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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Pad Thai With Prawns

    Saiphin Moore, renowned chef and founder of the UK's beloved Thai chain, Rosa's Thai Cafe, recently delighted us at School of Wok with an authentic Pad Thai cooking demonstration.
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    Spicy Pork Bulgogi

    The right amount of heat brings this classic Korean dish together. Tender pieces of pork belly served on a bed of steam rice
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    Beef Brisket Noodle Soup

    Learn how to make Beef Brisket Noodle Soup! This simple recipe from chef Jeremy Pang makes the Chinese version of Vietnamese Pho, using succulent stewed beef with noodles.
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    Pak Choi & Kale Dumplings

    Be sure to celebrate the Lunar New Year with these delicious bok choi and kale dumplings that will leave you wanting more!
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    Simple Chilli Bean, Garlic and Ginger Oil Steamed Salmon

    Easy to prepare, and even easier to cook - this delicious salmon dish makes for an ideal midweek treat. Healthy, flavourful and damn tasty too - this will be a new favourite for sure.
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    Beggar's Chicken

    Beggar’s chicken, stuffed and marinated chicken cooked to perfection. You will never get chicken as juicy as this.
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    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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    Red Braised Pork Ribs

    Tender, aromatic ribs that will delight your taste buds.
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    Duck & Hoisin Gyoza

    These delectable dumplings combine succulent duck and savory hoisin sauce, wrapped in a delicate gyoza wrapper.
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