Let's Wok – Ricette
Let's Wok – Ricette
Pollo tenero con noodles e broccoli selvatici al Hot Wok
Per 4–5 persone: 500 g di filetti interni di pollo 150 g di bimi (broccoli selvatici) 150 g di asparagi verdi 4 carote 4 cipollotti 1 zucchina piccola 300 g di noodles per wok (tipo “senza precottura – direttamente nel wok”) Per la marinatura: 2 cucchiai di olio (di arachide o di colza) 2 cucchiai di salsa di soia chiara 1 cucchiaio di salsa teriyaki ½ cucchiaino di bicarbonato di sodio Taglia i filetti di pollo a pezzi della grandezza di un boccone. Unisci tutti gli ingredienti della marinatura in una ciotola, aggiungi il pollo, mescola bene e lascia marinare in frigorifero per 3–4 ore. Il bicarbonato rende la carne particolarmente tenera e succosa. Taglia le verdure in pezzi “adatti alle bacchette”. Prepara circa 800 ml di brodo vegetale o di carne. Aggiungi: 1 cucchiaio di salsa di ostriche 3 cucchiai di salsa di soia chiara 2 cucchiai di salsa di soia scura facoltativamente 1 cucchiaio di salsa teriyaki a piacere Mescola bene tutto. Ora passiamo al Hot Wok: Metti l’olio nel wok, poi aggiungi tutte le verdure. Saltale a fuoco vivo mescolando continuamente. Condisci generosamente con un mix di spezie per wok a piacere. Rimuovi le verdure dal wok (devono rimanere croccanti). Fai ora rosolare velocemente il pollo marinato. Aggiungi circa 500 ml di brodo e abbassa la fiamma. (Il pollo sarà ancora quasi crudo all’interno.) Aggiungi i noodles e continua a versare brodo finché i noodles non saranno completamente cotti e non assorbiranno più liquido. Aggiungi nuovamente le verdure nel wok, scalda brevemente – e servi subito.
Noodle saltati con sovracosce di pollo e verdure
Veloce, piccante e pieno di sapore wok – pronto in soli 15 minuti! Porzioni: 4 Attrezzatura: HOT WOK Mood: Veloce, piccante, atmosfera sizzling Ingredienti: 600 g di sovracosce di pollo (tagliate a strisce), 150 g di cavolo bianco (affettato fine), ½ carota (tagliata a julienne), 1 cipolla grande (affettata a mezza luna), 3 spicchi d’aglio (tritati), 1 mazzetto di cipollotti (affettati in diagonale), 1 peperone rosso (a fette), 1–2 peperoncini rossi (tritati finemente, opzionale) Salsa: 2 cucchiai di salsa di ostriche, 2 cucchiai di ponzu (oppure salsa di soia con un po’ di lime), 1 cucchiaio di salsa di soia chiara, 1 cucchiaio di salsa di soia scura, 1 cucchiaio di sciroppo di riso o miele, 1 cucchiaino di amido di mais Altri ingredienti: 600 g di noodles all’uovo per saltare in padella, olio neutro con punto di fumo alto (come olio di girasole o di arachidi) Preparazione: Mescola tutti gli ingredienti della salsa in una ciotolina e aggiungi l’amido di mais mescolando bene – metti da parte. Cuoci i noodles secondo le istruzioni della confezione (circa 4 minuti), scolali e sciacquali sotto acqua fredda. Scalda bene il tuo HOT WOK con abbondante olio. Salta il pollo fino a quando sarà dorato e ben cotto – rimuovilo e tienilo da parte. Aggiungi un po’ più di olio se necessario e salta rapidamente cipolla, aglio e peperoncino. Aggiungi poi il cavolo, la carota e il peperone, e cuoci mescolando per 3–4 minuti. Abbassa la fiamma e aggiusta di sale e pepe. Rimetti il pollo nel wok e mescola bene. Aggiungi i noodles e la salsa, mescolando finché tutto è ben amalgamato e dorato. Se necessario, aggiungi un po’ d’acqua. Termina con i cipollotti freschi appena prima di servire per un tocco di croccantezza.
