Sizzle, season and stir-fry your way around the kitchen this Chinese New Year and who better to ‘show you the way’ than internationally renowned chef, Ken Hom.
Regarded as the world’s leading authority in Chinese cookery, Ken Hom comments: “Stir-fry’s are a great and easy way to cook up a simple dish whilst still treating yourself to an exciting and colourful array of ingredients. Whether it’s a quick dinner after a long day or a dinner party with friends, stir-fry’s really can provide the ultimate taste sensation and with Chinese food being amongst the healthiest food in the world your conscience can remain clear whilst doing so.”
And thanks to Ken’s vast range of specially designed cookware there is guaranteed to be a wok to suit anyone’s ‘stir-fry style.’
Ethnic Cookware Range
Ideally suited for anyone with little or no stir-fry experience, this entry-level wok range has been designed to combine both practicality and ease of use. With a 27cm and 31cm model available in Carbon Steel, these hanging woks guarantee exceptional heat retention to ensure that all important sizzling sensation. The practical deep bowl design also means a minimum amount of oil is needed, helping to keep your dishes on the healthy side of delicious!
RRP from £14 for 27cm and £17 for 31cm.
The Orange range also offers non-stick Hanging Carbon Steel models available in 27cm, 31cm and 36cm sizes. Coated with a dual non-stick coating called Topbon, these woks have been designed specifically to withstand the high temperatures used for wok cooking and the deep bowl ensures minimum mess when creating a stir-fry sensation.
RRP from £11 for 27cm, £15 for 31cm and £19 for 36cm.
A word of Oriental origin, meaning ‘the way’, the Tao Collection offers the very best in wok innovation and provides the perfect tools for any Oriental feast, whether it’s a simple stir-fry through to an Oriental banquet.
All models within the Tao Carbon Steel range are made with a Xylan® non-stick coating, making it highly resistant to the high cooking temperatures as well as abrasions and scratches. Dishwasher safe models within the range include the hanging wok (available in 28cm, 32cm and 36cm) as well as wok sets: the 4-piece (32cm), the 6-piece (32cm) or the 8-piece (36cm), which all come with glass lids and a one year guarantee. RRP from £21.
Ideal for anyone who likes to use the best tools for the best results, the Tao Stainless Steel woks are made from 0.6mm high-grade stainless steel with an aluminium base for superior heat conductivity. Coated with a QuantTanium® non-stick coating, these woks are scratch and abrasion resistant, making them ideal to use with metal tools. Dishwasher safe models within the range include; 32cm Stir Fry Pan, the 28cm and 32cm Peking Woks both with glass lids, and the 32cm Cantonese Wok with glass lid. All have a five year guarantee. RRP from £45.
Last, but by no means least, the Tao Easy Store wok really brings wok innovation to a new level. Inspired by Ken’s own personal need to store woks, this ground breaking wok has a unique folding handle which reduces the woks size by 40%, allowing it to be stored easily in cupboards, drawers and even the dishwasher.
Ingeniously designed, the handle is fitted with a spring loaded secure locking system with an audible ‘click’ which lets you know the handle is locked securely and ready to use.
With a five year guarantee and available in stainless steel with a tempered glass lid, the 32cm Easy Store wok is a must have for anyone struggling for space in the kitchen or for those who simply appreciate those additional extras in life.
Available from John Lewis and Amazon.co.uk. RRP £60.
For stockist details call: 0870 160 1319 or for more information on the Ken Hom Cookware range visit www.kenhom.com
Celebrate Chinese New Year 2009 by trying some of these recipes by Ken Hom
Stir-fried Peas with Fresh Coriander-Spring Onions-Sesame Oil
Shopping List: 1 lb (450g) fresh or frozen peas
Preparation Time: 11 minutes (fresh) 5 minutes (frozen)
Cooking Time: 3 1/2 minutes
1 pound (450g) fresh or frozen peas
1 tablespoon oil, preferably groundnut
2 tablespoons fresh coriander, finely chopped
2 tablespoons spring onions, finely chopped
2 teaspoons garlic, finely chopped
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
2 teaspoons sesame oil
If you are using fresh peas, blanch them in boiling water for 2 minutes, drain and set aside. If you are using frozen peas, let them thaw at room temperature.
Heat a wok or large frying pan until it is hot, then add the oil.
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.
Add the sesame oil and give the mixture a final stir and serve at once.
10 Minute Salmon with Spring Onion Sauce
1lb (450g) fresh salmon fillets
2 teaspoons salt
½ teaspoon freshly ground white or black pepper
1 pint (570ml) water
6 tablespoons coarsely chopped spring onions
1 tablespoon finely chopped fresh root ginger
1 tablespoon finely chopped fresh root ginger
1½ tablespoons oil (preferably ground nut)
2 teaspoons sesame oil
Rub the salmon fillets with 1 teaspoon of the salt and the pepper.
Bring the water to the simmer in the wok. Add the salmon, simmer for 2-3 minutes, cover tightly and turn off the heat. Allow to stand for 4 minutes.
Combine the spring onions, ginger and the remaining 1 teaspoon salt together in a small bowl. In a small pan combine the oil and sesame oil and bring it to the smoking point.
Remove the salmon from the water and arrange on a platter. Scatter the spring onion mixture on top and pour hot oil over it. Serve at once.
Tomato Ginger Soup
Shopping List: 1 lb (450g) fresh or tinned tomatoes
2 pints (1.1 ltr) chicken stock, homemade or store brought
Chilli bean sauce
Preparation Time: 9 minutes
Cooking Time: 6 minutes
1 lb (450g) fresh or tinned tomatoes
3 tablespoons fresh ginger, coarsely chopped
2 pints (1.1 ltr) chicken stock
1 tablespoon light soy sauce
2 teaspoons chilli bean sauce
2 teaspoons sugar
If you are using fresh tomatoes, cut them in half horizontally. Squeeze the seeds out and coarsely chop the tomatoes and set aside.
Put the stock into a saucepan and bring to simmering point. Add the ginger, soy sauce, chilli bean sauce, sugar, and tomatoes.
Simmer for 2 minutes.
Serve at once.
* The recipe can easily be doubled, which makes it perfect for entertaining a number of friends.
* For a Southeast Asian touch, add 2 tablespoons of lemon juice.
* For hot summer days, serve this at room temperature.
Ken Hom is chef consultant to the newly opened Maison Chin at the Bandara Suites, Silom, Bangrak, Bangkok Thailand, showcasing his interpretation of modern Asian cuisine. www.bandarabangkok.com
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