Chinese noodles with crunchy vegetables and tender beef strips.
Ingredients:
Instructions:
Enjoy your meal! 🖤🔥 From Cookkingjay and 📸 Christian Schulze Fotografie
2 tablespoons butter 2 tablespoons olive oil 1 red onion 3 cloves of garlic 400 grams brown mushrooms 1 dl white wine 1 tablespoon fresh thyme 3 tablespoons flour 1 liter mushroom broth (used 3 mushroom bouillon cubes in 1 liter water) 2 teaspoons Dijon mustard Cream Salt and pepper
]]>
Ingredients:
Instructions:
Marinate the flank steak strips in a mixture of soy sauce, rice vinegar, and sesame oil for at least 15 minutes.
Heat the HOT WOK Gas Burner and place the wok pan on it. Add the marinated flank steak strips and quickly stir-fry until they are golden and cooked through. Remove them from the pan and set aside.
In the same wok pan, add minced garlic and grated ginger. Sauté until the aroma is released.
Add peanut butter, hoisin sauce, brown sugar, and water. Stir well until the sauce is smooth and well combined.
Add the sliced vegetables, including sugar snap peas and regular onions, into the sauce and sauté until they are tender but still crisp.
Toss the cooked flank steak strips back into the wok pan and mix them well with the sauce and vegetables.
Serve the dish over cooked noodles or rice.
Garnish with roughly chopped peanuts before serving.
This is a delicious and flavorful recipe for Flank Steak in Peanut Butter Sauce with sugar snap peas and regular onions, perfectly prepared on your HOT WOK Gas Burner and wok pan. Enjoy your meal!
]]>Ingredients:
Instructions:
Heat the HOT WOK Gas Burner and place the wok pan on it. Add vegetable oil.
Sauté onion, garlic, and ginger until the onions are soft and translucent.
Add turmeric, cumin, coriander, garam masala, paprika, cinnamon, and chili powder. Stir well to release the aromas of the spices.
Add the firm vegetables and stir them until they are coated with the spice mixture.
Add spinach, chickpeas, chopped tomatoes, and coconut milk. Stir well and let the dish simmer for about 15-20 minutes until the vegetables are tender.
Season with salt and pepper.
Serve the Indian vegetarian dish over cooked rice or with naan bread.
Garnish with fresh chopped coriander before serving.
This is a delicious and flavorful vegetarian dish with an authentic Indian twist, prepared effortlessly on your HOT WOK Gas Burner and wok pan. Enjoy your meal!
]]>Recipe: 3 - 4 people
Ingredients:
Preparation on HOT WOK:
Turn on your Hot Wok and let it heat up.
Add the pork, 2 chopped onions, cinnamon stick, star anise, cloves, pepper, allspice, salt, and pepper.
Let it simmer for 30 minutes.
Take out the meat and cut it into small pieces.
Sauce preparation:
Mix 2 teaspoons of soybean paste with a pinch of salt, a little pepper, 2 spoonfuls of cooking water from the pork, a little rice vinegar, and 1 tablespoon of tomato paste.
Continue on your HOT WOK:
First, sauté chopped onions and garlic.
Then take it out.
Sauté the meat in your HOT WOK.
Add the vegetables and sauté them too. Add onions and garlic again and sauté over medium heat. After 2-3 minutes, add the noodles, then the sauce.
Finish by adding spring onions and serve the dish from your HOT WOK.
By: John Legga
]]>Instructions:
Preheat the HOT WOK: Begin by preheating your HOT WOK at high heat. Make sure it's hot enough for a good sear.
Searing the Steaks: Place your steaks on the HOT WOK and let them sear for 1-2 minutes on each side. This high heat will give them a delicious, brown crust that enhances their flavor.
Enhance the Flavor: Once you've achieved the perfect sear, add garlic butter and fresh herbs to the HOT WOK. This will enhance the taste of your steaks.
Medium Heat: Lower the heat to medium on the HOT WOK Gas Burner. At this temperature, you can safely add the butter and herbs without the risk of burning.
Additional Seasoning: If desired, season the steaks with salt and pepper or your preferred spices. Continue cooking for an additional 1 minute.
