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.
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.
Delicious crispy rice paper
Use rice paper as a base for starters or as a garnish for your meal. Here we've made rice paper easy and simple in the wok and then used it to serve a small easy dish with meat, salad, chilli mayo, topping with grated lime. The rice papers are too big or maybe not round. You can easily cut them into the shapes you like and then they just need 3 seconds down in the hot oil in the wok. We recommend that when making crispy rice paper in the wok, you have it all ready as it goes really quickly.
Beef with onions in HOT WOK
It's not just classic wok dishes that you can use your HOT WOK for. Also a Danish celebrity such as steak with onions, the gas burner is particularly suitable for together with a HOT WOK paella pan with a high rim. Then you can easily fry the steaks and onions and prepare the most delicious brown sauce in copious amounts in your outdoor kitchen. This summer version is spiced up with fresh thyme and blackberries. For 5 PersonsIngredients Steaks: 0.9 kg. ground beef (formed into patties) oil salt & pepper Soft onions - onion mixture: 1 piece. leeks (sliced) 1.5 pcs. onion (in rings) 0.5 bunch spring onions (sliced) oil 1 tsp. sugar 4 sprigs fresh thyme salt & pepper Sauce: 25 butter 0.75 wheat flour 0.38 L milk (potato water and/or cream) salt & pepper color 0.5 pk blackberries Here's how you do itSoft onions - onion mixture:Heat the pan. Fry leeks and onions until soft.Add thyme, sugar, salt and pepper. Pick them up. Fry the beefs: Fry the steaks for 4 min. on every side. Remove them (they should not be cooked through, as they also need to simmer in the sauce) Brown sauce:Melt butter and pour flour into the pan.Whip and make a butter ball.Pour in liquid (milk, potato water and approx. 1.5 dl of cream).Season to taste with salt and pepper.Let the dish simmer for 5 minutes. Final touches:Place the steaks in the sauce and let it simmer for approx. 7-10 min. Place plenty of the onion mixture on each steak. Dump blackberries in between and let them simmer for 2-3 min. Finally, sprinkle with flaked salt before serving.
Fried beef with oyster sauce
Fried beef with oyster sauceTry this delicious wok with beef and oyster sauce, which just always goes well in these spicy dishes.Ingredients 4 people 400 g beef (tenderloin or fillet) 8 tbsp. oil 3 cloves of garlic chilli (optional) 7 tbsp. oyster sauce 3 tbsp. soy 150 g carrots (in strips) 100 g onion (in strips) 50 g fresh pepper 1.5 tbsp. sugar salt & pepper 6 tbsp. water rice Here's how you do itPreparation:Beef is cut into thin slices and marinated in a mixture of oyster sauce, soy, sugar, slightly less than half the oil, salt and pepper for at least 20 minutes.The vegetables are cleaned and cutGarlic is choppedRice is cooked. Preparation:Heat the rest of the oil in the wok.Sauté the garlic and chilli.The beef is mixed in and fried for 2-3 min.Mix in the vegetables and a little water, continue to cook for 2-3 minutes. Served with rice. Enjoy
