Authentic wok recipes
Authentic Wok Recipes – Master the Art of High-Heat Cooking
Unlock the full potential of your HOT WOK with our collection of wok recipes made for high-heat cooking. From quick stir-fries and authentic Asian dishes to chicken, beef, seafood, noodles, paella and outdoor cooking, find inspiration for your next meal.
Explore Our Wok Recipes
Whether you are looking for a quick everyday stir-fry, an authentic Asian wok recipe or inspiration for outdoor cooking, explore our recipes and discover new ways to cook with HOT 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
St. Louis–Style Toasted Ravioli
Crispy, golden and packed with flavour. These St. Louis–Style Toasted Ravioli are breaded with Parmesan and Italian herbs, then fried until perfectly crisp. The high heat of the HOT WOK gets the oil up to temperature quickly – then simply turn it down and keep the oil steady while frying. Makes approx. 30–35 ravioli Ingredients Ravioli 500 g Italian beef ravioli, preferably refrigerated or fresh Neutral frying oil – sunflower, rapeseed/canola or peanut oil Breading 120 g fine breadcrumbs 50 g Italian-style breadcrumbs 35 g finely grated Parmesan 1 tsp dried oregano 1 tsp dried basil ½ tsp garlic powder ½ tsp onion powder ½ tsp black pepper ¼ tsp salt Pinch of chili flakes Egg wash 2 large eggs 60 ml milk 1 tbsp grated Parmesan Preparation Start by preparing the breading. Mix the fine breadcrumbs, Italian-style breadcrumbs, Parmesan, oregano, basil, garlic powder, onion powder, black pepper, salt and chili flakes in a bowl. In a separate bowl, whisk together the eggs, milk and Parmesan. Set up your breading station: Ravioli → Egg wash → Breadcrumb mixture Dip each ravioli into the egg wash, then coat thoroughly in the breadcrumb mixture. Press the breading firmly onto both sides so it sticks well. Place the breaded ravioli on a tray and refrigerate for 20–30 minutes. This helps the coating adhere and makes them easier and cleaner to fry. Heat the oil Add the frying oil to your wok and heat it on your HOT WOK 12 kW burner to: 175–180°C / 350–355°F Use the high power of the HOT WOK to bring the oil up to temperature quickly. Once the oil is hot, reduce the heat considerably before you start frying. Try to keep the oil at around 175°C / 350°F throughout cooking. Fry the ravioli Fry 5–8 ravioli at a time without overcrowding the wok. Fry for approximately 2–3 minutes, turning once or twice, until the ravioli are deep golden brown and crisp. Remove them from the oil and let them drain on a wire rack rather than directly on paper towels. This helps keep the coating crisp. Serve while hot and crispy. High heat to get the oil ready. Control the heat to keep it there.
Homemade Ginger & Turmeric Shots
Fresh ginger, turmeric, apple, chili and lemon – slowly simmered on the HOT WOK and blended into a fresh, spicy homemade shot. Makes approx. 2 litres Ingredients 250 g fresh ginger 100 g fresh turmeric 3 apples 1 fresh red chili 3 lemons 2.5 litres water Preparation Rinse the ginger and turmeric thoroughly and cut them into smaller pieces. Cut the apples into wedges and halve the chili. There is no need to peel the ginger, turmeric or apples. Add the ginger, turmeric, apples and chili to a large pot with 2.5 litres of water. Place the pot on your HOT WOK burner, bring to a boil and then reduce the heat. Let everything gently simmer for 1 hour. Cut the lemons in half and add them to the pot after the mixture has finished simmering. Remove the pot from the heat and leave the lemon halves in the liquid while everything cools down. Once cooled, squeeze the lemon halves into the mixture and remove the lemon peel. Blend the remaining ingredients and liquid thoroughly until everything is finely blended. Strain the mixture through a fine sieve and pour into clean bottles. Store the bottles in the refrigerator and shake well before serving. Pour yourself a small shot and enjoy the fresh combination of ginger, turmeric, apple, chili and lemon. Fresh. Spicy. Homemade.
Fish 'n' Chips with Freshly Caught Cod
Fish 'n' Chips with Freshly Caught Cod Few dishes can compete with a well-made fish 'n' chips. Freshly caught cod dipped in a light and crispy beer batter, served with crunchy triple-cooked fries and a classic homemade tartar sauce. With a HOT WOK, it is easy to achieve the high and consistent heat needed for perfect results. Ingredients Beer-Battered Cod 600–800 g cod fillet, cut into serving-sized pieces 200 g all-purpose flour 1 lager beer (approx. 330 ml) ½ tsp cayenne pepper 1 tsp fine salt Oil for deep-frying Tartar Sauce 100 g mayonnaise 1 tbsp crème fraîche 1 tbsp capers, finely chopped 2–3 cornichons, finely chopped ½ tbsp finely chopped onion 1 tbsp finely chopped chives 1 tbsp finely chopped parsley ⅓ tbsp Dijon mustard Salt and pepper to taste For Serving Triple-cooked fries or other crispy French fries Lemon wedges Method Start by preparing the tartar sauce. Mix the mayonnaise, crème fraîche, capers, cornichons, onion, chives, parsley, and Dijon mustard in a bowl. Season with salt and pepper to taste. Refrigerate until ready to serve. In a bowl, combine the flour, cayenne pepper, and salt. Gradually whisk in the beer until you have a smooth batter without lumps. Heat the oil to 180°C (356°F) in your HOT WOK. Pat the cod pieces dry with paper towels. Dip them into the beer batter, ensuring they are fully coated. Carefully lower the cod pieces into the hot oil. Deep-fry for 4–6 minutes, or until golden brown and crispy. Remove the fish and allow excess oil to drain on paper towels. Serve immediately with crispy fries, tartar sauce, and lemon wedges. Tips for Perfect Fish 'n' Chips Using a cold beer helps create a lighter and crispier batter. Make sure the oil maintains a steady temperature of around 180°C (356°F) throughout the cooking process. If the temperature drops too much, the batter may absorb excess oil and lose its crispness. For a traditional British touch, serve with mushy peas or a fresh green salad.
