Let's Wok - Recipes
Let's Wok - Recipes
Pork tenderloin wrapped in serrano ham
Pork tenderloin wrapped in serrano ham A creamy outdoor wok dish on HOT WOK This dish is perfect for outdoor cooking on a HOT WOK – even in cold and windy weather. Juicy pork tenderloin wrapped in serrano ham, finished in a creamy mushroom sauce, makes a hearty and flavourful meal that works year-round. Ingredients (4 servings) 2 pork tenderloins Serrano ham slices Salt and freshly ground black pepper Butter (or butter spread suitable for cooking) 1 onion, sliced 200–250 g mushrooms, sliced 2 cups cooking cream Water (as needed) Cream cheese, to taste Vegetable stock or beef stock (optional) Fresh flat-leaf parsley, finely chopped Preparation Prepare the meatSlice the pork tenderloins into even medallions. Season lightly with salt and pepper. Wrap each piece with one slice of serrano ham. The ham will hold in place on its own – no kitchen string needed. Preheat the HOT WOKLight the HOT WOK and place a large paella pan on top. Add a small amount of butter and let it melt. Sear the porkSear the wrapped pork medallions over high heat until nicely browned on all sides. Remove them from the pan and let them finish cooking gently on the grill or rest while you prepare the sauce. Cook the vegetablesAdd a little more butter to the pan. Sauté the onions and mushrooms until soft and lightly golden. Make the saucePush the vegetables to the side of the pan and pour in the cooking cream. Stir well with a wooden spoon, loosening the flavours from the bottom of the pan. Adjust the consistency with a little water if needed. Add extra flavourStir in cream cheese for a richer taste. Season with salt and pepper, or add vegetable stock or beef stock if desired. Finish the dishReturn the pork medallions to the pan and let everything simmer gently for a few minutes. Garnish with freshly chopped flat-leaf parsley before serving. Tip White wine can be used instead of water in the sauce, but the dish works just as well without alcohol. Serving suggestions Serve with tagliatelle, rice, boiled potatoes, rösti, croquettes or your favourite side dish. A warming and flavour-packed meal, made for outdoor cooking on HOT WOK. For this recipe, the cooking was done using a Wok Burner 12 kW Pro, combined with a 12 kW flat burner ring and a 35 cm paella pan — a powerful setup that delivers high, even heat, making it ideal for outdoor wok cooking, searing meat, and preparing sauces on a HOT WOK Wok burner.
Asian stir fry with chicken and cashew nuts
A quick, colorful and flavorful stir fry is the perfect match for your HOT WOK gas burner. The intense heat creates crispy vegetables, juicy chicken and an authentic Asian taste – just like the street kitchens in Asia. Time: 30 min Servings: 4 Ingredients For the dish: 600 g chicken breast, cut into bite-sized pieces 3 bell peppers, cut into large chunks 3 spring onions, sliced (save the green tops for garnish) 3 garlic cloves, finely grated 1 tbsp fresh ginger, finely grated 100 g unsalted cashew nuts 2–3 tbsp neutral oil for frying For the sauce: ½ dl oyster sauce ½ dl soy sauce 2 tbsp brown sugar 1½ tsp fish sauce For serving: Steamed rice or noodles Optional: toasted sesame seeds Step-by-step on HOT WOK Prepare the sauceMix oyster sauce, soy sauce, brown sugar and fish sauce in a small bowl. Heat up your HOT WOK gas burnerPlace the wok on high heat, add oil and quickly toast the cashew nuts until golden. Remove and set aside. Sauté the aromaticsAdd spring onion (white part), garlic and ginger to the wok. Stir fry for 30–60 seconds until fragrant. Cook the chickenAdd the chicken pieces and stir fry until golden and cooked