Remove and Rest: After cooking the steaks for 2 minutes on each side and with the spices for 1 minute, carefully remove them from the HOT WOK Grill Pan.
Resting Time: Allow the steaks to rest for 4-5 minutes. This resting period ensures that the steaks remain juicy and delicious.
Serve: After the resting time, serve the steaks. Enjoy your perfectly seared, flavorful steaks!
Note: Cooking times may vary depending on the thickness of the steaks. Thicker steaks may require longer cooking if you prefer them less rare on the inside. 🥩👌
]]>Ingredients:
Instructions:
Start by slicing the bread into slices or cubes, depending on your preference. Slices work well for brochettes, but cubes are also an option.
Heat your HOT WOK grill pan over medium heat.
Add olive oil to the grill pan and spread it evenly with a brush or a paper towel.
Once the oil is hot, add the slices of garlic and sauté them in the oil for a minute or until they start to become lightly golden.
Add the bread slices or cubes to the grill pan. Sprinkle dried oregano over the bread, and season with salt and pepper to taste.
Sauté the bread on the grill pan for a few minutes until it becomes crispy and lightly golden. Flip it occasionally to ensure even frying.
When the bread is crispy and golden, remove it from the heat and let it cool slightly.
Now, prepare your brochettes. Thread cherry tomatoes, fresh basil leaves, and optionally mozzarella cheese onto wooden skewers.
Serve the brochettes alongside the crispy bread from your HOT WOK grill pan.
Enjoy your delicious brochettes as an appetizer or light lunch!
This recipe combines the crispy texture of fried bread with the fresh flavors of cherry tomatoes, basil, and optionally mozzarella cheese. It's a delightful way to use your HOT WOK grill pan to make tasty brochettes.
]]>For 2 people:
4 eggs butter (or vegetable oil)
Salt & pepper
Fillings of your choice
Preparation:
Crack the eggs into a bowl and whisk them together. Add a pinch of salt and pepper to taste. Also, prepare your fillings by chopping or dicing them into small pieces. Fillings suggestions: Grated cheese, ham, spring onions. Grated cheese, mushrooms, onions, and herbs. Grated cheese, red and green bell peppers. Finely chopped parsley, chives, chervil, tarragon, and basil. Equal parts of each. Bacon, mushrooms, and grated Parmesan.
Cooking:
Preheat a paella pan on your HOT WOK over medium-high heat. Add butter or oil and let it melt/heat up. Carefully pour the egg mixture into the hot paella pan. Use a spatula to gently push the egg mixture from the edge of the pan towards the center, so it cooks evenly. Add the fillings when the omelette starts to set, and the top is still slightly liquid. When the omelette has almost completely set, and the fillings have heated up, you can gently fold one side of the omelette over the fillings to create the characteristic half-moon shape.
Serving:
Once the omelette is done and has a golden color, carefully slide it onto a plate. Optionally, garnish it with fresh herbs or extra cheese.
Serving Tips: You can serve your omelette as is or with a salad and bread.
]]>Ingredients:
HOT WOK's Caesar Dressing:
Instructions:
Enjoy your delicious Caesar Salad!
]]>Approximately 600g of chicken breast, sliced into strips and pre-cooked for about 5-10 minutes. 1 zucchini, cut into pieces. 2 bell peppers, cut into pieces. 3 carrots, cut into pieces. 1 leek, sliced into half rings. 1 large onion, roughly chopped. 2 cloves of garlic, finely chopped. Approximately 100ml of teriyaki sauce. Approximately 100ml of hoisin sauce.
Heat the wok and add a little oil. Sear the chicken breast until browned, then remove it from the pan. Gradually stir-fry the vegetables until they are tender. Add the chicken back into the wok. Pour in both sauces and heat through. Mix everything together well.
Cook rice.
Serve the dish hot on a plate.
Optional: Sprinkle some sesame seeds on top.
Enjoy!
]]>
Instructions:
Cook the noodles in plenty of water according to the instructions on the package, then drain in a sieve and let them drip off.
Grate the cheese coarsely.
