Heat a wok or large frying pan until it is hot, then add the oil, garlic, and spring onions. The pan is not too heavy. Stir-Fried Cucumber with Hot Spices, This is a simple stir-fried cucumber dish from western China. The wooden handle makes it easy to handle whilst cooking and the ring at the end of the handle means I can hang it up to store it. Buy the world famous Wok cookware designed and used by Master chef Ken Hom. Made From Carbon Steel With A Long Lasting Non-Stick Coating. My stover burners are 7" and 9" 5 inch includes the curving up portion. Ken Hom is a Chinese-American chef, author, and television host for BBC. 2 tablespoons fresh coriander, finely chopped, 2 tablespoons spring onions, finely chopped. Stir-fry for 20 seconds. Turn the mixture onto platter and serve at once. For the best experience on our site, be sure to turn on Javascript in your browser. ", "Carbon steel woks offer excellent heat conduction and are therefore great for high heat, high speed cooking – essential elements for stir frying.". Peel the prawns and discard the shells. Add the cucumbers, chilli bean sauce, sugar, 1 teaspoon of salt and ½ teaspoon of black pepper and stir for another 30 seconds, until they are well coated with the spices and flavourings, then add the water and continue to stir-fry over a high heat for 3-4 minutes, until most of the water has evaporated and the cucumbers are cooked through. “Many people ask me what my most used item in the kitchen is. Feast with the Chinese edition Ken's Autobiography 'My Stir-Fried Life', Feast with I was introduced to this dish one evening when I dined with Madhur Jaffrey and her husband at the Shun Lee Palace restaurant in New York. We've only used it once but already engaged the family to ask what different stir fry's they want each week. This recipe takes advantage of the quick cooking characteristics of rice noodles. Ken Hom Classic 32cm Wok Pan Carbon Steel Non-Stick Wooden Handle, Asian Cooking The wok feels well made and sturdy, and the wooden handles add an authentic touch to the design. We prefer them when they are in season, young, tender and bursting with juice. I love them and I’m sure you will too." The second handle makes it even easier to use during cooking, washing, everything! Use mussels or clams instead of scallops. Would I recommend, definitely! Because I stir fry a lot - and time and taste are always of the essence - I find that this wok cooks through well, leaving a crispness to vegetables of all kinds, ensuring the food is wonderfully flavoursome and very, very healthy. I received this wok a couple of weeks back and I have already used it quite a few times. My answer is always the same – the Wok - simply because that's really all you need.” ... KEN HOM. "Many people ask me what my most used item in the kitchen is. EXCELLENCE RANGE "These woks represent the very best-in-class within my cookware range. Ken Hom OBE is a Chinese-American chef, author, and television host for BBC-TV as well as many others. This rids the cucumber of any excess liquid. Because of their sweetness and succulent texture, peas are a popular dish in any meal. Got Ken Hom 12' Wok a few weeks ago and used it daily. AUTHENTIC wok design by chef Ken Home LIGHTWEIGHT & DURABLE material made from 1. The sauce can be doubled and toss with fresh egg noodles or rice noodles for a one-dish meal. Heat a wok or large frying pan until it is hot, then add the oil, garlic, and spring onions. If you are using fresh peas, blanch them in boiling water for 2 minutes, drain and set aside. Serves: 4 as a side dish 2 as a main vegetarian course. The woks have a superior design to not only cope with the high temperature of stir-fry cooking but are also metal tool suitable. If you like very spicy food, add two fresh chillies to this recipe. Then add the water, oyster sauce, dark soy sauce, and sesame oil and cook for 2 minutes. Stir-Fried Peas with Fresh Coriander. 1) The size of the flat bottom: It says 5 inches, but actually, only 4 inch touches the flat burner. For the best experience on our site, be sure to turn on Javascript in your browser. He is recognized as one of the world's leading experts in authentic Chinese and Asian cooking. Pat the prawns dry with kitchen paper and combine with the salt, cornflour, and sesame oil and mix well. If you are using frozen peas, let them thaw at room temperature. It balances very well when on the hob. ", The Official Ken Hom™ Brand Site is Operated by. Heat a wok or large frying pan until it is hot, then add the oil, spring onions, garlic, and ginger, and stir-fry for 10 seconds. A delectable vegetarian dish for one or two persons. It's solid, heavy, strong and looks great. Place the rice noodles in a large heatproof bowl. Two things I am not happy about this Wok. Offer excellent heat conduction for high heat, high speed cooking - essential elements for stir frying. A joy to use. Over 8 million Ken Hom Woks (one of the oldest branded cookware in the world) have been sold worldwide to happy customers thanks in part to Ken's commitment to deliver products that showcase superior quality and functionality. Well-balanced and will not topple over. Serve at once. Add the oil, and when it is very hot and slightly smoking, add the garlic, black beans, ginger and spring onions and stir-fry for about 30 seconds. It certainly makes stir-frying easy, is light, cooks more quickly and efficiently than other woks I have used in the past and is easy to clean. Other woks may be easily scratched by metal utensils or discolor under high heat. Stir-fry for 20 seconds. How right she was. Stir-fry for 1 minute and remove the prawns with a slotted spoon. Sprinkle them with 2 teaspoons of salt and mix well, then put into a colander and leave for about 20 minutes to drain. The result is a festive looking dish that belies its ease of preparation. Stir-fry cooking has never been easier! Hint: Safe for use on either gas or electric stovetop. Then add the water, oyster sauce, dark soy sauce, and sesame oil and cook for 2 minutes. Cast iron woks usually weigh more and are bulky making cooking more tedious. Add the sesame oil and give the mixture a final stir and serve at once. Once the ingredients are assembled, it is very quick to cook. Then cut the cucumber halves into 2.5cm (1in) cubes. Carbon steel offers great heat conduction for fast cooking and even heat distribution. They embody the virtues of “quick, easy, delicious. Copyright © 2013-present Magento, Inc. All rights reserved. Here I have enhanced their virtues with some spirited seasonings. In this recipe, I combine them with nutritious, flavourful, and colourful red and green peppers. 