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school of wok

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£27.00

10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Seafood Pad Cha (Ta Lay Pad Cha)

    Pad Cha in Thai refers to the practice of making your wok so hot that when you add the ingredients, they literally explode. That’s what makes this dish so tasty. The flavours, especially the chilli, suddenly explode. This dish can be made with mixed seafood or just lobster! A thank you to Chef Saiphin Moore from [Rosa's Thai Cafe](http://rosasthaicafe.com/) for the recipe!
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    Black Bean Spare Ribs

    Marinated with black beans, these Chinese spare ribs in bamboo steamers are always popular in dim sum pushcarts.
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    Braised Chilli Tofu

    This Korean-style braised tofu recipe is the perfect winter warmer!
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    Cod, Kale & Pinenut Fun Gor in Chilli Broth

    A creation for AIA these succulent dumplings served in a spicy broth are a delicious showstopper!
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    Pandan Leaf Chicken (Gai Hor Bai Toey)

    Indulge in these delectable chicken parcels, wrapped in fragrant Pandan leaves and served with a mouth-watering dipping sauce.
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    Fresh Spring Rolls (Popiah)

    A harmonious blend of vibrant ingredients and refreshing taste.
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    Teriyaki Chicken Egg Noodles

    These noodles are so quick and easy to make, perfect for a week night dinner or an Asian-inspired dinner party. We're sure the teriyaki chicken flavours will be a winner!
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    Mie Ayam

    This popular Indonesian noodle dish, Mie Ayam is as tasty as it looks!
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    Chinese Salt Pepper Fish & Chips

    Level up your classic fish & chips with a spiced beer batter and warming Sichuan peppercorn seasoning
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    Seasoned Mushroom Rice

    A healthy, one pot wonder of delicious earth mushroom rice.
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