Sprinkle with toasted sesame seeds and spring onions.
Serve immediately.
Notes:
You can add other vegetables such as bean sprouts, broccoli or carrots for more variation.
Ingredients:
Instructions:
Heat the oil in your HOT WOK over high heat.
Let the risotto simmer for another 2-3 minutes until the sauce has thickened.
Serve the risotto with freshly chopped cilantro and lime wedges.
Notes:
You can add other ingredients such as chicken, shrimp, or vegetables for more flavor and variety.
Remember to stir the rice regularly throughout the cooking process.
]]>Ingredients:
Directions:
Enjoy your Creamy Shrimp and Mango Wok inspired by the HOT WOK!
]]>For 4 persons you need:
Ingredients:
Directions:
Notes:
]]>
Here's what you'll need for 4 servings:
Ingredients:
75g fresh ginger
50g lemongrass
50g garlic
2 small chili peppers
Finely chop everything and cover with sunflower oil.
400g chicken breast fillet Cut into pieces.
Season with salt and pepper, sprinkle with cornstarch.
500g jalapenos, cleaned and cut into thin strips.
Proceed the same way with a red onion.
Mix strong chicken broth with plenty of fish sauce and cornstarch.
Use 2 tablespoons of cornstarch per 1/2 liter.
Serve with fragrant rice.
Strongly supported by the Wok burner from HOT WOK.
(Recept Uwe Bender)
]]>For 4 persons:
400 g pork
2 cloves of garlic
1 onion
1/2 green pepper
1/2 red pepper
1/2 yellow pepper
2-3 slices pineapple
Rapeseed or sunflower oil for frying
For the marinade:
1/3 teaspoon salt
a little white pepper
1 tbsp light soy sauce
1 tbsp rice wine
1 egg
1 tbsp cornstarch
For the sauce:
4 tbsp ketchup
3 tbsp sugar
3 tbsp rice wine vinegar
1/2 tsp salt
1 tsp cornstarch
3 to 5 tbsp water
Preparation:
Cut the pork into thin slices and marinate in the refrigerator for 1-4 hours.
Chop the peppers, onions and garlic.
Mix the meat in the cornflour after marinating and form into small balls.
Mix the sauce
Fry the meatballs at about 180 degrees and remove them.
Fry the meatballs again to make them crispy and remove them from the pan.
Fry the garlic in a little oil.
Add the onion to the garlic and fry a little.
Add the peppers and allow to colour.
Add the sauce and stir.
Add the meatballs and stir to distribute the sauce.
Serve with rice or noodles.
(Recipe by Uwe Hagemann)
]]>Preparation time:
15 mins
Cooking time:
3 - 5 mins
Servings:
4 people
Ingredients:
Instructions:
(Recipe by Uwe Hagemann)
]]>Is there anything better than roasted almonds on a cold winter's day? We've been experimenting with making them ourselves on our HOT WOK, and we don't regret it for a second. Here's a delicious recipe for roasted almonds that's easy and straightforward. We use spices like cinnamon, cloves and cardamom, which not only help to spread a heavenly aroma, but also give a great taste to the roasted almonds. Whether you use spices and which ones, is entirely up to you.
For 6 persons:
How to make Candied Almonds on your HOT WOK
]]>
1) Remove the membrane at the back of the spare ribs.
2) Place them in the Traeger at 100 degrees, for 2 hours (can be omitted).
3) Coarsely chop the chilli, red onion, fennel and ginger
4) After 2 hours, cut up the spareribs, cut between the legs and spread them in a fireproof dish or something that can withstand the heat.
5) Divide all the other ingredients into the dish and stir. Now the barrel must go back into the Traeger.
6) After 3 hours, take the dish out, the spareribs out of the dish and strain the liquid.
7) Transfer the spareribs to a hot wok, together with the liquid.
8) Reduce liquid in so it sticks to the spareribs.
Now you are ready for Thai-inspired spareribs.
Info: You can cut the rice paper into all different sizes.
Serving
Put a few pieces of Pak Choi on a piece of rice paper
Then a few pieces of chicken
Finally, squeeze some fresh lime over it
Sprinkle some sesame seeds on top
And now you can serve.