through using the powerful heat from your HOT WOK. Add the vegetablesReturn the bell peppers and cashew nuts to the wok. Stir fry for 2–3 minutes to keep the vegetables crisp and colorful. Add the saucePour the sauce into the wok and toss everything well. Let it simmer for 2 minutes until the sauce slightly thickens and coats the ingredients. ServingGarnish with the green tops of the spring onions and sesame seeds if desired. Serve immediately with rice or noodles. HOT WOK tips Authentic wok heat: Only a gas burner with 7.0 kW or 12.0 kW provides the real wok-heat that keeps vegetables crisp and full of flavor. Vegetable variations: Try broccoli, sugar snap peas or carrots. Vegan option: Replace chicken with tofu or chickpeas. Extra spice: Add fresh chili or a pinch of chili flakes to the sauce. Frequently asked questions about stir fry on HOT WOK Can I make this dish vegetarian?Yes, simply replace the chicken with tofu, tempeh or chickpeas for a plant-based version. Which HOT WOK burner is best for stir fry?Both the HOT WOK 7.0 kW and 12.0 kW burners deliver the high heat required for authentic stir fry. For larger portions or a bigger wok, the 12.0 kW is recommended. Can I use other vegetables?Absolutely. Broccoli, sugar snap peas, carrots, zucchini and baby corn are all perfect in a HOT WOK stir fry. How do I keep the vegetables crisp?The secret is high heat from your HOT WOK. Cook them quickly so they remain crisp and colorful. Which rice or noodles go best with stir fry?Jasmine rice, basmati rice or egg noodles are classic choices. For a healthier option, try brown rice or rice noodles.
Sweet Savory Soy Chicken Stir-Fry with Broccoli
A bold and flavorful stir-fry featuring tender chicken, crisp vegetables, and a rich, savory sauce with a touch of sweetness and heat. This dish shines on its own or paired with rice or noodles – and it’s low-carb friendly too! Serves: 4Gear: HOT WOKMood: Sweet, savory, spicy, eastern vibesPrep time: 15 minutesMarinate: 1 hour 🛒 Ingredients Meat & marinade 750 g chicken breast or boneless chicken thighs, thinly sliced 1 tsp chili flakes 1 tsp ground white pepper ½ tsp salt 1 tsp Chinese 5-spice powder 1½ tbsp peanut or rice oil 1 tsp cornstarch Vegetables 200 g large mushrooms, quartered 2 medium onions, sliced 2 red and/or yellow chili peppers, thinly sliced 300 g broccoli florets 4 garlic cloves, finely chopped Wok Sauce 1½ tbsp oyster sauce 1 tbsp fish sauce 1 tbsp light soy sauce 1 tbsp sweet soy sauce (kecap manis) 2 tbsp mirin 2 tsp cornstarch Other Neutral high-smoke point oil (e.g., sunflower or peanut oil) for frying 🔥 Instructions Marinate the chicken:In a bowl, mix chili flakes, white pepper, salt, Chinese 5-spice, oil, and cornstarch. Add the sliced chicken and toss to coat. Cover and let it marinate in the fridge for at least 1 hour. Prepare the wok sauce:In a small bowl, whisk together oyster sauce, fish sauce, light soy sauce, sweet soy sauce, mirin, and cornstarch. Set aside. Heat up your HOT WOK:Add a good splash of high-smoke point oil and heat until shimmering. Stir-fry the chicken:Fry the marinated chicken in batches if needed. Cook until golden and just done. Remove and set aside. Sauté the veggies:In the same wok, add a bit more oil if needed. Stir-fry garlic, onion, mushrooms, and chili peppers until they begin to soften. Add broccoli last and stir-fry for another 2–3 minutes until just tender. Bring it all together:Return the chicken to the wok. Pour in the sauce and toss everything together over high heat until evenly coated and glossy. Serve hot:Enjoy on its own or with rice or noodles. Add a sprinkle of sesame seeds or spring onion for extra flair.
