8
Ginger Stir-fried Vegetables
Serves 4
1 tablespoon of vegetable oil
1 teaspoon of fresh ginger root, minced
1 clove of garlic, minced
110g of cauliflower florets, sliced
1 carrot, thinly sliced diagonally
1/3 cup of chicken stock
110g of asparagus, cut into 2cm pieces
115g of snow peas, trimmed with strings removed
½ of teaspoon salt
½ of teaspoon sesame oil
1. Preheat wok to 160
°
C. Add the vegetable oil, ginger and garlic and stir-fry for
20-30 seconds. Remove from the wok.
2. Add the cauliflower, carrot and the chicken stock. Cover and cook for 2
minutes. Add asparagus and cover and cook for 1 minute. Push the vegetables
up the sides of the wok. Add the snow peas and stir-fry for 1 minute. Add salt
and sesame oil and stir-fry 30 seconds. Reduce the heat to warm to serve.
Almond Chicken
Serves 4
2 tablespoons of vegetable oil
2 whole chicken breasts, skinned, boned and thinly sliced
225g can of water chestnuts, sliced & drained.
½ cup of slivered almonds
3 tablespoons of soy sauce
1½ cups of chicken stock
4 tablespoons of cornstarch
½ cup of cold water
1. Preheat the oil in wok to 190
°
C. Add the chicken and stir-fry until opaque
(about 5 minutes).
2. Add the water chestnuts, almonds, soy sauce and chicken broth to the wok.
Stir to blend, cover and cook for 1½ minutes.
3. Combine the cornstarch and the water. Add to the wok and stir until it is
thickened. Combine all the ingredients. Reduce heat to warm to serve.