Breville EW30 Instructions For Use And Recipe Book page 16

STIR-FRIES cont'd
STIR FRIED SEAFOOD
WITH RICE NOODLES
Serves 4-6
1 tablespoon peanut oil
1 tablespoon ginger, cut into matchsticks
1 garlic clove diced
500g mixed seafood (Marinara mix)
2 tablespoons light soy sauce
1 x cup chicken stock
200g fresh rice noodles, sliced
1 x 250g can baby corn
1. Heat the wok on high sear setting, add
the oil then garlic and ginger, cook for
2 minutes or until the ginger is fragrant.
2. Add the seafood and stir for a few
minutes to infuse the flavours, add the
soy and stock then bring the mixture
to the boil.
3. Add the noodles, corn, and stir
to heat through.
Serve with sliced green shallots.
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CHILLI CHICKEN WITH
SINGAPORE NOODLES
Serves 4-6
6 chicken thighs
1
1 / cups sweet chilli sauce
2
1 tablespoon vegetable oil
1 / cup chicken stock
2
2 sticks celery, finely sliced
1 x 410g can champignon mushrooms
1 x 350g packet of fresh Singapore noodles
100g bean shoots
1. Marinate the chicken in the sweet chilli
sauce for 2 hours or overnight.
2. Heat the wok on high sear setting, add
the oil and seal the chicken thighs on
each side.
3. Remove the chicken thighs and
slice them.
4. Add the chicken stock, celery, and
mushrooms and bring to the boil, add the
noodles and cook for 2-3 minutes to
heat through.
5. Add the chicken and bean shoots, heat
the chicken through and serve.
Serve with naan bread.
STIR-FRIES cont'd
LEMON CHICKEN
Serves 4
600g chicken breast fillets, sliced into strips
2 egg whites, lightly beaten
1 teaspoon finely chopped minced ginger
1 clove garlic, crushed
1 tablespoon cornflour
1 cup peanut oil
1 cup fresh lemon juice
1 / cup white sugar
4
1 tablespoon corn flour
2 tablespoons water
1. Toss chicken strips into the egg white,
ginger, garlic and cornflour, and
mix well.
2. Refrigerate for 1 hour.
3. Heat the wok on high sear setting, add
the oil individually add the chicken
strips, cook in small batches until
golden, then remove.
4. Add the lemon juice and sugar to the wok
and bring the mix to the boil, then add
the corn flour mixed with water. Reduce
the heat after the corn flour has been
added to setting 8.
5. Return the chicken to the wok and stir
to coat in the lemon sauce.
Serve with fried or boiled rice.
CHICKEN WITH PLUM SAUCE
AND BOK CHOY
Serves 4
1kg chicken thighs, cut into strips
2 tablespoons dry sherry
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 medium Spanish onion, diced
1 / cup plum sauce
2
1 bunch bok choy, sliced
1 small can water chestnuts, sliced
1. Place the chicken into a bowl and mix
with the sherry and soy.
2. Heat the wok on high sear setting, add
the oil and stir fry the onion for
2 minutes, add the chicken and plum
sauce cook for 2 minutes, reduce the
heat to setting 6. Simmer the chicken
for 10 minutes.
3. Add the bok choy and water chestnuts,
increase the heat to setting 14, stir fry
until the bok choy has wilted.
Serve with steamed egg noodles.
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