Curry verde thailandese con salmone grigliato
Curry verde thailandese con salmone grigliato Per 4 persone 🧂 Ingredienti: 500 g di filetto di salmone Verdure a piacere, ad esempio: 1 carota gialla 1 carota classica 1 cipolla rossa 1 piccolo peperone 1 piccola zucchina ca. 150 g di broccoli ca. 100 g di taccole 250 g di asparagi verdi 1 pak choi 1 L di latte di cocco 2 cucchiai di pasta di curry verde 1 cucchiaio di spezie per wok (facoltativo) 3 cucchiai di olio per wok 1–2 cucchiai di salsa di pesce 🔥 Preparazione: Grigliare il salmone a cottura indiretta su una tavoletta di legno o una plancha a 200 °C. Temperatura interna ideale: 54–60 °C. Scaldare l’olio nel wok, saltare le verdure (tranne il pak choi), condire. Aggiungere il pak choi e saltare brevemente. Le verdure devono restare croccanti. Togliere le verdure. Aggiungere la parte solida del latte di cocco e farla sciogliere, poi unire la pasta di curry. Aggiungere il resto del latte di cocco e la salsa di pesce. Rimettere le verdure, scaldare brevemente e togliere dal fuoco. Servire con riso e salmone grigliato. Buon appetito!
Chicken with Oyster Mushrooms and Vegetables
A delicious and easy dish with chicken and oyster mushrooms with vegetables. (Serves 4 person) Ingredients 400 g chicken breast, cut into thin strips 200 g oyster mushrooms, cut into smaller pieces 1 red bell pepper, sliced into strips 1 yellow bell pepper, sliced into strips 1 carrot, sliced into thin pieces 2 spring onions, chopped 2 cloves garlic, finely chopped 1 tbsp fresh ginger, grated 2 tbsp soy sauce 1 tbsp oyster sauce 1 tsp sesame oil 1 tsp sugar 1 tbsp cornstarch mixed with 2 tbsp water 3 tbsp cooking oil (e.g., rapeseed oil) Fresh coriander or sesame seeds for garnish (optional) Instructions Prepare the chicken: Mix the chicken strips with 1 tbsp soy sauce and let them marinate for 10 minutes. Heat up the HOT WOK: Turn on your HOT WOK to high heat and add oil. Once the oil is smoking hot, stir-fry the chicken for 2-3 minutes until golden. Remove and set aside. Stir-fry vegetables and mushrooms: Add a little more oil if needed, then stir-fry the garlic and ginger briefly before adding the oyster mushrooms, bell peppers, and carrot. Stir-fry for 2-3 minutes until the vegetables are still slightly crisp. Add the chicken back: Return the chicken to the wok and add the oyster sauce, remaining soy sauce, sesame oil, and sugar. Stir well. Thicken the sauce: Pour in the cornstarch mixture while stirring to slightly thicken the sauce. Finish the dish: Add the spring onions and give it a final toss. Remove from heat. Serving: Garnish with fresh coriander or sesame seeds and serve immediately with steamed jasmine rice or noodles. 💡 Tip: Want an extra kick of heat? Add 1 tsp chili sauce or a freshly chopped chili along with the garlic! 🔥 Perfect cooking on the HOT WOK: The high temperature ensures the chicken gets a nice sear while keeping the vegetables crisp and delicious. Enjoy! 😋🥢
Colorfull Wok Noodles with Crispy Tofu and Peanut Sauce
Colorful wok noodles with crispy tofu, crunchy vegetables, and a creamy peanut sauce are a flavorful and satisfying dish. For 4 persons. Ingredients: Crispy Tofu: 200 g firm tofu 2 tablespoons cornstarch 2 tablespoons soy sauce 2 tablespoons sesame oil Rainbow Wok Vegetables: 1 red bell pepper 1 yellow bell pepper 1 small zucchini 1 broccoli 1 carrot (cut into thin sticks) 1 red onion 1 handful of sugar snap peas 2 garlic cloves (finely chopped) 1 piece of ginger (approx. 2 cm, finely chopped) 2 tablespoons sesame oil Peanut Sauce: 3 tablespoons peanut butter (creamy) 2 tablespoons soy sauce 1 tablespoon rice vinegar or lime juice 1 tablespoon maple syrup 1 teaspoon sriracha 100 ml coconut milk or water Toppings: Roasted peanuts Spring onions (finely sliced) Sesame seeds (black or white) Fresh cilantro Instructions: Prepare the tofu: Cut the tofu into cubes, marinate it with soy sauce, and dust it with cornstarch. Fry in hot sesame oil until golden and crispy. Cook the vegetables: In a wok or large pan, sauté ginger and garlic in sesame oil. Add the vegetables and stir-fry until slightly tender but still crisp. Make the peanut sauce: Mix peanut butter, soy sauce, lime juice, maple syrup, and coconut milk in a bowl. Pour the sauce over the vegetables and let it simmer for a couple of minutes. Serve: Add the crispy tofu on top and garnish with roasted peanuts, spring onions, sesame seeds, and fresh cilantro. This dish is packed with flavor, color, and texture, making it a perfect addition to your recipe collection. From Lukas Grett
