Let's Wok - Recipes
Let's Wok - Recipes
Omelette on a HOT WOK
Making an omelette in a paella pan on your HOT WOK is both quick and easy, while also being a flavorful way to prepare the popular egg classic. The omelette is incredibly versatile. It can be customized to your exact taste and preferences. Add the vegetables, meat, or spices you desire – yes, it's possible to create countless flavor combinations. The omelette is also a fantastic way to use up leftovers, and you can easily supplement with fresh ingredients. For 2 people: 4 eggs butter (or vegetable oil) Salt & pepperFillings of your choice Preparation: Crack the eggs into a bowl and whisk them together. Add a pinch of salt and pepper to taste. Also, prepare your fillings by chopping or dicing them into small pieces. Fillings suggestions: Grated cheese, ham, spring onions. Grated cheese, mushrooms, onions, and herbs. Grated cheese, red and green bell peppers. Finely chopped parsley, chives, chervil, tarragon, and basil. Equal parts of each. Bacon, mushrooms, and grated Parmesan. Cooking: Preheat a paella pan on your HOT WOK over medium-high heat. Add butter or oil and let it melt/heat up. Carefully pour the egg mixture into the hot paella pan. Use a spatula to gently push the egg mixture from the edge of the pan towards the center, so it cooks evenly. Add the fillings when the omelette starts to set, and the top is still slightly liquid. When the omelette has almost completely set, and the fillings have heated up, you can gently fold one side of the omelette over the fillings to create the characteristic half-moon shape. Serving: Once the omelette is done and has a golden color, carefully slide it onto a plate. Optionally, garnish it with fresh herbs or extra cheese. Serving Tips: You can serve your omelette as is or with a salad and bread.
Caesar Salad from HOT WOK
Preparation Time: 10 minutes Number of Servings: 4 Ingredients: 300 g Chicken Breast Fillet 1 Egg 80 g Panko (Japanese breadcrumbs) 1 tbsp Grill Seasoning 1 Iceberg Lettuce 10 Cherry Tomatoes 1/2 Cucumber 40 g Croutons 80 g Caesar Salad Dressing (Choose between HOT WOK's Caesar Dressing or Svansø Caesar Dressing) 40 g Parmesan Cheese 4 slices Turkey Bacon HOT WOK's Caesar Dressing: 30 g Finely Grated Parmesan Cheese 100 g Light Mayonnaise 1 tsp White Wine Vinegar 1 tbsp Olive Oil Juice of 1/2 Lemon 2 tsp Dijon Mustard 1 tsp Coarse Salt Instructions: Cut the chicken breast fillets into small strips or pieces. Crack the egg into a deep plate and add 1 tbsp of grill seasoning. Mix the egg and seasoning together. Pour Panko into another bowl. Dip the chicken pieces first into the egg mixture and then into the Panko until they are well coated. Pour oil into your Wok pan, enough for the chicken pieces to be submerged. Heat the oil to 160°C. Place the chicken pieces into the wok. Cook the crispy chicken pieces in your HOT WOK over high heat, about 150°C (300°F) hot oil. We recommend using Peanut oil or Sunflower oil. Meanwhile, chop the iceberg lettuce, halve the cherry tomatoes, and slice the cucumber. Prepare the Caesar dressing by mixing all the dressing ingredients together. Fry the turkey bacon slices on a pan or in the oven until they are crispy. Once all the ingredients are ready, assemble your Caesar Salad. Arrange iceberg lettuce, cherry tomatoes, cucumber slices, croutons, and the crispy chicken pieces on plates. Top the salads with turkey bacon and Caesar dressing. Finally, grate the parmesan cheese over the crispy Caesar salad. Enjoy your delicious Caesar Salad!
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!
