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
Côte de Boeuf Wok with Zucchini and Vegetables
Tender Côte de Boeuf, fresh zucchini, peas and chili – stir-fried over the intense heat of the HOT WOK. A quick and flavour-packed beef wok recipe with crispy vegetables, aromatic spices and a delicious wok sauce. Ready in just 15 minutes. Serves 4 Ingredients 2 Côte de Boeuf steaks (250 g each) 1 onion 1–2 zucchini 1 cup frozen peas 1 fresh chili Garlic, to taste Wok sauce, to taste Chinese seasoning Salt Fresh coriander Sesame seeds for topping High-heat cooking oil Preparation 1. Prepare the ingredients Cut the Côte de Boeuf into bite-sized pieces. Slice the zucchini and onion, finely chop the chili and garlic, and prepare the frozen peas. 2. Stir-fry the vegetables Heat a little oil in your HOT WOK over high heat. Add the zucchini, onion, chili and garlic, and stir-fry quickly until the vegetables develop a beautiful sear while remaining slightly crisp. Remove the vegetables from the wok and set aside. 3. Sear the beef Add a little more oil to the hot wok if needed. Add the Côte de Boeuf and stir-fry over intense heat until the beef is nicely browned. Add the frozen peas and continue cooking briefly. 4. Bring everything together Season the beef with wok sauce, Chinese seasoning and a little salt. Return the vegetables to the wok and toss everything together over high heat until heated through and coated with the sauce. 5. Finish and serve Transfer to serving plates and finish with fresh coriander and sesame seeds. Serve immediately and enjoy! With HOT WOK, you can create delicious beef dishes with beautifully seared meat and crisp vegetables in just minutes.
Chicken stir-fry with oyster mushrooms and vegetables
Ingredients (4 servings) Chicken and vegetables 500 g chicken breast (cut into thin strips) 200 g oyster mushrooms (torn into large pieces) 1 red bell pepper (sliced) 1 yellow bell pepper (sliced) 2 carrots (cut into thin sticks) 1 zucchini (cut into half slices) 3 spring onions (cut diagonally) 3 cloves garlic (finely chopped) 1 tbsp fresh ginger (grated) 2 tbsp oil (peanut or rapeseed oil) Sauce 3 tbsp soy sauce 2 tbsp oyster sauce 1 tbsp hoisin sauce 1 tsp sesame oil 1 tsp sugar or honey 50 ml water 1 tsp cornstarch (mixed with a little water) Method Prepare all ingredients in advance. Stir-frying is done over high heat and moves quickly. Heat the wok until very hot and add oil. Stir-fry the chicken over high heat for 2–3 minutes until lightly browned. Remove from the wok. Add a bit more oil if needed. Add garlic and ginger and stir-fry briefly. Add the oyster mushrooms and cook over high heat until golden and slightly crispy at the edges. Add bell peppers, carrots, and zucchini. Stir-fry for 2–3 minutes so the vegetables remain slightly crisp. Return the chicken to the wok and pour in the sauce. Bring to a boil. Add the cornstarch mixture and stir until the sauce thickens and becomes glossy. Add the spring onions at the end and give everything a quick toss. Serving Serve with jasmine rice or noodles. The dish can be topped with sesame seeds, fresh cilantro, or chili to taste. Tips Cooking over high heat gives the best flavor and texture. Oyster mushrooms absorb flavors well and develop a rich, juicy texture when cooked at high heat.
