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
Mu Pad Prik Thai Dam
Mu Pad Prik Thai Dam (Thai Black Pepper Pork Stir-Fry) by HOT WOK Mu Pad Prik Thai Dam (หมูผัดพริกไทยดำ) is a classic Thai stir-fry featuring tender pork, crisp vegetables, and plenty of freshly crushed black pepper. This flavorful dish is savory, mildly spicy, and ready in just 20 minutes, making it perfect for a quick weeknight dinner. Ingredients (Serves 2–3) 400 g (14 oz) pork tenderloin or pork shoulder, thinly sliced 1 onion, cut into wedges 1 red bell pepper, sliced 1 green bell pepper, sliced 3 cloves garlic, finely chopped 1 tbsp coarsely crushed black pepper 2 tbsp neutral cooking oil Marinade 1 tbsp oyster sauce 1 tsp light soy sauce 1 tsp cornstarch Sauce 2 tbsp oyster sauce 1 tbsp light soy sauce 1 tsp dark soy sauce (for color) 1 tsp fish sauce 1 tsp sugar 3–4 tbsp water or chicken stock Instructions Combine the pork with the marinade ingredients and let it marinate for 10–15 minutes. In a small bowl, mix all the sauce ingredients until well combined. Heat your HOT WOK over high heat and add the cooking oil. Stir-fry the pork for 2–3 minutes until just cooked. Remove it from the wok and set aside if desired. Add the garlic and stir-fry for about 20 seconds until fragrant. Add the onion and bell peppers, then stir-fry for about 2 minutes, keeping the vegetables slightly crisp. Add the crushed black pepper and stir briefly to release its aroma. Return the pork to the wok (if removed earlier) and pour in the sauce. Stir-fry for another 1–2 minutes until the sauce thickens slightly and coats all the ingredients evenly. To Serve Serve immediately with steamed jasmine rice. Optional garnishes and sides: Fresh cucumber slices A crispy fried egg Extra coarsely crushed black pepper for a stronger pepper kick
Asian marinated steak with wok noodles
Enjoy the perfect combination of juicy steak, crisp vegetables, and flavorful noodles in this Asian-inspired dish. The steak is marinated overnight to develop a rich umami flavor before being served on a bed of wok-fried noodles and vegetables. Serves: 4 Ingredients For the steak marinade 4 steaks (ribeye, sirloin, or striploin) 1 tbsp olive oil 1 tbsp sesame oil 1 tbsp maple syrup 1 tbsp Chinese black rice vinegar 3 cm fresh ginger, finely chopped 3 cloves garlic, finely chopped 1 tbsp toasted white sesame seeds 1 tbsp soy sauce 1 tsp freshly ground black pepper For the noodles and vegetables 300 g egg noodles or wok noodles 1 red bell pepper, sliced 1 carrot, cut into thin strips 150 g broccoli florets 100 g snow peas 3 spring onions, sliced 2 cloves garlic, finely chopped 2 cm fresh ginger, finely chopped 1 red chili, finely chopped 1 tbsp sesame oil For the noodle sauce 2 tbsp soy sauce 1 tbsp oyster sauce 1 tbsp hoisin sauce or teriyaki sauce 1 tsp sesame oil Instructions In a bowl, combine olive oil, sesame oil, maple syrup, black rice vinegar, ginger, garlic, sesame seeds, soy sauce, and black pepper. Coat the steaks thoroughly with the marinade. Cover and refrigerate for approximately 12 hours. Prepare the noodles Cook the noodles according to the package instructions. Drain and set aside. Cook the steak Remove the steaks from the refrigerator 30 minutes before cooking. Heat your HOT WOK burner with a grill plate, cast iron pan, or frying pan. Cook the steaks to your preferred doneness. Let the steaks rest for 5–10 minutes before slicing. Wok the vegetables and noodles Heat a wok over high heat. Add sesame oil. Stir-fry garlic, ginger, and chili for about 30 seconds. Add broccoli, carrot, bell pepper, and snow peas. Stir-fry for 3–4 minutes until the vegetables are tender-crisp. Add the cooked noodles. Pour in the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Toss everything together for 1–2 minutes. Add the spring onions and give everything a final stir. Serve Slice the rested steak into thin strips. Divide the noodles and vegetables between serving bowls or plates. Arrange the steak on top. Garnish with extra sesame seeds and spring onions if desired. Tip For the best results, cook the vegetables quickly over high heat. The intense heat from a HOT WOK burner helps preserve their texture while adding authentic wok flavor to the dish.
