Authentic wok recipes
Master the Art of High-Heat Cooking
Unlock the full potential of your HOT WOK with our collection of restaurant-quality recipes. Whether you are craving a 15-minute healthy stir-fry, crispy appetizers, or gourmet outdoor grilling, our recipes are designed to help you master the "Wok Hei" – the legendary breath of the wok.
From sizzling Asian classics to creative outdoor meals, we provide step-by-step guides optimized for high-performance gas stoves. Cooking with 7, 10, or 12 kW requires speed and precision, and our recipes show you exactly how to balance the intense heat with fresh ingredients to keep vitamins, crunch, and flavor intact.Explore our categories and get inspired:
- Quick Stir-Fries: Healthy everyday meals in under 15 minutes.
- The Grill & Paella Collection: Use your HOT WOK for more than just Asian cuisine.
- Tips from the Chef: Learn how to season your pan and control the flame for perfect results.
Let's Wok - Recipes
Let's Wok - Recipes
Asian-inspired sandwich with chicken and pickled vegetables
Juicy chicken patties glazed with teriyaki sauce, crunchy pickled vegetables, and creamy chili mayo served in warm baguette bread. This sandwich is packed with flavour, freshness, and heat – perfect for both lunch and dinner on your HOT WOK gas burner. Ingredients (Serves 4) Pickled vegetables 3 carrots 1 cucumber 1.5 dl white vinegar 2 dl water 1.5 dl sugar Chicken patties 400 g minced chicken 1 bunch spring onions 1 tsp salt 1 egg Oil for frying Chili mayo 2 dl mayonnaise 1 red chili 1 garlic clove Lime juice Salt Teriyaki-inspired sauce 5.5 tbsp water 4.5 tbsp soy sauce 5 tbsp sugar 2 cm fresh ginger Lime juice Additional ingredients 2 baguettes 1 romaine lettuce Method Pickled vegetables Add vinegar, water, and sugar to a saucepan and heat until the sugar has dissolved. Use a vegetable peeler to slice the cucumber and carrots into thin ribbons. Place them in a jar or bowl and pour over the warm pickling liquid. Let the vegetables cool in the fridge. They are ready after about 1 hour but taste even better the next day. Teriyaki sauce Finely grate the ginger and add it to a saucepan with water, soy sauce, and sugar. Let the sauce simmer over medium heat on your HOT WOK gas burner until slightly thickened and syrupy. Finish with fresh lime juice. Chili mayo Blend mayonnaise with chili, garlic, lime juice, and a pinch of salt until smooth and creamy. Chicken patties Finely chop the spring onions and mix them with the minced chicken, salt, and egg. Stir the mixture well until firm and sticky. Shape the mixture into 4 oval patties to fit the bread. Heat a griddle plate or pan on your HOT WOK gas burner over medium-high heat with a little oil. Fry the patties for about 4–5 minutes on each side until golden and fully cooked. Brush the patties with the teriyaki sauce just before serving. Assemble the sandwiches Warm the baguettes and cut them into suitable sandwich portions. Spread chili mayo inside the bread and fill with lettuce, pickled vegetables, and the hot chicken patties. Serve immediately and enjoy the combination of crunchy vegetables, spicy mayo, and juicy chicken.
