7 Flavorful Wok Recipes to Elevate Your Weeknight Cooking

The high heat and intense flavor of wok cooking have made it a favorite tool worldwide. With the right tools (like de Buyer’s carbon steel wok), anyone can bring restaurant-level flavor home. 

This article features seven delicious wok recipes, covering proteins, vegetables, and sauces, and all the tips you need to master wok cooking. 

Why Chefs (and Home Cooks) Love the Wok

For the past 3,000 years, this specialty pan has traveled from the valleys of Southeast Asia to the Near East and the Americas, delighting chefs on every continent. It remains popular due to the incredible benefits of wok cooking, which include:

• Even heat distribution
• High-heat searing for flavor enhancement 
• One-pan versatility
• Durable and long-lasting 

A carbon steel wok takes things to the next level with extra responsive heat control and natural nonstick properties. 

Tools and Ingredients to Have On Hand

Wok cooking is all about fast, high-heat techniques, and that means having your cooking utensils available, ingredients prepped, and recipes memorized will increase your chances of success. 

Kitchen Tools

• Carbon steel wok
• Wok spatula or wooden spoon
• Heat-resistant tongs
• Prep bowls

Pantry Staples

• Soy sauce, rice vinegar, sesame oil, garlic, ginger
• Cornstarch, chili oil, hoisin sauce, fish sauce

Pro tip: Use high-smoke-point oils (e.g., avocado or peanut oil) whenever possible. 

Seven Must-Try Wok Recipes

Beef and Broccoli with Garlic Soy Sauce

This staple Chinese-American dish is mild in heat but packs a deep flavor. The tangy garlic sauce coats the beef and broccoli, transforming simple ingredients into a truly spectacular dish. 

Prep/Cook Time: 30 minutes

Ingredients

Beef and Broccoli

• 1 lb flank steak/top sirloin/ribeye, very thinly sliced into bite-sized strips
• 2 tablespoons vegetable oil, divided
• 1 lb fresh broccoli, cut into 6 cups of florets
• 2 teaspoons sesame seeds

Stir Fry Sauce

• 1 teaspoon fresh ginger, grated (loosely packed)
• 2 teaspoons garlic, grated (about 3 cloves)
• ½ cup hot water
• 6 tablespoons low-sodium soy sauce
• 3 tablespoons packed light brown sugar
• 2 tablespoons cornstarch
• ¼ teaspoon black pepper
• 2 tablespoons sesame oil

Instructions

1. Prep the Rice and Steak: Start by cooking the white rice so it’s ready when the stir-fry is done. For easier slicing, freeze the flank steak for 30 minutes, then slice thinly against the grain.
2. Make the Sauce: In a medium bowl, whisk together all sauce ingredients until the sugar and cornstarch are fully dissolved. Set aside.
3. Cook the Broccoli: In a large skillet over medium heat, heat 1 tablespoon oil. Add broccoli florets and sauté for 4–5 minutes, partially covered, stirring occasionally until bright green and crisp-tender. Remove from the pan.
4. Sear the Beef: Increase heat to high. Add the remaining 1 tablespoon of oil, then sear the sliced steak in a single layer for about 2 minutes per side, until just cooked through. Check one piece for doneness.
5. Add Sauce & Broccoli: Reduce heat to medium-low. Pour in the sauce and simmer for 3–4 minutes, until thickened. Return broccoli to the skillet and stir to combine. If desired, add 1–2 tablespoons of water to thin the sauce.
6. Serve: Spoon the beef and broccoli over hot white rice and garnish with sesame seeds if using.

Chef Tip: Any hardy vegetable can replace broccoli in this dish. Avoid leafy greens like kale or bok choy. They’ll just disintegrate in the high heat. 

Spicy Shrimp Lo Mein

Lo mein, which literally translates to 'tossed noodles' in Mandarin, is one of the best dishes to prepare in a wok. The shrimp takes this classic dish to the next level. 