Wok with fried cheese noodles and vegetables from HOT WOK
For 4 servings.Ingredients: 250 g egg noodles 250 g hard cheese, such as gouda or cheddar 2 tbsp. oil 1 onion, chopped 2 cloves of garlic, chopped 1 red bell pepper, sliced 1 green bell pepper, sliced 150 g mushrooms, sliced 150 g sugar snap peas 2 tbsp. soy sauce 1 tbsp. fish sauce 2 tbsp. hoisin sauce 2 tbsp. sesame seeds, toasted 2 spring onions, thinly sliced Instructions:Cook the noodles in plenty of water according to the instructions on the package, then drain in a sieve and let them drip off. Grate the cheese coarsely. Heat the oil in your HOT WOK over high heat. Add the onion and garlic and fry for about 1 minute. Add the bell peppers, mushrooms, and sugar snap peas and fry for another 2-3 minutes until the vegetables are tender. Add the noodles, soy sauce, fish sauce, and hoisin sauce and stir well. Add the grated cheese and stir gently until the cheese has melted. Sprinkle with toasted sesame seeds and spring onions. Serve immediately.Notes:You can add other vegetables such as bean sprouts, broccoli or carrots for more variation.
Spicy Risotto with lots of vegetables
For 4 servings. Ingredients: 1 onion chopped 2 cloves of garlic, chopped 2 tbsp. grated ginger 2 tbsp. oil 2 dl Arborio rice 1 liter hot chicken broth 1 tbsp. soy sauce 1 tbsp. fish sauce 2 tsp. sambal oelek (Asian chili paste) 2 tbsp. fresh cilantro, chopped 1 lime, cut into wedges Instructions: Heat the oil in your HOT WOK over high heat. Add the onion, garlic, and ginger and fry for about 2 minutes until soft and fragrant. Add the rice and stir well for a minute until the rice is covered in oil. Add the chicken broth a little at a time, stirring until the rice has absorbed the broth before adding more. Continue until the rice is cooked and has a soft consistency but still with a little bite. Add the soy sauce, fish sauce, and sambal oelek and stir well. Let the risotto simmer for another 2-3 minutes until the sauce has thickened. Serve the risotto with freshly chopped cilantro and lime wedges. Notes: You can add other ingredients such as chicken, shrimp, or vegetables for more flavor and variety. Remember to stir the rice regularly throughout the cooking process.
Creamy Shrimp and Mango Wok
All you need for 4 persons: Ingredients: 400g shrimp, peeled and deveined 1 mango, peeled and diced 1 red bell pepper, sliced 1 yellow onion, sliced 1 tablespoon vegetable oil 1 tablespoon grated ginger 2 garlic cloves, minced 200ml coconut milk 1 tablespoon red curry paste Salt and pepper, to taste Fresh coriander, chopped for garnish Directions: Heat the vegetable oil in a HOT WOK over medium-high heat. Add the ginger and garlic and stir for 30 seconds. Add the red curry paste and stir for 1 minute. Add the shrimp and stir-fry until pink and cooked through, then remove from the wok and set aside. In the same HOT WOK, add the sliced bell pepper and onion and stir-fry until softened. Add the diced mango and stir-fry for another minute. Add the coconut milk and stir until heated through. Return the shrimp to the HOT WOK and stir to combine with the vegetables and sauce. Season with salt and pepper, to taste. Serve hot, garnished with chopped fresh coriander. Enjoy your Creamy Shrimp and Mango Wok inspired by the HOT WOK!
Wok with Mushrooms and Spring Onions
Wok with Mushrooms and Spring Onions by HOT WOK. For 4 persons you need: Ingredients: 500 g mixed mushrooms (e.g. shiitake, portobello, button), sliced 1 large onion, chopped 3 cloves garlic, chopped 1 red chili, finely chopped 1 tbsp. fresh ginger, grated 2 tbsp. vegetable oil 2 tbsp. oyster sauce 2 tbsp. soy sauce 1 tbsp. sesame oil 1 tsp. honey 2 spring onions, sliced Fresh cilantro, chopped for serving Directions: Heat the oil in a HOT WOK over high heat. Add the onion, garlic, chili, and ginger and stir-fry for about 1-2 minutes until soft and fragrant. Add the mushrooms and stir-fry for about 5-7 minutes until tender and starting to brown. Add the oyster sauce, soy sauce, sesame oil, and honey and stir-fry for another 1-2 minutes until the sauce is evenly distributed and the mushrooms are coated. Add the spring onions and stir-fry for another 1-2 minutes until they are soft. Serve with chopped fresh cilantro on top. Notes: You can add other vegetables, such as bean sprouts or snow peas, if you want more variety. You can also add chicken, beef, or tofu if you want more protein in the dish.
