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
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.
Spicy Tofu made by HOT WOK
You need: 300 g. firm tofu, drained and cut into 2x2 cubes 1 tbsp. fresh ginger, finely chopped 2 cloves of garlic, finely chopped 1 big onion, chopped 3-4 spring onions, cut 2 cm. pieces 1 bell pepper, chopped 1 fresh red chili, chopped 1 big tomato, cut into wedges Marinade: 2 tbsp. light soya sauce 2 tsp. sesame oil 1 tsp. sugar Sauce: 2 tbsp. light soya sauce 1 tbsp. chili (depending on hotness) or curry paste 1 tbsp. hoisin sauce 1 tbsp. red wine vinegar 1 tbsp. dark soya sauce Instructions: Begin by marinating the tofu and let it sit for about 15 minutes, while you prepare the vegetables. Heat the wok and add 2 tbsp. of sunflower oil. Sauté the tofu golden on all sides and take it off the pan. Mix all the ingredients for the sauce. Heat the wok with 1 tbsp. oil and fry the onion for about 30 seconds and push it to the sides of the wok. Fry the bell pepper for about 30 seconds. Add garlic and ginger and stir for about 10 seconds and mix it with the onions. Push it to the sides again and fry the tomato. Mix it all together and squish the tomato wedges to release the juices. Add spring onion and chili and give the mix a good toss. Cook it for a few minutes while you still mix and toss the ingredients around. Turn the heat down and add the sauce. Heat it for a minute or two until it is hot. Lastly, ass the fried tofu and garnish with fresh, finely chopped herbs.
Roasted vegetables for 4 persons
Roast recipeRoasted vegetables for 4 persons (as an accessory) or 2-3 persons (as main dish) (30 min.) Fry the vegetables so that they are still crispy and delicious. The dish can be served with cooked pasta as a side dish. INGREDIENTS 450 g broccoli 2 bunches of spring onions or 1 leek 2 small cloves of garlic 1 green bell bell pepper 350 g mushrooms 100 g bean sprouts 3 dl chopped kale 3 tbsp. neutral oil for frying (e.g. grape seed oil) GINGER SAUCE 5 cm fresh ginger 2-3 TBSP. oyster sauce 2 TBSP. Soy sauce 2½ dl. chicken or vegetable stock 2 TSP. Cornstarch salt and freshly ground pepper RISTEDE ALMOND 50 g almonds (skinned) 2 TSP. Oil ½ TBSP. Soy sauce 1 pinch of dried chili flakes How to prepare flash roasted vegetables in your HOT WOK.1. break the broccoli into bunches and cut into 1 cm thick slices. Slice the spring onions diagonally and slice the garlic thinly. Cut the bell bell pepper into strips. Clean mushrooms and cut into thick slices. Rinse bean sprouts and kale.2. ginger sauce: peel and grate the ginger and mix all the ingredients for the sauce together.3. toasted almonds: Lightly toast the almonds in a dry pan. Pour the oil and soy over them and let them evaporate. Sprinkle with chili and place the almonds on a piece of baking paper.Heat some oil well in a wok. Fry the broccoli for a few minutes and remove from the wok. Fry the peppers, spring onions and garlic for 1-2 minutes and remove from the wok. Add some new oil and fry the kale for 2 minutes, then remove it from the wok as well. Pour the ginger sauce into the wok and stir constantly until it becomes creamy. Then add the stir-fried vegetables back into the wok with the mushrooms and heat briefly. Add bean sprouts at the end and you're done.Season with salt and pepper and sprinkle with almonds.
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.
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
Falafels made in a HOT WOK
The recipe is made by Ædedolken Lang.For 4 peopleWhat you need: 400 gr dried chickpeas A large bunch of broad-leaved parsley, 4 cloves garlic, 3 onions 1 tablespoon crushed coriander 1 tablespoon cumin, 1 teaspoon chili powder 1 tablespoon salt 4 eggs 3 tbsp rasp 1 liter of sunflower oil Here's how you do it:Rinse the dried chickpeas in cold water. Then you soak them in a bowl of suitable size and with plenty of water (they suck a lot of water and fill about twice as much when they have sucked the water). The chickpeas should be soaked for 24 hours or at least for 12 hours. The chickpeas are now softened up and now they need to be rinsed one last time.Now put all the ingredients in a blender and blend them to a large mass.Now shape the falafels as when making meatballs. So with a tablespoon or even better in a falafel iron.Turn on your HOT WOK Gas Extinguisher. Outdoor.Heat 1 liter of sunflower oil in the wok pan and now fry the falafels at 160-180 degrees for about 2-3 minutes. Make 6-8 pieces at a time. Beware of the heating oil!Now you are ready to serve your homemade falafels in e.g. pita bread with salad and dressing. Bon appetite.
