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
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.
Paella with seafood
Paella is a Spanish rice dish that can be prepared with prawns, shellfish, chorizo and vegetables. Here you get a recipe for paella with mixed seafood - and you can play around with the ingredients you want.Spanish paella is usually nicely greased with good olive oil and is often seen with several different fish, squid, mussels or lobsters. We have saved a little on the oil, but you can turn it up if you like. Paella gets some flavor and color from saffron, which is absolutely essential for the paella to taste and smell right.Ingredients 4 people 300 g squid 200 g prawns (peeled) 100 g of blue mussels 2 pcs. large onions 3 tbsp. oil 2 cloves of garlic 1 pinch saffron 4 dl rice 2 dl peas 5 dl chicken stock 3 dl white wine 1 fresh chili 2 pcs. tomatoes 3 sprigs of thyme salt & pepper Lemon Lime Here's how you do itPreparation:Chop the onions and fry them until soft in oil in the paella pan.Stir in crushed garlic, saffron and rice and let it simmer for a few minutes.Pour in the stock and wine and let it simmer under the lid for approx. 10 minutes. Cut through the chili pepper. Remove the seeds and cut into fine strips.Add chopped tomatoes, squid, thyme leaves and chilli to the rice and season with salt and pepper. Put the lid on and let it cook for another 6-7 minutes. Add the prawns and mix a little. Place clams on top. Allow the dish to simmer for a few minutes 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
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.
Delicious Pancakes on HOT WOK
Delicious Pancakes for 4 people. Ingredients 4 eggs 3 dl milk 150 g wheat flour 1 tbsp. sugar (preferably replace with brown sugar) 1 tsp. vanilla sugar 0.5 tsp. cardamom (can be omitted) 0.5 tsp. lemon zest (can be omitted) 1 pinch salt 50 g butter (for frying) Here's how you do it:Whisk all ingredients together. Pour the batter into a jug or bottle, so it's easy to control when you have to bake them. Place the flat burner ring on your HOT WOK and turn on. When the paella pan is hot, add butter to the pan. When the butter has melted, pour the batter into the pan and spread it out. Keep a close eye on when the pancake needs to be turned, because a HOT WOK is very hot, so your pancakes are quickly baked.
Duck with rice and vegetables in HOT WOK
Whether it's for the weekday or the weekend, a hearty wok dish can always work wonders. In this recipe, we crisp up duck breast and combine it with vegetables and rice. To add extra flavour and punch to the dish, we also add a lovely wok sauce, which beautifully ties all the flavours together.Prepared by:Handgaard bbqIngredients 4 people 1 piece broccoli 1 red bell pepper 12 mushrooms 6 spring onions 700 g duck breast 500 g cooked rice chili oil (for frying vegetables) Wok sauce 1 tbsp. sweet soya (ketjap manis) 2 tbsp. soya 1 tbsp. brown flour 1 tbsp. sambal oelek How to make Prepare all ingredients:Clean and chop all the vegetables so that they are ready for the wok.Mix the sauce and have it ready.Fry the duck breast:Cut cubes in the fat side of the duck breasts, then season with salt on all sides.Light the wok and place the duck breasts on the cold wok pan. Now fry the duck breasts for 3 minutes on each side. Remove and leave to rest.Wok:Add the rice to the wok and toss in the fat from the duck. After about 2 minutes, take the rice off again.Pour the chilli oil into the wok and fry the vegetables in the oil.While the vegetables are frying, cut the duck breasts into smaller pieces.When the vegetables start to colour, add the rice and duck to heat again.Season to taste with the wok sauce.
Churros
Make delicious Churros in your HOT WOK Ingredients for 4 Persons: 2.5 dl water 110 g unsalted butter 1 tbsp. sugar 1 pinch salt 160 g wheat flour 3 eggs 1 tsp. vanilla sugar 1 L oil (for frying) Topping sugar cinnamon if desired chocolate sauce if desired How to make Churros Preparation:Pour the water, butter, sugar and salt into a saucepan. Bring to the boil. Mix in all the flour at once. Stir until the dough comes together and releases the pan. Remove the pan from the heat and allow the dough to cool. When the batter is pinky hot, stir in one egg at a time. Finish by adding the vanilla sugar. Prepare a bowl with sugar, and cinnamon if desired, to roll the hot churros in.Preparation:Heat the oil in a wok or paella pan. It should be around 180°C. If necessary, test with a small lump of dough, if the oil bubbles and the dough flows, the oil is ready.Put the dough in a piping bag with a star tip at the end.Spray the dough directly into the oil. Cut the dough with scissors when the desired size of churros is sprayed out.Fry until golden brown. Drain on some kitchen roll, then toss in sugar and cinnamon.Serve:Eat your churros as they are or with chocolate sauce and softice. Enjoy!
