MONGOLIAN LAMB
Serves 4-6
750g lamb cut into strips
1 tablespoon light soy sauce
1 tablespoon rice wine
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon rice wine
1 tablespoon sesame oil
2 tablespoons peanut oil
2 cloves garlic diced
1 brown onion diced
1
/
2
bunch shallots cut into 2cm pieces
1 red capsicum sliced
1. Place the lamb into a bowl and mix
with the light soy and rice wine, let
this marinate for 30 minutes.
2. While the meat is marinating place the
next 5 ingredients into a screw top jar
and shake to make the sauce.
3. Heat the wok on high sear setting,
add the oil then vegetables, stir fry for
2 minutes then remove, add the meat
and cook for 2 minutes then add the
sauce, bring the mixture to the boil,
return the vegetables to heat through.
Serve with steamed rice.
TERIYAKI BEEF
Serves 4-6
2 tablespoons peanut oil
750g beef strips
1
/
4
cup soy sauce
1
1
/
2
tablespoons mirin
2 teaspoons sake
2 teaspoons caster sugar
1 carrot, finely sliced
1 zucchini cut into batons
150g spinach leaves
1. Place the beef strips into a bowl, add the
soy, mirin, sake and sugar, marinate for
4 hours.
2. Heat the wok on high sear, add some oil
and
1
/
3
of the beef strips quickly cook to
seal the beef and remove. Complete
the process with all the strips.
3. Add the carrot and zucchini, cook for
2 minutes, add the beef then spinach.
Stir fry until the spinach has wilted.
Serve with steamed new potatoes.
33
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
/
2
teaspoon garlic
1 teaspoon sugar
1
/
2
cup beef stock
2 tablespoons peanut or vegetable oil
250g pork fillet sliced in 1cm rounds
2 green shallots, sliced
1 teaspoon grated ginger
1
/
2
cup sliced water chestnuts
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 8,
cook until the liquid has almost absorbed
but still moist.
6. Taste and adjust the seasoning.
Serve with steamed Chinese
green vegetables.
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
/
4
cup mint leaves
1
/
2
cup roasted cashews
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.
32
STIR-FRIES cont’d
STIR-FRIES cont’d
BR4875 EW30 Avance Wok book.qxd 14/1/04 10:45 AM Page 32
