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
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.
French fries in Wok
Simple "How to": Warm oilTurn on your HOT WOK Gas stove. 7 and 12 kW burners are quickly hot and the Silverline model needs a little longer cause it's 4,5 kW effect. But expect the oil to be ready in 3-4 minutes. Fry the potatoesAdd your french fries or sliced potatoes.Let them fry until crispy / golden / brown. ServersSprinkle with coarse salt or flake salt. 🍟👌 Bon appetite
