Autentyczne przepisy wok
Opanuj sztukę gotowania w wysokiej temperaturze.
Wykorzystaj pełen potencjał swojego HOT WOK dzięki naszej kolekcji przepisów na poziomie restauracyjnym. Niezależnie od tego, czy masz ochotę na zdrowe danie stir-fry w 15 minut, chrupiące przystawki czy wykwintne gotowanie na świeżym powietrzu, nasze przepisy pomogą Ci opanować „Wok Hei” – legendarny oddech woka.
Od skwierczących azjatyckich klasyków po kreatywne dania outdoorowe – oferujemy instrukcje krok po kroku zoptymalizowane pod kątem wydajnych palników gazowych. Gotowanie z mocą 7, 10 lub 12 kW wymaga szybkości i precyzji, a nasze przepisy pokazują dokładnie, jak zrównoważyć intensywne ciepło ze świeżymi składnikami, aby zachować witaminy, teksturę i smak.
Poznaj nasze kategorie i zainspiruj się:
Szybkie dania wok: zdrowe posiłki na co dzień w mniej niż 15 minut.
Kolekcja grill i paella: wykorzystaj swój HOT WOK do czegoś więcej niż tylko kuchnia azjatycka.
Wskazówki szefa kuchni: naucz się, jak prawidłowo przygotować patelnię i kontrolować płomień, aby uzyskać perfekcyjne rezultaty.
Let's Wok – Przepisy
Let's Wok – Przepisy
Pad see Ew
Pad see ew is a Thai noodle dish that's really quick to make. It does require a trip to your local Asian supermarket or an online shopping trip - but it's well worth it! We cook the dish on a HOT WOK, which is excellent at delivering the high temperatures that Thai wok dishes require. The Chinese broccoli in particular gets a wonderful grilled flavour in the HOT WOK. If you can't find boneless chicken thighs, buy them bone-in and bone them yourself. It takes a little longer, but the bonus is that they'll have skin on - it adds a great flavour. If you can't find Chinese broccoli (also known as alboglabra, young kale or gailan), use bok choy instead, or even broccoli. For 4 persons: 300 wide rice noodles450 g boneless chicken thighs1 handful of Chinese broccoli (about 8-10 spears)3 cloves of garlic2 eggsoil (for frying)2.5 tbsp. black soya (healthy boy brand black soy orange label***)1.5 tbsp. soya (preferably healthy boy brand thin soya)3 tbsp. water1 tbsp. palm sugar or brown sugar2 tbsp. oyster sauce1 tbsp. lime juicechilli flakes1 peanuts (salted and roasted) How to do: Bring water to the boil in a saucepan and switch off the heat. Add the rice noodles to the water and leave them there for about 10 minutes or until they are done. Then put them in a strainer and rinse them under cold water. While the rice noodles are in the water, cut the Chinese broccoli into 3 cm pieces - the stems need to cook for longer, so divide the stems and leaves into 2 piles. Chop the garlic and cut the chicken thighs into strips. Heat your wok on your HOT WOK. Add 3 tbsp. oil and when it's ready, add the stems, garlic and chicken. While it's cooking, stir together the black soya, soya, water, palm sugar, oyster sauce and lime juice. When the chicken is almost done, add the leaves and 2 eggs. Stir well to combine. Remove everything from the wok and add the soy mixture. Add the noodles to the wok and toss everything around - be careful not to break the noodles. Add the chicken mix back in and as soon as everything is well mixed, the pad see ew is ready. Serve with some chilli flakes, chopped peanuts and lime cut into wedges. The spicy, salty and sour flavours give balance to the dish. Enjoy. The recipe is developed in collaboration with Julia Olsen, Onekitchenblog.
