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
Mu Pad Prik Thai Dam
Mu Pad Prik Thai Dam (Thai Black Pepper Pork Stir-Fry) by HOT WOK Mu Pad Prik Thai Dam (หมูผัดพริกไทยดำ) is a classic Thai stir-fry featuring tender pork, crisp vegetables, and plenty of freshly crushed black pepper. This flavorful dish is savory, mildly spicy, and ready in just 20 minutes, making it perfect for a quick weeknight dinner. Ingredients (Serves 2–3) 400 g (14 oz) pork tenderloin or pork shoulder, thinly sliced 1 onion, cut into wedges 1 red bell pepper, sliced 1 green bell pepper, sliced 3 cloves garlic, finely chopped 1 tbsp coarsely crushed black pepper 2 tbsp neutral cooking oil Marinade 1 tbsp oyster sauce 1 tsp light soy sauce 1 tsp cornstarch Sauce 2 tbsp oyster sauce 1 tbsp light soy sauce 1 tsp dark soy sauce (for color) 1 tsp fish sauce 1 tsp sugar 3–4 tbsp water or chicken stock Instructions Combine the pork with the marinade ingredients and let it marinate for 10–15 minutes. In a small bowl, mix all the sauce ingredients until well combined. Heat your HOT WOK over high heat and add the cooking oil. Stir-fry the pork for 2–3 minutes until just cooked. Remove it from the wok and set aside if desired. Add the garlic and stir-fry for about 20 seconds until fragrant. Add the onion and bell peppers, then stir-fry for about 2 minutes, keeping the vegetables slightly crisp. Add the crushed black pepper and stir briefly to release its aroma. Return the pork to the wok (if removed earlier) and pour in the sauce. Stir-fry for another 1–2 minutes until the sauce thickens slightly and coats all the ingredients evenly. To Serve Serve immediately with steamed jasmine rice. Optional garnishes and sides: Fresh cucumber slices A crispy fried egg Extra coarsely crushed black pepper for a stronger pepper kick
Pad see Ew
Pad see ew is a Thai noodle dish that's really quick to make. It does require a trip to your local Asian supermarket or an online shopping trip - but it's well worth it! We cook the dish on a HOT WOK, which is excellent at delivering the high temperatures that Thai wok dishes require. The Chinese broccoli in particular gets a wonderful grilled flavour in the HOT WOK. If you can't find boneless chicken thighs, buy them bone-in and bone them yourself. It takes a little longer, but the bonus is that they'll have skin on - it adds a great flavour. If you can't find Chinese broccoli (also known as alboglabra, young kale or gailan), use bok choy instead, or even broccoli. For 4 persons: 300 wide rice noodles450 g boneless chicken thighs1 handful of Chinese broccoli (about 8-10 spears)3 cloves of garlic2 eggsoil (for frying)2.5 tbsp. black soya (healthy boy brand black soy orange label***)1.5 tbsp. soya (preferably healthy boy brand thin soya)3 tbsp. water1 tbsp. palm sugar or brown sugar2 tbsp. oyster sauce1 tbsp. lime juicechilli flakes1 peanuts (salted and roasted) How to do: Bring water to the boil in a saucepan and switch off the heat. Add the rice noodles to the water and leave them there for about 10 minutes or until they are done. Then put them in a strainer and rinse them under cold water. While the rice noodles are in the water, cut the Chinese broccoli into 3 cm pieces - the stems need to cook for longer, so divide the stems and leaves into 2 piles. Chop the garlic and cut the chicken thighs into strips. Heat your wok on your HOT WOK. Add 3 tbsp. oil and when it's ready, add the stems, garlic and chicken. While it's cooking, stir together the black soya, soya, water, palm sugar, oyster sauce and lime juice. When the chicken is almost done, add the leaves and 2 eggs. Stir well to combine. Remove everything from the wok and add the soy mixture. Add the noodles to the wok and toss everything around - be careful not to break the noodles. Add the chicken mix back in and as soon as everything is well mixed, the pad see ew is ready. Serve with some chilli flakes, chopped peanuts and lime cut into wedges. The spicy, salty and sour flavours give balance to the dish. Enjoy. The recipe is developed in collaboration with Julia Olsen, Onekitchenblog.