Chicken and vegetables
For 4 persons. Wok sauce 1 dl soy 3 tbsp ketjap manis 2 tbsp sweet chili sous 1 tbsp mustard 2 tbsp sugar Chicken and vegetables 400 g chicken 1 tbsp Italian Toscana 200 g mushrooms 1 pepper fruit 1 can chickpeas 1 bag candy peas 1 onion Oil for frying Salt and pepper How to: 1. Coarsely chop everything and mix the wok sauce together.2. Turn on your hot wok and fry the chicken, once the chicken is fried, remove it.3. Fry the chickpeas and take them off again.4. Fry the mushrooms, when the mushrooms start to shrivel add the onions. 5. When the mushrooms and onions have turned colour. Add the pepper fruit fry for a minute.6. Take all the other ingredients in the wok, except the candy peas.7. Season to taste with salt and pepper. 8. Just before serving, toss in the candy peas. Recipe from: https://www.instagram.com/handgaard_bbq/
Fried Calamari with fried rice by HOT WOK
You need: 2 Calamari tubes cut into rings 1 egg 300 g. potato flour 1 tbsp. sesame oil Salt and pepper 1 liter oil for frying 1 big onion, coarsely chopped 1 red or green bell pepper, coarsely chopped 3 cloves of garlic, finely chopped 3 spring onions, cut into 2 cm pieces 2 eggs 1 tbsp. curry paste 2-3 dl. Boiled and chilled basmati rice 1 lemon, coarsely chopped 1 bunch of cilantro, finely chopped Sauce: 2 tbsp. ketchup 2 tbsp. tamari or soya sauce 2 tbsp. hoisin sauce 1 tbsp. sesame oil Instructions: Begin by checking the calamari for bones and cutting them into strips. Mix 1 egg with sesame oil, salt, and pepper – marinade the calamari in this. Prepare the vegetables and put them separately in little bowls. Mix the sauce. Dredge the calamari in the potato flour. Heat 1 liter oil to 180 °C and fry a bit of the calamari at a time and move them to a paper to get rid of excess oil. Throw out the oil, as it cannot be reused when you have fried fish or shellfish. When you throw out oil, never put it in the sink but pour the cold oil into a bottle of sorts and throw it in the trash can. Heat the wok with 2 tbsp. oil and scramble to eggs in the wok. Push the egg to the side, add some oil to the wok and fry the onion. Mix the onion and the egg and push it to the side. Add some oil and fry the bell pepper, add garlic, and mix with the onion and egg. Push it to the side again and heat the curry paste. Add the rice and fry it for a minute or two and mix everything in the wok. Fry it for a few minutes and add the sauce. Mix well and remove the mixture to a serving bowl. Quickly, heat the calamari on the wok and add it to the serving bowl. Garnish with lemon and fresh herbs.
Noodles with tiger prawns made by HOT WOK
You need: Egg noodles, can be with the taste of shrimp 1 big red onion, thinly sliced 1 red bell pepper, thinly sliced 2 eggs Tiger prawns – about 10 per person Bean sprouts 2 spring onions, finely chopped Sauce: 1 tbsp. curry powder ½ tsp. chili powder or flakes 2 tbsp. water A bit of salt 1 tbsp. light soya sauce A few drops of sesame oil A few drops of soya sauce Instructions: Put the noodles in a bowl with boiling water and a bit of salt. Drain the noodles when they are al dente and put them on a clean dishcloth. Cut the vegetables so they are ready to be cooked. Prepare the sauce by mixing the curry and chili with 2 tbsp. water and add the rest of the ingredients. Heat the wok and add about 1 tbsp. oil. Add the eggs, scramble them, and push them to the side. Add a bit of oil and fry the onions and mix with the egg for about 30 seconds. Push them to the side again. Add a bit of oil and the bell pepper. Fry it and mix it with the onion and egg. Push it aside again, add oil, and fry the prawns. Remember to fry the prawns on both sides. Mix it all together and fry for a few minutes while you stir. Add the bean sprouts and stir. Now add the noodles and mix well. Heat it for about a minute and add the sauce. Mix the sauce well with the rest of the ingredients and heat it for a minute or so. Serve with spring onions and fresh cilantro.
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.
