woks have tall, angular sides that allow you to cook a lot of food at once. The flexible design means you can use a small amount of oil to scramble a single egg or more to deep-fry whole fish that ...

Put the lid on the wok and as soon as you can see a lot of steam coming out from under the lid, lower the heat and start timing: cook the fish over medium steam for 10 minutes for every 2.5cm (1in ...

While woks are most often associated with making a tasty stir-fry, these cookwares are actually quite versatile, and they can ...

Hot commodity: The best woks make cooking for a crowd easy! (Made In) ...

Place a large non-stick wok or wide frying pan or over ... and season with ground black pepper. Stir the fish and mangetout into the curry and cook for a further five minutes.

Halve the cherry tomatoes and slice the cucumber. Heat 60ml (¼ cup) of cooking oil in a wok placed over a medium-low flame. Add the salted fish then cook until it is crisp and pale golden ...