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15
Tangy Citrus Stir–Fry
Serves 4 – 6
2 teaspoons cornflour
1
⁄
3
cup orange juice
¼ cup lemon juice
2 tablespoons dry sherry
1 tablespoon oil
500g chicken (breast or thigh) fillets, or
pork fillets, cut into thin strips
375g sliced mixed vegetables
1.
Mix cornflour, orange and lemon juice,
sherry and set aside.
2.
Heat half the oil in wok on setting
10. Stir-fry meat in two batches for
approx. 3 – 4 minutes. Remove.
3.
Add vegetables and stir-fry on setting
6 for 3 – 4 minutes or until just tender.
Add 1 tablespoon water, cover and
steam for 2 minutes.
4.
Remove lid, increase heat to setting
10 and stir in the sauce. Bring to the
boil and toss until the vegetables are
coated with sauce. Return meat to
wok. Toss through until well combined.
Serve with rice.
Stir-Fry with Oyster Sauce
600g chicken or lean beef strips
1 tablespoon oil
2 tablespoons slivered almonds
1 teaspoon minced ginger
1 teaspoon minced garlic
2 carrots, thinly sliced
1 red or green capsicum, thinly sliced
2 small sticks celery, thinly sliced
2 shallots, chopped
200g snow peas, trimmed
1
⁄
3
cup oyster sauce
1.
Heat half the oil in wok on setting
10. Stir-fry almonds, ginger and garlic
1 minute. Add chicken or beef strips,
stir-fry a further 2 – 3 minutes. Remove.
2.
Heat remaining oil in wok on setting 10.
Stir-fry vegetables 1 – 2 minutes. Return
almonds, ginger, garlic and chicken
strips. Stir in oyster sauce, allow to
heat through 2 – 3 minutes. Serve with
steamed rice.
Содержание Essentials KEW5
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