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Cooking techniques
•
Stir fry vegetables, after searing the meat, in
a little oil (or sprinkling of water) until vivid in
colour for:
3 minutes
minutes
1 minute
This brief cooking
time will keep
vegetables crisp.
continued
Onion, quartered
Broccoli, flowerets
Carrots, sliced
Soaked Chinese dried
mushrooms
Snow peas
Capsicum, sliced
Zucchinis, sliced
Water chestnuts
Bamboo shoots
Garlic, minced
Chilli, minced
Ginger, minced
Shallots, chopped
Bean sprouts
steaming
Recommended temperature probe setting 4-5.
Steamed foods are tender and juicy and retain
most of their nutritional value when cooked in
the Wok.
To steam foods, follow the following procedure:
1.
Add approximately cups of water or stock
to the Wok. Place a suitable sized steaming
rack into the Wok. Liquid should not cover
the rack. Cover with lid.
.
Preheat Wok on heat setting 4 - 5 until liquid
simmers. Remove the lid.
3.
Place foods to be steamed on the steaming
rack.
4.
Cover Wok with lid and simmer until food is
cooked as desired.
A steaming rack is not included with this
product and will need to be purchased
separately.
steaming tips
•
If using a metal rack take care not to scratch
the non-stick surface.
•
Do not allow the water or stock to touch the
rack or food.
•
Check liquid level occasionally. Add more hot
water if further steaming is required.
•
Always lift the lid away from you, when
removing from Wok, to avoid steam escaping
from under the lid.
13
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