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
Green Thai Curry with Grilled Salmon
🐟 Green Thai Curry in HOT WOK with Grilled Salmon Serves 4 persons. 🧂 Ingredients: 500 g salmon fillet Vegetables of your choice, e.g.: 1 yellow carrot 1 regular carrot 1 red onion 1 small bell pepper 1 small zucchini approx. 150 g broccoli approx. 100 g sugar snap peas 250 g green asparagus 1 pak choi 1 L coconut milk 2 tbsp green curry paste 1 tbsp wok seasoning (optional) 3 tbsp wok oil 1–2 tbsp fish sauce 🔥 Method: Grill the salmon:Place the salmon on a wooden plank or plancha and grill it indirectly at around 200 °C.The ideal core temperature is between 54–60 °C. Stir-fry the vegetables:While the salmon is grilling, heat the oil in your wok on high heat.Add all vegetables except pak choi and stir-fry quickly.Season with wok spice or seasoning of your choice. Add pak choi:Toss in the pak choi and keep stir-frying over high heat.The vegetables should remain crisp-tender. Coconut milk & curry paste:Remove the vegetables from the wok.Add the thick part of the coconut milk to the hot wok and let it melt.Stir in the green curry paste until fully dissolved.Add the remaining coconut milk and season with fish sauce.The sauce should be slightly salty and nicely spicy. Final touch:Return the vegetables to the wok and bring it all briefly to a boil.Then remove the wok from the heat. To serve:Plate with rice and top with the grilled salmon. Enjoy your meal!
