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Recipes
Mongolian Lamb
Serves: 4
Preparation: 15 minutes + marinating time
Cooking: 10 minutes
800g lamb backstraps, sliced
3 cloves garlic, crushed
1 tablespoon cornflour
¼ cup dark soy sauce
¹⁄ ³ cup shao hsing cooking wine
1 tablespoon oil
1 medium brown onion, sliced
1 green capsicum, sliced
1 tablespoon sugar
1 teaspoon sesame oil
4 green onions, thinly sliced
1. In a large bowl, combine the lamb, garlic,
cornflour, soy sauce and wine. Mix well to
combine; refrigerate for 1 hour.
2. Strain liquid from lamb and reserve liquid.
Heat wok on MAX setting. Add oil and cook
lamb in small batches, until browned; set
aside.
3. Add onion and capsicum to wok and stir fry
for 1 minute. Return lamb to wok with
sugar, sesame oil and reserved liquid.
4. Cook until sauce thickens and lamb has
warmed through. Serve with green onions.
Tip: Shao Hsing is a Chinese cooking wine
and is available from Asian supermarkets.
If unavailable then recipe can be substituted
with sweet sherry.
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Japanese Stir-Fry Pork
Serves: 4
Preparation: 10 minutes + marinating time
Cooking: 5-7 minutes
700g pork fillet
2 tablespoons mirin
2 tablespoons vegetable oil
1 onion, sliced
1 clove garlic, crushed
1 carrot, sliced
150g sugar snap peas
¼ cup teriyaki sauce
Rice, to serve
1. Trim any fat from pork and thinly slice.
Place pork in a small glass bowl and stir
through mirin. Cover and refrigerate for 2-3
hours.
2. Remove pork from refrigerator, stir through
1 tablespoon of the oil and allow to sit at
room temperature for 20 minutes.
3. Heat wok on MAX setting. Stir fry pork in
batches until browned; set aside.
4. Reduce heat to MED setting. Add remaining
oil to wok; add onion and cook for 1
minute, add garlic and carrot and cook for
a further 2-3 minutes. Add pork, sugar
snap peas and teriyaki to wok and stir fry
for 1-2 minutes or until pork is cooked and
vegetables are just tender. Do not over
cook.
5. Serve with rice.
Recipes
Chinese Style Tofu and Green Vegetables
Serves: 4
Preparation: 10 minutes
Cooking: 5-7 minutes
300g firm tofu
2 tablespoons peanut oil
1 onion, sliced
2 cloves garlic, crushed
2 small zucchini, sliced
3 bok choy, trimmed and quartered
100g enoki mushrooms, ends trimmed and pulled
into small bunches
2 tablespoons oyster sauce
1 tablespoon sweet chilli sauce
1 tablespoon light soy sauce
1. Cut the tofu into 2 thick slices and pat dry
with paper towelling.
2. Heat oil in the wok on MED setting; cook
tofu one piece at a time until golden on
both sides; drain on paper towelling. Cut
each slice into 6 pieces.
3. Add onions to wok and stir fry for 1 minute.
Add garlic and cook for a further minute.
Add the zucchini and bok choy and cook for
1-2 minutes or until the zucchini starts to
soften.
4. Add the mushrooms and the sauces and
cook for a further 1 minute. Stir through
the tofu and serve immediately.
Banana Fritters
Serves: 4
Preparation: 10 minutes
Cooking: 5 minutes
½ cup plain flour
¼ cup cornflour
2 teaspoons sugar
1 egg
¹⁄ ³ cup cold water
4 medium bananas
Vegetable oil, for deep frying
Icing sugar for dusting
Ice cream, to serve
1. Sift flours and sugar into a large bowl.
Make a well in the centre and whisk
through combined egg and water.
2. Heat oil on MED/MAX setting until hot.
Note: See tips on deep frying in a wok on
page 7.
3. Cut bananas in half lengthways. Dip halves,
one at a time, into batter. Carefully lower
banana halves into oil in batches. Fry for
1-2 minutes or until golden. Drain on paper
towelling.
4. Serve fritters dusted with icing sugar and
serve with ice cream.
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