Our new kitchen favorite: the wok. Lots of crisp vegetables and juicy meat - Wok recipes are delicious and healthy at the same time. 17 simple recipes.
Photo: RFF
- Green wok vegetables with garlic and tofu
- Asian curry with rice
- Asian herb pancakes with duck breast, vegetables and sweet and sour sauce
- Chicken schnitzel in sesame bread with wok vegetables and rice
- Turkey Wok
- Vegetable stir-fry
- Wok chicken with pineapple and cashew nuts
- Thai pan with shrimp
- Spicy white cabbage from the wok
- Chicken with cashew nuts
- Asian chicory from the wok
- Wok vegetables with tofu
- Fried rice with pork tenderloin
- Chicken fillet teriyaki with roasted vegetables
- Fried chuka soba noodles with egg flakes and chicken fillet
- Vegetable roast rice and salmon from the wok
- Pointed cabbage from the wok
The Asian cuisine is a special cuisine. Lots of crunchy vegetables, juicy meat and exotic spices - traveling can be so delicious.
Our new kitchen favorite: the wok. A continuous vaulted pan that conjures up unique wok recipes . A touch of curry and a touch of ginger - the Asian cuisine offers a variety of flavors of a special kind.
Our wok recipes are not only delicious, they are also healthy . The vegetables remain crisp, the meat juicy and the fish aromatic. Make the wok the center of your menu. And try a variety of healthy recipes from the wok . Taste explosion guaranteed!
17 healthy wok recipes
Green wok vegetables with garlic and tofu
Ingredients (4 people)
200 g green beans, salt, 250 g green asparagus, sugar, 200 g natural tofu, 1 tbsp peanut oil, 4 tbsp light soy sauce, 10 g black sesame seeds, 250 g pak choi, 2 red onions, 3 cloves of garlic, 1 tbsp oil, 300 ml of orange juice, 1 sachet of instant miso soup powder, 1 tsp of cornstarch, pepper
preparation
1. Wash and wash the beans and cook in boiling salted water for about 10 minutes.
Wash asparagus, cut off woody ends and cut diagonally into bite-sized pieces. Add the asparagus in plenty of boiling salted water, add some sugar and cook for 3-4 minutes. Drain beans and asparagus and drain.
2. Halve the tofu horizontally and lengthwise. Cut tofu into small triangles. Heat peanut oil in a large pan. Fry the tofu pieces in a pan for 5-7 minutes. Deglaze with 2 tablespoons of soy sauce and sprinkle with sesame seeds. Remove the tofu from the heat.
3. Cut off the leaves of Pak Choi, roughly cut and wash. Cut pak choi stalks into coarse pieces, remove stalk, wash and drain well. Peel the onions, cut in half and cut into thin strips. Peel garlic and cut into small pieces.
4. Heat oil in a pan with a high rim (or a wide pot). Fry onions and garlic for 2-3 minutes. Add orange juice and 100 ml of water, bring to a boil and stir in the Misosuppenpulver. Add beans, asparagus and Pak Choi stalks and simmer for 2-3 minutes. Mix the starch and 1 tbsp of water, add to the orange juice broth, bring to the boil and simmer again for about 1 minute. Finally add Pak Choy leaves and tofu for a short time. Season with 2 tablespoons soy sauce, pepper and sugar (maybe season with salt a little). This tastes Basmati rice.
Asian curry with rice
Ingredients (4 people)
400 g chicken fillet, Sambal Olek, 6-8 tablespoons soy sauce, 200 g basmati rice, 1/4 pineapple (about 425 g gross), 1 bunch of spring onions (about 150 g), 250 g mangetout, 3 tablespoons oil, 1 EL curry powder, 300 ml chicken broth, 100 ml apple juice, 1 coated EL cornstarch
preparation
1. Wash the chicken fillet, pat dry and slice. Approximately Mix 1 tsp sambal oelek and 4 tbsp soy sauce in a bowl and turn the meat inside. Cover and allow to cool for approx. 20 minutes.
2. Prepare rice in boiling salted water according to the package instructions. Peel pineapple and cut into pieces. Clean the spring onions, wash and cut into rings. Clean the mangetout, wash and drain.
