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
Mu Pad Prik Thai Dam
Mu Pad Prik Thai Dam (Thai Black Pepper Pork Stir-Fry) by HOT WOK Mu Pad Prik Thai Dam (หมูผัดพริกไทยดำ) is a classic Thai stir-fry featuring tender pork, crisp vegetables, and plenty of freshly crushed black pepper. This flavorful dish is savory, mildly spicy, and ready in just 20 minutes, making it perfect for a quick weeknight dinner. Ingredients (Serves 2–3) 400 g (14 oz) pork tenderloin or pork shoulder, thinly sliced 1 onion, cut into wedges 1 red bell pepper, sliced 1 green bell pepper, sliced 3 cloves garlic, finely chopped 1 tbsp coarsely crushed black pepper 2 tbsp neutral cooking oil Marinade 1 tbsp oyster sauce 1 tsp light soy sauce 1 tsp cornstarch Sauce 2 tbsp oyster sauce 1 tbsp light soy sauce 1 tsp dark soy sauce (for color) 1 tsp fish sauce 1 tsp sugar 3–4 tbsp water or chicken stock Instructions Combine the pork with the marinade ingredients and let it marinate for 10–15 minutes. In a small bowl, mix all the sauce ingredients until well combined. Heat your HOT WOK over high heat and add the cooking oil. Stir-fry the pork for 2–3 minutes until just cooked. Remove it from the wok and set aside if desired. Add the garlic and stir-fry for about 20 seconds until fragrant. Add the onion and bell peppers, then stir-fry for about 2 minutes, keeping the vegetables slightly crisp. Add the crushed black pepper and stir briefly to release its aroma. Return the pork to the wok (if removed earlier) and pour in the sauce. Stir-fry for another 1–2 minutes until the sauce thickens slightly and coats all the ingredients evenly. To Serve Serve immediately with steamed jasmine rice. Optional garnishes and sides: Fresh cucumber slices A crispy fried egg Extra coarsely crushed black pepper for a stronger pepper kick
Asian marinated steak with wok noodles
Enjoy the perfect combination of juicy steak, crisp vegetables, and flavorful noodles in this Asian-inspired dish. The steak is marinated overnight to develop a rich umami flavor before being served on a bed of wok-fried noodles and vegetables. Serves: 4 Ingredients For the steak marinade 4 steaks (ribeye, sirloin, or striploin) 1 tbsp olive oil 1 tbsp sesame oil 1 tbsp maple syrup 1 tbsp Chinese black rice vinegar 3 cm fresh ginger, finely chopped 3 cloves garlic, finely chopped 1 tbsp toasted white sesame seeds 1 tbsp soy sauce 1 tsp freshly ground black pepper For the noodles and vegetables 300 g egg noodles or wok noodles 1 red bell pepper, sliced 1 carrot, cut into thin strips 150 g broccoli florets 100 g snow peas 3 spring onions, sliced 2 cloves garlic, finely chopped 2 cm fresh ginger, finely chopped 1 red chili, finely chopped 1 tbsp sesame oil For the noodle sauce 2 tbsp soy sauce 1 tbsp oyster sauce 1 tbsp hoisin sauce or teriyaki sauce 1 tsp sesame oil Instructions In a bowl, combine olive oil, sesame oil, maple syrup, black rice vinegar, ginger, garlic, sesame seeds, soy sauce, and black pepper. Coat the steaks thoroughly with the marinade. Cover and refrigerate for approximately 12 hours. Prepare the noodles Cook the noodles according to the package instructions. Drain and set aside. Cook the steak Remove the steaks from the refrigerator 30 minutes before cooking. Heat your HOT WOK burner with a grill plate, cast iron pan, or frying pan. Cook the steaks to your preferred doneness. Let the steaks rest for 5–10 minutes before slicing. Wok the vegetables and noodles Heat a wok over high heat. Add sesame oil. Stir-fry garlic, ginger, and chili for about 30 seconds. Add broccoli, carrot, bell pepper, and snow peas. Stir-fry for 3–4 minutes until the vegetables are tender-crisp. Add the cooked noodles. Pour in the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Toss everything together for 1–2 minutes. Add the spring onions and give everything a final stir. Serve Slice the rested steak into thin strips. Divide the noodles and vegetables between serving bowls or plates. Arrange the steak on top. Garnish with extra sesame seeds and spring onions if desired. Tip For the best results, cook the vegetables quickly over high heat. The intense heat from a HOT WOK burner helps preserve their texture while adding authentic wok flavor to the dish.
Crispy chili oil
Crispy chili oil is a bold and aromatic oil with crunchy texture and deep umami flavour. It is perfect as a topping for wok dishes, noodles, rice, vegetables and grilled food, and ideal to prepare on a HOT WOK, where low and controlled heat ensures the best result. Ingredients200 g shallots2 red onionsA handful of peeled garlic cloves180–200 g chili flakes (adjust to preferred heat level)½ dl soy sauce½ litre neutral oil, such as rapeseed oil5–6 tbsp sesame seeds MethodFinely slice the onions and garlic.Pour the oil into a pot or wok and add the onions and garlic while the oil is still cold.Slowly heat the oil over low heat, allowing the onions and garlic to gently release their flavour and turn golden without browning too quickly.Once the onions are lightly golden and crisp, remove them from the oil and set aside.Add the sesame seeds to the hot oil and toast briefly until lightly coloured.Add the chili flakes and let them infuse and crisp gently over low heat. The oil should not be too hot, as overheated chili can turn bitter.Return the crispy onions and garlic to the oil and stir thoroughly to combine.Pour the chili oil into a heat-resistant container and add the soy sauce. Stir gently to distribute the flavours evenly. Storage and variationsCrispy chili oil keeps for up to three months at room temperature and does not require refrigeration. The heat level depends on the type of chili used. For a milder version, replace part of the chili flakes with mild paprika flakes.For added depth of flavour, spices such as star anise, cinnamon stick or bay leaves can be infused in the oil during heating and removed before adding the chili flakes.
