Woks aren't used widely in Western cuisine, but they're highly versatile, with many styles and shapes to fit your cooking ...

It later became my job to use a bamboo brush to carefully clean the wok after each meal (more on that later), before placing ...

The round bottom of a proper wok is the key to a decent stir fry, but it also makes it hard to use on traditional Western stoves. That’s why many woks end up in a dark kitchen cabinet ...

Heat a wok until smoking and add the groundnut oil ... a serving plate and garnish with the wilted herbs. Spoon over the cooking juices from the pan and serve immediately with steamed rice ...

Preheat the oven to 200C/400F/Gas 6. For the Sichuan-style sea bass, heat the vegetable oil in a wok over a high heat. When the oil is smoking, stir-fry the garlic, ginger, chillies and spring ...

The Wok in Lexington will serve 1,200 free meals this Saturday, helping those in need during the holiday season.

4. Heat the oil in a wok. Once hot, add the beef in batches, cooking for about 3 minutes or until golden brown and crispy. Remove from the oil and drain on kitchen paper. 5. Heat a small amount ...

For restaurant-quality stir-fried veggies, be sure to take this important step before adding them to your stir-fry dish.