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
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!
Fried noodles with beef and Pak Choi
Super tasty wok with udon noodles, beef, spring onions and Pak Choy, Pak Choi or Bok Choy - yes, dear child has many names. The dish is seasoned with garlic and chilli and topped with peanuts.Ingredients4 people 1 bunch spring onions 4 pieces. carrots 400 g Pak Choi 3 cloves of garlic 1 piece. ginger 1 piece. chili 300 g udon noodles (alternatively egg noodles or rice noodles) 60 g hoisin sauce 500 g minced or sliced beef 50 ml soy sauce 50 g peanuts lime leaves oil (as needed) Here's how you do itPrepare ingredients: Cut carrots into sticks. Cut spring onions into thin half slices. Cut and roughly chop the Pak Choi. Chop or press the garlic into small pieces. Grate the ginger as finely as possible. Chop Chili as finely as possible. Cook noodles: Put a large pot of water on the boil. Cook the noodles in the pan with water for 2-3 minutes. After boiling, save approx. 1 dl of the boiling water. Stir the noodles with the saved code water and the Hoisin sauce. Put the lid on and let them stand. Wok:Heat the wok and pour in a little sunflower oil for approx. 1 min.Fry carrots for 4-6 min. Add pak choi, garlic, ginger and possibly lime leaves to taste with a little salt.When it has been fried at high heat for 2-4 minutes, remove the vegetables in a bowl. Heat the wok again with new sunflower oil. Fry the beef for 4-6 min. on full heat and then add the soy sauce and the vegetables from the bowl. Turn together 1 min. Then add the noodles to the wok and stir for 1 minute. by medium heat. Serve: Arrange the dish on a plate and top with chilli and peanuts.
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.