3. Heat 2 tablespoons of oil in a pan, fry the meat 2-3 times while turning, remove. Add 1 tablespoon of oil to the hot pan, sauté the spring onions and the mangetout. Dust with curry, roast briefly and deglaze with broth. Boil and simmer for 3-4 minutes. Add pineapple and chicken meat and heat. Mix apple juice and starch, stir in the pan and simmer for approx. 1 minute. Season with 2-4 tablespoons of soy sauce and Sambal Oelek. Serve with the rice in deep plates.
Asian herb pancakes with duck breast, vegetables and sweet and sour sauce
Ingredients (4 people)
2 eggs, 500 ml of milk, 125 g of flour, salt, pepper, 2 duck breast fillets (250 g each), 2 carrots, 150 g mango pods, 2 red peppers, 80 g mung bean sprouts, 1 pot of cilantro green, 4 teaspoons oil, 100 ml Sweet chili sauce for chicken
preparation
1. Whisk eggs with milk in a bowl. Stir in the flour. Season with salt and pepper. Approximately Let it swell for 10 minutes.
2. Wash meat, dab dry. Place duck breast with the skin side down in a cold pan. Fry for about 5 minutes over high heat. Turn meat over and fry on meat side for about 15 minutes over medium heat.
3. Peel carrots and cut into thin strips. Wash, clean and halve the mangetout. Halve, clean and wash the peppers. Cut into stripes. Rinse rungs in a colander with cold water.
4. Add carrots, mangetout and pepper to the meat in the pan. Sauté for 2-3 minutes, season with salt and pepper. Remove vegetables and meat from the pan, keep warm.
5. Wash coriander, shake dry, chop about half of it. Heat 1 teaspoon of oil in another pan (bottom approx. 24 cm Ø). Approximately Add 1/4 of the dough. Place some coriander leaves on the dough surface. Fry pancakes on both sides over medium heat for 2-3 minutes, remove and keep warm. Process remaining dough as well.
6. Mix the vegetables with the Asian sauce. Add sprouts and chopped cilantro. Distribute vegetables on each half of each pancake. Cut the duck breast into strips and add to the vegetables. Fold over the pancakes. Garnish with coriander.
Chicken schnitzel in sesame bread with wok vegetables and rice
Ingredients (4 people)
1 zucchini (about 180 g), 250 g romanesco, salt, 1/2 red and yellow pepper each, 100 g mangetout, 1 chili pepper, 3 spring onions, 200 g basmati rice, 5 tablespoons oil, pepper, 60 ml light soy sauce, 4 chicken fillets (about 180 g each), 3 tablespoons white sesame seed peeled, 3 tablespoons black sesame seeds, 80 g breadcrumbs, 1 egg, 50 g flour
preparation
1. Clean and wash the zucchini, halve lengthways and slice. Cut Romanesco florets from the stalk. Wash the florets and blanch in boiling salted water for about 4 minutes. Drain and put off. Clean the peppers, wash them, halve them lengthwise and cut into small triangles. Clean the mangetout, wash and halve it longitudinally. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Clean the spring onions, wash and cut into rings. Prepare rice in boiling salted water according to the package instructions.
2. Heat 1 tbsp oil in a pan. Turn the pepper into it for 2-3 minutes, turning over high heat. Add sugar snap peas, zucchini and romanesco. Fry for another 4-5 minutes. Add chili and deglaze with soy and chili sauce. Boil briefly. Season with pepper.
3. In the meantime, wash meat, pat dry and halve horizontally. Mix sesame and breadcrumbs in a shallow bowl. Whisk egg. Put flour in a shallow bowl. Season the meat with salt and pepper. Turn first in flour, then in egg and sesame breadcrumb mixture. Heat 4 tablespoons of oil in a large pan. Fry the meat in 2 portions from each side 3-4 over medium heat until crispy brown.