Fried Rice on HOT WOK
Fried rice is a classic dish that works perfectly as both a main course and a side dish. With a HOT WOK, you can achieve the high heat needed to give the rice its authentic texture and flavour. Serves: 4 Ingredients 700 g cooked and chilled rice 4 eggs 1 leek 200 g frozen peas 6 tbsp soy sauce A splash of rice wine Sea salt to taste Oil for frying Instructions Preheat your wok thoroughly on the HOT WOK burner and add a generous amount of oil. Lightly beat the eggs and scramble them quickly in the wok. Remove and set aside. Slice the leek into thin rings and stir-fry for a minute. Add the peas and cook for another 2–3 minutes. Add the cold cooked rice and stir-fry over high heat, tossing continuously. Pour in the soy sauce and rice wine, mixing everything well. Return the scrambled eggs to the wok and season with sea salt to taste. Serve immediately. Tip Fried rice is a great way to use leftover rice. You can easily add chicken, beef, shrimp, or extra vegetables to create your own variation of this versatile dish.
Japanese Ramen with Dashi
Japanese Ramen with Dashi – Perfect for HOT WOK Gas Burner Make authentic Japanese ramen from scratch with your HOT WOK! This recipe delivers a deep umami flavor with homemade dashi, aromatic oil, and a flavorful tare. Perfect for a cozy evening with plenty of warmth and taste! Ingredients (2 servings) Dashi (Soup Base) 1 piece kombu seaweed 3 dried anchovies 3 dried shiitake mushrooms 900 ml water 1 handful bonito flakes Aromatic Oil 2 garlic cloves 2 green onions Chicken skin 3 tbsp oil or fat Tare (Flavor Enhancer for the Broth) 1.5 dl dashi 4 tbsp sake 2 tbsp mirin 1 tbsp ketjap manis (sweet soy sauce) 3 tbsp coarse salt Toppings Marinated pork tenderloin Marinated bamboo shoots Fish cakes Fresh green onions Ajitsuke eggs (marinated eggs) Fresh egg noodles Bean sprouts Instructions Dashi – The Soup Base Place kombu seaweed, dried shiitake mushrooms, and dried anchovies in 900 ml of water. Let it soak for 4 hours or overnight. Pour the mixture into a wok or pot and slowly bring it to a simmer on your HOT WOK gas burner. Let it simmer for 10 minutes over low to medium heat. Remove the kombu and add bonito flakes. Turn off the heat and let the flakes settle for a few minutes. Strain the liquid and set it aside. Aromatic Oil Finely chop garlic and green onions. Heat oil or fat in a small pan or wok over low heat. Add the chopped ingredients and chicken skin. Fry slowly until golden and crispy. Stir regularly to prevent burning. Strain the oil and set it aside. Discard the garlic, onion, and chicken skin. Soup Take 1.5 dl dashi and set it aside for the tare. Heat the remaining dashi and add 800 ml of chicken broth. Keep the soup warm on your HOT WOK gas burner until serving. Tare – The Flavor Booster In a small pot, combine 1.5 dl dashi, sake, mirin, soy sauce, and coarse salt. Heat over medium heat, stirring until the salt dissolves. Noodles Cook the noodles according to package instructions. Drain and set aside. Serving In each bowl, add 4 tbsp tare and 2 tbsp aromatic oil. Pour in the hot broth and add the cooked noodles. Mix well. Top with marinated pork tenderloin, marinated bamboo shoots, fish cakes, green onions, ajitsuke eggs, and bean sprouts. 🔥 Enjoy your homemade ramen with deep umami flavors – prepared on your HOT WOK gas burner! 🔥🍜
Khai Jiao - Omelette by HOT WOK
Khai JiaoThai omelette prepared on the HOT WOK. Recipe: 2 eggs 1 tbsp water 1 tbsp cornflour 1 tsp fish sauce 1/2 tsp lime juice 300 ML neutral oil for the wok Watch video at CizzeBBQ
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.
