Mussels in White Wine and Garlic
Serves: 4
1 tablespoon olive oil
3 shallots, chopped finely
3 cloves garlic, crushed
2 kg black mussels, cleaned
1 cup white wine
100g butter, chopped
½ cup fresh flat-leaf parsley, chopped
Salt and freshly ground black pepper, to taste
Sliced ciabatta bread, to serve
1. Heat oil in the wok on setting 7. Add
shallots and garlic, cooking until softened.
2. Add the mussels and wine. Cover with lid
and increase heat to setting 12. Cook for 2
½ minutes until the mussels have opened.
Remove mussels and set aside.
3. Add the butter and parsley and cook for
another 2-3 minutes until the butter has
melted and the sauce has thickened.
4. Spoon mussels into bowls and carefully
spoon over liquid. Season to taste with salt
and pepper. Serve with crusty bread.
Beef with Cashews and Hokkien Noodles
Serves: 4
500g rump steak, sliced thinly
2 tablespoons peanut oil
1 onion, sliced
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 bunch gai lan (Chinese broccoli), roughly
sliced
400g fresh hokkien noodles
2 tablespoons light soy sauce
1 tablespoon honey
1 cup roasted cashew nuts
Salt and freshly ground black pepper, to taste
1. In a large bowl combine beef and half of
the oil.
2. Heat wok on setting 12. Cook beef in
batches until browned. Set aside.
3. Reduce heat to setting 9. Add remaining
oil to wok. Add onion, garlic and ginger,
stir-fry for 1 minute.
4. Add gai lan and stir fry for 1 minute. Add
remaining ingredients to the pan and cook
for a further 2-3 minutes. Season to taste
with salt and pepper. Serve.
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Wok Recipes continued