4. Slice meat and serve with rice and vegetables on plates.
Turkey Wok
Ingredients (4 people)
1 clove of garlic, 400 g turkey breast, salt, pepper, 4 tablespoons + 100 ml sweet and spicy Asian sauce, 1 bowl (125 g) baby corn (asiades), 300 g carrots, 200 g broccoli, 5 spring onions, 100 g soybean sprouts, 1 Pack (200 g) Asia Noodles (Lien Ying), 2 tablespoons oil
preparation
1. Peel garlic and finely chop. Wash the meat, pat dry and cut into 2 cm pieces. Season pieces of meat with salt and pepper. Mix with 4 tablespoons of sauce and garlic. Cover and allow to marinate in the refrigerator for about 1 hour.
2. In the meantime, wash corn and cut into pieces. Clean carrots, peel, wash, halve lengthwise and cut into slices. Cut the florets from the broccoli, wash and drain. Clean and wash the spring onions. Separately cut green and white spring onions into thin rings. Wash and drain the bean sprouts. Cook noodles in boiling salted water according to the instructions on the package. Drain pasta and rinse off with cold water.
3. Cook broccoli and corn in boiling salted water until crispy for 3-4 minutes. Add carrots 2 minutes before the end of the cooking time. Drain vegetables, put off. Collect 200 ml of cooking water. Heat oil in a wok or large pan. Roast marinated meat in medium heat, turning for about 4 minutes. Add vegetables to the green of the spring onions and fry for 3-4 minutes. Add pasta, vegetable-cooking water and remaining sauce. Heat everything with occasional stirring. Season with salt and pepper. Sprinkle with leek onion green.
Vegetable stir-fry
Ingredients (4 people)
250 g green beans, salt, 300 g broccoli, 1 large green pepper, 1 small kohlrabi, 4 small pak choi, 1 piece (about 25 g) fresh ginger, 2 garlic cloves, 2 green chili peppers, 400-500 g chicken fillets, 1 Protein, 30-40 g cornstarch, 10-12 tablespoons oil, 100 g wok noodles, about 100 ml soy sauce
preparation
1. Clean the beans, wash, break and drain. Cook beans in boiling salted water for about 10 minutes. Clean, wash and drain the broccoli, paprika, kohlrabi and pak choi. Share broccoli in small florets. Cut kohlrabi into thin slices, peppers and pak choi into strips. Peel ginger and garlic. Grate ginger, finely chop garlic. Wash the chili peppers, clean them, cut them lengthwise and remove the seeds. Cut the pods into fine strips. Drain beans and drain.
2. Wash chicken fillets, pat dry and cut into thin slices. Put the egg whites in a deep plate and beat lightly with a fork. Mix starch and some salt in a bowl. Turn the chicken slices first into egg whites, then in the starch.
3. Heat 2-3 tablespoons of oil in a large wok. Fry the chicken in two portions and remove. Maybe clean the wok. Put 2 tablespoons of oil into the hot wok, roast the peppers and broccoli for 3 to 4 minutes, remove. Add 2 tablespoons of oil, first fry the kohlrabispalten with turning 3-4 minutes, then add the Pak Choi and fry for about 1 minute. Take out of the wok.
4. Prepare noodles according to the package instructions. Put 2 tablespoons of oil in the hot wok and fry the garlic, ginger and chili. Add vegetables, meat and soy sauce and heat while turning. Finally, fold in noodles. Arrange wok vegetables on deep plates.
Wok chicken with pineapple and cashew nuts
Ingredients (4 people)
6 peppers (red, green, yellow), 1/2 pineapple, 1 onion, 1 clove of garlic, 500 g chicken fillet, 200 g wide rice noodles, 3 tablespoons oil, 30 g cashew nuts, 15 g coconut chips, salt, 200 ml vegetable broth, 1 / 2 bunch cilantro, 10 g fresh ginger, 1-2 tbsp light soya sauce, 1-2 tsp spicy chilli sauce or some sambal olek, 1-2 tsp brown sugar, pepper
preparation
1. Halve the peppers, clean them and cut them into strips at an angle. Slice the pineapple lengthwise into 6 slices and cut off each firm slice portion. Peel the slices, slice them. Peel onion and garlic. Dice the onion, chop the garlic. Wash chicken fillet, pat dry and cut into thin slices. Prepare rice noodles according to the package instructions.
