Breville EW30XL manual Lemon Chicken, Chicken with Plum Sauce and BOK Choy

STIR-FRIES cont’d

LEMON CHICKEN

Serves 4

21⁄4lb (1 kg) chicken breast fillets, sliced into strips

2 egg whites, lightly beaten

1 teaspoon finely chopped minced ginger

1 clove garlic, crushed

2 tablespoons cornstarch, divided

1 cup (250ml) peanut oil

1 cup (250ml) fresh lemon juice

1⁄4 cup (55g) white sugar

2 tablespoons (30ml) water

1.Toss chicken strips into the egg white, ginger, garlic and 1 tablespoon cornstarch, and mix well.

2.Refrigerate for 1 hour.

3.Heat the wok on high sear setting and add the oil. Add the chicken strips one at a time. Cook in small batches until golden, then remove.

4.Add the lemon juice and sugar to the wok and bring the mix to a boil. Then whisk in 1 tablespoon (1 tablespoon; 20ml) cornstarch mixed with water. Reduce the heat after the cornstarch has been added to setting 8.

5.Return the chicken to the wok and stir to coat in the lemon sauce.

Serve with fried or boiled rice.

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CHICKEN WITH PLUM SAUCE AND BOK CHOY

Serves 4

21⁄4lbs (1kg)) boneless chicken thighs, cut into strips

2 tablespoons (30ml) dry sherry

1 tablespoon (15ml) soy sauce

1 tablespoon (15ml) vegetable oil

1 medium Spanish onion, diced

1⁄2 cup (125ml) plum sauce

1 bunch bok choy, sliced

1 small can (8oz) water chestnuts

1.Place the chicken into a bowl and mix with the sherry and soy.

2.Heat the wok on high sear setting. Heat the oil and add the onion and stir fry for 2 minutes. Add the chicken and plum sauce and cook for 2 minutes. Reduce the heat to setting 6 and simmer the chicken for 10 minutes.

3.Add the bok choy and water chestnuts, increase the heat to setting 14, stir fry until the bok choy has wilted.

Serve with steamed egg noodles.

STIR-FRIES cont’d

SZECHUAN PORK WITH THAI RICE STICK NOODLES

Serves 4

1⁄4lb (150g) rice stick noodles

2 tablespoons (30ml) soy sauce

1 tablespoon (15ml) dry sherry

1 teaspoon (5ml) chilli paste

1⁄2 teaspoon garlic

1 teaspoon sugar

1⁄2 cup (125ml) beef stock

2 tablespoons (30ml) peanut or vegetable oil

1⁄2lb (250g) pork fillet sliced in 1cm rounds 2 green shallots, sliced

1 teaspoon grated ginger

1⁄2 cup sliced water chestnuts

1 punnet baby corn sliced in half

1.Place the noodles into a bowl of boiling water, to soften for 5 minutes. Drain the noodles and cut to approximately 5cm lengths, using kitchen scissors.

2.Combine the next 6 ingredients in a small bowl.

3.Heat the wok on high sear setting, add the oil and stir fry the pork for 3 - 4 minutes.

4.Add the green shallots, ginger, and water chestnuts, cook for a further 30 seconds.

5.Add the soy mixture and drained noodles, reduce the heat to setting 8, cook until the liquid has almost absorbed but still moist.

6.Taste and adjust the seasoning.

Serve with steamed Chinese green vegetables.

THAI BEEF AND SPINACH

STIR FRY

Serves 4-6

3⁄4 tasse (180ml) peanut oil, divided

2 brown onions, sliced

2 cloves garlic, finely sliced

1 tablespoon ginger, finely diced

2 red peppers, cut in strips

13⁄4lbs (750g) lean beef strips

5 oz (150g) baby spinach

4 tablespoons mint leaves

1⁄2 cup (60g) roasted cashews

1 tablespoon (15ml) lime juice

2 teaspoons (10ml) fish sauce

2 tablespoons (30ml) sweet Thai chili sauce

1 teaspoon (15ml) lemon grass, thinly sliced

1.Heat the wok on high sear setting,

add 1 tablespoon (1 tablespoon; 20ml) oil and stir fry the garlic, ginger and onions. Cook for 2 minutes. Then add

the red peppers. Cook for 2 minutes more, then remove.

2.Add the remaining oil (1 tablespoon; 20ml) and stir fry the beef in small batches for 1 - 2 minutes.

3.Remove when cooked and allow wok to reheat before stir frying next batch.

4.Return all the ingredients to the wok.

5.Reduce to a medium heat, setting 8, until spinach has softened.

Serve with coconut rice.

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