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RECIPES
SPICY PORK AND CHILI SALAD
Makes 4–6 servings
INGREDIENTS
2 tablespoons peanut oil
½ cup peanuts
1 tablespoon Thai green curry paste
2 cloves garlic, lightly crushed
350g pork mince
1 tablespoon brown sugar
2 teaspoons fish sauce
1 head iceberg lettuce, washed
2 tomatoes, cut into wedges
METHOD
1. Set the wok temperature probe to STIR
FRY setting. Add the oil, nuts and curry
paste and cook for a few minutes.
2. Add the ground pork and cook until
browned and crumbly. Add the brown
sugar and fish sauce, cook until the
liquid has evaporated.
3. Arrange the lettuce on serving plates
and top with the tomato then the
pork mixture.
MUSSELS IN TOMATO AND
GARLIC SAUCE
Makes 4–6 servings
INGREDIENTS
2 tablespoons olive oil
2 red onions, finely diced
3 cloves garlic, minced
1 cup white wine
2¼ cups tomato pasta sauce
1kg fresh mussels, bearded and scrubbed
1
⁄3 cup basil leaves, torn
Black pepper, freshly ground
METHOD
1. Set the wok temperature probe to
SAUTÉ setting. Add the oil, onions and
garlic and cook until the onion is soft.
2. Add the wine and reduce the liquid
by half.
3. Add the tomato sauce and bring the
mixture to the boil.
4. Add the mussels then reduce the wok
temperature probe to STEAM setting.
Place the lid on and cook until the
mussels have opened. Add the basil
and pepper.
Serve with crusty bread and extra virgin
olive oil.
RECIPES
SINGAPORE HOKKIEN NOODLES
Makes 4 servings
INGREDIENTS
2 tablespoons peanut oil
1 clove garlic, crushed
½ teaspoon dried chili
2 eggs, lightly beaten
1 tablespoon curry powder
150g BBQ pork, finely sliced
200g prawn, peeled and sliced in half
1 red capsicum, finely sliced
1 medium carrot, finely sliced
500g hokkien noodles
Sauce
½ cup chicken stock
1 tablespoon sweet soy sauce
1 teaspoons light soy sauce
Toasted sesame seeds to serve
METHOD
1. Set the wok temperature probe to
STIR FRY setting. Add the oil then garlic
and chili. Cook for 1 minute, add the
eggs, and continue to stir until the eggs
are cooked.
2. Add the curry powder, shrimp, pork,
capsicum, and carrot. Continue to cook
for 2 minutes then add the noodles
and sauces, stir until the noodles are
heated through.
Serve with toasted sesame seeds.
LEMON CHICKEN
Makes 4–6 servings
INGREDIENTS
800g chicken breast fillets, sliced into strips
2 egg whites, lightly beaten
1 teaspoon minced ginger
1 clove garlic, crushed
2 tablespoons cornstarch
1 cup peanut oil
1 cup fresh lemon juice
¼ cup white sugar
2 tablespoons water
METHOD
1. Combine chicken strips with egg whites,
garlic, ginger and half of the cornstarch.
Mix well and refrigerate for 1 hour.
2. Set the wok temperature probe to
SAUTÉ setting and add the oil. Add the
chicken strips one at a time. Cook in
small batches until golden, then remove.
3. Drain oil and wipe out wok;
dry thoroughly.
4. Select SIMMER setting on probe and
add the lemon juice and sugar to the
wok and bring the mix to a boil. Then
whisk in remaining cornstarch mixed
with water. Stir into lemon sugar syrup
and mix well. Simmer 2–3 minutes or
until thickened.
5. Return the chicken to the Wok and stir
to coat in the lemon sauce.
Serve with fried or boiled rice.
NOTE
Remove each batch when cooked
and allow the wok to reheat before
sautéing the next batch. By cooking
in small batches, the heat of the oil
remains constant.
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