2. Heat 2 tablespoons of oil in a wok or a large pan, roast cashews in golden brown, drain on kitchen paper. Then fry the coconut chips briefly in the hot oil and drain on kitchen paper.
3. Put 1 tablespoon of oil into the wok, fry the meat in it for a short while, season with salt. Put the onion, garlic and pepper in the wok and fry for about 5 minutes over medium heat, turning over and over again. Add broth and pineapple, cook for about 5 minutes. Wash the coriander, shake it dry and chop it roughly. Peel ginger, finely grate.
4. Put meat and cashews in the wok and heat. Season with soy sauce, chilli sauce and ginger. Stir in the coriander and bring to the boil. Season with sugar and pepper, sprinkle with coconut chips. Serve rice noodles with wok chicken.
Thai pan with shrimp
Ingredients (4 people)
150 g rice ribbon noodles, 200 g frozen shrimp (without head, skin and intestines), 2 garlic cloves, 1 hazelnut-sized piece of ginger, 1-2 red chili peppers, 1 organic lemon, 2 tablespoons oil, 500 g frozen Asian vegetable mix, 30 g roasted, salted peanuts, 1/4 pound of coriander, 5-6 tablespoons of soy sauce, sugar
preparation
1. Pour noodles into boiling water according to the instructions in the package, remove from heat and leave to cover covered for about 5 minutes, drain and drain.
2. Meanwhile, put shrimp in a sieve, rinse with hot water and drain. Peel garlic and ginger, finely chop. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces.
3. Wash the lemon, rub dry, halve and squeeze one half. Heat oil in a pan. Fry the shrimp in a pan for 2-4 minutes. Add garlic, chilli and ginger, fry for a short time, take everything from the pan. Add the vegetable mixture to the hot frying fat without thawing, simmer for 6-7 minutes while turning. Place nuts on a chopping board, roughly crumble using a pot (possibly in a freezer bag).
4. Wash cilantro, shake dry. Remove leaves, chop and chop leaves until garnished. Mix the pasta, shrimp and coriander under the vegetables, bring to the boil again, season with soy sauce, lemon juice and a little sugar. Slice the rest of the lemon into slices. Garnish, sprinkle with nuts, garnish with cilantro and lemon wedges.
Spicy white cabbage from the wok
Ingredients (4 people)
250 g leeks, 1 red pepper, 1/2 cabbage (about 900 g), about 25 g fresh ginger, 60 g cashews, 200 g basmati rice, salt, 1 glass (330 g) strips of bamboo shoots, 4 tablespoons sunflower oil, 1-2 teaspoons of Sambal Olek, 200 ml of orange juice, 6 tablespoons of soy sauce, coriander for garnish
preparation
1. Clean the leek, cut into rings and wash. Clean the peppers, wash and cut into short strips. Clean white cabbage and cut leaves from the stalk. Peel ginger and cut into thin strips.
2. Roast the cashews in a frying pan for about 4 minutes, turning them constantly. Prepare rice in boiling salted water according to the package instructions. Drain bamboo shoots in a sieve.
3. Heat oil in portions in a wok or large pan. Sauté the vegetables one after the other for about 3 minutes each. Remove vegetables from the pan. Add the ginger and sambal oelek to the pan and sauté in the frying fat. Add orange juice, bring to a boil and season with soy sauce.
4. Put vegetables in the wok and turn in the hot sauce. Chop cashews roughly and lift them under the rice. Arrange rice and vegetables and garnish with coriander.
Chicken with cashew nuts
Ingredients (4 people)
150 g cashews, 1 red bell pepper, 2-3 spring onions, 2 red chili peppers, 2 garlic cloves, 500 g chicken fillet, 2 tablespoons oil, 3-4 tablespoons oyster sauce, 2-3 tablespoons soy sauce, sugar, 1 bed red daikon cress
preparation
1. Roast cashews in a frying pan without fat, remove. Clean and wash the peppers and cut into pieces. Clean the spring onions, wash and cut into 1-2 cm pieces.
