Shannon says this wok is easy to lift and maneuver over the burner "but still feels very sturdy." Beware if you have small hands; Shannon explains that the handle is a bit large. Thanks to the ...

Woks aren't used widely in Western cuisine ... The tapered bowl-shaped bottom is the hottest part and also creates a small ...

I use a small wok, but a small skillet works, too. If you want to get more luxurious, substitute cooked crabmeat for the shrimp: just steam a crab (a flower crab would be ideal), then, when it’s ...

Next make the noodle sauce. Put the sesame paste or blended tahini, the chilli oil and vinegar into a small wok or pan, add the stock and bring to the boil. Reduce the heat to low. Put the Sichuan ...