Gastroback Design Wok Advanced Pro Operating Instructions Manual page 75

Stir fried Chinese green vegetables
Makes 4 – 6 servings
Ingredients:
1 tablespoon (15 ml) peanut oil
1 bunch Chinese green vegetables (bok
choy or Chinese broccoli) cut into 5 cm
pieces washed
1 teaspoon garlic crushed
2 teaspoons (10 ml) soy sauce
2 tablespoons (30 ml) oyster sauce
Method:
1. Set the wok temperature to ›High
Sear‹. Add oil then the remaining
ingredients apart from the oyster
and soy sauce.
2. When vegetables have wilted, add
oyster and soy sauce and cook for 1
minute.
Serve as an accompaniment.
CHICKEN
Plum glazed chicken wings
Makes 4 – 6 servings
Ingredients:
approx. 1 kg chicken wings or drumettes
approx. 125 ml prepared plum sauce
1 tablespoon (15 ml) honey
2 tablespoons (30 ml) sweet Thai Chili
sauce (Sriracha)
2 tablespoons (30 ml) dark soy sauce
1 tablespoon sesame seeds
approx. 250 ml chicken stock
Method:
1. Place prepared chicken into a large
mixing bowl.
2. Combine remaining ingredients and
mix well.
3. Marinate and refrigerate for several
hours or overnight.
4. Set the wok temperature to heat set-
ting 8. Add chicken wings and stir
for 5 minutes, add 1 cup of chicken
stock and place the lid onto the wok
for 10 minutes to complete the coo-
king.
Serve with mixed salad leaves.
Note:
Remove each batch when cooked and
allow the wok to reheat before shal-
low frying the next batch. By cooking
in small batches, the heat of the oil
remains constant.
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