Aidot wok-reseptit
Hallitse korkean lämmön ruoanlaiton taito.
Ota kaikki irti HOT WOK -keittimestäsi reseptikokoelmallamme, joka tarjoaa ravintolatasoisia annoksia. Olipa mielessäsi terveellinen 15 minuutin wokki, rapeat alkupalat tai korkeatasoinen ulkoruokailu, reseptimme auttavat sinua hallitsemaan “Wok Hei” -ilmiön – wokin legendaarisen henkäyksen.
Kärisevistä aasialaisista klassikoista luoviin ulkoruokiin tarjoamme vaiheittaiset ohjeet, jotka on optimoitu tehokkaille kaasupolttimille. Ruoanlaitto 7, 10 tai 12 kW teholla vaatii nopeutta ja tarkkuutta, ja reseptimme näyttävät, miten tasapainotat voimakkaan lämmön ja tuoreet raaka-aineet niin, että vitamiinit, rakenne ja maku säilyvät.
Tutustu kategorioihimme ja inspiroidu:
Nopeat wokit: terveelliset arkiruoat alle 15 minuutissa.
Grilli- ja paellakokoelma: käytä HOT WOK -keittimestäsi muuhunkin kuin aasialaiseen ruoanlaittoon.
Kokin vinkit: opi polttamaan pannu oikein ja hallitsemaan liekkiä täydellisiä lopputuloksia varten.
Let's Wok – Reseptit
Let's Wok – Reseptit
Duck with rice and vegetables in HOT WOK
Whether it's for the weekday or the weekend, a hearty wok dish can always work wonders. In this recipe, we crisp up duck breast and combine it with vegetables and rice. To add extra flavour and punch to the dish, we also add a lovely wok sauce, which beautifully ties all the flavours together.Prepared by:Handgaard bbqIngredients 4 people 1 piece broccoli 1 red bell pepper 12 mushrooms 6 spring onions 700 g duck breast 500 g cooked rice chili oil (for frying vegetables) Wok sauce 1 tbsp. sweet soya (ketjap manis) 2 tbsp. soya 1 tbsp. brown flour 1 tbsp. sambal oelek How to make Prepare all ingredients:Clean and chop all the vegetables so that they are ready for the wok.Mix the sauce and have it ready.Fry the duck breast:Cut cubes in the fat side of the duck breasts, then season with salt on all sides.Light the wok and place the duck breasts on the cold wok pan. Now fry the duck breasts for 3 minutes on each side. Remove and leave to rest.Wok:Add the rice to the wok and toss in the fat from the duck. After about 2 minutes, take the rice off again.Pour the chilli oil into the wok and fry the vegetables in the oil.While the vegetables are frying, cut the duck breasts into smaller pieces.When the vegetables start to colour, add the rice and duck to heat again.Season to taste with the wok sauce.
Chicken and vegetables
For 4 persons. Wok sauce 1 dl soy 3 tbsp ketjap manis 2 tbsp sweet chili sous 1 tbsp mustard 2 tbsp sugar Chicken and vegetables 400 g chicken 1 tbsp Italian Toscana 200 g mushrooms 1 pepper fruit 1 can chickpeas 1 bag candy peas 1 onion Oil for frying Salt and pepper How to: 1. Coarsely chop everything and mix the wok sauce together.2. Turn on your hot wok and fry the chicken, once the chicken is fried, remove it.3. Fry the chickpeas and take them off again.4. Fry the mushrooms, when the mushrooms start to shrivel add the onions. 5. When the mushrooms and onions have turned colour. Add the pepper fruit fry for a minute.6. Take all the other ingredients in the wok, except the candy peas.7. Season to taste with salt and pepper. 8. Just before serving, toss in the candy peas. Recipe from: https://www.instagram.com/handgaard_bbq/
Fried Calamari with fried rice by HOT WOK
You need: 2 Calamari tubes cut into rings 1 egg 300 g. potato flour 1 tbsp. sesame oil Salt and pepper 1 liter oil for frying 1 big onion, coarsely chopped 1 red or green bell pepper, coarsely chopped 3 cloves of garlic, finely chopped 3 spring onions, cut into 2 cm pieces 2 eggs 1 tbsp. curry paste 2-3 dl. Boiled and chilled basmati rice 1 lemon, coarsely chopped 1 bunch of cilantro, finely chopped Sauce: 2 tbsp. ketchup 2 tbsp. tamari or soya sauce 2 tbsp. hoisin sauce 1 tbsp. sesame oil Instructions: Begin by checking the calamari for bones and cutting them into strips. Mix 1 egg with sesame oil, salt, and pepper – marinade the calamari in this. Prepare the vegetables and put them separately in little bowls. Mix the sauce. Dredge the calamari in the potato flour. Heat 1 liter oil to 180 °C and fry a bit of the calamari at a time and move them to a paper to get rid of excess oil. Throw out the oil, as it cannot be reused when you have fried fish or shellfish. When you throw out oil, never put it in the sink but pour the cold oil into a bottle of sorts and throw it in the trash can. Heat the wok with 2 tbsp. oil and scramble to eggs in the wok. Push the egg to the side, add some oil to the wok and fry the onion. Mix the onion and the egg and push it to the side. Add some oil and fry the bell pepper, add garlic, and mix with the onion and egg. Push it to the side again and heat the curry paste. Add the rice and fry it for a minute or two and mix everything in the wok. Fry it for a few minutes and add the sauce. Mix well and remove the mixture to a serving bowl. Quickly, heat the calamari on the wok and add it to the serving bowl. Garnish with lemon and fresh herbs.
