Ken Hom Wok Mini Carbon Steel Non-Stick, For Asian Cooking, (20cm, 7 3/4” Inch)

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Ken Hom Wok Mini Carbon Steel Non-Stick, For Asian Cooking, (20cm, 7 3/4” Inch).<br>Ken Hom Classic Carbon Steel Non-Stick Mini Wok, Authentic Asian Cooking - 20cm<br>• 20cm diameter mini Wok<br>• A lightweight carbon steel mini wok finished with a two layer non-stick coating designed for stir-frying at high temperatures.<br>• Coated inside and out to provide a robust sealed coating for long-lasting endurance.<br>• The flat base ensures the wok is well-balanced so doesn't topple over when sat on the hob.<br>• It is also suitable for cooking on Gas, Electric and ceramic.<br>• Made from 1.4mm gauge carbon steel which offers great heat conduction making it ideal for high heat, High speed cooking - essential elements for stir-frying<br>• The perfect tool for cooking Asian cuisine.<br>• Not suitable for the dishwasher. To clean, hand wash with hot water and mild detergent if desired. Do not use scouring powder, abrasives or metal scourers as they may damage the non-stick coating. Thoroughly dry with a clean cloth<br>This mini wok makes stir-frying quick and easy.<br>• Ken Hom is acknowledged as one of the world’s leading experts on authentic Chinese and Asian cooking.<br>• Not only is he passionate about using high-quality ingredients, but also highly effective cookware and accessories.<br>• This commitment to great flavour and quality is why the Ken Hom wok range is one of the world's longest lasting brand names in cookware.<br>• Ken has been working with DKB Household to manufacture great quality cookware since 1986.<br>• Every single product across all the ranges are tried and tested by Ken himself to ensure only the best products are produced with his seal of approval.<br>• This is in conjunction with his regular TV appearances, writing over 35 cookery books and also working as an ambassador of the Great British Food campaign with the government to help showcase the best Britain has to offer.<br>• It's no wonder he was awarded with an honorary OBE in 2009 for ""services to culinary arts"".<br>Non-stick coating<br>• The non-stick coating has been applied inside and out to provide a robust seal for long-lasting endurance making it the perfect piece of kitchen equipment for everyday use.<br>• Stir-fry cooking is all about being quick and healthy and the Ken Hom Classic Range has been designed to assist with achieving that.<br>• Made from 1.4mm gauge (thickness) carbon steel it offers great heat conduction making it ideal for high heat, high speed cooking whilst ensuring the temperature remains consistent throughout.<br>Long wooden handle<br>• The long wooden handle ensures it is easy to carry and perfectly balanced so won't topple over.<br>• The wooden handle has been crafted to ensure it is functional as well as traditionally stylish.<br>• Finished with a clear lacquer it is easy to clean and easy to carry even when full of delicious food.<br>• The handle is secured tightly to the wok with two rivets so you can be assured it won't become loose and wobbly over time.<br>• The large metal loop on the end allows for easy storage as you can simply hang up your wok when not in use.<br>Stir-fried Mixed Vegetables<br>Copyright Ken Hom<br>Ingredients<br>Serves 4<br>• 225g Chinese leaves, 225g Chinese Greens, such as Chinese cabbage<br>• 225g Asparagus, 225g Carrots<br>• 2 tsp sugar<br>• 1 tsp rice wine, 2 tsp sesame oil<br>• 1.5 tbsp ground nut oil<br>• 2 tbsp coarsely chopped shallots<br>• 2 tbsp coarsely chopped garlic<br>• 2 tbsp finely chopped ging<br>• The art of stir-frying vegetables is knowing when to add them to the wok.<br>• Put the tougher, more textured ones in the wok first to give them a head start.<br>• The amount of water you need to add depends on how much natural water is in the vegetables you are using.<br>• Ensure you add only the minimum amount (1-2 tablespoons) if you are using the wok covered, otherwise the vegetables become soggy.<br>Cooking Instructions<br>• Cut the Chinese leaves into 4cm strips then cut the greens and asparagus into 4cm pieces.<br>• Cut the carrots on the diagonal into slices 5mm thick.<br>• Heat the wok.<br>• Add the ground nut oil and, when it is hot, add the shallots, garlic, ginger and 2 teaspoons of salt and stir-fry for 1 minute. T