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
Wagyu Beef Strips with Grilled Cheese, Nectarines & Cherry Tomatoes
Wagyu Beef Strips with Grilled Cheese, Nectarines & Cherry Tomatoes Juicy Wagyu beef strips, golden grilled cheese, sweet nectarines and cherry tomatoes – all cooked directly on the HOT WOK griddle. This recipe combines intense heat with simple ingredients. The beef gets a beautiful sear, the cheese turns golden and crisp, while the nectarines and tomatoes are lightly caramelised with maple syrup and seasoning. A quick and flavour-packed dish that's perfect for outdoor cooking with your HOT WOK. Wagyu Beef Strips with Grilled Cheese Serves: 3 people Ingredients 500 g Wagyu beef strips 3 slices of grilling cheese 2 nectarines 10 cherry tomatoes Maple syrup Cherry Lady Rub or your favourite BBQ rub Salt Freshly ground black pepper How to make it 1. Preheat the HOT WOK griddle Preheat your HOT WOK griddle using all three burners. Allow the griddle to become properly hot before you start cooking. A hot surface is essential for getting a good sear on the Wagyu beef. 2. Sear the Wagyu beef Place the Wagyu beef strips on the hot griddle and sear for approximately 3 minutes. Turn the beef over and add the grilling cheese to the griddle. 3. Grill the cheese Grill the cheese for approximately 2 minutes on each side, or until it develops a beautiful golden crust. Remove the cheese from the griddle and set it aside while you prepare the nectarines and tomatoes. 4. Grill the nectarines and cherry tomatoes Slice the nectarines and place them on the hot griddle together with the cherry tomatoes. Drizzle with a little maple syrup and season with Cherry Lady Rub or your preferred BBQ rub. Grill until the nectarines begin to caramelise and the tomatoes become slightly soft while still retaining some texture. 5. Assemble and serve Place the grilled cheese on the plates and top with the caramelised nectarines and cherry tomatoes. Slice the Wagyu beef strips and season with salt and freshly ground black pepper. Serve everything together immediately while the beef, cheese and grilled fruit are still hot. High heat. Simple ingredients. Big flavour. The combination of juicy Wagyu beef, salty grilled cheese, sweet nectarines and caramelised tomatoes makes this an easy but impressive dish for outdoor cooking. With the intense heat from your HOT WOK and a hot griddle, you can create a beautiful sear while keeping the cooking time short. Fire up your HOT WOK and enjoy.
Crispy chili oil
Crispy chili oil is a bold and aromatic oil with crunchy texture and deep umami flavour. It is perfect as a topping for wok dishes, noodles, rice, vegetables and grilled food, and ideal to prepare on a HOT WOK, where low and controlled heat ensures the best result. Ingredients200 g shallots2 red onionsA handful of peeled garlic cloves180–200 g chili flakes (adjust to preferred heat level)½ dl soy sauce½ litre neutral oil, such as rapeseed oil5–6 tbsp sesame seeds MethodFinely slice the onions and garlic.Pour the oil into a pot or wok and add the onions and garlic while the oil is still cold.Slowly heat the oil over low heat, allowing the onions and garlic to gently release their flavour and turn golden without browning too quickly.Once the onions are lightly golden and crisp, remove them from the oil and set aside.Add the sesame seeds to the hot oil and toast briefly until lightly coloured.Add the chili flakes and let them infuse and crisp gently over low heat. The oil should not be too hot, as overheated chili can turn bitter.Return the crispy onions and garlic to the oil and stir thoroughly to combine.Pour the chili oil into a heat-resistant container and add the soy sauce. Stir gently to distribute the flavours evenly. Storage and variationsCrispy chili oil keeps for up to three months at room temperature and does not require refrigeration. The heat level depends on the type of chili used. For a milder version, replace part of the chili flakes with mild paprika flakes.For added depth of flavour, spices such as star anise, cinnamon stick or bay leaves can be infused in the oil during heating and removed before adding the chili flakes.
