Tramontina Barbeque Wok (26cm)

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Heat a wok or a large, high-sided frying pan and add a tablespoon of sunflower oil. Once the pan is very hot, and working in batches, stir-fry the pork batons until golden brown all over and the fat starts to melt. Transfer to a bowl with a slotted spoon and repeat with the rest of the pork.

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Put the wok onto the grill and let it heat up. Add a splash of oil – it should start to smoke – then add the tofu, season well with salt and pepper and brown. Transfer to a plate. Apologies, but here are a few more general principles of wok cooking that apply no matter how you’re heating it: tbsp Mei Kuei Lu Chiew rose petal liqueur, from any good Chinese food store (or absinthe, at a pinch) You can use a combination stove-top and oven-baked method to season your wok, do the seasoning entirely on a stove burner, or even follow the latter instructions outside on the grill instead, so you don’t have to deal with smoke indoors, and so you get that intense heat from the start. Once your wok is seasoned, be sure to care for it properly (never use dish soap or abrasive scrubbers, just hot water and soft sponges; allow it to dry completely before putting it away; give the interior a light coat of oil if you’ll be storing it for a while in between uses), and if it ever does start to show spots of rust, you can simply scrub them off and repeat the seasoning process. Prep Everything Ahead of TimePre-heat the barbecue for direct grilling at 200–230°C. Mix the garlic, ginger, chilli, spring onion and red onion together. Mix all the other vegetables together, keeping the coriander to one side. Keep the two mixes separate. Return all the pork and any juices from the bowl to the wok, add the chilli flakes and powder, and stir-fry for about four minutes, until fragrant. Add the garlic, stir-fry for a minute or two, taking care it doesn’t catch and burn, then stir in the hoisin, bean paste, ketchup, soy, sesame oil, sugar and white pepper. Simmer, stirring constantly, for seven minutes, then take off the heat. We carefully triple-box every oven to ensure safe arrival, and we usually ship this just once or twice a week so please note it may take a bit longer than expected to get your oven. Add another splash of oil. Add the chilli and the onion mix. Stir for a second before adding the other mix. Flip and toss the vegetables in the wok if you can, and keep the vegetables moving with a wooden spoon, turning them over every few seconds so they all keep feeling the heat at the bottom of the wok. Season with a good pinch of sugar, salt and pepper. Massage the pork again, this time until the lean meat feels silky to the touch, then leave to marinate at room temperature for a further hour and a half.

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As far as utensils, the most important thing is that you have some that won’t melt, meaning absolutely no plastic. Metal tongs work well for tossing noodles, and long-handled spatulas are great for stir-frying everything else (the longer the handle, the farther your hand is from the intense heat). According to Chinese cooking expert Fuchsia Dunlop, who offers tons of other good wok tips, you should also have have a bamboo brush or whisk to wipe down the wok in between batches of food.Thai classic Pad See Ew is wonderfully chewy rice noodles and tender hunks of beef in all their glory. In short, perfect for Monday doldrums. Recipe link in our bio! #ontheblog #thai #noodles #thaifood #noodle #homemade #beef #wheresthebeef #kitchen #cooking #monday #nom #hungry #winter #yum #beautifulcuisines #f52grams #buzzfeast #vscocam #foodstagram #instafood #delicious #foodporn #feedfeed #picoftheday #amazing #foodgasm #nomnomnom #food #eeeeeats

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Heidi has an MA in Creative Writing for Brunel University and was previously a restaurant critic for The Infatuation London. Her specialist subjects included natural wine bars, handmade pasta spots and restaurant accessibility. She has also written for The Sunday Times Style and OpenTable. She is currently working on her debut novel.Another top scorer, but significantly cheaper than the one above, this wok benefits from having a long and sturdy handle that stays cool while cooking. It received full marks on every one of our food tests, preparing egg fried rice just as well as a classic stir fry. Woks tend to either have one long handle for easy tossing and turning, or two smaller c-shaped handles for easy manoeuvrability. There are some hybrid models that have a long handle on one side and a small grip handle on the other though, such as the high-scoring M&S Chef Hard Anodised 30cm Wok we tested. Flank is the perfect choice for the Tao Burner. We had fun cooking two flanks over just a dozen hot briquets. But producing that bed of coals takes time, which is why, to recreate this stir-fry environment at home, the combination of the Weber Genesis® II gas barbecue and a heavy, rounded cast iron wok are just perfect. About seasoning: Use detergent only once with hot water to remove oil residue etc. Flush/rinse and set your gas-burner to the max and leave it this way. Now really burn-in your wok. Making sure the flames hit every corner (if any) on your wok. Typical colouring should appear (OCC exhaust type) when you think you're done, continue until the steel turns nearly dark, and turn of the heat. Now moisten? (slightly wet) a paper towel with good quality sesame oil or if you're allergic to that, sunflower oil. Rub the inside of your wok with this towel, it should smoke a lot. That's it you're done. Cleaning: Bamboo brush and hot water, goodbye Mr. Muscle and other crxp!. Enjoy!