Chicken stir-fry with oyster mushrooms and vegetables
Ingredients (4 servings) Chicken and vegetables 500 g chicken breast (cut into thin strips) 200 g oyster mushrooms (torn into large pieces) 1 red bell pepper (sliced) 1 yellow bell pepper (sliced) 2 carrots (cut into thin sticks) 1 zucchini (cut into half slices) 3 spring onions (cut diagonally) 3 cloves garlic (finely chopped) 1 tbsp fresh ginger (grated) 2 tbsp oil (peanut or rapeseed oil) Sauce 3 tbsp soy sauce 2 tbsp oyster sauce 1 tbsp hoisin sauce 1 tsp sesame oil 1 tsp sugar or honey 50 ml water 1 tsp cornstarch (mixed with a little water) Method Prepare all ingredients in advance. Stir-frying is done over high heat and moves quickly. Heat the wok until very hot and add oil. Stir-fry the chicken over high heat for 2–3 minutes until lightly browned. Remove from the wok. Add a bit more oil if needed. Add garlic and ginger and stir-fry briefly. Add the oyster mushrooms and cook over high heat until golden and slightly crispy at the edges. Add bell peppers, carrots, and zucchini. Stir-fry for 2–3 minutes so the vegetables remain slightly crisp. Return the chicken to the wok and pour in the sauce. Bring to a boil. Add the cornstarch mixture and stir until the sauce thickens and becomes glossy. Add the spring onions at the end and give everything a quick toss. Serving Serve with jasmine rice or noodles. The dish can be topped with sesame seeds, fresh cilantro, or chili to taste. Tips Cooking over high heat gives the best flavor and texture. Oyster mushrooms absorb flavors well and develop a rich, juicy texture when cooked at high heat.
Asian stir fry with chicken and cashew nuts
A quick, colorful and flavorful stir fry is the perfect match for your HOT WOK gas burner. The intense heat creates crispy vegetables, juicy chicken and an authentic Asian taste – just like the street kitchens in Asia. Time: 30 min Servings: 4 Ingredients For the dish: 600 g chicken breast, cut into bite-sized pieces 3 bell peppers, cut into large chunks 3 spring onions, sliced (save the green tops for garnish) 3 garlic cloves, finely grated 1 tbsp fresh ginger, finely grated 100 g unsalted cashew nuts 2–3 tbsp neutral oil for frying For the sauce: ½ dl oyster sauce ½ dl soy sauce 2 tbsp brown sugar 1½ tsp fish sauce For serving: Steamed rice or noodles Optional: toasted sesame seeds Step-by-step on HOT WOK Prepare the sauceMix oyster sauce, soy sauce, brown sugar and fish sauce in a small bowl. Heat up your HOT WOK gas burnerPlace the wok on high heat, add oil and quickly toast the cashew nuts until golden. Remove and set aside. Sauté the aromaticsAdd spring onion (white part), garlic and ginger to the wok. Stir fry for 30–60 seconds until fragrant. Cook the chickenAdd the chicken pieces and stir fry until golden and cooked through using the powerful heat from your HOT WOK. Add the vegetablesReturn the bell peppers and cashew nuts to the wok. Stir fry for 2–3 minutes to keep the vegetables crisp and colorful. Add the saucePour the sauce into the wok and toss everything well. Let it simmer for 2 minutes until the sauce slightly thickens and coats the ingredients. ServingGarnish with the green tops of the spring onions and sesame seeds if desired. Serve immediately with rice or noodles. HOT WOK tips Authentic wok heat: Only a gas burner with 7.0 kW or 12.0 kW provides the real wok-heat that keeps vegetables crisp and full of flavor. Vegetable variations: Try broccoli, sugar snap peas or carrots. Vegan option: Replace chicken with tofu or chickpeas. Extra spice: Add fresh chili or a pinch of chili flakes to the sauce. Frequently asked questions about stir fry on HOT WOK Can I make this dish vegetarian?Yes, simply replace the chicken with tofu, tempeh or chickpeas for a plant-based version. Which HOT WOK burner is best for stir fry?Both the HOT WOK 7.0 kW and 12.0 kW burners deliver the high heat required for authentic stir fry. For larger portions or a bigger wok, the 12.0 kW is recommended. Can I use other vegetables?Absolutely. Broccoli, sugar snap peas, carrots, zucchini and baby corn are all perfect in a HOT WOK stir fry. How do I keep the vegetables crisp?The secret is high heat from your HOT WOK. Cook them quickly so they remain crisp and colorful. Which rice or noodles go best with stir fry?Jasmine rice, basmati rice or egg noodles are classic choices. For a healthier option, try brown rice or rice noodles.
