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.
Fish 'n' Chips with Freshly Caught Cod
Fish 'n' Chips with Freshly Caught Cod Few dishes can compete with a well-made fish 'n' chips. Freshly caught cod dipped in a light and crispy beer batter, served with crunchy triple-cooked fries and a classic homemade tartar sauce. With a HOT WOK, it is easy to achieve the high and consistent heat needed for perfect results. Ingredients Beer-Battered Cod 600–800 g cod fillet, cut into serving-sized pieces 200 g all-purpose flour 1 lager beer (approx. 330 ml) ½ tsp cayenne pepper 1 tsp fine salt Oil for deep-frying Tartar Sauce 100 g mayonnaise 1 tbsp crème fraîche 1 tbsp capers, finely chopped 2–3 cornichons, finely chopped ½ tbsp finely chopped onion 1 tbsp finely chopped chives 1 tbsp finely chopped parsley ⅓ tbsp Dijon mustard Salt and pepper to taste For Serving Triple-cooked fries or other crispy French fries Lemon wedges Method Start by preparing the tartar sauce. Mix the mayonnaise, crème fraîche, capers, cornichons, onion, chives, parsley, and Dijon mustard in a bowl. Season with salt and pepper to taste. Refrigerate until ready to serve. In a bowl, combine the flour, cayenne pepper, and salt. Gradually whisk in the beer until you have a smooth batter without lumps. Heat the oil to 180°C (356°F) in your HOT WOK. Pat the cod pieces dry with paper towels. Dip them into the beer batter, ensuring they are fully coated. Carefully lower the cod pieces into the hot oil. Deep-fry for 4–6 minutes, or until golden brown and crispy. Remove the fish and allow excess oil to drain on paper towels. Serve immediately with crispy fries, tartar sauce, and lemon wedges. Tips for Perfect Fish 'n' Chips Using a cold beer helps create a lighter and crispier batter. Make sure the oil maintains a steady temperature of around 180°C (356°F) throughout the cooking process. If the temperature drops too much, the batter may absorb excess oil and lose its crispness. For a traditional British touch, serve with mushy peas or a fresh green salad.
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
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)
Deep fried Bananas
Thai fried bananas are a classic Asian dessert with deep-fried bananas that can be found on virtually every street corner in Southeast Asia, but you don't have to travel that far. You can make them yourself with your HOT WOK and perhaps serve them with ice cream and chocolate sauce. Ingredients 4 people 4 pieces. bananas 2.5 dl wheat flour 2 tbsp. sugar 2.5 dl water peanut or sunflower oil Possibly. powdered sugar Here's how you do itPreparation: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.
