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R14
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Stir fries continued
Szechuan pork with rice noodles
Serves 4
200g rice stick noodles
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons roasted chilli paste
4 cloves garlic, peeled and finely chopped
2 teaspoons brown sugar
½ cup/125ml beef stock
2 tablespoons peanut or vegetable oil
250g pork fillet, thinly sliced
4 green shallots cut into 3cm lengths
2 teaspoons grated fresh ginger
1 cup water chestnuts, sliced
1 small tray baby corn, cut into halves
Prepare noodles according to directions on
packet. Drain and set aside.
Combine the next 6 ingredients in a small
bowl. Set aside.
Heat Wok on setting HIGH SEAR. Add oil,
then add pork and stir fry for 3 to 4 minutes
or until cooked and golden brown.
Add shallots, ginger, water chestnuts and
corn, stir fry for 30 seconds.
Add soy sauce mixture and noodles, reduce
heat to setting 8, stir and heat through for
1-2 minutes.
Serve with steamed Asian green vegetables.
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Thai beef and spinach stir fry
Serves 4-6
2 tablespoons peanut oil
2 cloves garlic, peeled and finely sliced
1 tablespoon ginger, finely diced
2 brown onions, peeled and sliced
2 red capsicums, trimmed and cut in strips
750g lean beef strips
150g baby spinach
¼ cup mint leaves
½ toasted cashews
1 tablespoon lime juice
2 teaspoons fish sauce
2 tablespoons sweet Thai chilli sauce
1 teaspoon thinly sliced lemon grass
Heat the Wok on setting HIGH SEAR. Add
1 tablespoon of oil, the add garlic, ginger
and onions, stir fry for 2 minutes. Add
the capsicum and stir fry for 2 minutes.
Remove vegetables, set aside and keep
warm.
Add remaining oil, then add the beef strips
in batches and stir fry for 1-2 minutes or
until beef is cooked and browned. Remove
each batch as it is cooked and allow Wok
to reheat in between batches.
Reduce heat to setting 6. Return vegetables
and beef to the Wok, add remaining
ingredients and stir to reheat until spinach
has wilted slightly.
Serve with steam rice tossed with shredded
coconut.
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