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17
Stir-Fry Combination Vegetables
Serves 4
1 tablespoon oil
2 small onion, cut into thin wedges
1 teaspoon minced garlic
2 teaspoon minced ginger
1 red capsicum, seeded and cut into strips
125g button mushrooms
100g snow peas (optional)
100g baby corn, halved
1 stick celery, sliced diagonally
200g broccoli, cut into flowerettes
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sugar
3 shallots, sliced diagonally
1.
Heat oil in wok on setting 10. Add onion
and stir-fry for 3 – 4 minutes. Reduce
heat to setting 8. Add garlic, ginger
and vegetables and toss continuously
until well combined. Stir-fry for 2-3
minutes. Add 1 tablespoon water,
cover and cook for 1– 2 minutes.
2.
Increase heat to setting 10. Stir in soy
and hoisin sauces, sugar and shallots,
tossing constantly until well combined
with and coating all vegetables. Serve
with stir-fried hokkien noodles.
Beef and Spinach Stir-Fry
Serves 4
500g lean beef strips
¼ cup sweet chilli sauce
2 tablespoons soy sauce
1 teaspoon minced garlic
2 teaspoons minced ginger
1 tablespoon sherry
1 tablespoon oil
2 onions, cut in wedges
500g English spinach leaves, shredded
1.
Combine beef, chilli sauce, soy,
garlic, ginger and sherry. Cover and
refrigerate for at least 2 hours.
2.
Drain the meat. Heat half the oil in
wok on setting 10. Stir-fry meat in two
batches, remove each batch before
adding the next. Remove and set aside.
3.
Heat remaining oil in wok on setting 10.
Stir-fry onion for 2 – 3 minutes. Return
meat to wok.
4.
Just before serving, toss through
spinach until it is just wilted. Serve
immediately with rice.
Содержание Essentials KEW5
Страница 2: ...Instruction Booklet Essentials Wok KEW5...
Страница 14: ...Recipes...
Страница 20: ...19 Notes...