Let's Wok - Recipes
Let's Wok - Recipes
Chicken Thigh Noodle Stir-Fry with Veggies
Quick, spicy, and full of wok flavor – ready in just 15 minutes! Serves: 4 Gear: HOT WOK Mood: Fast, spicy, sizzling vibes Ingredients:600 g chicken thigh fillet (cut into strips), 150 g white cabbage (shredded), ½ carrot (cut into thin sticks), 1 large onion (sliced), 3 garlic cloves (minced), 1 bunch spring onions (sliced), 1 red bell pepper (sliced), 1–2 red chilies (finely chopped, optional). Sauce:2 tbsp oyster sauce, 2 tbsp ponzu (or soy sauce with a splash of lime), 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp rice syrup or honey, 1 tsp cornstarch. Other:600 g stir-fry egg noodles, neutral oil (sunflower or peanut oil). How to make it:Mix all the sauce ingredients in a small bowl and whisk in the cornstarch – set aside. Cook the noodles according to package instructions (about 4 minutes), drain and rinse with cold water. Heat your HOT WOK with plenty of oil until smoking hot. Stir-fry the chicken until golden and cooked through – remove and set aside. Add a bit more oil and quickly stir-fry onion, garlic, and chili. Then add cabbage, carrot, and bell pepper, and stir-fry for 3–4 minutes. Lower the heat and season with salt and pepper. Return the chicken to the wok and mix everything together. Add noodles and pour in the sauce, stirring until everything is well combined and golden. If needed, add a splash of water. Finish with spring onions tossed in just before serving for a fresh crunch.
Colorfull Wok Noodles with Crispy Tofu and Peanut Sauce
Colorful wok noodles with crispy tofu, crunchy vegetables, and a creamy peanut sauce are a flavorful and satisfying dish. For 4 persons. Ingredients: Crispy Tofu: 200 g firm tofu 2 tablespoons cornstarch 2 tablespoons soy sauce 2 tablespoons sesame oil Rainbow Wok Vegetables: 1 red bell pepper 1 yellow bell pepper 1 small zucchini 1 broccoli 1 carrot (cut into thin sticks) 1 red onion 1 handful of sugar snap peas 2 garlic cloves (finely chopped) 1 piece of ginger (approx. 2 cm, finely chopped) 2 tablespoons sesame oil Peanut Sauce: 3 tablespoons peanut butter (creamy) 2 tablespoons soy sauce 1 tablespoon rice vinegar or lime juice 1 tablespoon maple syrup 1 teaspoon sriracha 100 ml coconut milk or water Toppings: Roasted peanuts Spring onions (finely sliced) Sesame seeds (black or white) Fresh cilantro Instructions: Prepare the tofu: Cut the tofu into cubes, marinate it with soy sauce, and dust it with cornstarch. Fry in hot sesame oil until golden and crispy. Cook the vegetables: In a wok or large pan, sauté ginger and garlic in sesame oil. Add the vegetables and stir-fry until slightly tender but still crisp. Make the peanut sauce: Mix peanut butter, soy sauce, lime juice, maple syrup, and coconut milk in a bowl. Pour the sauce over the vegetables and let it simmer for a couple of minutes. Serve: Add the crispy tofu on top and garnish with roasted peanuts, spring onions, sesame seeds, and fresh cilantro. This dish is packed with flavor, color, and texture, making it a perfect addition to your recipe collection. From Lukas Grett
Asian Pumpkin Soup
Asian Pumpkin Soup on HOT WOK 🔥 Ingredients for 4 people: 3 tbsp coconut oil 500 g pumpkin 400 g carrots 1 spring onion (50 g) 1 small chili 1 clove garlic 5 cm ginger (30 g) 1 tsp turmeric 500 ml vegetable broth 400 ml coconut milk 5 leaves Thai basil 1 lime leaf A pinch of salt 1 tbsp soy sauce A pinch of black pepper 1 tbsp lime juice Fresh coriander for serving How to cook it on HOT WOK: Preparation: Remove the stems from the pumpkin, peel it if necessary, and hollow it out. Weigh the pumpkin and use the same amount of carrots. Peel the carrots and cut both the pumpkin and carrots into large chunks. Peel and finely chop the ginger and turmeric. Finely chop the spring onion, chili, and garlic. Heat up the HOT WOK gas burner: Set the HOT WOK to high heat and heat the coconut oil in the wok. When the oil is hot, add the spring onion, ginger, chili, turmeric, and garlic. Sauté everything until it becomes translucent and fragrant. Add the vegetables: Add the pumpkin and carrots to the wok, and gently cook without browning them. Reduce the heat slightly and pour in the vegetable broth and coconut milk. Add the Thai basil and lime leaf. Simmer: Bring the soup to a boil, then let it simmer on medium heat for about 10-15 minutes, or until the vegetables are tender. Test by pricking the vegetables with a needle – they should slide off easily when they are ready. Remove herbs and blend: Remove the lime leaf and basil leaves from the soup. Use a hand blender to puree the soup until smooth and creamy. Season and serve: Season the soup with salt, pepper, soy sauce, and lime juice to taste. Serve hot, topped with fresh coriander.