2. Clean, wash, cut and remove the chili peppers. Chopping pods. Peel garlic, chop. Wash meat, pat dry, cut into small pieces.
3. Heat oil in a pan. Roast garlic and chili in it for 1-2 minutes while turning. Add meat, fry for 2-3 minutes. Then add paprika and 75 ml of water, simmer for 3-4 minutes, while turning.
4. Add 2 tbsp oysters and soy sauce each. Add 1 pinch of sugar, cashews and spring onions, continue to simmer for 1-2 minutes, season with oysters and soy sauce. Do everything. Cut the cress from the bed and sprinkle with the chicken. Rice tastes great.
Asian chicory from the wok
Ingredients (4 people)
600 g beef steak, 2 red peppers, 2 scalded chicory, 2 spring onions, 1 walnut piece of fresh ginger, 1 clove of garlic, 1/4 pots of cilantro, 2 tablespoons oil, salt, 6-7 tablespoons chicken chili sauce, 150 ml vegetable stock, pepper
preparation
1. Roast cashews in a frying pan without fat, remove. Clean and wash the peppers and cut into pieces. Clean the spring onions, wash and cut into 1-2 cm pieces.
2. Clean, wash, cut and remove the chili peppers. Chopping pods. Peel garlic, chop. Wash meat, pat dry, cut into small pieces.
3. Heat oil in a pan. Roast garlic and chili in it for 1-2 minutes while turning. Add meat, fry for 2-3 minutes. Then add paprika and 75 ml of water, simmer for 3-4 minutes, while turning.
4. Add 2 tbsp oysters and soy sauce each. Add 1 pinch of sugar, cashews and spring onions, continue to simmer for 1-2 minutes, season with oysters and soy sauce. Do everything. Cut the cress from the bed and sprinkle with the chicken. Rice tastes great.
Wok vegetables with tofu
Ingredients (4 people)
400 g tofu natural, 2 small chili peppers, 2 garlic cloves, 4 tablespoons soy sauce, 1 tablespoon liquid honey, 1 glass (212 ml) corncobs, 100 g soybean sprouts, 1 eggplant, 2 red onions, 4 tablespoons sunflower oil, 250 g frozen mangetouts, ground coriander
preparation
Dice tofu. Clean chili and cut into rings. Peel and slice garlic. Mix soy sauce, honey, garlic and chilli. Marinate tofu with it. Leave to cool for at least 1 hour. Drain the corncobs and cut in half lengthwise. Wash sprouts. Clean eggplant and cut into slices of approx. 1 cm. Peel and slice the onions. Heat 2 tablespoons of oil in a wok or a pan. Roast aubergines, mangetouts and onions for about 8 minutes. After 4 minutes, add the tofu with the marinade. Add sprouts 1 minute before the end of the cooking time. Season with coriander.
Fried rice with pork tenderloin
Ingredients (4 people)
400 g pork tenderloin, 6 tablespoons soy sauce, 2 tbsp sesame oil, 200 g basmati rice, salt, 300 g carrots, 250 g spring onions, 20 g fresh ginger, 2 garlic cloves, 4 tbsp sunflower oil, 100 ml vegetable broth
preparation
Wash the meat, pat dry and cut into slices of approx. 1 cm. Mix soy sauce and sesame oil. Marinate meat in it. Prepare rice in boiling salted water according to the package instructions. Peel carrots, halve lengthwise and slice. Clean and wash the spring onions, halve lengthways and cut into pieces about 8 cm long. Peel ginger and garlic and cut into thin cubes. Heat 2 tablespoons of sunflower oil in a wok or pan. Take meat from the marinade. Portionwise, turn over in hot oil for about 3 minutes. Take out meat. Roast carrots in frying fat for about 5 minutes. After 3 minutes add onions, ginger, garlic and leftover meat marinade and fry. Deglaze with broth and bring to a boil. Remove vegetables and broth. Heat 2 tablespoons of oil in the wok. Sauté rice for about 4 minutes. Add vegetables and meat and mix.
