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STAINLESS STEEL WOK SPATULA (12322014)
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A fantastic tool to use when cooking on a wok or using a standard frying pan! This high-quality stainless steel wok spatula is an essential tool for anyone who loves to wok fry or use a standard frying pan. Its specially designed angle allows for easy flipping of ingredients and ensures that delicate items like fish fillets remain intact during cooking.
SILICONE STRAINER (12322031)
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Our silicone strainer is specifically designed for use in non-stick woks and frying pans, making it a versatile addition to your kitchen. The beech wood handle is set to a shallow angle, ensuring convenient use without the risk of burns. This strainer is ideal for poaching and deep-frying, and is both eco-friendly and naturally antibacterial. Upgrade your cooking game with School of Wok’s silicone strainer.
STAINLESS STEEL WOK LADLE (12322013)
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The simplest utensil to use when awakening the smoky flavours of ‘wok-hey’ in your stir-fry dish. This stainless steel wok ladle is extremely versatile when cooking as you can spread the heat evenly in your wok and serve up sauces in a jiffy! This stainless steel wok ladle is an essential tool for any stir-fry enthusiast. With its unique design, it is the simplest utensil to use when it comes to awakening the smoky flavours of 'wok-hey'. The ladle is extremely versatile for wok cooking, as it allows you to spread heat evenly in your wok, making it perfect for stir-frying vegetables, meat, and seafood. Additionally, it can be used to easily serve up sauces and soups, making it a must-have for any Asian cuisine lover. The ergonomic handle ensures a comfortable grip.
DENIM POT GRAB / OVEN GLOVE (12322029)
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Our stylish and functional Denim Oven Glove is perfect for protecting your hands while cooking or baking. Made from high-quality dark denim with the iconic School of Wok logo, this oven glove is not only stylish, but also highly durable. The polyester filling provides insulation, allowing you to handle hot items with ease, while the long length ensures that your wrists and forearms are protected from heat. With a handy loop for hanging, this glove is easy to store and access when needed.
FINE GRATER FOR GARLIC & GINGER (12322060)
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This essential kitchen tool features a razor-sharp stainless steel blade, perfect for grating garlic, ginger, and other hard spices with ease. Its compact size allows for easy storage, and the red colour adds a stylish touch to your kitchen. The grater comes with a blade guard and non-slip foot for safe handling and can be cleaned in the dishwasher's top shelf. With a 2-year guarantee, this grater is a must-have for any home cook passionate about creating authentic, flavourful dishes.
NON-STICK SILICONE STEAM MAT (12322032)
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Say goodbye to greaseproof paper, and hello to School of Wok’s steam mats! School of Wok’s uniquely-designed silicone steam mats prevent any sticking from your steamed dumplings, baos, or fillets of fish and meat. Easy to wash and entirely reusable, they are produced in the iconic School of Wok red and are the perfect fit for a 10” bamboo steamer. So, stop struggling with trying to puncture holes in greaseproof paper before you steam. Stop trekking across to your nearest Chinese supermarket to find that they only sell steaming sheets in the hundreds. Stop generating kitchen waste with one-use paper!
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Deliciously Spicy Chinese Kung Pao Chicken Recipe
17KLikes
1,010,840Views
2018Mar 7
Kung Pao Chicken is a firm favourite of Chinese cuisine the world over, but with so many variations – people are often unsure as to exactly what it’s made up of. To add some clarity, Jeremy’s recipe fronts tangy goodness and spice aplenty thanks to the addition of Szechuan peppercorns and bird’s eye chillies. Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #wokwednesdays #recipe. Ingredients 400g Chicken Thighs 4-5 Cloves Garlic 2 tsp Sichuan Peppercorns 4 Birdseye Chilli 4 dried large red chillies 200g Onion 200g Red Pepper Handful of cashew nuts The Marinade 1 tsp sesame oil 2 tsp sugar 1 pinch Chinese 5 spice 1 tbsp light soy sauce Dash of dark soy sauce 1/2 tablespoon corn flour The Sauce 1 tbsp light soy 1 tbsp Hoisin sauce 1 tbsp rice wine vinegar 2 tsp sugar 50ml chicken stock 1 tsp tomato paste To find the recipe for this dish, click the link below!
  • How to Make a Deliciously #chinese Spicy Kung Pao Chicken -
Discover Asian and Oriental cuisine in our 5-day cooking course, mastering techniques, exploring recipes, and gaining cultural insights with expert chefs! - https://bit.ly/43yzPWD Become a wokstar, join one of our classes! - http://bit.ly/2rqw3Pv Book one of our online classes today: https://bit.ly/2DmjZpU Visit our shop for woks, cleavers, cookbooks & more! - UK : http://bit.ly/2Ub0V1O USA : https://amzn.to/3uRnflc Find other recipes here! - http://bit.ly/2g5K0ib Find us on social media: Twitter: http://bit.ly/2EhAj9u Instagram: http://bit.ly/2SFxDeN Facebook: http://bit.ly/2SScpd1 Got a question or inquiry? E-mail us at: Info@schoolofwok.co.uk

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School of Wok

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