Khai Jiao - Omelette by HOT WOK
Khai JiaoThai omelette prepared on the HOT WOK. Recipe: 2 eggs 1 tbsp water 1 tbsp cornflour 1 tsp fish sauce 1/2 tsp lime juice 300 ML neutral oil for the wok Watch video at CizzeBBQ
Indian inspired Vegetarian dish in HOT WOK
Indian inspired Vegetarian dish Ingredients: 2 tbsp vegetable oil 1 onion, chopped 2 cloves garlic, chopped 1 tsp fresh ginger, grated 1 tsp turmeric 1 tsp cumin 1 tsp coriander 1 tsp garam masala 1 tsp paprika 1 tsp cinnamon 1 tsp chili powder (optional, for more heat) 400 g firm vegetables (e.g., cauliflower, potatoes, carrots), cut into small pieces 200 g spinach, rinsed and chopped 400 g chickpeas, rinsed and drained 1 can chopped tomatoes 200 ml coconut milk Salt and pepper to taste Fresh coriander for garnish Cooked rice or naan bread for serving 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!
Brochettes with Crispy Bread on HOT WOK Grill Pan
Make delicius Brochettes on your HOT WOK Grill Pan Ingredients: 1 French bread or ciabatta 2 tbsp olive oil 2 cloves of garlic, thinly sliced 1 tsp dried oregano Salt and pepper to taste Cherry tomatoes Fresh basil leaves Mozzarella cheese (optional) 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.
Omelette on a HOT WOK
Making an omelette in a paella pan on your HOT WOK is both quick and easy, while also being a flavorful way to prepare the popular egg classic. The omelette is incredibly versatile. It can be customized to your exact taste and preferences. Add the vegetables, meat, or spices you desire – yes, it's possible to create countless flavor combinations. The omelette is also a fantastic way to use up leftovers, and you can easily supplement with fresh ingredients. For 2 people: 4 eggs butter (or vegetable oil) Salt & pepperFillings 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.
Wok with fried cheese noodles and vegetables from HOT WOK
For 4 servings.Ingredients: 250 g egg noodles 250 g hard cheese, such as gouda or cheddar 2 tbsp. oil 1 onion, chopped 2 cloves of garlic, chopped 1 red bell pepper, sliced 1 green bell pepper, sliced 150 g mushrooms, sliced 150 g sugar snap peas 2 tbsp. soy sauce 1 tbsp. fish sauce 2 tbsp. hoisin sauce 2 tbsp. sesame seeds, toasted 2 spring onions, thinly sliced 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. Heat the oil in your HOT WOK over high heat. Add the onion and garlic and fry for about 1 minute. Add the bell peppers, mushrooms, and sugar snap peas and fry for another 2-3 minutes until the vegetables are tender. Add the noodles, soy sauce, fish sauce, and hoisin sauce and stir well. Add the grated cheese and stir gently until the cheese has melted. 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.
Spicy Risotto with lots of vegetables
For 4 servings. Ingredients: 1 onion chopped 2 cloves of garlic, chopped 2 tbsp. grated ginger 2 tbsp. oil 2 dl Arborio rice 1 liter hot chicken broth 1 tbsp. soy sauce 1 tbsp. fish sauce 2 tsp. sambal oelek (Asian chili paste) 2 tbsp. fresh cilantro, chopped 1 lime, cut into wedges Instructions: Heat the oil in your HOT WOK over high heat. Add the onion, garlic, and ginger and fry for about 2 minutes until soft and fragrant. Add the rice and stir well for a minute until the rice is covered in oil. Add the chicken broth a little at a time, stirring until the rice has absorbed the broth before adding more. Continue until the rice is cooked and has a soft consistency but still with a little bite. Add the soy sauce, fish sauce, and sambal oelek and stir well. 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.
