Tramontina Barbeque Wok (26cm)

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Originally from Dorset, Heidi’s simple pleasures include finding new and unique ways to rid her life of stray pet hairs and telling anyone who’ll listen that tea tree oil is a natural disinfectant. Pre-heat the barbecue for direct grilling at 200–230°C. Mix the garlic, ginger, chilli, spring onion and red onion together. Mix all the other vegetables together, keeping the coriander to one side. Keep the two mixes separate.

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Add another splash of oil. Add the chilli and the onion mix. Stir for a second before adding the other mix. Flip and toss the vegetables in the wok if you can, and keep the vegetables moving with a wooden spoon, turning them over every few seconds so they all keep feeling the heat at the bottom of the wok. Season with a good pinch of sugar, salt and pepper.

Another durable option, we like how sturdy this wok felt on the hob and appreciated its oven-safe design. Don’t try to cram too much food in there. Increasing the amount of ingredients will crowd the wok and lower the heat, thus making it pointless to go to the trouble of firing up the grill in the first place. If we want to double a recipe, we prepare two full, separate sets of ingredients, lay them all out (which can be a bit of a pain), and cook one full batch at a time before starting the next one. While you can still make a stir fry in a frying pan, a wok should be your pan of choice – ones made from carbon steel will also impart the traditional smoky stir-fry flavour known as "wok hei". What materials are woks made from? Meanwhile, cook the noodles in boiling water for two minutes, then drain and spread out on a clean tea towel – they’ll carry on cooking in the residual heat, and this way they’ll stay springy.

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tbsp Mei Kuei Lu Chiew rose petal liqueur, from any good Chinese food store (or absinthe, at a pinch) Return all the pork and any juices from the bowl to the wok, add the chilli flakes and powder, and stir-fry for about four minutes, until fragrant. Add the garlic, stir-fry for a minute or two, taking care it doesn’t catch and burn, then stir in the hoisin, bean paste, ketchup, soy, sesame oil, sugar and white pepper. Simmer, stirring constantly, for seven minutes, then take off the heat. Apologies, but here are a few more general principles of wok cooking that apply no matter how you’re heating it: Flank is the perfect choice for the Tao Burner. We had fun cooking two flanks over just a dozen hot briquets.Since a properly heated wok cooks food fast, it’s important to have all your ingredients prepped and laid out before you even begin. This means you need to read the recipe, wash, dry, mince, chop, and slice everything that requires it, and measure it all out into small bowls or onto plates (as many as necessary; ingredients that get added to the wok at the same time can be held in the same bowl, but otherwise it’s best to keep them separate). But producing that bed of coals takes time, which is why, to recreate this stir-fry environment at home, the combination of the Weber Genesis® II gas barbecue and a heavy, rounded cast iron wok are just perfect. Massage the pork again, this time until the lean meat feels silky to the touch, then leave to marinate at room temperature for a further hour and a half. Soy sauce is one of the oldest forms of fermentation in human history. Its deep, sweet and quintessentially umami flavour comes mostly from long-fermented (traditionally underground) soybeans. Always use an oil with a high smoke point—meaning something that can be heated to very high temperatures before it starts smoking—and a neutral flavor. Peanut oil, canola oil, and grapeseed oil all fit the bill.