Asian stir-fry with chicken, fresh vegetables and noodles
– made on the HOT WOK with heat, speed and flavour Looking for an easy and tasty dinner or weekend dish? Here's a classic Asian stir-fry with chicken, crisp vegetables and noodles – prepared on a HOT WOK with plenty of heat, quick cooking and bold flavour. Ingredients (serves 2–3) 300 g chicken breast 2 tbsp soy sauce (for marinating) 1 small zucchini 1 red bell pepper 1 carrot 1 leek 200 g Chinese stir-fry noodles 100 ml water 2 tbsp oil (for frying) Soy sauce (to taste) Seasonings of your choice (e.g. garlic, ginger, chili) 1 tsp sambal oelek (adjust to desired heat) Instructions Marinate the chickenCut the chicken breast into thin strips and toss with 2 tbsp soy sauce. Let it marinate while you prepare the rest. Prepare the vegetablesSlice the zucchini, bell pepper, carrot and leek into thin strips. Use a large cutting board for easier handling. Heat up your HOT WOKFire up your HOT WOK and let it get very hot. Add oil and stir-fry the chicken quickly over high heat. Once golden, remove and set aside. Stir-fry the vegetablesAdd a bit more oil to the wok and stir-fry the vegetables for 3–5 minutes until tender but still crisp. Cook the noodles and add themPrepare the noodles as directed on the package and add them to the wok along with the chicken. Pour in about 100 ml water and additional soy sauce to taste. Toss everything together well. Finish with flavour and heatAdjust seasoning to your liking and add sambal oelek for a spicy kick. Control the heat to match your preference. Serving Serve the dish piping hot – straight from the HOT WOK. Perfect as a quick dinner or a tasty weekend treat. Tip: You can easily switch the chicken with beef, shrimp or tofu – and use whatever vegetables you have on hand.
Tender Chicken with Noodles and Wild Broccoli
Tender Chicken with Noodles and Wild Broccoli from the HOT WOK Serves 4–5 people: 500 g chicken inner fillet 150 g bimi (wild broccoli) 150 g green asparagus 4 carrots 4 spring onions 1 small zucchini 300 g wok noodles (here: “no pre-cooking – straight into the wok”) For the marinade: 2 tbsp oil (peanut or rapeseed oil) 2 tbsp light soy sauce 1 tbsp teriyaki sauce ½ tsp baking soda Cut the chicken fillets into bite-sized pieces. Add all marinade ingredients to a bowl, add the chicken, mix well, and marinate in the fridge for 3–4 hours. The baking soda helps make the chicken extra tender and juicy. Cut the vegetables into chopstick-friendly pieces. Prepare about 800 ml of vegetable or meat broth and add the following: 1 tbsp oyster sauce 3 tbsp light soy sauce 2 tbsp dark soy sauce optionally 1 tbsp teriyaki sauce to tasteStir everything together. Now it’s time for the Hot Wok: Add oil to the wok and then all the vegetables. Stir-fry the vegetables over high heat, tossing constantly. Season generously with a wok spice mix of your choice. Remove the vegetables from the wok (they should still be crunchy). Then stir-fry the marinated chicken pieces. Add about 500 ml of the broth and reduce the heat on the wok burner. (The chicken will still be almost raw inside.) Add the noodles to the wok and keep adding broth as needed until the noodles are fully cooked and no longer absorb liquid. Return the vegetables to the wok, heat briefly – and serve immediately.
