Let's Wok - Recipes
Let's Wok - Recipes
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.
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! 😋🥢
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
Beef Rice
Beef Rice: A delicious Stir-Fried dish with tender beef and vegetables Ingredients: 400 g beef (e.g., flank steak or beef fillet), cut into thin strips 2 cups cooked rice (preferably cooled) 2 tbsp soy sauce 1 tbsp oyster sauce 1 tbsp sesame oil 1 tsp sugar 2 garlic cloves, finely chopped 1 piece of ginger (about 2 cm), grated 1 small onion, thinly sliced 1 carrot, cut into thin strips 1 red bell pepper, cut into thin strips 2 spring onions, sliced 2 tbsp oil for frying (e.g., vegetable oil) Sesame seeds and fresh coriander for garnish (optional) Instructions: Marinate the beef: In a bowl, mix the beef with soy sauce, oyster sauce, sesame oil, and sugar. Let it marinate for about 15-20 minutes. Cook the beef: Heat 1 tbsp oil in a wok or large pan over high heat. Add the beef and stir-fry for 2-3 minutes until browned and tender. Remove the beef from the pan and set it aside. Stir-fry the vegetables: Add the remaining oil to the wok. Stir-fry the garlic, ginger, and onion for 1 minute until fragrant. Add the carrot and bell pepper, and stir-fry for another 2-3 minutes until the vegetables are tender but still crisp. Add the rice: Add the cooked rice to the wok and mix well with the vegetables. Stir-fry for 2-3 minutes until the rice is heated through and slightly crispy. Combine with beef: Return the cooked beef to the wok and mix it with the rice and vegetables. Stir-fry for an additional 1-2 minutes to heat everything through. Serve: Serve the Beef Rice on plates and garnish with spring onions, sesame seeds, and fresh coriander if desired. Enjoy your meal!
Asian Pumpkin Soup
Asian Pumpkin Soup on HOT WOK 🔥 Ingredients for 4 people: 3 tbsp coconut oil 500 g pumpkin 400 g carrots 1 spring onion (50 g) 1 small chili 1 clove garlic 5 cm ginger (30 g) 1 tsp turmeric 500 ml vegetable broth 400 ml coconut milk 5 leaves Thai basil 1 lime leaf A pinch of salt 1 tbsp soy sauce A pinch of black pepper 1 tbsp lime juice Fresh coriander for serving How to cook it on HOT WOK: Preparation: Remove the stems from the pumpkin, peel it if necessary, and hollow it out. Weigh the pumpkin and use the same amount of carrots. Peel the carrots and cut both the pumpkin and carrots into large chunks. Peel and finely chop the ginger and turmeric. Finely chop the spring onion, chili, and garlic. Heat up the HOT WOK gas burner: Set the HOT WOK to high heat and heat the coconut oil in the wok. When the oil is hot, add the spring onion, ginger, chili, turmeric, and garlic. Sauté everything until it becomes translucent and fragrant. Add the vegetables: Add the pumpkin and carrots to the wok, and gently cook without browning them. Reduce the heat slightly and pour in the vegetable broth and coconut milk. Add the Thai basil and lime leaf. Simmer: Bring the soup to a boil, then let it simmer on medium heat for about 10-15 minutes, or until the vegetables are tender. Test by pricking the vegetables with a needle – they should slide off easily when they are ready. Remove herbs and blend: Remove the lime leaf and basil leaves from the soup. Use a hand blender to puree the soup until smooth and creamy. Season and serve: Season the soup with salt, pepper, soy sauce, and lime juice to taste. Serve hot, topped with fresh coriander.
Potato Leek Soup
Potato Leek Soup on a HOT WOK Serves 4 people:4 portions 850 grams peeled potatoes 250 grams bacon (can be increased if you are a bacon pig) 1 vegetable stock 250 ml whipping cream 37%. Start by cutting and washing the leeks and potatoes, then fry the bacon crispy in the pan, when it is crispy take it out and add the leeks and potatoes and fry a little bit, then add water until it is covered plus vegetable stock. Cook for about 20 minutes (until tender), when it is tender, remove from the heat and pour about half of the water from a bowl. Blend the potatoes and leeks and the remaining water until it is a uniform mass, then bring it to a boil with cream and possibly some of the liquid (until it has the desired consistency). Season to taste with salt and pepper and finally sprinkle with bacon.