Prep/Cook Time: 30 minutes

Ingredients

• 8 oz lo mein noodles
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• 2 cups shredded cabbage
• 3 green onions, sliced
• 2 cloves garlic, minced
• 1 teaspoon grated ginger

The Sauce

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons hoisin sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon chili garlic sauce

Instructions

1. Cook Noodles: Prepare lo mein noodles according to package directions. Drain, rinse, and set aside.
2. Make the Sauce: Whisk together all sauce ingredients in a bowl and set aside.
3. Cook Shrimp: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook for 1–2 minutes per side until pink and opaque. Remove and set aside.
4. Stir-Fry Veggies: In the same pan, add the remaining oil. Add bell pepper, carrots, cabbage, garlic, and ginger. Stir-fry for 3–4 minutes until crisp-tender.
5. Combine: Add cooked noodles, shrimp, green onions, and sauce. Toss until everything is well-coated and heated through.
6. Serve: Plate hot and serve with extra chili sauce if desired.
   

Chef Tip: If you can't find lo mein noodles, you can substitute dried linguine. Cook the linguine until al dente, then drain and immediately toss with a tablespoon of vegetable oil to prevent the noodles from sticking together.

Tofu and Vegetable Stir-Fry with Ginger-Sesame Glaze

Tofu is a delicate ingredient that requires care and technique to cook in a wok without pulverizing it. The trick is to press your tofu before cooking and then use your wok as a frying pan to fry the tofu. This caramelization helps tofu maintain its shape during the stir-fry process. 

Prep/Cook Time: 40 minutes

Ingredients

Stir Fry

• 1 (14 oz) package extra-firm tofu
• 1 tablespoon cornstarch
• ½ teaspoon kosher salt
• 3 tablespoons high-heat oil (like avocado oil)
• 2½ cups green beans, trimmed and cut into 1-inch pieces
• 1 cup carrots, sliced lengthwise

The Sauce

• 1 tablespoon sesame oil
• 1½ tablespoons grated fresh ginger
• 1½ tablespoons minced garlic
• 1 tablespoon rice vinegar
• 3 tablespoons soy sauce (or gluten-free tamari)
• ¼ teaspoon red pepper flakes
• 3 tablespoons brown sugar
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

1. Press the Tofu: Let your tofu press for 15–20 minutes (or up to 1 hour). Once dry, cut into 1-inch cubes and toss in a zip-top bag with cornstarch and salt until coated.
2. Make the Sauce: While pressing the tofu, blend all sauce ingredients in a blender until it is completely smooth. Set aside.
3. Cook the Tofu: Heat 2 tablespoons oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and cook for 3–7 minutes, turning occasionally, until browned on all sides. Add 2 tablespoons of the prepared sauce to the pan and cook for another 2–3 minutes, stirring to coat the tofu until it’s caramelized. Transfer tofu to a plate.
4. Stir Fry the Veggies: Add the remaining tablespoon of oil to the skillet, if needed. Add the green beans and carrots and stir-fry for 3–4 minutes, or until just tender.
5. Combine & Finish: Return tofu to the pan. Stir the sauce once more, then pour it over the tofu and vegetables. Toss everything to coat and cook for 1–2 more minutes until the sauce thickens and clings to the tofu.
6. Serve: Enjoy hot over rice, noodles, quinoa, or on its own. For the best texture, serve immediately, as the tofu will lose its crispiness over time.

Chef Tip: If you don’t have a tofu press, you can make one. Place drained tofu on a plate lined with a folded tea towel, then lay another tea towel on top, matching the tofu's shape. Set a second plate over it and weigh it down with a heavy skillet or canned goods. Let the tofu press for 15–20 minutes (or up to 1 hour) to remove moisture.

Chicken Fried Rice with Scallions and Egg

It’s hard to beat the nostalgic taste and easy assembly of chicken fried rice. This upscaled version with scallions and egg elevates the taste but not the cooking complexity. 

Prep/Cook Time: 25 minutes

Ingredients

• 1 large egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 cups cold cooked white rice
• 1 cup cooked, chopped chicken (rotisserie or leftovers work well)
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper (or to taste)

Instructions

1. Scramble the Egg: In a small bowl, beat the egg with 1 tablespoon of water. Melt butter in a large skillet or wok over medium-low heat. Pour in the egg mixture and let it cook undisturbed for 1–2 minutes until set. Remove from the pan, slice into shreds, and set aside.
2. Cook the Aromatics: Heat vegetable oil in the same skillet over medium heat. Add chopped onion and sauté for about 3 minutes or until softened and fragrant.
3. Fry the Rice: Stir in the cold rice, cooked chicken, soy sauce, and black pepper. Stir-fry everything together for 5–6 minutes, breaking up rice clumps and heating thoroughly.
4. Add the Egg: Return the shredded egg to the skillet and toss to combine. Stir-fry for another 1 minute to incorporate everything evenly. Serve hot, directly from the skillet. 