Chicken in Sweet and Sour Sauce
Chicken in sweet and sour sauce is one of the most beloved wok classics. The delicious sweet and sour sauce perfectly complements the stir-fried chicken pieces, and the pineapple chunks add an extra juicy kick. Besides pineapple, we also use carrots, bell peppers, and spring onions, but feel free to experiment with other vegetables like zucchini, cucumber, cherry tomatoes, etc. Recipe for 4 People Ingredients 500 g chicken breast (cut into thin strips) Olive oil (for frying the chicken) 3 carrots (depending on size and preference) 1 red bell pepper (cut into thin strips) 1 bunch of spring onions (cut into thin slices) 1 can of pineapple (cut into desired size) Sweet and Sour Sauce 2 tbsp corn starch 1 dl water 2 tbsp soy sauce 2 dl pineapple juice (juice from the can) 2 tbsp white wine vinegar 2 tbsp ketchup 2 tbsp sweet chili sauce 2 tbsp sugar Instructions Preparation: Cut all the vegetables into bite-sized pieces. If using canned pineapple, save the juice for the sweet and sour sauce. Cut the chicken fillets into thin strips. Sweet and Sour Sauce: Mix the corn starch with a bit of water until smooth, ensuring there are no lumps. Add the remaining water and the rest of the sauce ingredients. The sauce will be thin but will thicken when added to the wok. Wok: Heat the wok and add oil. Stir-fry the chicken strips, ensuring they don't burn. When the chicken strips are almost done, add the vegetables and pineapple chunks. Stir-fry at high heat. Add the sweet and sour sauce and stir well. The sauce will thicken and coat the chicken strips and vegetables. Adjust the consistency with pineapple juice or water if necessary. Continue cooking for about a minute after adding the sauce. Season with a bit of salt to taste. Serving: Serve the dish with rice. Enjoy your meal!
Yellow Chicken Vegetable Curry
Yellow Chicken Vegetable Curry by HOT WOK For 4 persons: Cut approximately 500g of chicken breast into thin slices and mix in a bowl with: 4 tablespoons light soy sauce 2 tablespoons teriyaki sauce 1 tablespoon peanut oil 2 tablespoons cornstarch, and let it marinate in the refrigerator for about 1 hour. In the meantime, clean and slice vegetables of your choice into strips. For example, mushrooms, bell peppers, sugar snap peas, carrots, zucchini, and green asparagus. Broccoli also works well. Anything that tastes good is allowed. Now it's time for the wok. Heat some oil, then sear the chicken in batches until browned and set aside. Also, sear the vegetables until browned, adding some wok seasoning of your choice, or preferably seasoning with my wok in the crater. Just sear, do not overcook, and set aside. Prepare a total of three cans of coconut milk. Melt the solid part of one can of coconut milk in the wok and dissolve two tablespoons of yellow curry paste in it. Simmer over reduced heat until a nice gloss forms. Now add the remaining coconut milk; if desired, you can also replace one can of coconut milk with 400ml of chicken broth. Bring the mixture to a boil, then add the chicken and vegetables. Only cook until the vegetables reach the desired doneness. They can still have a bit of a bite. Season with salt, pepper, and wok seasoning, and serve with rice. If desired, garnish with thinly sliced spring onions or coriander leaves. Enjoy your meal :)
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
Caesar Salad from HOT WOK
Preparation Time: 10 minutes Number of Servings: 4 Ingredients: 300 g Chicken Breast Fillet 1 Egg 80 g Panko (Japanese breadcrumbs) 1 tbsp Grill Seasoning 1 Iceberg Lettuce 10 Cherry Tomatoes 1/2 Cucumber 40 g Croutons 80 g Caesar Salad Dressing (Choose between HOT WOK's Caesar Dressing or Svansø Caesar Dressing) 40 g Parmesan Cheese 4 slices Turkey Bacon HOT WOK's Caesar Dressing: 30 g Finely Grated Parmesan Cheese 100 g Light Mayonnaise 1 tsp White Wine Vinegar 1 tbsp Olive Oil Juice of 1/2 Lemon 2 tsp Dijon Mustard 1 tsp Coarse Salt Instructions: Cut the chicken breast fillets into small strips or pieces. Crack the egg into a deep plate and add 1 tbsp of grill seasoning. Mix the egg and seasoning together. Pour Panko into another bowl. Dip the chicken pieces first into the egg mixture and then into the Panko until they are well coated. Pour oil into your Wok pan, enough for the chicken pieces to be submerged. Heat the oil to 160°C. Place the chicken pieces into the wok. Cook the crispy chicken pieces in your HOT WOK over high heat, about 150°C (300°F) hot oil. We recommend using Peanut oil or Sunflower oil. Meanwhile, chop the iceberg lettuce, halve the cherry tomatoes, and slice the cucumber. Prepare the Caesar dressing by mixing all the dressing ingredients together. Fry the turkey bacon slices on a pan or in the oven until they are crispy. Once all the ingredients are ready, assemble your Caesar Salad. Arrange iceberg lettuce, cherry tomatoes, cucumber slices, croutons, and the crispy chicken pieces on plates. Top the salads with turkey bacon and Caesar dressing. Finally, grate the parmesan cheese over the crispy Caesar salad. Enjoy your delicious Caesar Salad!
