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38
PORK
SEAFOOd
SZECHUAN PORK WITH THAI RICE
STICK NOOdLES
Makes 4-6 servings
INGREdIENTS
¼lb (110g) rice stick noodles
2 tablespoons (30ml) soy sauce
1 tablespoon (15ml) dry sherry
1 teaspoon (5ml) chili paste
½ teaspoon garlic
1 teaspoon sugar
½ cup (125ml) beef stock
2 tablespoons (30ml) peanut or vegetable oil
½ lb (250g) pork fillet sliced in
1
⁄
3
inch (1cm)
rounds
2 green shallots, sliced
1 teaspoon grated ginger
½ cup sliced water chestnuts
1 punnet baby corn sliced in half
METHOd
1.
Place the noodles into a bowl of boiling
water, to soften for 5 minutes. Drain
noodles and cut to approximately 2 inch
(5cm) lengths, using kitchen scissors.
2.
Combine next 6 ingredients in a small
bowl.
3.
Set the wok temperature to ‘High Sear’.
Add oil and stir-fry the pork for 3 - 4
minutes.
4.
Add green shallots, ginger, and water
chestnuts, cook for a further 30 seconds.
5.
Add soy mixture and drained noodles,
reduce the wok temperature to Heat
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 FISH CAKES
Makes 4 servings
INGREdIENTS
1lb (450g) boneless white fish fillets (cod or
halibut is preferable)
½ bunch coriander
2 x 60g eggs
¼ cup well cooked rice
1 tablespoon red curry paste
1 teaspoon (5ml) fish sauce
1 tablespoon (15ml) sweet Thai chili sauce
(Sriracha)
1 - 2 limes
METHOd
1.
Dice fish and finely chop coriander.
2.
Place all ingredients into a blender
or food processor; blend using pulse
button, until the mixture is pureed.
3.
To shape the fish cakes can be a little
difficult; to make it easier place a little
oil onto the palm of your hands before
molding. Shape the fish cakes onto a flat
round shape 1–1¼ inch (3-4cm) wide and
place onto a greased tray.
4.
Set the wok temperature to Heat Setting
8. Add 4 cups (1L) of vegetable oil and
heat for 4 minutes.
5.
Place 6-8 fishcakes into oil and shallow
fry until golden brown in color, repeat
with the remaining fish cakes.
Serve with sweet chili sauce and lime wedges.
NOTE
Remove each batch when cooked
and allow the wok to reheat before
shallow frying the next batch. By
cooking in small batches, the heat of
the oil remains constant.
Содержание the Hot Wok Pro BEW600
Страница 1: ...BEW600 the Hot Wok Pro Instruction Booklet ...
Страница 2: ...CONGRATULATIONS on the purchase of your new Breville Hot Wok Pro ...
Страница 6: ...KNOW your Breville Hot Wok Pro ...
Страница 9: ...9 ...
Страница 10: ...OPERATING your Breville Hot Wok Pro ...
Страница 12: ...CARE CLEANING for your Breville Hot Wok Pro ...
Страница 16: ...COOKING TECHNIQUES for your Breville Hot Wok Pro ...
Страница 21: ...21 ...
Страница 22: ...SPECIAL INGREDIENTS for your Breville Hot Wok Pro ...
Страница 25: ...25 ...
Страница 26: ...RECIPES ...