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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.
34
SZECHUAN PORK WITH THAI
RICE STICK NOODLES
Serves 4
150g rice stick noodles
2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon chilli paste
1
/
teaspoon garlic
2
1 teaspoon sugar
1
/
cup beef stock
2
2 tablespoons peanut or vegetable oil
250g pork fillet sliced in 1cm rounds
2 green shallots, sliced
1 teaspoon grated ginger
1
/
cup sliced water chestnuts
2
1 punnet baby corn sliced in half
1. Place the noodles into a bowl of boiling
water, to soften for 5 minutes. Drain
the noodles and cut to approximately
5cm lengths, using kitchen scissors
2. Combine the next 6 ingredients in a
small bowl.
3. Heat the wok on high sear setting,
add the oil and stir fry the pork
for 3-4 minutes.
4. Add the green shallots, ginger, and
water chestnuts, cook for a further
30 seconds.
5. Add the soy mixture and drained
noodles, reduce the heat to setting 6,
cook until the liquid has almost absorbed
but still moist.
6. Taste and adjust the seasoning.
Serve with steamed Chinese
green vegetables.
STIR FRIES cont'd
PEKING DUCK, MUSHROOM
AND CHINESE BBQ SAUCE
STIR FRY
Serves 6
1 tablespoon peanut oil
1 carrot cut into matchsticks
1
/
cup beef sock
2
1
/
cup Chinese BBQ sauce (Char Siu Sauce)
2
1 can shitake mushrooms sliced
1 small can water chestnuts sliced
1 teaspoon grated ginger
1 Peking duck, de-boned and shredded
(already cooked)
100g snowpeas
100g beanshoots
2 teaspoons sesame oil
1. Heat the wok on high sear setting,
add the oil and saute the carrots for
1 minute, add the stock and sauce
and bring the liquid to the boil.
2. Add the remaining ingredients and
cook until the duck is heated through,
add the sesame oil and serve.
Serve with boiled noodles.
THAI BEEF AND SPINACH
STIR FRY
Serves 4-6
1 tablespoon peanut oil
2 brown onions, sliced
2 cloves garlic, finely sliced
1 tablespoon ginger, finely diced
2 red capsicums cut in strips
1 tablespoon peanut oil
750g lean beef strips
150g baby spinach
1
/
cup mint leaves
4
1
/
cup roasted cashews
2
1 tablespoon lime juice
2 teaspoons fish sauce
2 tablespoons sweet Thai chilli sauce
1 teaspoons lemon grass, thinly sliced
1. Heat the wok on high sear setting , add
the oil and stir fry the garlic, ginger and
onions, cook for 2 minutes then add the
capsicum. Cook for a further 2 minutes
then remove.
2. Add the remaining oil then stir fry the
beef in small batches for 1-2 minutes.
3. Remove when cooked and allow wok
to reheat before stir frying next batch.
4. Return all the ingredients to the wok.
5. Reduce to a medium heat, setting 8, until
spinach has softened.
Serve with coconut rice.
35
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