Tender beef in a Spicy, smokey and sour Szechuan-style sauce
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    Panang Chicken Curry

    Rich and spicy Panang chicken curry
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    Thai Basil Chicken

    Thai Basil Chicken, a great combination of sweet and savoury flavours. This easy recipe makes for a great mid-week dinner.
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    Crispy Prawn Kimbap

    Delicious Korean Kimbap roll. Filled with an assortment of tasty ingredients, Emma also shows us the trick to make perfectly cooked sushi rice every time.
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