Authentic wok recipes
Master the Art of High-Heat Cooking
Unlock the full potential of your HOT WOK with our collection of restaurant-quality recipes. Whether you are craving a 15-minute healthy stir-fry, crispy appetizers, or gourmet outdoor grilling, our recipes are designed to help you master the "Wok Hei" – the legendary breath of the wok.
From sizzling Asian classics to creative outdoor meals, we provide step-by-step guides optimized for high-performance gas stoves. Cooking with 7, 10, or 12 kW requires speed and precision, and our recipes show you exactly how to balance the intense heat with fresh ingredients to keep vitamins, crunch, and flavor intact.Explore our categories and get inspired:
- Quick Stir-Fries: Healthy everyday meals in under 15 minutes.
- The Grill & Paella Collection: Use your HOT WOK for more than just Asian cuisine.
- Tips from the Chef: Learn how to season your pan and control the flame for perfect results.
Let's Wok - Recipes
Let's Wok - Recipes
Tender Chicken with Noodles and Wild Broccoli
Tender Chicken with Noodles and Wild Broccoli from the HOT WOK Serves 4–5 people: 500 g chicken inner fillet 150 g bimi (wild broccoli) 150 g green asparagus 4 carrots 4 spring onions 1 small zucchini 300 g wok noodles (here: “no pre-cooking – straight into the wok”) For the marinade: 2 tbsp oil (peanut or rapeseed oil) 2 tbsp light soy sauce 1 tbsp teriyaki sauce ½ tsp baking soda Cut the chicken fillets into bite-sized pieces. Add all marinade ingredients to a bowl, add the chicken, mix well, and marinate in the fridge for 3–4 hours. The baking soda helps make the chicken extra tender and juicy. Cut the vegetables into chopstick-friendly pieces. Prepare about 800 ml of vegetable or meat broth and add the following: 1 tbsp oyster sauce 3 tbsp light soy sauce 2 tbsp dark soy sauce optionally 1 tbsp teriyaki sauce to tasteStir everything together. Now it’s time for the Hot Wok: Add oil to the wok and then all the vegetables. Stir-fry the vegetables over high heat, tossing constantly. Season generously with a wok spice mix of your choice. Remove the vegetables from the wok (they should still be crunchy). Then stir-fry the marinated chicken pieces. Add about 500 ml of the broth and reduce the heat on the wok burner. (The chicken will still be almost raw inside.) Add the noodles to the wok and keep adding broth as needed until the noodles are fully cooked and no longer absorb liquid. Return the vegetables to the wok, heat briefly – and serve immediately.