Fried squid with fried rice
What you need for 4 pers: 2 squid tubes, cut into thin rings - remember to see if all bones are removed 1 egg 300 grams of potato flour 1 tablespoon sesame oil salt and pepper 1 liter of oil for frying 1 large onion, cut into coarse cubes 1 pepper red or green, cut into large cubes 3 cloves garlic, finely chopped 3 spring onions, cut coarsely 2 cm 2 eggs 1 tablespoon curry paste 2-3 dl boiled and cooled basmati rice 1 lemon, cut into coarse cubes 1 bunch coriander or basil, finely chopped Sauce: 2 tablespoons ketchup - Heinz is good as it is sour 2 tablespoons tamari or soy sauce 2 tbsp hoisinsauce 1 tablespoon sesame oil Here's how you do it: Start by checking if there are bones in the squid and cut them into thin rings. Mix 1 egg with sesame oil and beat with salt and pepper, marinate the squid in it. Prepare all the vegetables and place them separately on a platter or in bowls. Mix the sauce. Turn the squid into potato flour, it should have a dry consistency so they remain separated. Heat 1 liter of oil up to 180 degrees and fry the squid a little at a time, place them on greaseproof paper. Discard the oil, it can not be recycled once we have had seafood in it. Heat the wok with 2 tablespoons oil and put 2 eggs here and let them fry for a few seconds before you scramble them. Pull the eggs up on the side, add a little oil and fry the onions. Turn the whole wok together and pull up on the side, add a little oil and fry the peppers, add the garlic and make friends with the rest of the wok. Pull the vegetables up the side and add a little oil, add the curry paste and heat for a few seconds. Put the rice on and fry for a minute and turn the whole wok together. Fry well for a few minutes and add the sauce. Turn it all over well and heat through so that there are no lumps in the rice. Put the rice in a dish, heat the wok and give the squid a shot of heat before serving. Serve with lemon and fresh herbs.
Asian pork and rice
The dish includes pork, vegetables, jasmine rice and sesame seeds.You need for 4 people: 2 pcs. garlic clove Oil and butter as needed Water approx. 6 dl. Jasmine rice 300 gr. 1 piece. Cucumber 2-3 carrots 600 gr Salad / Pak Choi 600 gr. Pork tenderloin 600 gr. Sesame seeds 50 gr Mayonnaise 50 ml. Soy sauce Season with salt and pepper - if necessary. sugar and chilli.Put rice to code with 1 tsp. salt for 12 min. Bring the pot to a boil, leave the water in the pot with rice and let the rice soak for 10-12 min or until the water is absorbed.Cut cucumber into slice or dice.Cut carrots into slices or stalksChop salads coarsely.Cut the pork into stripsFinely chop the garlic.Mix the mayonnaise and soy together in a bowl.Heat sunflower oil in the wok and saute the garlicClean the wok and now fry the sesame seeds in the wok over high heat. 3-4 min.Reheat the Wok with a little sunflower oil and start frying the carrots over full heat. 4-5 min.Add the salad / pak choi and fry for 2 min over medium heat. Then pour this mixture into a bowl.Mix the sunflower oil, spices, chili m.m. in and fry the pork in the wok over high heat. 3-5 min. Add fried vegetables from before, a little sugar, salt and pepper - a little soy sauce and turn this until it is fried together for 3 min.Serve with rice, pork, cucumber, vegetables, etc. on the plate. Sprinkle sesame seeds and top with soy mayonnaise.Bon appetite.
Chicken soup - Dom Kaah Gai
Ingredients for 4 people: Chicken fillet 200 g. Mushrooms 150 g. Coconut milk 400 g. Galangarrots 100 g. Lemongrass 3 pieces. Kaffir lime leaves 6 pcs. Coriander To taste Chili To taste Lime 6 tbsp. Fish soy 3 tbsp. Water 300 ml. Salt 1 tsp. Procedure:Chicken cut into strips, mushrooms rinsed and cut. Cut galangarod into thin slices/rings and cut lemongrass diagonally into strips and add to water mixed with 1 tbsp lemon juice. Boil the coconut milk and water. Galangarod, mushrooms, lemongrass, kaffir lime leaves, chicken and salt are added. Cook for about 10 minutes. Add chilli, fish soya and 5 tbsp. lime are added. Add coriander to taste. Serve as soup with bread or with rice. Enjoy!
Wok with tiger shrimp
IngredientsFor 2 people.Choose plenty of your favourite vegetables. Broccoli (in florets) 150 g fresh beans 1 red pepper 2 red onions 1 tin of bamboo shoots Choose your meat 1 pork loin (cut into pieces) 10 pieces of tiger prawns Other 150 g coarse rice noodles 3 tbsp. oyster sauce 3 tbsp. soy sauce (or teriyaki sauce) How to make Boil the rice noodles and beans:Take a pot and boil the rice noodles until they are cooked.Wash the fresh beans and cut off the end at the stem. To eat.Put the beans in a pot with lightly salted water. Boil the beans for 3 minutes.Once they have boiled for 3 minutes, hold the pot under the tap of cold water until the boiling has stopped.Add a little oil to the wok and lightly fry the tiger prawns to give them some colour. Season lightly with salt and pepper.Remove the tiger prawns from the wok and save them for later. Add more oil to the wok and fry the pork. When the meat is browned, add the vegetables and fry well. Make sure the vegetables still have some bite, so don't leave them too long. Finally, add the noodles and tiger prawns and season with oyster sauce, soy or teriyaki sauce and salt and pepper. Have fun!
