15
Pork with Broccoli
(Serves 4)
2 tablespoons oil
500g pork fillet, sliced thinly
Salt and pepper to taste
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
3 carrots, sliced thinly
1 large head broccoli, chopped into florets
100g mushrooms, sliced
1
/
3
cup soy sauce
125ml chicken stock
1 tablespoon cornflour
1 tablespoon sugar
1
/
2
bunch chives, chopped
1.Heat half oil in Wok on setting 15. Add
pork, seasoned with salt and pepper in
batches until cooked. Remove from wok.
2.Heat remaining oil in wok and add garlic
and ginger; cook for 1 minute. Add carrots,
broccoli and mushrooms and stir fry for 1
minute.
3.Reduce heat to setting 12. Add soy sauce,
combined stock, cornflour and sugar. Stir
fry until carrots are tender, about 3-4
minutes.
5.Return pork to Wok and mix thorough to
heat. Sprinkle with chopped chives and
serve with rice.
Vegetarian
(Serves 4)
1 tablespoon oil
1
/
4
cup soy sauce
1 onion, sliced
1 clove garlic, crushed
2 carrots, sliced diagonally
2 large heads broccoli, chopped into florets
1 red capsicum, cut into strips
1 green capsicum, cut into strips
100g baby corn
100g green beans
1
/
4
cup orange juice
2 teaspoons cornflour
1 green onion, chopped
1.Heat oil in Wok on setting 15. Add soy
sauce, onion and garlic. Stir-fry 2-3
minutes.
2.Add remainder of vegetables and stir-fry for
4 minutes or until tender.
3.Add combined orange juice and cornflour,
stir-fry for a further 3 minutes. Serve
sprinkled with green onion.
Recipes continued