Wok with Mushrooms and Spring Onions
Wok with Mushrooms and Spring Onions by HOT WOK. For 4 persons you need: Ingredients: 500 g mixed mushrooms (e.g. shiitake, portobello, button), sliced 1 large onion, chopped 3 cloves garlic, chopped 1 red chili, finely chopped 1 tbsp. fresh ginger, grated 2 tbsp. vegetable oil 2 tbsp. oyster sauce 2 tbsp. soy sauce 1 tbsp. sesame oil 1 tsp. honey 2 spring onions, sliced Fresh cilantro, chopped for serving Directions: Heat the oil in a HOT WOK over high heat. Add the onion, garlic, chili, and ginger and stir-fry for about 1-2 minutes until soft and fragrant. Add the mushrooms and stir-fry for about 5-7 minutes until tender and starting to brown. Add the oyster sauce, soy sauce, sesame oil, and honey and stir-fry for another 1-2 minutes until the sauce is evenly distributed and the mushrooms are coated. Add the spring onions and stir-fry for another 1-2 minutes until they are soft. Serve with chopped fresh cilantro on top. Notes: You can add other vegetables, such as bean sprouts or snow peas, if you want more variety. You can also add chicken, beef, or tofu if you want more protein in the dish.
Spicy Tofu made by HOT WOK
You need: 300 g. firm tofu, drained and cut into 2x2 cubes 1 tbsp. fresh ginger, finely chopped 2 cloves of garlic, finely chopped 1 big onion, chopped 3-4 spring onions, cut 2 cm. pieces 1 bell pepper, chopped 1 fresh red chili, chopped 1 big tomato, cut into wedges Marinade: 2 tbsp. light soya sauce 2 tsp. sesame oil 1 tsp. sugar Sauce: 2 tbsp. light soya sauce 1 tbsp. chili (depending on hotness) or curry paste 1 tbsp. hoisin sauce 1 tbsp. red wine vinegar 1 tbsp. dark soya sauce Instructions: Begin by marinating the tofu and let it sit for about 15 minutes, while you prepare the vegetables. Heat the wok and add 2 tbsp. of sunflower oil. Sauté the tofu golden on all sides and take it off the pan. Mix all the ingredients for the sauce. Heat the wok with 1 tbsp. oil and fry the onion for about 30 seconds and push it to the sides of the wok. Fry the bell pepper for about 30 seconds. Add garlic and ginger and stir for about 10 seconds and mix it with the onions. Push it to the sides again and fry the tomato. Mix it all together and squish the tomato wedges to release the juices. Add spring onion and chili and give the mix a good toss. Cook it for a few minutes while you still mix and toss the ingredients around. Turn the heat down and add the sauce. Heat it for a minute or two until it is hot. Lastly, ass the fried tofu and garnish with fresh, finely chopped herbs.
Roasted vegetables for 4 persons
Roast recipeRoasted vegetables for 4 persons (as an accessory) or 2-3 persons (as main dish) (30 min.) Fry the vegetables so that they are still crispy and delicious. The dish can be served with cooked pasta as a side dish. INGREDIENTS 450 g broccoli 2 bunches of spring onions or 1 leek 2 small cloves of garlic 1 green bell bell pepper 350 g mushrooms 100 g bean sprouts 3 dl chopped kale 3 tbsp. neutral oil for frying (e.g. grape seed oil) GINGER SAUCE 5 cm fresh ginger 2-3 TBSP. oyster sauce 2 TBSP. Soy sauce 2½ dl. chicken or vegetable stock 2 TSP. Cornstarch salt and freshly ground pepper RISTEDE ALMOND 50 g almonds (skinned) 2 TSP. Oil ½ TBSP. Soy sauce 1 pinch of dried chili flakes How to prepare flash roasted vegetables in your HOT WOK.1. break the broccoli into bunches and cut into 1 cm thick slices. Slice the spring onions diagonally and slice the garlic thinly. Cut the bell bell pepper into strips. Clean mushrooms and cut into thick slices. Rinse bean sprouts and kale.2. ginger sauce: peel and grate the ginger and mix all the ingredients for the sauce together.3. toasted almonds: Lightly toast the almonds in a dry pan. Pour the oil and soy over them and let them evaporate. Sprinkle with chili and place the almonds on a piece of baking paper.Heat some oil well in a wok. Fry the broccoli for a few minutes and remove from the wok. Fry the peppers, spring onions and garlic for 1-2 minutes and remove from the wok. Add some new oil and fry the kale for 2 minutes, then remove it from the wok as well. Pour the ginger sauce into the wok and stir constantly until it becomes creamy. Then add the stir-fried vegetables back into the wok with the mushrooms and heat briefly. Add bean sprouts at the end and you're done.Season with salt and pepper and sprinkle with almonds.
