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school of wok

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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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    Black Bean Garlic Tiger Prawns

    Our chef's unique twist adds exceptional flavor to this dish. Indulge in the appetizing taste of our special Black Bean Sauce.
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    Fluffy Japanese Soufflé Pancakes

    Super fluffy and soft, these pancakes served with whipped cream, berries and honey are the perfect sweet treat.
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    Crispy Prawns in Sticky Honey Sauce

    These deep-fried prawns are an old-school classic. With a batter that gives an irresistible crunch and honey sauce that is to die for, this meal never disappoints
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    Teriyaki Beef

    Delicious Beef Teriyaki, great for indoor and outdoor cooking
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    Wasabi Stem Stir Fry

    Delicious, fresh, flash fried wasabi stems with garlic, ginger and chilli!
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    Lamb Rogan Josh

    Warming lamb curry, the perfect comfort food for cold rainy days.
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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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    Malaysian Vegetable Curry

    Easy and delicious Malaysian yellow curry all made with surplus ingredients from the school
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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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