Here we've made rice paper easy and simple in the wok and then used it to serve a small easy dish with meat, salad, chilli mayo, topping with grated lime.
The rice papers are too big or maybe not round. You can easily cut them into the shapes you like and then they just need 3 seconds down in the hot oil in the wok.
We recommend that when making crispy rice paper in the wok, you have it all ready as it goes really quickly.
Here's how you do it
Prepare ingredients:
Cook noodles:
Wok:
Heat the wok and pour in a little sunflower oil for approx. 1 min.
Fry carrots for 4-6 min.
Add pak choi, garlic, ginger and possibly lime leaves to taste with a little salt.
When it has been fried at high heat for 2-4 minutes, remove the vegetables in a bowl.
Heat the wok again with new sunflower oil.
Fry the beef for 4-6 min. on full heat and then add the soy sauce and the vegetables from the bowl.
Turn together 1 min.
Then add the noodles to the wok and stir for 1 minute. by medium heat.
Serve:
Arrange the dish on a plate and top with chilli and peanuts.
]]>
For 5 Persons
Ingredients
Here's how you do it
Soft onions - onion mixture:
Heat the pan.
Fry leeks and onions until soft.
Add thyme, sugar, salt and pepper. Pick them up.
Fry the beefs:
Fry the steaks for 4 min. on every side.
Remove them (they should not be cooked through, as they also need to simmer in the sauce)
Brown sauce:
Melt butter and pour flour into the pan.
Whip and make a butter ball.
Pour in liquid (milk, potato water and approx. 1.5 dl of cream).
Season to taste with salt and pepper.
Let the dish simmer for 5 minutes.
Final touches:
Place the steaks in the sauce and let it simmer for approx. 7-10 min.
Place plenty of the onion mixture on each steak.
Dump blackberries in between and let them simmer for 2-3 min.
Finally, sprinkle with flaked salt before serving.
]]>Here's how you do it
Preparation:
Chop the onions and fry them until soft in oil in the paella pan.
Stir in crushed garlic, saffron and rice and let it simmer for a few minutes.
Pour in the stock and wine and let it simmer under the lid for approx. 10 minutes.
Cut through the chili pepper. Remove the seeds and cut into fine strips.
Add chopped tomatoes, squid, thyme leaves and chilli to the rice and season with salt and pepper.
Put the lid on and let it cook for another 6-7 minutes.
Add the prawns and mix a little.
Place clams on top.
Allow the dish to simmer for a few minutes before serving.
]]>Here's how you do it
Preparation:
Beef is cut into thin slices and marinated in a mixture of oyster sauce, soy, sugar, slightly less than half the oil, salt and pepper for at least 20 minutes.
The vegetables are cleaned and cut
Garlic is chopped
Rice is cooked.
Preparation:
Heat the rest of the oil in the wok.
Sauté the garlic and chilli.
The beef is mixed in and fried for 2-3 min.
Mix in the vegetables and a little water, continue to cook for 2-3 minutes.
Served with rice.
Enjoy
]]>Ingredients
Here's how you do it
Preparation:
Flour, sugar, baking soda, water are stirred into a dough in a bowl.
Remove the pulp from the bananas and cut them into 3 pieces.
Roll them lightly in flour.
Wok:
Heat the wok and add oil (requires quite a bit of oil).
Dip the banana pieces into the batter, letting excess batter drip off.
Fry them in oil until golden brown.
Pick them up and let excess oil drip off.
Sprinkle if necessary lightly dust the bananas with powdered sugar and serve immediately - preferably with vanilla ice cream and chocolate sauce.
]]>Ingredients
Here's how you do it:
Whisk all ingredients together.
Pour the batter into a jug or bottle, so it's easy to control when you have to bake them.
Place the flat burner ring on your HOT WOK and turn on.
When the paella pan is hot, add butter to the pan.
When the butter has melted, pour the batter into the pan and spread it out.
Keep a close eye on when the pancake needs to be turned, because a HOT WOK is very hot, so your pancakes are quickly baked.
]]>