Simple Chicken in Wok by HOT WOK
Simple Chicken in Wok Here's what you'll need for 4 servings: 500g chicken breast, sliced into thin strips 1 red bell pepper, sliced into strips 1 yellow bell pepper, sliced into strips 1 onion, chopped 3 cloves of garlic, chopped 1 broccoli, cut into small florets 1 carrot, sliced thinly 2 tbsp. soy sauce 2 tbsp. sesame oil 1 tsp. ginger, grated 1 tsp. sugar Fresh coriander, chopped for serving 2 dl rice Instructions:Cook the rice according to the package instructions and keep it warm. You can also use noodles.Turn on your HOT WOK and place your wok pan on the burner. Heat the oil over high heat. Add the chicken and cook for about 5-7 minutes, until browned and cooked through. Remove the chicken from the pan and set aside.Add the onion, garlic, ginger, and sugar to the wok and stir-fry for a minute, until fragrant.Add the bell peppers, broccoli, and carrot to the wok and stir-fry for another 3-5 minutes, until the vegetables are tender.Add the chicken back to the wok along with soy sauce and stir to combine the ingredients. Heat through for 2-3 minutes.Serve the wok dish immediately with hot rice and sprinkle with fresh coriander.Enjoy!
Lemongrass Chicken
Lemongrass Chicken for 2 persons Ingredients: 75g fresh ginger 50g lemongrass 50g garlic 2 small chili peppers Finely chop everything and cover with sunflower oil. 400g chicken breast fillet Cut into pieces. Season with salt and pepper, sprinkle with cornstarch. 500g jalapenos, cleaned and cut into thin strips. Proceed the same way with a red onion. Mix strong chicken broth with plenty of fish sauce and cornstarch. Use 2 tablespoons of cornstarch per 1/2 liter. Serve with fragrant rice. Strongly supported by the Wok burner from HOT WOK. (Recept Uwe Bender)
Sweet and sour pork meatballs
Pork meatballs made in HOT WOK For 4 persons: 400 g pork2 cloves of garlic1 onion1/2 green pepper1/2 red pepper1/2 yellow pepper2-3 slices pineapple Rapeseed or sunflower oil for frying For the marinade:1/3 teaspoon salta little white pepper1 tbsp light soy sauce1 tbsp rice wine1 egg1 tbsp cornstarch For the sauce:4 tbsp ketchup3 tbsp sugar3 tbsp rice wine vinegar1/2 tsp salt1 tsp cornstarch3 to 5 tbsp water Preparation:Cut the pork into thin slices and marinate in the refrigerator for 1-4 hours.Chop the peppers, onions and garlic. Mix the meat in the cornflour after marinating and form into small balls. Mix the sauceFry the meatballs at about 180 degrees and remove them. Fry the meatballs again to make them crispy and remove them from the pan. Fry the garlic in a little oil. Add the onion to the garlic and fry a little. Add the peppers and allow to colour. Add the sauce and stir. Add the meatballs and stir to distribute the sauce. Serve with rice or noodles. (Recipe by Uwe Hagemann)
Baked Milk
The milk is actually fried, but for some reason, we call it "baked milk". The taste and texture are pudding-like. Preparation time: 15 mins Cooking time: 3 - 5 mins Servings: 4 people Ingredients: 200g milk 30g cornstarch 40g sugar 35g wheat flour (Type 405) 1 egg 1/2 tsp baking powder Panade Mix breadcrumbs and panko Instructions: Mix the milk, cornstarch, and 30g of sugar together. Pour the mixture into a pot and heat over low heat. Stir until it becomes creamy. Use a spoon to put the thickened mixture into a mold. Let it cool in the refrigerator for 1 hour. Whisk the egg in a bowl, add flour, baking powder, and 10g sugar, and stir until it becomes a creamy mixture. Dip the cooled milk balls/shapes into the egg mixture and coat with the breadcrumbs and panko mixture. Fry at 170°C for about 3-5 minutes until the surface turns golden brown. (Recipe by Uwe Hagemann)
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.
