Gastroback Design Wok Advanced Pro Operating Instructions Manual page 86

Stir-fried seafood with rice
noodles
Makes 4 – 6 servings
Ingredients:
1 tablespoon (15 ml) peanut oil
1 tablespoon ginger, cut into matchsticks
1 garlic clove diced
approx. 500 g mixed seafood (Marina-
ra mix)
2 tablespoons (30 ml) light soy sauce
1 cup chicken stock
approx. 225 g fresh rice noodles, sliced
approx. 250 g can baby corn
Method:
1. Set the wok temperature to ›High
Sear‹. Add oil then garlic and gin-
ger, cook for 2 minutes or until the
ginger is fragrant.
2. Add seafood and stir for a few
minutes to infuse the flavors, add
soy and stock then bring the mixture
to boil.
3. Add noodles, corn and stir to heat
through.
Serve with sliced green shallots.
86
Singapore hokkien noodles
Makes 4 servings
Ingredients:
2 tablespoons (30 ml) peanut oil
1 teaspoon crushed garlic
½ teaspoon dried chili pepper
2 eggs, lightly beaten
1 tablespoon curry powder
approx. 100 g BBQ pork, finely sliced
approx. 225 g prawns, peeled and sli-
ced in half
1 red capsicum, finely sliced
1 medium carrot, finely sliced
approx. 450 g Hokkien noodles Sauce
approx. 125 ml chicken stock
1 tablespoon (15 ml) sweet soy sauce
1 tablespoon (15 ml) light soy sauce
Method:
1. Set the wok temperature to ›High
Sear‹. Add oil then garlic and chili.
Stir-fry for 1 minute, add eggs, and
continue to stir until the eggs is coo-
ked.
2. Add curry powder, prawns, pork,
capsicum and carrot. Continue to
cook for 2 minutes then add noodles
and sauce, stir until noodles are hea-
ted through.
Serve with toasted sesame seeds.