Hi Mummytojames, have to agree with Twiglett, you can cook just about anything in them. One word of warning though for some reason, the oil in a Wok gets hotter MUCH QUICKER than oil in an ordinary pan (ie. if you leave it on for even 2 minutes and then throw your chopped onion and garlic in, it will frazzle (I speak from bitter experience)..
Tbh, the best things that have been cooked in wok are things like a chinese stirfry, anything that requires thin strips of meat, sauce bottles and vegetables go well here, as is such quick cooking!
One quick recipe am adding here as cooked many times and is b- gorgeous (Jamie Oliver's invention not mine).
Soak Sharwoods oriental stirfry noodles in water until soft. Meanwhile add 2-3 tbs of olive oil to the wok and heat for 1 minute, then add thin strips of meat (chicken, pork, lamb, or if vegetarian add that quorn of bulghar wheat stuff) and 2 tsp of five spice oil and cook until brown and crisp.
THEN add 2 cloves of garlic, 2 tsp of freshly grated ginger (or powdered), 150g of prawns and 3 tsp of sugar and stir fry for 4 more minutes.
Add the drained noodles to the wok, followed by 1 bunch of spring onions, or onions (finely sliced), 1 tbsp of Fish sauce (smells like cat food but is great for this kind of thing), deseeded chillies, 2 (or dried ones), juice of one lime (lemon juice is just as good) chopped fresh coriander, mint and large hand of roasted peanuts, cashews or whatever is in stock
Toss well, serve with a few extra herbs if you have them and serve. (this is a very moorish kind of meal).