4.Add honey and toss vegetables until well
coated. Return the chicken to wok and
toss until well heated through and
coated in honey. Season with salt and
pepper. Serve immediately sprinkled
with almonds.
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
1
⁄
4
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
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