Sweet Savory Soy Chicken Stir-Fry with Broccoli
A bold and flavorful stir-fry featuring tender chicken, crisp vegetables, and a rich, savory sauce with a touch of sweetness and heat. This dish shines on its own or paired with rice or noodles – and it’s low-carb friendly too! Serves: 4Gear: HOT WOKMood: Sweet, savory, spicy, eastern vibesPrep time: 15 minutesMarinate: 1 hour 🛒 Ingredients Meat & marinade 750 g chicken breast or boneless chicken thighs, thinly sliced 1 tsp chili flakes 1 tsp ground white pepper ½ tsp salt 1 tsp Chinese 5-spice powder 1½ tbsp peanut or rice oil 1 tsp cornstarch Vegetables 200 g large mushrooms, quartered 2 medium onions, sliced 2 red and/or yellow chili peppers, thinly sliced 300 g broccoli florets 4 garlic cloves, finely chopped Wok Sauce 1½ tbsp oyster sauce 1 tbsp fish sauce 1 tbsp light soy sauce 1 tbsp sweet soy sauce (kecap manis) 2 tbsp mirin 2 tsp cornstarch Other Neutral high-smoke point oil (e.g., sunflower or peanut oil) for frying 🔥 Instructions Marinate the chicken:In a bowl, mix chili flakes, white pepper, salt, Chinese 5-spice, oil, and cornstarch. Add the sliced chicken and toss to coat. Cover and let it marinate in the fridge for at least 1 hour. Prepare the wok sauce:In a small bowl, whisk together oyster sauce, fish sauce, light soy sauce, sweet soy sauce, mirin, and cornstarch. Set aside. Heat up your HOT WOK:Add a good splash of high-smoke point oil and heat until shimmering. Stir-fry the chicken:Fry the marinated chicken in batches if needed. Cook until golden and just done. Remove and set aside. Sauté the veggies:In the same wok, add a bit more oil if needed. Stir-fry garlic, onion, mushrooms, and chili peppers until they begin to soften. Add broccoli last and stir-fry for another 2–3 minutes until just tender. Bring it all together:Return the chicken to the wok. Pour in the sauce and toss everything together over high heat until evenly coated and glossy. Serve hot:Enjoy on its own or with rice or noodles. Add a sprinkle of sesame seeds or spring onion for extra flair.
Asian stir-fry with chicken, fresh vegetables and noodles
– made on the HOT WOK with heat, speed and flavour Looking for an easy and tasty dinner or weekend dish? Here's a classic Asian stir-fry with chicken, crisp vegetables and noodles – prepared on a HOT WOK with plenty of heat, quick cooking and bold flavour. Ingredients (serves 2–3) 300 g chicken breast 2 tbsp soy sauce (for marinating) 1 small zucchini 1 red bell pepper 1 carrot 1 leek 200 g Chinese stir-fry noodles 100 ml water 2 tbsp oil (for frying) Soy sauce (to taste) Seasonings of your choice (e.g. garlic, ginger, chili) 1 tsp sambal oelek (adjust to desired heat) Instructions Marinate the chickenCut the chicken breast into thin strips and toss with 2 tbsp soy sauce. Let it marinate while you prepare the rest. Prepare the vegetablesSlice the zucchini, bell pepper, carrot and leek into thin strips. Use a large cutting board for easier handling. Heat up your HOT WOKFire up your HOT WOK and let it get very hot. Add oil and stir-fry the chicken quickly over high heat. Once golden, remove and set aside. Stir-fry the vegetablesAdd a bit more oil to the wok and stir-fry the vegetables for 3–5 minutes until tender but still crisp. Cook the noodles and add themPrepare the noodles as directed on the package and add them to the wok along with the chicken. Pour in about 100 ml water and additional soy sauce to taste. Toss everything together well. Finish with flavour and heatAdjust seasoning to your liking and add sambal oelek for a spicy kick. Control the heat to match your preference. Serving Serve the dish piping hot – straight from the HOT WOK. Perfect as a quick dinner or a tasty weekend treat. Tip: You can easily switch the chicken with beef, shrimp or tofu – and use whatever vegetables you have on hand.