Chicken and Vegetable Stir-Fry with Teriyaki Sauce
Asian-inspired Chicken and Vegetable Stir-Fry with Teriyaki Sauce Recipe for 4 servings: 400 grams of chicken (without water or brine) 500 grams of rice noodles 1/2 head of broccoli 3 large carrots 6 cloves of garlic, roughly chopped 1/2 bell pepper Napa cabbage 3 tablespoons of oil (canola/sunflower) 1 tablespoon of sesame oil 2 teaspoons of cumin 1 teaspoon of cayenne pepper 4 tablespoons of teriyaki sauce 1 tablespoon of soy sauce Salt to taste Start by parboiling the rice noodles and rinse them thoroughly with cold water afterward. Slice all vegetables into suitable sizes. Mix oil with sesame oil and garlic. Combine teriyaki and soy sauce in a bowl. Begin by heating the oil, then fry the chicken. Once cooked, add the vegetables and cook until they reach the desired tenderness (10-15 minutes). Mix in the rice noodles and teriyaki sauce with soy sauce. Once well combined, add the bell peppers, and the dish is ready.Recipe: BBQ_By_Rytterfeld
Indian inspired Vegetarian dish in HOT WOK
Indian inspired Vegetarian dish Ingredients: 2 tbsp vegetable oil 1 onion, chopped 2 cloves garlic, chopped 1 tsp fresh ginger, grated 1 tsp turmeric 1 tsp cumin 1 tsp coriander 1 tsp garam masala 1 tsp paprika 1 tsp cinnamon 1 tsp chili powder (optional, for more heat) 400 g firm vegetables (e.g., cauliflower, potatoes, carrots), cut into small pieces 200 g spinach, rinsed and chopped 400 g chickpeas, rinsed and drained 1 can chopped tomatoes 200 ml coconut milk Salt and pepper to taste Fresh coriander for garnish Cooked rice or naan bread for serving Instructions: Heat the HOT WOK Gas Burner and place the wok pan on it. Add vegetable oil. Sauté onion, garlic, and ginger until the onions are soft and translucent. Add turmeric, cumin, coriander, garam masala, paprika, cinnamon, and chili powder. Stir well to release the aromas of the spices. Add the firm vegetables and stir them until they are coated with the spice mixture. Add spinach, chickpeas, chopped tomatoes, and coconut milk. Stir well and let the dish simmer for about 15-20 minutes until the vegetables are tender. Season with salt and pepper. Serve the Indian vegetarian dish over cooked rice or with naan bread. Garnish with fresh chopped coriander before serving. This is a delicious and flavorful vegetarian dish with an authentic Indian twist, prepared effortlessly on your HOT WOK Gas Burner and wok pan. Enjoy your meal!
Yaki Udon by HOT WOK
Recipes for Yaki Udon Recipe: 3 - 4 people Ingredients: 800 g pork (pork belly) 6 brown mushrooms Carrot slices 4 onions 1 cinnamon stick Light sesame Dark sesame 2 star anise Some cloves Some allspice grains Chinese cabbage Rice vinegar 2-3 spring onions 3-5 cloves of garlic 4 packs of udon noodles Soybean paste Soy sauce Tomato paste Salt / Pepper Preparation on HOT WOK:Turn on your Hot Wok and let it heat up. Add the pork, 2 chopped onions, cinnamon stick, star anise, cloves, pepper, allspice, salt, and pepper. Let it simmer for 30 minutes. Take out the meat and cut it into small pieces. Sauce preparation:Mix 2 teaspoons of soybean paste with a pinch of salt, a little pepper, 2 spoonfuls of cooking water from the pork, a little rice vinegar, and 1 tablespoon of tomato paste. Continue on your HOT WOK: First, sauté chopped onions and garlic. Then take it out. Sauté the meat in your HOT WOK. Add the vegetables and sauté them too. Add onions and garlic again and sauté over medium heat. After 2-3 minutes, add the noodles, then the sauce. Finish by adding spring onions and serve the dish from your HOT WOK. By: John Legga
Asian-Inspired Wok with Chicken and Fresh Vegetables
Serves 4. Approximately 600g of chicken breast, sliced into strips and pre-cooked for about 5-10 minutes. 1 zucchini, cut into pieces. 2 bell peppers, cut into pieces. 3 carrots, cut into pieces. 1 leek, sliced into half rings. 1 large onion, roughly chopped. 2 cloves of garlic, finely chopped. Approximately 100ml of teriyaki sauce. Approximately 100ml of hoisin sauce. Heat the wok and add a little oil. Sear the chicken breast until browned, then remove it from the pan. Gradually stir-fry the vegetables until they are tender. Add the chicken back into the wok. Pour in both sauces and heat through. Mix everything together well. Cook rice. Serve the dish hot on a plate. Optional: Sprinkle some sesame seeds on top. Enjoy!
