Wok Recipes
The wok is a staple in every Asian kitchen—and for good reason! It's incredibly versatile, doubling as a saucepan, frying pan or even a deep fryer. Discover how to conjure up delicious dishes in your wok with these tips and recipes.
THE BEST WOK DISHES
The wok was invented in China to cut down on cooking times and thus save precious firewood. The key feature of the wok is its base. The distinctive shape means that it gets particularly hot, allowing for ultra-quick preparation. Vegetables stay really crisp, meat can be seared to perfection, and fish turns out just right. Convenient: you can easily keep ingredients warm by pushing them up the sides of the wok.
Whether stir-frying, boiling, deep-frying, steaming, or smoking – the wok can do it all. Get inspired by our diverse selection of wok ideas.
Asian Wok Recipes
Craving authentic flavours? How about Chinese meatballs or teriyaki shrimp with mun mushrooms? Discover wok dishes cooked and loved across Asia. Absolutely delicious!
What meat and vegetables work best in a wok?
The beauty of the wok is its versatility—anything you like can go in. Our tip: follow the right order and you can be sure the food will be cooked to perfection.
Our suggestion:
- Start with hard vegetables (like carrots or broccoli)
- Continue with medium-hard vegetables (peppers, mushrooms, etc.)
- Soft or watery vegetables on top (pak choi, tomatoes, spinach etc.)
- Add meat along with the medium-hard vegetables
- Always add fish towards the end to avoid overcooking
How to stir-fry properly in a wok
Cooking in a wok is easy—as long as you keep a few simple rules in mind. Here are our tips on how to make every wok dish a success.
- Heat the wok before adding any ingredients
- Use oils that can handle high heat (e.g. sesame, peanut, or coconut oil)
- Never overfill the wok, otherwise it will cool down too much
- Keep ingredients moving to prevent them from burning
- Only add sauces and spices towards the end
- For dishes that need slower cooking, always deglaze with liquid and simmer on a low heat
- With the right insert, you can also use a wok for steaming or keeping ingredients warm
How do i take care of my wok?
A wok is usually a very durable kitchen utensil. If you follow our care tips, it will serve you well for many years.
- Before using a cast-iron wok, wash it with water and detergent, then wipe the dry pan with an oil-soaked kitchen towel to prevent rust
- Soak the wok in water and washing-up liquid immediately after cooking
- Avoid using steel wool for cleaning and reapply oil after every use
- Coated woks can be cleaned in the usual way, but avoid putting them in the dishwasher