Beef Rice
Beef Rice: A delicious Stir-Fried dish with tender beef and vegetables Ingredients: 400 g beef (e.g., flank steak or beef fillet), cut into thin strips 2 cups cooked rice (preferably cooled) 2 tbsp soy sauce 1 tbsp oyster sauce 1 tbsp sesame oil 1 tsp sugar 2 garlic cloves, finely chopped 1 piece of ginger (about 2 cm), grated 1 small onion, thinly sliced 1 carrot, cut into thin strips 1 red bell pepper, cut into thin strips 2 spring onions, sliced 2 tbsp oil for frying (e.g., vegetable oil) Sesame seeds and fresh coriander for garnish (optional) Instructions: Marinate the beef: In a bowl, mix the beef with soy sauce, oyster sauce, sesame oil, and sugar. Let it marinate for about 15-20 minutes. Cook the beef: Heat 1 tbsp oil in a wok or large pan over high heat. Add the beef and stir-fry for 2-3 minutes until browned and tender. Remove the beef from the pan and set it aside. Stir-fry the vegetables: Add the remaining oil to the wok. Stir-fry the garlic, ginger, and onion for 1 minute until fragrant. Add the carrot and bell pepper, and stir-fry for another 2-3 minutes until the vegetables are tender but still crisp. Add the rice: Add the cooked rice to the wok and mix well with the vegetables. Stir-fry for 2-3 minutes until the rice is heated through and slightly crispy. Combine with beef: Return the cooked beef to the wok and mix it with the rice and vegetables. Stir-fry for an additional 1-2 minutes to heat everything through. Serve: Serve the Beef Rice on plates and garnish with spring onions, sesame seeds, and fresh coriander if desired. Enjoy your meal!
Asian Pumpkin Soup
Asian Pumpkin Soup on HOT WOK 🔥 Ingredients for 4 people: 3 tbsp coconut oil 500 g pumpkin 400 g carrots 1 spring onion (50 g) 1 small chili 1 clove garlic 5 cm ginger (30 g) 1 tsp turmeric 500 ml vegetable broth 400 ml coconut milk 5 leaves Thai basil 1 lime leaf A pinch of salt 1 tbsp soy sauce A pinch of black pepper 1 tbsp lime juice Fresh coriander for serving How to cook it on HOT WOK: Preparation: Remove the stems from the pumpkin, peel it if necessary, and hollow it out. Weigh the pumpkin and use the same amount of carrots. Peel the carrots and cut both the pumpkin and carrots into large chunks. Peel and finely chop the ginger and turmeric. Finely chop the spring onion, chili, and garlic. Heat up the HOT WOK gas burner: Set the HOT WOK to high heat and heat the coconut oil in the wok. When the oil is hot, add the spring onion, ginger, chili, turmeric, and garlic. Sauté everything until it becomes translucent and fragrant. Add the vegetables: Add the pumpkin and carrots to the wok, and gently cook without browning them. Reduce the heat slightly and pour in the vegetable broth and coconut milk. Add the Thai basil and lime leaf. Simmer: Bring the soup to a boil, then let it simmer on medium heat for about 10-15 minutes, or until the vegetables are tender. Test by pricking the vegetables with a needle – they should slide off easily when they are ready. Remove herbs and blend: Remove the lime leaf and basil leaves from the soup. Use a hand blender to puree the soup until smooth and creamy. Season and serve: Season the soup with salt, pepper, soy sauce, and lime juice to taste. Serve hot, topped with fresh coriander.
Potato Leek Soup
Potato Leek Soup on a HOT WOK Serves 4 people:4 portions 850 grams peeled potatoes 250 grams bacon (can be increased if you are a bacon pig) 1 vegetable stock 250 ml whipping cream 37%. Start by cutting and washing the leeks and potatoes, then fry the bacon crispy in the pan, when it is crispy take it out and add the leeks and potatoes and fry a little bit, then add water until it is covered plus vegetable stock. Cook for about 20 minutes (until tender), when it is tender, remove from the heat and pour about half of the water from a bowl. Blend the potatoes and leeks and the remaining water until it is a uniform mass, then bring it to a boil with cream and possibly some of the liquid (until it has the desired consistency). Season to taste with salt and pepper and finally sprinkle with bacon.
