28
RECIPES
SINGAPORE HOKKIEN NOOdLES
Makes 4 servings
INGREdIENTS
2 tablespoons peanut oil
1 clove garlic, crushed
½ teaspoon dried chili pepper
2 eggs, lightly beaten
1 tablespoon curry powder
¼ lb BBQ pork, finely sliced
½ lb shrimp, peeled and sliced in half
1 red bell pepper, finely sliced
1 medium carrot, finely sliced
1 lb hokkien noodles
Sauce
½ cup chicken stock
1 tablespoon sweet soy sauce
1 teaspoons light soy sauce
METHOd
1. Set the wok temperature to HIGH SEAR.
Add the oil then garlic and chili. Stir-fry
for 1 minute, add the eggs, and continue
to stir until the eggs is cooked.
2. Add the curry powder, shrimp, pork,
bell pepper, and carrot. Continue to
cook for 2 minutes then add the noodles
and sauces, stir until the noodle s are
heated through.
Serve with toasted sesame seeds.
STIR fRIEd CHINESE GREEN vEGETABLES
Makes 4-6 servings
INGREdIENTS
1 tablespoon peanut oil
1 bunch Chinese green vegetables (bok choy or
Chinese broccoli) cut into 2 inch pieces washed
1 clove garlic, crushed
2 teaspoons soy sauce
2 tablespoons oyster sauce
METHOd
1. Set the wok temperature to
HIGH SEAR. Add the oil then the
remaining ingredients apart from the
oyster and soy sauce.
2. When the vegetables have wilted, add
the oyster and soy sauce, and cook for
1 minute.
Serve as an accompaniment.
BEW800XL_IB_B12.indd 28 13/09/12 1:24 PM