Tender Chicken with Noodles and Wild Broccoli
Tender Chicken with Noodles and Wild Broccoli from the HOT WOK Serves 4–5 people: 500 g chicken inner fillet 150 g bimi (wild broccoli) 150 g green asparagus 4 carrots 4 spring onions 1 small zucchini 300 g wok noodles (here: “no pre-cooking – straight into the wok”) For the marinade: 2 tbsp oil (peanut or rapeseed oil) 2 tbsp light soy sauce 1 tbsp teriyaki sauce ½ tsp baking soda Cut the chicken fillets into bite-sized pieces. Add all marinade ingredients to a bowl, add the chicken, mix well, and marinate in the fridge for 3–4 hours. The baking soda helps make the chicken extra tender and juicy. Cut the vegetables into chopstick-friendly pieces. Prepare about 800 ml of vegetable or meat broth and add the following: 1 tbsp oyster sauce 3 tbsp light soy sauce 2 tbsp dark soy sauce optionally 1 tbsp teriyaki sauce to tasteStir everything together. Now it’s time for the Hot Wok: Add oil to the wok and then all the vegetables. Stir-fry the vegetables over high heat, tossing constantly. Season generously with a wok spice mix of your choice. Remove the vegetables from the wok (they should still be crunchy). Then stir-fry the marinated chicken pieces. Add about 500 ml of the broth and reduce the heat on the wok burner. (The chicken will still be almost raw inside.) Add the noodles to the wok and keep adding broth as needed until the noodles are fully cooked and no longer absorb liquid. Return the vegetables to the wok, heat briefly – and serve immediately.
Ajam Paniki – Indonesian Coconut Chicken Wings
A rich, spicy and aromatic dish – perfect for your HOT WOK Bring the flavors of Indonesia to your backyard with this flavorful and easy-to-make Ajam Paniki. Traditionally made with chicken simmered in a spiced coconut sauce, this version uses free-range chicken wings and is cooked outdoors on the HOT WOK for maximum heat and depth of flavor. Ingredients (serves 4): For the chicken: 1 kg free-range chicken wings Oil for frying For the spice paste (boemboe): 3 shallots 3 garlic cloves 2 red chilies (adjust to taste) 1 tsp ground coriander 1 tsp ground turmeric 1 tsp shrimp paste (optional) 1 tbsp oil (for blending) Sauce: 400 ml coconut milk 2 stalks lemongrass, bruised 3 lime leaves 2 Daun Salam leaves (Indonesian bay leaves – optional) Salt and sugar to taste Instructions: 1. Prepare the boemboe (spice paste):Blend shallots, garlic, chilies, coriander, turmeric, shrimp paste, and a tablespoon of oil into a smooth paste. 2. Sear the wings:Heat your HOT WOK on high using the inner burners. Add a little oil and sear the chicken wings until lightly golden. Remove and set aside. 3. Cook the sauce:Lower the heat slightly. Add the spice paste to the wok and sauté for 1–2 minutes until fragrant. Pour in the coconut milk and stir well. Add lemongrass, lime leaves, and Daun Salam. Season with salt and a pinch of sugar. 4. Simmer:Return the chicken wings to the wok. Reduce heat to low and let everything simmer gently for about 30 minutes until the sauce thickens and the wings are cooked through. 5. Serve hot:Serve with steamed rice – and enjoy an authentic Indonesian meal with a smoky HOT WOK twist! Tip: No HOT WOK yet? You can still make this on your stovetop, but the intense heat and flame of the HOT WOK elevate the flavor to restaurant quality.
