Recipes continued
3.Add onion and capsicum to wok and stir fry for 1 minute. Return lamb to wok with sugar, sesame oil and reserved liquid.
4.Cook until sauce thickens and lamb has warmed through. Serve with green onions.
Tip: Shao Hsing is a Chinese cooking wine and is available from Asian supermarkets. If unavailable then recipe can be substituted with sweet sherry.
Japanese Stir-Fry Pork
Serves: 4
Preparation: 10 minutes + marinating time
Cooking:
700g pork fillet
2 tablespoons mirin
2 tablespoons vegetable oil
1 onion, sliced
1 clove garlic, crushed
1 carrot, sliced
150g sugar snap peas
¼cup teriyaki sauce Rice, to serve
1.Trim any fat from pork and thinly slice. Place pork in a small glass bowl and stir through mirin. Cover and refrigerate for
2.Remove pork from refrigerator, stir through 1 tablespoon of the oil and allow to sit at room temperature for 20 minutes.
3.Heat wok on setting
4.Reduce heat to setting 7. Add remaining oil to wok; add onion and cook for 1 minute, add garlic and carrot and cook for a further
for
5.Serve with rice.
Chinese Style Tofu and Green Vegetables
Serves: 4
Preparation: 10 minutes
Cooking:
300g firm tofu
2 tablespoons peanut oil
1 onion, sliced
2 cloves garlic, crushed
2 small zucchini, sliced
3 bok choy, trimmed and quartered
100g enoki mushrooms, ends trimmed and pulled into small bunches
2 tablespoons oyster sauce
1 tablespoon sweet chilli sauce
1 tablespoon light soy sauce
1.Cut the tofu into 2 thick slices and pat dry with paper towelling.
2.Heat oil in the wok on setting 7; cook tofu one piece at a time until golden on both sides; drain on paper towelling. Cut each slice into 6 pieces.
3.Add onions to wok and stir fry for 1 minute. Add garlic and cook for a further minute. Add the zucchini and bok choy and cook for
4.Add the mushrooms and the sauces and cook for a further 1 minute. Stir through the tofu and serve immediately.
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