Shrimp Banh Mi
🔪 Prep info for Shrimp Banh Mi Serves: 2Gear: HOT WOK ProPrep Time: 15 minutesCooking Time: 6 minutes 🔥 Shrimp Banh Mi – BBQMoods Style (Serves 2) A crusty baguette, juicy garlic-butter shrimp, spicy sriracha mayo, and a sweet onion topping. This Banh Mi is bold, quick, and packed with flavor – exactly the kind of meal we like at BBQMoods. 🧄 What you’ll need For the shrimp marinade: 300 g large peeled shrimp or prawns 1 tsp chili flakes ½ tsp ground white pepper ½ tsp turmeric ½ tsp paprika 1 tbsp neutral oil For the onion salsa topping: ½ small yellow onion, very thinly sliced into rings 2 spring onions, finely sliced ½ tbsp olive oil 1 tsp vinegar A tiny drop of honey Pinch of salt and freshly ground pepper to taste For the sriracha mayo: 2 tbsp mayo 2 tbsp sriracha sauce ½ tbsp lemon juice Tiny drop of honey Freshly ground pepper to taste Optional: a dash of whiskey for depth For the garlic butter shrimp: 3 tbsp peanut oil 60 g unsalted butter 6 large garlic cloves, finely chopped 3 tbsp finely chopped fresh parsley For building the sandwich: 1 rustic baguette (bake it off if needed) A handful of shredded lettuce 🔥 Let’s cook Step 1: Marinate the shrimp Mix the shrimp with chili flakes, pepper, turmeric, paprika, and oil. Let them marinate while you prep the other components (10–15 minutes is enough). Step 2: Make the onion salsa Combine the yellow onion and spring onion in a small bowl. Add olive oil, vinegar, a drop of honey, and season with salt and pepper. Mix well and set aside. Step 3: Sriracha mayo Stir together mayo, sriracha, lemon juice, honey, pepper, and whiskey (optional). Taste and tweak as needed. Step 4: Fire up the wok Place your HOT WOK over medium-high heat until it just starts to smoke. Add the peanut oil and swirl it around the wok to coat. Add the marinated shrimp and stir-fry quickly, tossing constantly. Once the shrimp start to turn color, reduce the heat to medium-low. Add the butter and garlic. Stir and keep things moving – don’t let the garlic burn. After about 2 minutes, stir in the parsley. Toss everything once more and remove from heat. 🔧 Time to build your Banh Mi: Slice the baguette lengthwise. Spread a generous layer of sriracha mayo on the bottom half. Add a layer of shredded lettuce. Pile on the garlic-parsley butter shrimp. Top with the onion-spring onion salsa. Finish with another drizzle of sriracha mayo on top.
Ajam Paniki – Indonesian Coconut Chicken Wings
A rich, spicy and aromatic dish – perfect for your HOT WOK Bring the flavors of Indonesia to your backyard with this flavorful and easy-to-make Ajam Paniki. Traditionally made with chicken simmered in a spiced coconut sauce, this version uses free-range chicken wings and is cooked outdoors on the HOT WOK for maximum heat and depth of flavor. Ingredients (serves 4): For the chicken: 1 kg free-range chicken wings Oil for frying For the spice paste (boemboe): 3 shallots 3 garlic cloves 2 red chilies (adjust to taste) 1 tsp ground coriander 1 tsp ground turmeric 1 tsp shrimp paste (optional) 1 tbsp oil (for blending) Sauce: 400 ml coconut milk 2 stalks lemongrass, bruised 3 lime leaves 2 Daun Salam leaves (Indonesian bay leaves – optional) Salt and sugar to taste Instructions: 1. Prepare the boemboe (spice paste):Blend shallots, garlic, chilies, coriander, turmeric, shrimp paste, and a tablespoon of oil into a smooth paste. 2. Sear the wings:Heat your HOT WOK on high using the inner burners. Add a little oil and sear the chicken wings until lightly golden. Remove and set aside. 3. Cook the sauce:Lower the heat slightly. Add the spice paste to the wok and sauté for 1–2 minutes until fragrant. Pour in the coconut milk and stir well. Add lemongrass, lime leaves, and Daun Salam. Season with salt and a pinch of sugar. 4. Simmer:Return the chicken wings to the wok. Reduce heat to low and let everything simmer gently for about 30 minutes until the sauce thickens and the wings are cooked through. 5. Serve hot:Serve with steamed rice – and enjoy an authentic Indonesian meal with a smoky HOT WOK twist! Tip: No HOT WOK yet? You can still make this on your stovetop, but the intense heat and flame of the HOT WOK elevate the flavor to restaurant quality.
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.
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!