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!
Simple Chicken in Wok by HOT WOK
Simple Chicken in Wok Here's what you'll need for 4 servings: 500g chicken breast, sliced into thin strips 1 red bell pepper, sliced into strips 1 yellow bell pepper, sliced into strips 1 onion, chopped 3 cloves of garlic, chopped 1 broccoli, cut into small florets 1 carrot, sliced thinly 2 tbsp. soy sauce 2 tbsp. sesame oil 1 tsp. ginger, grated 1 tsp. sugar Fresh coriander, chopped for serving 2 dl rice Instructions:Cook the rice according to the package instructions and keep it warm. You can also use noodles.Turn on your HOT WOK and place your wok pan on the burner. Heat the oil over high heat. Add the chicken and cook for about 5-7 minutes, until browned and cooked through. Remove the chicken from the pan and set aside.Add the onion, garlic, ginger, and sugar to the wok and stir-fry for a minute, until fragrant.Add the bell peppers, broccoli, and carrot to the wok and stir-fry for another 3-5 minutes, until the vegetables are tender.Add the chicken back to the wok along with soy sauce and stir to combine the ingredients. Heat through for 2-3 minutes.Serve the wok dish immediately with hot rice and sprinkle with fresh coriander.Enjoy!
Lemongrass Chicken
Lemongrass Chicken for 2 persons Ingredients: 75g fresh ginger 50g lemongrass 50g garlic 2 small chili peppers Finely chop everything and cover with sunflower oil. 400g chicken breast fillet Cut into pieces. Season with salt and pepper, sprinkle with cornstarch. 500g jalapenos, cleaned and cut into thin strips. Proceed the same way with a red onion. Mix strong chicken broth with plenty of fish sauce and cornstarch. Use 2 tablespoons of cornstarch per 1/2 liter. Serve with fragrant rice. Strongly supported by the Wok burner from HOT WOK. (Recept Uwe Bender)
Appetizer: Ricepaper with Chicken and Pak Choi
Appetizer: Ricepaper with Chicken and Pak ChoiAll you need: - Pak Choi - Chicken breast (cut into strips)- Sesame Oil - Oyster sauce- Soya sauce- Red curry paste- Peanut Oil / Sunflower Oil- Rice paper- Sesame seeds- Fresh limeMarinade for the chicken (can be made the day before - or 2 hours before)In mixet ratio 1:1- Sesame Oil - Oyster sauce- Soya sauce Preparation of the chicken:Heat peanut Oil/sunflower Oil in the wok. Fry red curry paste (dosage according to how strong you want it) in the oil. Pour the chicken into small cubes - or strips into the wok. Fry the chicken well. Remove the chicken.Add the coarsely chopped pak choi to the wok and fried it. Rice paper as a base / serving optionPour a good amount of Oil into your wok pan. Heat the oil to about 180 degrees - Peanut oil or Sunflower oilThe rice paper will bubble up in 2 seconds when the oil is hot enough. If the oil is not hot enough, the rice paper will not bubble. When the rice paper bubbles up, immediately remove it from the wok again. Info: You can cut the rice paper into all different sizes. ServingPut a few pieces of Pak Choi on a piece of rice paperThen a few pieces of chicken Finally, squeeze some fresh lime over it Sprinkle some sesame seeds on top And now you can serve.
Chicken with vegetables
Chicken must probably be said to be in the top 3 when it comes to popular ingredients in wok dishes. In this recipe, it has been joined by pasta and delicious vegetables such as sweet peas, chickpeas, mushrooms and peppers.Credit: Handgaard_bbqIngredients4 people Wok sauce 1 general soy sauce 3 tsp. Ketjap mani soy sauce 2 tbsp. sweet chili sauce 1 tbsp. mustard 2 tbsp. sugar Chicken and vegetables 400 chicken 1 tbsp. Tuscan spice mix 200 mushrooms 1 bell pepper 1 tbsp chickpeas 1 bag of sweet peas (common peas and sugar peas can also be used) 1 onion sunflower oil salt & pepper
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/
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.
