Sang Choy Bao
Serves: 4
1 tablespoon peanut oil
10 water chestnuts, chopped finely
6 fresh shitake mushrooms, chopped finely
3 shallots, chopped
1 clove garlic, crushed
½ teaspoon grated fresh ginger
350g chicken mince
4 lettuce leaves, to serve
2 teaspoons sesame seeds, toasted
Sauce
1 tablespoon hoisin sauce
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon shao hsing cooking wine
1 teaspoon sesame oil
1 teaspoon white sugar
Salt and freshly ground black pepper, to taste
1. Heat oil in wok on setting 13. Add
chestnuts, mushrooms, shallots, garlic and
ginger to the wok and cook for 1 minute.
2. Add mince and cook for a further 4-5
minutes or until golden and cooked.
3. Pour over sauce ingredients and stir-fry for
3 minutes or until sauce has thickened.
Season to taste with salt and pepper.
4. Spoon mixture into lettuce cups. Garnish
with sesame seeds. Serve.
Chicken Laksa
Serves: 4
¼ cup laksa paste
1 clove garlic, crushed
2 cups chicken stock
2 cups coconut milk
300g cooked chicken, roughly chopped
150g soft tofu
250g rice vermicelli noodles, cooked, drained
100g bean sprouts
½ cup fresh coriander leaves
Salt and freshly ground black pepper, to taste
1. Heat wok on setting 10. Add paste and
garlic. Stir fry for 1-2 minutes or until
fragrant. Add stock and coconut milk.
Bring to a simmer. Allow to simmer for 5
minutes.
2. Add chicken and tofu and cook for 3-4
minutes.
3. Divide warm noodles among four bowls.
Ladle liquid with chicken and tofu among
the bowls. Top with bean sprouts and
coriander leaves. Serve.
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Wok Recipes continued