Noodles with tiger prawns made by HOT WOK
You need: Egg noodles, can be with the taste of shrimp 1 big red onion, thinly sliced 1 red bell pepper, thinly sliced 2 eggs Tiger prawns – about 10 per person Bean sprouts 2 spring onions, finely chopped Sauce: 1 tbsp. curry powder ½ tsp. chili powder or flakes 2 tbsp. water A bit of salt 1 tbsp. light soya sauce A few drops of sesame oil A few drops of soya sauce Instructions: Put the noodles in a bowl with boiling water and a bit of salt. Drain the noodles when they are al dente and put them on a clean dishcloth. Cut the vegetables so they are ready to be cooked. Prepare the sauce by mixing the curry and chili with 2 tbsp. water and add the rest of the ingredients. Heat the wok and add about 1 tbsp. oil. Add the eggs, scramble them, and push them to the side. Add a bit of oil and fry the onions and mix with the egg for about 30 seconds. Push them to the side again. Add a bit of oil and the bell pepper. Fry it and mix it with the onion and egg. Push it aside again, add oil, and fry the prawns. Remember to fry the prawns on both sides. Mix it all together and fry for a few minutes while you stir. Add the bean sprouts and stir. Now add the noodles and mix well. Heat it for about a minute and add the sauce. Mix the sauce well with the rest of the ingredients and heat it for a minute or so. Serve with spring onions and fresh cilantro.
Lemon Chicken by HOT WOK
You need: 400 g. chicken cut into 3x3 cm. cubes 300 g. potato flour Salt and pepper 1 liter sunflower oil for frying Marinade for chicken: 2 tbsp. light soya sauce1 tbsp. sesame oil2 tsp. sugar½ tsp. salt1 tbsp. finely grated fresh ginger1 egg Lemon sauce: 1 lemon – both the juice and the zest cut into strips2 tbsp. honey2 tbsp. rice vinegar2 dl. Chicken stock2 tbsp. maizena (or some kind of starch)1 tsp. powdered sugarWaterSalt Garnish: Slices of lemonSpring onion, finely choppedFresh cilantro, finely chopped Instructions: Mix the ingredients for the marinade and coat the chicken in a bowl. Massage the marinade into the chicken pieces. Put the potato flour in a bowl with some salt and pepper. Crack the egg into the bowl with the chicken and mix thoroughly. Dredge the chicken pieces in the potato flour mixture. Heat the oil in your wok to 180 °C. The sauce: Zest the lemon and cut it into thin strips. Juice the lemon in a bowl and mix with honey, rice vinegar, and a bit of salt. Mix maizena and powdered sugar with a bit of cold water. Prepare 2 dl. Chicken stock. When the oil in the wok is hot enough, you fry the chicken. Do not fry all the chicken at a time, but fry some at a time. The chicken should be golden and crispy after about 4 minutes. Remove the chicken to a paper to get rid of excess oil. When the chicken is done, you can get rid of the oil from the wok. As you have not fried fish, you can save the oil and use it 2-3 more times. When you throw out oil, never put it in the sink but pour the cold oil into a bottle of sorts and throw it in the trash can. Then you are ready to make the sauce. Add 2-3 tsp. oil in the wok and add the lemon zest. Cook for 10 seconds and add the lemon juice and heat for an additional 30 seconds. Add the chicken stock and reduce the sauce for a couple of minutes. Thicken the sauce with maizena – get the sauce to a boil to thicken. Add the chicken to the sauce and make sure all the chicken is coated. Garnish with lemon slices, spring onion, and fresh cilantro.
Beef with basil in HOT WOK
Recipe for making Beef with Basil in a HOT WOK Preparation for 4 people: 400 g beef (tenderloin or fillet) 8 tbsp. oil 3 cloves of garlic 4 sprigs of holy basil chilli (according to your wishes) 7 tbsp. oyster sauce 3 tbsp. soya 150 g carrots (in strips) 100 g onions (in strips) 50 g fresh pepper 1.5 tbsp. sugar salt & pepper 6 tbsp. water Rice Preparation:Cut the beef into thin slices and marinate in a mixture of oyster sauce, soya, sugar, just under half the oil, salt and pepper for at least 20 minutes. Clean and cut the vegetables.Peel the leaves from the holy basilChop the garlic Rice is cooked. Preparation:The remaining oil is heated on the wok. Sauté the garlic and chilli. Add the beef and fry for 2-3 minutes. Mix in the vegetables and a little water, fry for another 2-3 mins. Serve:Serve with rice.
