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
Chicken Wok with Bell Pepper
Chicken Wok with Bell Pepper, Chili & Crunchy Vegetables A quick and delicious wok dish with juicy chicken, crunchy vegetables, and plenty of flavour. The intense heat from HOT WOK keeps the vegetables crisp and gives the chicken a beautiful sear. Serves 4 450 g chicken breast 2 carrots 1 red bell pepper 2 spring onions 300 g pre-cooked wok noodles Soy sauce 1 tsp chili-garlic paste Chinese seasoning to taste Salt Oil for frying Optional: fresh chili for extra heat Method Heat your HOT WOK thoroughly, add a little oil, and stir-fry the chicken over high heat until nicely browned. Remove the chicken from the wok and set aside. Add the carrots and bell pepper to the smoking-hot wok and stir-fry quickly, keeping the vegetables nice and crunchy. Add soy sauce, Chinese seasoning, and chili-garlic paste. Return the chicken to the wok and toss everything together. Finally, add the wok noodles. Stir-fry briefly over high heat until the noodles are heated through and have absorbed all the delicious flavours. Top with finely sliced spring onions and, if you like it hot, some fresh chili. High heat. Crunchy vegetables. Loads of flavour. Ready in around 10 minutes – exactly the kind of dish HOT WOK was made for.