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.
Crullers recipe on HOT WOK
Crullers – also known as Fattigmann in Norway – are a delicious Christmas treat, similar to a mix between classic Danish crullers and a donut. They are light, crisp and full of flavour, especially when cooked outdoors on a HOT WOK burner. Ingredients Crullers 1.5 dl lukewarm water50 g yeast500 g wheat flour1.5 tsp cardamom2 tsp vanilla sugar2 eggs1 organic lemon (zest)100 g soft butter1 pinch of salt500 g palm oil (for frying) Lemon glaze 100 g powdered sugarJuice from ½ lemon2 tbsp boiling waterYellow food colouring (optional) Method Heat the water until lukewarm and dissolve the yeast in it.Mix flour, cardamom, vanilla sugar and salt in a bowl.Add the yeast mixture and bring the dough together.Add the eggs one at a time.Grate the lemon and add the zest and soft butter to the dough.Knead the dough for about 10 minutes by hand or with a mixer.Let the dough rise for 1 hour.Roll the dough into a rectangle of about 50 × 20 cm.Cut it in half, then into 20 strips of about 10 cm each.Make a small slit in the centre of each strip and fold one end through to shape the crullers.Let them rise for another 30 minutes.Heat your HOT WOK burner to full power and melt the palm oil.Fry 4–5 crullers at a time. Turn them after 2–3 minutes when lightly golden and fry for another 1–2 minutes.Place the finished crullers on absorbent paper.Mix the glaze and decorate the crullers once they are completely cooled. Serving Norwegian crullers taste fantastic fresh and warm but also stay soft and delicious the following day. They are perfect for Christmas gatherings or as a cosy outdoor cooking activity around the HOT WOK burner.
Candied Almonds in Wok
Make Candied Almonds in Wok Is there anything better than roasted almonds on a cold winter's day? We've been experimenting with making them ourselves on our HOT WOK, and we don't regret it for a second. Here's a delicious recipe for roasted almonds that's easy and straightforward. We use spices like cinnamon, cloves and cardamom, which not only help to spread a heavenly aroma, but also give a great taste to the roasted almonds. Whether you use spices and which ones, is entirely up to you. For 6 persons: 2 dl almonds 2 dl sugar 0.5 dl water 0.5 tsp. cinnamon 0.5 tsp. cloves 0.5 tsp. cardamom How to make Candied Almonds on your HOT WOK Turn on your wok to full power. Pour the almonds, sugar and water into the wok. Let it bubble and let the water evaporate while stirring. Turn down to ½ heat and let the sugar crystallize while you stir it. When the sugar starts to melt again, add your spices. Then continue for a little longer, but be careful not to let the sugar burn, as the almonds may stick together. Take the almonds off the heat and pour them out onto a piece of baking paper to cool. Once cooled, you can store them in an airtight container.
Appetizer: Ricepaper with Chicken and Pak Choi
Appetizer: Ricepaper with Chicken and Pak ChoiAll you need: - Pak Choi - Chicken breast (cut into strips)- Sesame Oil - Oyster sauce- Soya sauce- Red curry paste- Peanut Oil / Sunflower Oil- Rice paper- Sesame seeds- Fresh limeMarinade for the chicken (can be made the day before - or 2 hours before)In mixet ratio 1:1- Sesame Oil - Oyster sauce- Soya sauce Preparation of the chicken:Heat peanut Oil/sunflower Oil in the wok. Fry red curry paste (dosage according to how strong you want it) in the oil. Pour the chicken into small cubes - or strips into the wok. Fry the chicken well. Remove the chicken.Add the coarsely chopped pak choi to the wok and fried it. Rice paper as a base / serving optionPour a good amount of Oil into your wok pan. Heat the oil to about 180 degrees - Peanut oil or Sunflower oilThe rice paper will bubble up in 2 seconds when the oil is hot enough. If the oil is not hot enough, the rice paper will not bubble. When the rice paper bubbles up, immediately remove it from the wok again. Info: You can cut the rice paper into all different sizes. ServingPut a few pieces of Pak Choi on a piece of rice paperThen a few pieces of chicken Finally, squeeze some fresh lime over it Sprinkle some sesame seeds on top And now you can serve.