Chicken and Vegetable Stir-Fry with Teriyaki Sauce
Asian-inspired Chicken and Vegetable Stir-Fry with Teriyaki Sauce Recipe for 4 servings: 400 grams of chicken (without water or brine) 500 grams of rice noodles 1/2 head of broccoli 3 large carrots 6 cloves of garlic, roughly chopped 1/2 bell pepper Napa cabbage 3 tablespoons of oil (canola/sunflower) 1 tablespoon of sesame oil 2 teaspoons of cumin 1 teaspoon of cayenne pepper 4 tablespoons of teriyaki sauce 1 tablespoon of soy sauce Salt to taste Start by parboiling the rice noodles and rinse them thoroughly with cold water afterward. Slice all vegetables into suitable sizes. Mix oil with sesame oil and garlic. Combine teriyaki and soy sauce in a bowl. Begin by heating the oil, then fry the chicken. Once cooked, add the vegetables and cook until they reach the desired tenderness (10-15 minutes). Mix in the rice noodles and teriyaki sauce with soy sauce. Once well combined, add the bell peppers, and the dish is ready.Recipe: BBQ_By_Rytterfeld
Indian inspired Vegetarian dish in HOT WOK
Indian inspired Vegetarian dish Ingredients: 2 tbsp vegetable oil 1 onion, chopped 2 cloves garlic, chopped 1 tsp fresh ginger, grated 1 tsp turmeric 1 tsp cumin 1 tsp coriander 1 tsp garam masala 1 tsp paprika 1 tsp cinnamon 1 tsp chili powder (optional, for more heat) 400 g firm vegetables (e.g., cauliflower, potatoes, carrots), cut into small pieces 200 g spinach, rinsed and chopped 400 g chickpeas, rinsed and drained 1 can chopped tomatoes 200 ml coconut milk Salt and pepper to taste Fresh coriander for garnish Cooked rice or naan bread for serving Instructions: Heat the HOT WOK Gas Burner and place the wok pan on it. Add vegetable oil. Sauté onion, garlic, and ginger until the onions are soft and translucent. Add turmeric, cumin, coriander, garam masala, paprika, cinnamon, and chili powder. Stir well to release the aromas of the spices. Add the firm vegetables and stir them until they are coated with the spice mixture. Add spinach, chickpeas, chopped tomatoes, and coconut milk. Stir well and let the dish simmer for about 15-20 minutes until the vegetables are tender. Season with salt and pepper. Serve the Indian vegetarian dish over cooked rice or with naan bread. Garnish with fresh chopped coriander before serving. This is a delicious and flavorful vegetarian dish with an authentic Indian twist, prepared effortlessly on your HOT WOK Gas Burner and wok pan. Enjoy your meal!
Yaki Udon by HOT WOK
Recipes for Yaki Udon Recipe: 3 - 4 people Ingredients: 800 g pork (pork belly) 6 brown mushrooms Carrot slices 4 onions 1 cinnamon stick Light sesame Dark sesame 2 star anise Some cloves Some allspice grains Chinese cabbage Rice vinegar 2-3 spring onions 3-5 cloves of garlic 4 packs of udon noodles Soybean paste Soy sauce Tomato paste Salt / Pepper Preparation on HOT WOK:Turn on your Hot Wok and let it heat up. Add the pork, 2 chopped onions, cinnamon stick, star anise, cloves, pepper, allspice, salt, and pepper. Let it simmer for 30 minutes. Take out the meat and cut it into small pieces. Sauce preparation:Mix 2 teaspoons of soybean paste with a pinch of salt, a little pepper, 2 spoonfuls of cooking water from the pork, a little rice vinegar, and 1 tablespoon of tomato paste. Continue on your HOT WOK: First, sauté chopped onions and garlic. Then take it out. Sauté the meat in your HOT WOK. Add the vegetables and sauté them too. Add onions and garlic again and sauté over medium heat. After 2-3 minutes, add the noodles, then the sauce. Finish by adding spring onions and serve the dish from your HOT WOK. By: John Legga
Asian-Inspired Wok with Chicken and Fresh Vegetables
Serves 4. Approximately 600g of chicken breast, sliced into strips and pre-cooked for about 5-10 minutes. 1 zucchini, cut into pieces. 2 bell peppers, cut into pieces. 3 carrots, cut into pieces. 1 leek, sliced into half rings. 1 large onion, roughly chopped. 2 cloves of garlic, finely chopped. Approximately 100ml of teriyaki sauce. Approximately 100ml of hoisin sauce. Heat the wok and add a little oil. Sear the chicken breast until browned, then remove it from the pan. Gradually stir-fry the vegetables until they are tender. Add the chicken back into the wok. Pour in both sauces and heat through. Mix everything together well. Cook rice. Serve the dish hot on a plate. Optional: Sprinkle some sesame seeds on top. Enjoy!