Chef Tip: The common belief is that you must use day-old rice to make fried rice. This isn't true. You simply need to use cooked rice with the moisture removed. You can accomplish this by spreading fresh rice out on a baking dish and allowing it to dry. 

Sweet and Sour Pork with Bell Peppers and Pineapple

The umami sweet and sour taste is a classic flavor profile of Chinese-American restaurants and can easily be recreated in your wok. 

Prep/Cook Time: 35 minutes

Ingredients

The Sauce

• 1 cup unsweetened pineapple juice (use juice from canned pineapple if desired)
• ½ cup packed brown sugar
• ¼ cup ketchup
• ⅓ cup white vinegar
• 2 tablespoons cornstarch

Stir Fry

• 2 tablespoons canola oil
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 onion, cut into 1-inch pieces
• 1 lb pork tenderloin, cut into 1-inch pieces
• 3 tablespoons cornstarch
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1½ cups pineapple chunks

Instructions

1. Make the Sauce: In a medium bowl, whisk together pineapple juice, brown sugar, ketchup, vinegar, and cornstarch until smooth. Set aside.
2. Sauté the Vegetables: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add bell peppers and onion; cook for 3–4 minutes until the peppers are slightly softened and the onions begin to turn translucent. Remove vegetables from the skillet and set aside. Do not clean the skillet.
3. Coat the Pork: In a large bowl or zip-top bag, combine 3 tablespoons of cornstarch, salt, and pepper. Add pork pieces and toss or shake until evenly coated.
4. Cook the Pork: Add the remaining oil to the skillet. Place coated pork pieces in a single layer and sear for about 2–3 minutes per side or until golden brown. Add garlic and ginger and sauté for 1 more minute until fragrant.
5. Combine and Simmer: Return cooked vegetables to the skillet along with the pineapple chunks and the prepared sauce. Stir well and let simmer for 3–4 minutes, or until the sauce thickens and the pork is fully cooked (internal temp should reach 145°F).
6. Serve: Garnish with sliced green onions or sesame seeds if desired. Serve hot over rice, noodles, or as a stand-alone dish.

Chef Tip: Step 3 is a process called velveting, which keeps the meat tender and moist. To retain even more moisture, you can do a wet brine (water, salt, aromatics) for several hours before cooking. 

Thai Basil Chicken (Pad Krapow Gai)

Fiery heat from the red Thai chilis and the sweet basil combine in this delicious, classic Southeast Asian dish. The prep is slightly extensive, but the cooking time is quick. 

Prep/Cook Time: 45 minutes

Ingredients

• ⅓ cup chicken broth
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce (or to taste)
• 2 teaspoons fish sauce
• 1 teaspoon white sugar
• 1 teaspoon brown sugar
• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken thighs, coarsely chopped
• ¼ cup sliced shallots
• 4 cloves garlic, minced
• 2 tablespoons minced Thai chilies (or Serrano or other hot pepper)
• 1 cup very thinly sliced fresh basil leaves
• 2 cups hot cooked rice

Instructions

1. Make the Sauce: In a small bowl, whisk together the chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar until combined.
2. Sear the Chicken: Heat a large skillet over high heat and drizzle in the vegetable oil. Add the chopped chicken and stir-fry for 2–3 minutes until no longer raw.
3. Add Aromatics: Stir in the sliced shallots, minced garlic, and chilies. Continue stir-frying on high heat until the aromatics are fragrant and some juices caramelize at the bottom, about 2–3 more minutes.
4. Build Flavor: Add about 1 tablespoon of the sauce mixture to the pan and stir well. Let it cook until the sauce starts to caramelize, about 1 minute.
5. Deglaze and Finish: Pour in the remaining sauce. Stir continuously, scraping the bottom of the pan to deglaze. Cook until the sauce thickens and glazes the chicken, about 1–2 more minutes.
6. Add Basil: Remove from heat and stir in the fresh basil. Cook just until wilted, about 20 seconds. Finally, spoon over hot cooked rice and serve immediately.

