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The most delicious Solis wok recipes
Wok recipes do not necessarily have to come from
Asia. Thanks to the speed with which the wok has
spread to kitchens all around the world, many
delicious recipes with attractive influences from the
international cuisine have been created.
We present the most attractive recipes, serving
4 persons, to ensure your Solis wok creations get
off to an optimal start:
Rice soup with chicken
Cut
1 chicken breast into small cubes. Add
1 tablespoon sesame oil to the hot Solis wok and
sear the chicken on all sides.
Dice
4 spring onions and place in the wok. Slice
and add
1 soaked shiitake
mushroom.
50 g soybean sprouts Slice
50 g mushrooms. Together with the sprouts
and mushrooms, add
50 g green peas and cook everything briefly.
Soak
100 g dry rice in a separate bowl, then
add to the chicken-vegeta-
ble mixture in the Solis wok
and add 0,5 l chicken stock.
Add
1 tablespoon hoisin
sauce and
some grated ginger for flavour.
Crush
1 clove of garlic with salt and add to the
soup with some
freshly ground pepper.
Add
4 tablespoons rice wine
or sherry to taste and sprinkle with
2 tablespoons chopped
chives.
Chili cucumber with leeks
Peel and finely chop
3 cm ginger root. Finely chop
3 cloves of garlic. Cut open
3 fresh red chillies lengthways and remove
seeds, then cut into thin
stripes. Cut
800 g leeks into fine rings. First cut
2 large cucumbers unpeeled into 5 cm long
pieces, then cut into slim
5 cm thick wedges.
Heat up
5 tablespoons
sesame oil in the Solis wok. Add the
ginger, garlic and chilli and
braise lightly. Add leeks and
cucumber wedges and brai-
se everything for 10 minu-
tes. Add
5 tablespoons soy sauce and
freshly ground pepper to taste.
Mix in
4 tablespoons toasted
sesame seeds.
Tofu vegetables
Dice
200 g fresh tofu and briefly brown with
2 tablespoons peanut oil in the hot Solis wok, stirring
continuously, then add
salt and
freshly ground pepper to taste. Remove from the
wok and marinate with
2–3 tablespoons
soy sauce
2–3 tablespoons
rice wine or sherry
some grated ginger to taste and
1
⁄
2
teaspoon sugar.
Cut
2 spring onions including the green into
2–3 cm size pieces, cut
1
⁄
2
red pepper into stripes. Slice
4 soaked shiitake
mushrooms. Stir fry together in the
remaining oil in the Solis
wok. Add
