Wokrätter

Wokrätter, meaning “wok dishes” in Swedish, is a broad category of meals prepared quickly in a wok, a rounded, high-heat cooking pan. The term is used in Swedish culinary writing to describe dishes typical of stir-fry techniques found in East Asian cuisines.

Preparation and technique are central to wokrätter. A wok is heated until very hot and used to sear small, uniform pieces of protein such as beef, chicken, pork, shrimp, or tofu with vegetables in a small amount of oil. Aromatics like garlic, ginger, and chilies are often added early. Once the protein is nearly cooked, vegetables are added and kept crisp-tender, and a sauce composed of soy sauce, oyster sauce, hoisin, rice wine, and a touch of sugar or sesame oil is stirred in. The dish is usually served with steamed rice or noodles. The concept emphasizes high heat, fast cooking, and rapid mixing to preserve color and texture.

Variants and nutrition are considered in many wokrätter. They range from light, vegetable-forward versions to hearty meat dishes. Vegetarian and vegan adaptations are common, using tofu or tempeh and mushroom-based sauces. In terms of health, wokrätter can be balanced and nutritious when they emphasize vegetables and lean proteins, though some sauces can add sodium and sugar.

See also: Stir-fry, wok, wok hei, Chinese cuisine.