Chicken with Oyster Mushrooms and Vegetables
A delicious and easy dish with chicken and oyster mushrooms with vegetables. (Serves 4 person) Ingredients 400 g chicken breast, cut into thin strips 200 g oyster mushrooms, cut into smaller pieces 1 red bell pepper, sliced into strips 1 yellow bell pepper, sliced into strips 1 carrot, sliced into thin pieces 2 spring onions, chopped 2 cloves garlic, finely chopped 1 tbsp fresh ginger, grated 2 tbsp soy sauce 1 tbsp oyster sauce 1 tsp sesame oil 1 tsp sugar 1 tbsp cornstarch mixed with 2 tbsp water 3 tbsp cooking oil (e.g., rapeseed oil) Fresh coriander or sesame seeds for garnish (optional) Instructions Prepare the chicken: Mix the chicken strips with 1 tbsp soy sauce and let them marinate for 10 minutes. Heat up the HOT WOK: Turn on your HOT WOK to high heat and add oil. Once the oil is smoking hot, stir-fry the chicken for 2-3 minutes until golden. Remove and set aside. Stir-fry vegetables and mushrooms: Add a little more oil if needed, then stir-fry the garlic and ginger briefly before adding the oyster mushrooms, bell peppers, and carrot. Stir-fry for 2-3 minutes until the vegetables are still slightly crisp. Add the chicken back: Return the chicken to the wok and add the oyster sauce, remaining soy sauce, sesame oil, and sugar. Stir well. Thicken the sauce: Pour in the cornstarch mixture while stirring to slightly thicken the sauce. Finish the dish: Add the spring onions and give it a final toss. Remove from heat. Serving: Garnish with fresh coriander or sesame seeds and serve immediately with steamed jasmine rice or noodles. 💡 Tip: Want an extra kick of heat? Add 1 tsp chili sauce or a freshly chopped chili along with the garlic! 🔥 Perfect cooking on the HOT WOK: The high temperature ensures the chicken gets a nice sear while keeping the vegetables crisp and delicious. Enjoy! 😋🥢
Fried Duck in Red Curry - Gang Pet Beth Yang
Gang Pet Beth Yang is a classic among wok dishes and is almost always found on an Asian menu. There are many variations of the dish, but they all share the distinctive, slightly spicy flavor of duck (or chicken), coconut milk, and red curry paired with vegetables and sweet fruits. Here’s our take, featuring pineapple, grapes, and lychee. Ingredients for 4 People 400 g duck breast (chicken breast can also be used) 4 dl coconut milk 100 g fresh pineapple 1 cup water 8 cherry tomatoes 3 lime leaves 9 grapes 6 lychee sweet basil 1 tbsp red curry paste chili (to taste) 3 tbsp oil 2 tbsp fish sauce 1 tsp salt 1 tsp sugar rice Instructions Prepare all ingredients: Clean and chop/slice all vegetables. Halve the grapes and cherry tomatoes, making them ready for the wok. Slice the duck or chicken breast into strips. Wok: Heat the wok, add a bit of chili and oil to the pan. Fry the duck or chicken strips until they are golden brown. Stir in the curry paste and coconut milk, letting it cook for about 2 minutes. Add the remaining ingredients and let the dish simmer for 15 minutes. Season with fish sauce, salt, and sugar. Garnish with basil leaves and serve with steamed rice.
Pad see Ew
Pad see ew is a Thai noodle dish that's really quick to make. It does require a trip to your local Asian supermarket or an online shopping trip - but it's well worth it! We cook the dish on a HOT WOK, which is excellent at delivering the high temperatures that Thai wok dishes require. The Chinese broccoli in particular gets a wonderful grilled flavour in the HOT WOK. If you can't find boneless chicken thighs, buy them bone-in and bone them yourself. It takes a little longer, but the bonus is that they'll have skin on - it adds a great flavour. If you can't find Chinese broccoli (also known as alboglabra, young kale or gailan), use bok choy instead, or even broccoli. For 4 persons: 300 wide rice noodles450 g boneless chicken thighs1 handful of Chinese broccoli (about 8-10 spears)3 cloves of garlic2 eggsoil (for frying)2.5 tbsp. black soya (healthy boy brand black soy orange label***)1.5 tbsp. soya (preferably healthy boy brand thin soya)3 tbsp. water1 tbsp. palm sugar or brown sugar2 tbsp. oyster sauce1 tbsp. lime juicechilli flakes1 peanuts (salted and roasted) How to do: Bring water to the boil in a saucepan and switch off the heat. Add the rice noodles to the water and leave them there for about 10 minutes or until they are done. Then put them in a strainer and rinse them under cold water. While the rice noodles are in the water, cut the Chinese broccoli into 3 cm pieces - the stems need to cook for longer, so divide the stems and leaves into 2 piles. Chop the garlic and cut the chicken thighs into strips. Heat your wok on your HOT WOK. Add 3 tbsp. oil and when it's ready, add the stems, garlic and chicken. While it's cooking, stir together the black soya, soya, water, palm sugar, oyster sauce and lime juice. When the chicken is almost done, add the leaves and 2 eggs. Stir well to combine. Remove everything from the wok and add the soy mixture. Add the noodles to the wok and toss everything around - be careful not to break the noodles. Add the chicken mix back in and as soon as everything is well mixed, the pad see ew is ready. Serve with some chilli flakes, chopped peanuts and lime cut into wedges. The spicy, salty and sour flavours give balance to the dish. Enjoy. The recipe is developed in collaboration with Julia Olsen, Onekitchenblog.