1 1/2 tablespoons oil, preferably groundnut, 2 tablespoons spring onions, coarsely chopped. Heat a wok or large frying pan until it is hot, then add the oil, garlic, and spring onions. Ken's Autobiography 'My Stir-Fried Life', Dish More oil may be needed to keep food from sticking to the pan. Nothing sticks and the wok is not scratched. Stir in the drained rice noodles and broccoli and continue to stir-fry for 1 minute. Ken Hom's performance carbon steel woks deliver outstanding performance and durability as well as being practical and easy to use. Cooked for about two minutes and then combined with the blanched broccoli for another few minutes, the noodles make a delectable vegetarian dish for one or two persons. Stir-fry cooking has never been easier! Peel the cucumbers, slice them in half lengthways and, using a teaspoon, remove the seeds. I am very pleased with this wok. Cut the peppers into 1 in (2.5cm) squares. It will certainly become part of our weekly meals. It is also easy to clean - a great product. Stir in the drained rice noodles and broccoli and continue to stir-fry for 1 minute. When the cucumber cubes have drained, rinse them in water and blot them dry with kitchen paper. Dish At this point, add the sesame oil and bring to the table immediately. Blanch the broccoli pieces in the boiling water for 4 minutes. The non stick coating is great - I barely need to use any oil or stir constantly. Drain the hot water from the blanched broccoli into the rice noodles and immerse the broccoli pieces in cold water. This Ken Hom wok is fantastic and is the perfect size for cooking family meals or entertaining guests. I have used this wok to make a variety of meals over the past month and I am very happy that the food does not stick to the pan. Hard-wearing coating from Whitford, one of the most trusted in the industry. Stir in the drained rice noodles and broccoli and continue to stir-fry for 1 minute. Heat a wok or a large frying pan over a high heat until it is hot. In the remaining oil, add the chilli, black beans, garlic, and spring onions. If you like it spicy, add 2 teaspoons of chilli bean sauce with the oyster sauce. Heat a wok or large frying pan until it is hot, then add the oil. This small wok is an excellent addition to my kitchen and has been used almost daily since it arrived. Drain the broccoli thoroughly. The non-stick coating is superb, it heats up faster and needs less oil. Ken Hom is acknowledged as one of the world's leading experts on authentic Chinese and Asian cooking. The chilli and garlic contrast well with the cool, crisp cucumber. My answer is always the same - the Wok - simply because that's really all you need. Stir in the cornflour mixture and return the prawns to the wok. Any leftovers reheat (stir-fry) very nicely. Turn the mixture onto platter and serve at once. Cook for another 2 minutes and serve at once. Continue to cook for another 4 minutes. He is recognized as one of the world's leading experts in authentic Chinese and Asian cooking. Add the peas and stir-fry for 30 seconds, then add the fresh coriander, spring onions, garlic, sugar, salt and pepper and continue to stir-fry for 3 minutes or until the peas are cooked. Then add the water, oyster sauce, dark soy sauce, and sesame oil and cook for 2 minutes. This is a simple stir-fried cucumber dish from western China. It is lighter that I was expecting and so, quite easy to use. I am very impressed with Ken Hom's wok! She suggested it to me, predicting that I would appreciate the imaginative interplay of pungent aromas and spicy flavours. Due to the non stick coating on the wok, I am able to use less oil in the cooking which is great for my healthy eating lifestyle. Stir-fry for 20 seconds and add the vinegar, soy sauce, and sugar. Serve it with rice and you have a simple but very impressive meal. We Chinese almost never eat them like this. The details for this product on the website match its performance exactly. Hint: 675g (1½lb) cucumbers (about 1½ teaspoons) salt and black pepper, 2 tablespoons black beans, rinsed and coarsely chopped, 1 tablespoons finely chopped fresh ginger, 2 tablespoons finely chopped spring onions, 2 fresh chilli, seeded and coarsely chopped, 4 tablespoons spring onions, coarsely chopped, 2 teaspoons cornflour mixed with 2 teaspoons water. Using a small sharp knife, split the prawns partially and remove the fine digestive cord. Other woks may cook slower and can have uneven temperature changes. It's also very large and as a family of 5 it's perfect for cooking the family stir fry meal. You can substitute asparagus, courgettes, or mange-tout for the peppers. Not only is he passionate about using high quality ingredients, but also highly effective cookware to help give every stir-fry amazing flavour. The non-stick coating is superb, it heats up faster and needs less oil. My answer is always the same – the Wok - simply because that's really all you need.” KEN HOM, "These woks represent the very best-in-class within my cookware range. Then add the peppers and stir-fry for 2 minutes. I love them and I’m sure you will too. I have made stir fries, noodles, fish even an omelette and everything turned out delicious. Let the noodles stand in the hot water for 2 minutes, then drain. Fill a large pot with water, add salt, and bring to the boil. JavaScript seems to be disabled in your browser. It's not too heavy so is easy to use and move around the kitchen. I am always surprised to see people eating cucumbers raw! When washing the pan, the food slides off the pan so I do not need to do any scrubbing. Heat a wok or large frying pan until it is hot, then add the oil and prawns. Separate the broccoli heads into small florets, and peel and slice the stems.