Chicken fillet teriyaki with roasted vegetables
Ingredients (3-4 people)
300 g chicken fillet, 150 ml teriyaki sauce with roasted garlic, 300 g leek, 350 g carrots, 350 g mushrooms, 30 g fresh ginger, 2 tablespoons oil, coriander for garnish
preparation
Wash meat and pat dry. Pour teriyaki sauce over it and leave to cool for about 20 minutes. Clean the leek, wash and cut into strips. Peel carrots, wash and cut into pens. Clean and clean the mushrooms, cut the mushrooms crosswise. Peel ginger and dice very finely. Remove meat from the sauce, drain and dab dry. Heat the oil in a wok, fry the meat in each side for about 5 minutes. Take out and keep warm. Add the carrots to the hot frying fat and stir fry for about 4 minutes. Add leek and mushrooms and fry for about 3 minutes while stirring. Add ginger and fry for a short time. Add the teriyaki sauce and heat for approx. 2 minutes. Slice meat. Arrange wok vegetables and meat on plates. Garnish with coriander. Rice tastes great. Possibly. To provide teriyaki sauce.
Fried chuka soba noodles with egg flakes and chicken fillet
Ingredients (4 people)
200 g Japanese twisted wheat noodles, 400 g broccoli, salt, 1 small red pepper, 300 g chicken fillet, 2 tablespoons oil, pepper, sambal olek, hoisin sauce, 2 eggs, 1 tablespoon soy sauce
preparation
Cook noodles in boiling salted water according to the instructions on the package, drain and drain. Clean broccoli, wash, divide into small florets and cook in boiling salted water for approx. 4 minutes, drain. Clean and wash the peppers and cut into small cubes. Wash chicken meat, pat dry and cut into very fine strips. Heat oil in a pan. Roast the chicken in a bowl, season with salt and pepper. Add the pasta and the pepper cubes and fry. Add broccoli and fry. Season with Sambal Oelek and Hoisin sauce. Whisk the eggs, stir in the soy sauce. Pour over the noodles, stir, briefly fry. Arrange in small bowls.
Vegetable roast rice and salmon from the wok
Ingredients (4 people)
500 g salmon fillet, 1 tsp. Wasabi paste, 8 tbsp soy sauce, 150 g basmati rice, salt, 1 red pepper, 500 g broccoli, 250 g mushrooms, 2 tbsp cornstarch, 3 tbsp oil, white pepper, 3 eggs
preparation
Wash the fish, pat dry and dice. Stir together wasabi and 6 tablespoons of soy sauce. Drizzle with fish and leave to cool for 1 hour. Cook rice in boiling salted water according to the instructions on the package. Clean the peppers, wash and cut into strips. Clean broccoli, wash and divide into small florets. Clean, clean and quarter mushrooms. Drain the rice and drain. Turn fish into starch. Heat 2 tablespoons of oil in a wok and fry the fish portionwise, turning 3-4 minutes. Remove and drain on kitchen paper. Heat 1 tablespoon of oil. Add broccoli and fry for 3-4 minutes while turning. Add the peppers and mushrooms and fry for another 4 minutes. Add rice and fry for 2 minutes. Season with salt and pepper. Whisk eggs with 2 tablespoons of soy sauce. Pour evenly over the rice and let it turn over while turning. Mix fish carefully and heat briefly.
Pointed cabbage from the wok
Ingredients (4 people)
1 head of pointed cabbage (about 500 g), 2 carrots, 250 g green asparagus, 1 onion, 500 g rumpsteak, 2 tbsp sunflower oil, 2 tbsp sesame oil, 1 tbsp sesame seed, sambal olek and soy sauce to taste
preparation
Clean cabbage, quarter, remove stalk. Cut cabbage into pieces, wash and drain. Peel carrots, wash and cut into pens. Wash asparagus, cut off woody ends. Cut asparagus into slices. Peel onion and cut into slices. Dab meat dry and cut into strips. Heat sunflower oil in the wok. Fry meat in it, take it out. Add sesame oil to the cooking fat. Add carrots, onion and sesame and sauté for about 4 minutes. Add asparagus and cabbage and sauté. Add meat to the vegetables and season with Sambal Oelek and soy sauce. This tastes Basmati rice.
