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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Hoisin & Chilli Aubergine

    Perfectly cooked aubergine packed with flavour thanks to Jeremy's ultimate BBQ marinade
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    Massaman Chicken Curry

    Perhaps one of Thailand's most popular curry exports, this Massaman Chicken Curry promises big flavour with just the right amount of heat. Ideal for a weeknight meal or a sure-to-impress dinner party main; Jeremy's recipe is easy to follow, and even easier to devour!
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    Chinese Aubergine with Pork Mince

    Straight from Jeremy Pang's new book, Hong Kong Kitchen - this is all about bold flavours: ginger, garlic, chilli, and a meaty sauce that soaks beautifully into pan-fried aubergine.
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    Ginger & Spring Onion Prawns

    Succulent savoury prawns with classic Chinese flavours of ginger and spring onion - served in a 'bowl' of crispy noodles.
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    Mala Chicken (Firecracker Chicken)

    A classic Sichuan Chicken stir fry recipe with smoky, spicy flavours
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    Vegetarian Spring Rolls

    Learn how to make delicious and easy vegetable spring rolls with School of Wok. Perfect for a tasty and healthy snack!
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    Sour Chilli Sauce

    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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    Fly Head' Stir Fry

    A simple and delicious pork and black bean stir fry
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    Curried Fish Balls

    This much loved street food classic will take you back to the streets of Hong Kong
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    Taiwanese Popcorn Chicken

    This Taiwanese Popcorn Chicken has it all, with crunchy double fried pieces of chicken, fragrant basil and crispy chicken skin
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