Chinese Wokspice

Chinese Wokspice, an Asian spice blend for wok dishes with meat, tofu and vegetables

Chinese Wokspice is our Asian-inspired spice blend of sixteen ingredients, tuned to the high heat and short cooking time of the wok. We compose it in our workshop in Klingenberg am Main – with roasted onions, Szechuan pepper, lemongrass, star anise and coriander leaves at its heart. The character: full-bodied and savoury with an Asian depth that gives your wok dish character in minutes.

How to use

For chicken, beef, pork, tofu and vegetables from the wok. Also for quick pan dishes, fried rice and Asian noodle soups. Scatter on towards the end of cooking and let it rest briefly, don't heat it too long, as the leaf components are delicate.

Important: our spice blends are deliberately intense – start sparingly and taste at the end. Half to one teaspoon per portion is enough.

Recipe: wok chicken with Chinese Wokspice

A quick wok dish that's on the table in ten minutes and shows how much aroma is in the blend.

Ingredients for 2:

• 400 g chicken breast, in strips
• 2 handfuls of mixed vegetables (pepper, broccoli, carrot)
• 2 tsp Chinese Wokspice
• 2 tbsp soy sauce or a dash of Tomami Umami
• 2 tbsp neutral oil, 1 lime
• Rice or noodles to serve

Method: Heat the oil strongly in the wok. Sear the chicken in batches and remove. Stir-fry the vegetables for one to two minutes, return the meat to the wok. Reduce the heat, scatter in two teaspoons of Chinese Wokspice, fold in briefly and let it rest for a minute. Season with soy sauce and a dash of lime juice. Serve with rice or noodles.

What's in it?

Sixteen ingredients with roasted onions as the base: pepper, garlic, chili, paprika and liquorice for spice and sweetness, plus Szechuan pepper, ginger, star anise, coriander, fennel and cinnamon for the typically Asian depth. Lemongrass, coriander leaves, cardamom and cloves round off the blend, fresh and aromatic.

At a glance

• Asian spice blend of 16 ingredients
• With roasted onions, Szechuan pepper and lemongrass
• Workshop quality from Klingenberg am Main
• For meat, tofu and vegetables – dose sparingly
• No flavour enhancers, anti-caking agents or additives

Goes well with

For even more Asian heat, our Togarashi, the Japanese seven-spice blend, is ideal. If you prefer a curry note, reach for Curry Goa. As an umami boost, Tomami Umami fits into any wok sauce, and for a fresh pepper finish the fruity blend Sieben. Find more in our spice blends collection.

Frequently Asked Questions

What can I use Chinese Wokspice for?
For all wok dishes with meat, tofu, vegetables, noodles and fried rice. Also in Asian pan dishes and noodle soups.

How do I dose it correctly?
Half a teaspoon to a teaspoon per portion is enough. Always scatter it on at the end of cooking and let it rest briefly.

Why should Chinese Wokspice not be heated too strongly?
The blend contains coriander leaves and lemongrass, which lose their aroma at too high a heat. Better to scatter on at the end and let it rest briefly.

Is Chinese Wokspice spicy?
Thanks to chili and Szechuan pepper the blend has a pleasant but moderate heat with the typical tingling Szechuan effect. If you like more fire, combine it with Togarashi.