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R10
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Stir fries
Kumera, zucchini, bean shoot and
tofu stir fry
Serves 4
1 tablespoon peanut oil
500g kumera, peeled and diced
1 zucchini, cut into matchstick pieces
1 clove garlic, peeled and finely chopped
1 teaspoon ginger, finely sliced
100g bean shoots
150g firm tofu, cut into slices
1 teaspoon sesame seeds
1 teaspoon sesame oil
1 tablespoon sweet soy sauce
Heat the Wok on setting HIGH SEAR. Add
oil, then add kumera and stir fry for 2
minutes, add zucchini, garlic and ginger,
stir fry for 1-2 minutes.
Add remaining ingredients, reduce heat to
setting 6 and cook for 2 minutes.
Serve with grilled chicken or pork.
Stir fried chinese green vegetables
Serves 4
1 tablespoon peanut oil
1 teaspoon garlic, peeled and crushed
1 bunch Chinese green vegetables, washed and
cut into 5cm lengths (for example: bok choy, choy
sum, Chinese broccoli)
2 teaspoons soy sauce
2 tablespoons oyster sauce
Heat the Wok on setting HIGH SEAR. Add
oil, then garlic and vegetables, stir fry until
the vegetables have wilted slightly. Add soy
and oyster sauce and cook for 1 minute.
Serve as an accompaniment.
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Singapore hokkien noodles
Serves 4 – 6
350g fresh Hokkien noodles
2 tablespoons peanut or vegetable oil
250g lean pork, thinly sliced
250g peeled, deveined green king prawns, halved
4 cloves garlic, peeled and finely chopped
1 small red chilli, seeded and finely chopped
3 teaspoons curry powder
4 x 60g eggs, lightly beaten
3 sticks celery, thinly sliced
2 carrots, cut into thin strips
½ cup/125ml chicken stock
2 tablespoons sweet soy sauce
1 cup fresh bean shoots, for serving
4 green shallots, thinly sliced, for serving
Prepare noodles according to instructions
on packet, drain, set aside and keep warm.
Heat Wok on setting HIGH SEAR. Add 1
tablespoon of oil, then add pork and stir fry
until golden brown, about 2 to 3 minutes.
Remove from Wok, set aside and keep
warm.
Add prawns to Wok, stir fry 3 to 4 minutes
or until golden brown and cooked. Remove
from Wok, set aside and keep warm.
Add remaining oil, then garlic, chilli and
curry powder, stir fry for 30 seconds. Add
eggs, continue stirring for 30 seconds.
Add celery and carrots, stir fry for 1 minute
Add stock, sweet soy sauce, drained
noodles, pork and prawns, cook until
heated through, about 1 to 2 minutes.
Serve topped with bean shoots and green
shallots
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