Philips HD 4335 manual Steamed Whole Fish, WOK-LUCK Supper

■■■STEAMED WHOLE FISH

1 whole fish, cleaned and scaled (bass, perch or trout)

1 teaspoon salt

2 spring onions, chopped

1/2'' ginger root, peeled and minced 2 cloves garlic, minced

2 tablespoons light soy sauce

3 tablespoons cooking oil Bamboo steamer rack required.

-Rub salt on fish.

-Arrange 1/2 the onion pieces on a serving dish and place the fish on top.

-Pour water into Wok, position steamer rack above the water level. Cover Wok and bring water to boil.

-Place the serving dish containing fish on steamer rack and cover Wok.

-Steam 15 to 20 minutes (or until fish is tender).

-In frying pan, heat 3 tablespoons oil and stir-fry garlic and ginger.

-Remove serving dish with steamed fish from Wok. Drain-off juices.

-Top fish with the garlic and ginger oil, the soy sauce and the onion, and serve.

■■■TOFU-VEGETABLE STIR-FRY 1 cup fresh mushrooms, thinly sliced

1/2 cup celery, cut diagonally in 1/2" slices 1/4 cup bamboo shoots, thinly sliced

4 cakes tofu, rinsed, drained and cut in 1" cubes 1 tablespoon light soy sauce

11/2 teaspoons oyster sauce

11/2 teaspoons cornstarch dissolved in 2 tablespoons cold water

1/2 teaspoon sugar

3 tablespoons cooking oil

-Set Wok at setting 3.

-Heat 1 tablespoon oil and stir-fry the mushrooms, celery and bamboo shoots.

-Remove the vegetables from the Wok.

-Add 2 tablespoons oil, heat and add the tofu.

-Stir carefully to avoid breaking the tofu, sprinkle with soy sauce.

-Add the oyster sauce and sugar.

-Add cornstarch and water and cook until slightly thickened.

-Return the vegetables to the Wok, heat through and serve. Makes 4 portions.

■■■'WOK-LUCK SUPPER'

An excellent way to use up assorted vegetables - an almost-anything-goes recipe!

3 tablespoons cooking oil

1 clove garlic, minced

1/2" ginger root, peeled and sliced

1 cup chicken, or shrimp, or beef, or pork whatever is available

- or any combination

1 cup broccoli, or celery, or green pepper, or a combination of green vegetables

1 cup fresh mushrooms, sliced

2 green onions, sliced

1/2 cup bamboo shoots, sliced 1/4 cup water chestnuts, sliced 1/2 cup carrots, sliced thinly 1/2 cup mirin (rice wine)

1/3 cup soy sauce 1/3 cup water

-Heat cooking oil, add garlic and ginger root and stir-fry for 15 seconds.

-Add chicken (or shrimp, or beef, or pork); stir- fry for 2 minutes.

-Add vegetables, mirin, soy sauce and water. Stir well.

-Cover and cook for 3 minutes.

-Serve with rice. Serves 4.

Explore Oriental grocery stores

and Chinese cookbooks

for more ideas.

Be innovative

and adapt your

everyday recipes

to the fun of

Wok cooking.

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