Gastroback Design Wok Advanced Pro Operating Instructions Manual page 78

4 tablespoons chopped green shallots
Soy sauce
Method:
1. Set the wok temperature to ›High
Sear‹. Add oil, garlic, ginger and
chili flakes and cook for 2 minutes.
Add mixed egg and stir to cook
through.
2. Add chicken and shrimp and stir into
egg mixture. Add rice and water,
and cook until the rice is hot and
glowing.
3. Add green onions and soy sauce to
taste. Cook for 1 minute before ser-
ving.
Serve as an accompaniment or as an
entree.
Thai green chicken curry
Makes 6 servings
Ingredients:
1 tablespoon (15 ml) vegetable oil
1 brown onion, diced
1 teaspoon crushed garlic
1 teaspoon diced ginger
1 ½ tablespoons Thai green curry paste
approx. 800 g chicken thighs diced
approx. 250 ml chicken stock
approx. 400 ml cans coconut cream
1 cup bamboo shoots
1 punnet cherry tomatoes
1/3 cup coriander leaves
Method:
1. Set the wok temperature to ›High
Sear‹ and add the oil. Cook the oni-
on until it is translucent.
2. Add garlic, ginger and curry paste,
cook until, the oil separates from the
curry paste.
78
3. Add chicken and toss in the paste
mix, add stock and half the coconut
cream. Bring curry to the boil then
reduce the wok temperature to heat
setting 4.
4. Cook curry with the lid on for 20
minutes, or until the chicken is coo-
ked, add remaining ingredients and
cook for 5 minutes.
Serve with steamed jasmine rice.
Chicken with plum sauce and bok
choy
Makes 4 servings
Ingredients:
approx. 1 kg boneless chicken thighs,
cut into strips
2 tablespoons (30 ml) dry sherry
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) vegetable oil
1 medium Spanish onion, diced
approx. 125 ml plum sauce
1 bunch bok choy, sliced
1 small can (approx. 230 g) water
chestnuts
Method:
1. Place chicken into a bowl and mix
with the sherry and soy.
2. Set the wok temperature to ›High
Sear‹. Heat oil and add onion and
stir-fry for 2 minutes. Add chicken
and plum sauce and cook for 2
minutes. Reduce the wok tempera-
ture to heat setting 6 and simmer the
chicken for 10 minutes.
3. Add bok choy and water chestnuts,
increase the wok temperature to
heat setting 14, stir-fry until the bok
choy has wilted.
Serve with steamed egg noodles