Authentic wok recipes
Authentic Wok Recipes – Master the Art of High-Heat Cooking
Unlock the full potential of your HOT WOK with our collection of wok recipes made for high-heat cooking. From quick stir-fries and authentic Asian dishes to chicken, beef, seafood, noodles, paella and outdoor cooking, find inspiration for your next meal.
Explore Our Wok Recipes
Whether you are looking for a quick everyday stir-fry, an authentic Asian wok recipe or inspiration for outdoor cooking, explore our recipes and discover new ways to cook with HOT 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
St. Louis–Style Toasted Ravioli
Crispy, golden and packed with flavour. These St. Louis–Style Toasted Ravioli are breaded with Parmesan and Italian herbs, then fried until perfectly crisp. The high heat of the HOT WOK gets the oil up to temperature quickly – then simply turn it down and keep the oil steady while frying. Makes approx. 30–35 ravioli Ingredients Ravioli 500 g Italian beef ravioli, preferably refrigerated or fresh Neutral frying oil – sunflower, rapeseed/canola or peanut oil Breading 120 g fine breadcrumbs 50 g Italian-style breadcrumbs 35 g finely grated Parmesan 1 tsp dried oregano 1 tsp dried basil ½ tsp garlic powder ½ tsp onion powder ½ tsp black pepper ¼ tsp salt Pinch of chili flakes Egg wash 2 large eggs 60 ml milk 1 tbsp grated Parmesan Preparation Start by preparing the breading. Mix the fine breadcrumbs, Italian-style breadcrumbs, Parmesan, oregano, basil, garlic powder, onion powder, black pepper, salt and chili flakes in a bowl. In a separate bowl, whisk together the eggs, milk and Parmesan. Set up your breading station: Ravioli → Egg wash → Breadcrumb mixture Dip each ravioli into the egg wash, then coat thoroughly in the breadcrumb mixture. Press the breading firmly onto both sides so it sticks well. Place the breaded ravioli on a tray and refrigerate for 20–30 minutes. This helps the coating adhere and makes them easier and cleaner to fry. Heat the oil Add the frying oil to your wok and heat it on your HOT WOK 12 kW burner to: 175–180°C / 350–355°F Use the high power of the HOT WOK to bring the oil up to temperature quickly. Once the oil is hot, reduce the heat considerably before you start frying. Try to keep the oil at around 175°C / 350°F throughout cooking. Fry the ravioli Fry 5–8 ravioli at a time without overcrowding the wok. Fry for approximately 2–3 minutes, turning once or twice, until the ravioli are deep golden brown and crisp. Remove them from the oil and let them drain on a wire rack rather than directly on paper towels. This helps keep the coating crisp. Serve while hot and crispy. High heat to get the oil ready. Control the heat to keep it there.
Crullers recipe on HOT WOK
Crullers – also known as Fattigmann in Norway – are a delicious Christmas treat, similar to a mix between classic Danish crullers and a donut. They are light, crisp and full of flavour, especially when cooked outdoors on a HOT WOK burner. Ingredients Crullers 1.5 dl lukewarm water50 g yeast500 g wheat flour1.5 tsp cardamom2 tsp vanilla sugar2 eggs1 organic lemon (zest)100 g soft butter1 pinch of salt500 g palm oil (for frying) Lemon glaze 100 g powdered sugarJuice from ½ lemon2 tbsp boiling waterYellow food colouring (optional) Method Heat the water until lukewarm and dissolve the yeast in it.Mix flour, cardamom, vanilla sugar and salt in a bowl.Add the yeast mixture and bring the dough together.Add the eggs one at a time.Grate the lemon and add the zest and soft butter to the dough.Knead the dough for about 10 minutes by hand or with a mixer.Let the dough rise for 1 hour.Roll the dough into a rectangle of about 50 × 20 cm.Cut it in half, then into 20 strips of about 10 cm each.Make a small slit in the centre of each strip and fold one end through to shape the crullers.Let them rise for another 30 minutes.Heat your HOT WOK burner to full power and melt the palm oil.Fry 4–5 crullers at a time. Turn them after 2–3 minutes when lightly golden and fry for another 1–2 minutes.Place the finished crullers on absorbent paper.Mix the glaze and decorate the crullers once they are completely cooled. Serving Norwegian crullers taste fantastic fresh and warm but also stay soft and delicious the following day. They are perfect for Christmas gatherings or as a cosy outdoor cooking activity around the HOT WOK burner.
Baked Milk
The milk is actually fried, but for some reason, we call it "baked milk". The taste and texture are pudding-like. Preparation time: 15 mins Cooking time: 3 - 5 mins Servings: 4 people Ingredients: 200g milk 30g cornstarch 40g sugar 35g wheat flour (Type 405) 1 egg 1/2 tsp baking powder Panade Mix breadcrumbs and panko Instructions: Mix the milk, cornstarch, and 30g of sugar together. Pour the mixture into a pot and heat over low heat. Stir until it becomes creamy. Use a spoon to put the thickened mixture into a mold. Let it cool in the refrigerator for 1 hour. Whisk the egg in a bowl, add flour, baking powder, and 10g sugar, and stir until it becomes a creamy mixture. Dip the cooled milk balls/shapes into the egg mixture and coat with the breadcrumbs and panko mixture. Fry at 170°C for about 3-5 minutes until the surface turns golden brown. (Recipe by Uwe Hagemann)