Chicken in Sweet and Sour Sauce
Chicken in sweet and sour sauce is one of the most beloved wok classics. The delicious sweet and sour sauce perfectly complements the stir-fried chicken pieces, and the pineapple chunks add an extra juicy kick. Besides pineapple, we also use carrots, bell peppers, and spring onions, but feel free to experiment with other vegetables like zucchini, cucumber, cherry tomatoes, etc. Recipe for 4 People Ingredients 500 g chicken breast (cut into thin strips) Olive oil (for frying the chicken) 3 carrots (depending on size and preference) 1 red bell pepper (cut into thin strips) 1 bunch of spring onions (cut into thin slices) 1 can of pineapple (cut into desired size) Sweet and Sour Sauce 2 tbsp corn starch 1 dl water 2 tbsp soy sauce 2 dl pineapple juice (juice from the can) 2 tbsp white wine vinegar 2 tbsp ketchup 2 tbsp sweet chili sauce 2 tbsp sugar Instructions Preparation: Cut all the vegetables into bite-sized pieces. If using canned pineapple, save the juice for the sweet and sour sauce. Cut the chicken fillets into thin strips. Sweet and Sour Sauce: Mix the corn starch with a bit of water until smooth, ensuring there are no lumps. Add the remaining water and the rest of the sauce ingredients. The sauce will be thin but will thicken when added to the wok. Wok: Heat the wok and add oil. Stir-fry the chicken strips, ensuring they don't burn. When the chicken strips are almost done, add the vegetables and pineapple chunks. Stir-fry at high heat. Add the sweet and sour sauce and stir well. The sauce will thicken and coat the chicken strips and vegetables. Adjust the consistency with pineapple juice or water if necessary. Continue cooking for about a minute after adding the sauce. Season with a bit of salt to taste. Serving: Serve the dish with rice. Enjoy your meal!
Yellow Chicken Vegetable Curry
Yellow Chicken Vegetable Curry by HOT WOK For 4 persons: Cut approximately 500g of chicken breast into thin slices and mix in a bowl with: 4 tablespoons light soy sauce 2 tablespoons teriyaki sauce 1 tablespoon peanut oil 2 tablespoons cornstarch, and let it marinate in the refrigerator for about 1 hour. In the meantime, clean and slice vegetables of your choice into strips. For example, mushrooms, bell peppers, sugar snap peas, carrots, zucchini, and green asparagus. Broccoli also works well. Anything that tastes good is allowed. Now it's time for the wok. Heat some oil, then sear the chicken in batches until browned and set aside. Also, sear the vegetables until browned, adding some wok seasoning of your choice, or preferably seasoning with my wok in the crater. Just sear, do not overcook, and set aside. Prepare a total of three cans of coconut milk. Melt the solid part of one can of coconut milk in the wok and dissolve two tablespoons of yellow curry paste in it. Simmer over reduced heat until a nice gloss forms. Now add the remaining coconut milk; if desired, you can also replace one can of coconut milk with 400ml of chicken broth. Bring the mixture to a boil, then add the chicken and vegetables. Only cook until the vegetables reach the desired doneness. They can still have a bit of a bite. Season with salt, pepper, and wok seasoning, and serve with rice. If desired, garnish with thinly sliced spring onions or coriander leaves. Enjoy your meal :)