Chef Tip: Stack the basil leaves on top of one another and then roll lengthwise. Slice along the roll, and you’ll end up with ribbons of fresh basil that blend seamlessly with the chicken.

Crispy Noodles with Sautéed Veg and Oyster Sauce

This dish is the crispy version of chow mein, which means tossed noodles in Mandarin. 

Prep/Cook Time: 50 minutes

Ingredients

The Sauce

• 1 tablespoon oyster sauce
• 2 tablespoons Chinese cooking wine (Shaoxing wine; or substitute Dry Sherry or Mirin)
• 1½ tablespoons light or all-purpose soy sauce (not dark soy)
• ¼ teaspoon sesame oil
• 1 teaspoon sugar
• Dash of white pepper
• ¾ cup (185 ml) low-sodium chicken broth
• 3 tablespoons cornstarch

Crispy Noodles

• 200 g / 8 oz fresh chow mein noodles
• 4 tablespoons water, divided
• 2 tablespoons peanut oil (or vegetable/canola oil)

Stir Fry

• 5 oz chicken breast, thinly sliced
• 1 tablespoon peanut oil (as needed)
• 2 garlic cloves, finely chopped
• ½ onion, sliced
• 1 small carrot, halved lengthwise and sliced diagonally
• 1 head bok choy, stems and leaves separated (stems cut into sticks)
• 2 scallions, cut into 2-inch pieces
• 2 cups cabbage, cut into 1-inch squares
• ½ cup (125 ml) water

Instructions

Marinate Chicken & Prepare Sauce:

1. In a small bowl, combine all sauce ingredients except the chicken broth and cornstarch.
2. Set aside 1 tablespoon of the sauce and mix it with the sliced chicken. Let marinate for at least 10 minutes.
3. In the remaining sauce mixture, whisk in the chicken broth and cornstarch until completely smooth and lump-free. Set aside.
4. Preheat the oven to low to keep the noodles warm after cooking.
5. Divide noodles into two equal portions and shape each into a loose 8-inch round nest. Keeping them tangled helps them hold their shape.
6. Heat 1 tablespoon oil in a skillet over medium-high heat. Add one noodle cake and drizzle with 2 tablespoons of water.
7. Let water steam the noodles until it evaporates. Lightly press noodles and cook for another 1–2 minutes until golden on the bottom.
8. Slide noodles onto a plate, flip, and return to the skillet to crisp the other side for 1½–2 minutes.
9. Transfer to an oven-safe tray and keep warm. Repeat with the second noodle cake.
10. If needed, add another tablespoon of oil and increase the heat to high. Add garlic and onion; stir-fry for 30 seconds.
11. Add marinated chicken and cook until it turns white on the outside (not fully cooked through).
12. Stir in carrot and bok choy stems; cook for 30 seconds.
13. Add cabbage and bok choy leaves. Cook 1 minute until vegetables begin to soften.
14. Pour in the sauce and ½ cup water. Stir well and let simmer 1–2 minutes until the sauce thickens to a glossy, syrup-like consistency.
15. Place each crispy noodle cake onto a plate. Spoon the stir-fry mixture into the center of the noodles, leaving the edges exposed for crunch. Be sure to use all the sauce to soak into the noodles. Serve immediately.

Chef Tip: Most restaurants prepare this dish by deep frying the noodles instead of the easier shallow fry we use here. If you want to amp up the flavor, consider switching to a deeper fry in your wok. 

Techniques for a Successful Wok Meal

You’ll need these tips before cooking your first wok-based dish. 

1. High heat + fast movement = flavor
2. Don’t overcrowd the pan
3. Prep every ingredient before cooking
4. Preheat wok before adding oil
5. Dry your ingredients (moisture kills the sear)
6. Clean and re-oil carbon steel after use

Cook with Confidence — And the Right Tools

Mastering a few good wok recipes can transform everyday cooking into a Michelin-worthy experience. Take your time to experiment, build flavor, and enjoy the wok cooking process. 

Try one of the recipes tonight and explore de Buyer’s line of woks and tools for even better results.