Chicken with Oyster Mushrooms and Vegetables
A delicious and easy dish with chicken and oyster mushrooms with vegetables. (Serves 4 person) Ingredients 400 g chicken breast, cut into thin strips 200 g oyster mushrooms, cut into smaller pieces 1 red bell pepper, sliced into strips 1 yellow bell pepper, sliced into strips 1 carrot, sliced into thin pieces 2 spring onions, chopped 2 cloves garlic, finely chopped 1 tbsp fresh ginger, grated 2 tbsp soy sauce 1 tbsp oyster sauce 1 tsp sesame oil 1 tsp sugar 1 tbsp cornstarch mixed with 2 tbsp water 3 tbsp cooking oil (e.g., rapeseed oil) Fresh coriander or sesame seeds for garnish (optional) Instructions Prepare the chicken: Mix the chicken strips with 1 tbsp soy sauce and let them marinate for 10 minutes. Heat up the HOT WOK: Turn on your HOT WOK to high heat and add oil. Once the oil is smoking hot, stir-fry the chicken for 2-3 minutes until golden. Remove and set aside. Stir-fry vegetables and mushrooms: Add a little more oil if needed, then stir-fry the garlic and ginger briefly before adding the oyster mushrooms, bell peppers, and carrot. Stir-fry for 2-3 minutes until the vegetables are still slightly crisp. Add the chicken back: Return the chicken to the wok and add the oyster sauce, remaining soy sauce, sesame oil, and sugar. Stir well. Thicken the sauce: Pour in the cornstarch mixture while stirring to slightly thicken the sauce. Finish the dish: Add the spring onions and give it a final toss. Remove from heat. Serving: Garnish with fresh coriander or sesame seeds and serve immediately with steamed jasmine rice or noodles. 💡 Tip: Want an extra kick of heat? Add 1 tsp chili sauce or a freshly chopped chili along with the garlic! 🔥 Perfect cooking on the HOT WOK: The high temperature ensures the chicken gets a nice sear while keeping the vegetables crisp and delicious. Enjoy! 😋🥢
Japanese Ramen with Dashi
Japanese Ramen with Dashi – Perfect for HOT WOK Gas Burner Make authentic Japanese ramen from scratch with your HOT WOK! This recipe delivers a deep umami flavor with homemade dashi, aromatic oil, and a flavorful tare. Perfect for a cozy evening with plenty of warmth and taste! Ingredients (2 servings) Dashi (Soup Base) 1 piece kombu seaweed 3 dried anchovies 3 dried shiitake mushrooms 900 ml water 1 handful bonito flakes Aromatic Oil 2 garlic cloves 2 green onions Chicken skin 3 tbsp oil or fat Tare (Flavor Enhancer for the Broth) 1.5 dl dashi 4 tbsp sake 2 tbsp mirin 1 tbsp ketjap manis (sweet soy sauce) 3 tbsp coarse salt Toppings Marinated pork tenderloin Marinated bamboo shoots Fish cakes Fresh green onions Ajitsuke eggs (marinated eggs) Fresh egg noodles Bean sprouts Instructions Dashi – The Soup Base Place kombu seaweed, dried shiitake mushrooms, and dried anchovies in 900 ml of water. Let it soak for 4 hours or overnight. Pour the mixture into a wok or pot and slowly bring it to a simmer on your HOT WOK gas burner. Let it simmer for 10 minutes over low to medium heat. Remove the kombu and add bonito flakes. Turn off the heat and let the flakes settle for a few minutes. Strain the liquid and set it aside. Aromatic Oil Finely chop garlic and green onions. Heat oil or fat in a small pan or wok over low heat. Add the chopped ingredients and chicken skin. Fry slowly until golden and crispy. Stir regularly to prevent burning. Strain the oil and set it aside. Discard the garlic, onion, and chicken skin. Soup Take 1.5 dl dashi and set it aside for the tare. Heat the remaining dashi and add 800 ml of chicken broth. Keep the soup warm on your HOT WOK gas burner until serving. Tare – The Flavor Booster In a small pot, combine 1.5 dl dashi, sake, mirin, soy sauce, and coarse salt. Heat over medium heat, stirring until the salt dissolves. Noodles Cook the noodles according to package instructions. Drain and set aside. Serving In each bowl, add 4 tbsp tare and 2 tbsp aromatic oil. Pour in the hot broth and add the cooked noodles. Mix well. Top with marinated pork tenderloin, marinated bamboo shoots, fish cakes, green onions, ajitsuke eggs, and bean sprouts. 🔥 Enjoy your homemade ramen with deep umami flavors – prepared on your HOT WOK gas burner! 🔥🍜
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
