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Stir fried chinesegreen vegetables
1 tablespoon (15ml) peanut oil
1 bunch Chinese green vegetables (bok choy or
Chinese broccoli) cut into 2 inch (5cm)
pieces washed
1 teaspoon garlic crushed
2 teaspoons (10ml) soy sauce
2 tablespoons (30ml)oyster sauce
1. Heat the wok on high sear setting, 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.
Ginger and coriander calamari with rice noodles
21⁄4 lbs (1 kg) squid tubes
1 tablespoons of pureed ginger
1⁄2bunch of coriander,well washed
2 tablespoon (30ml) peanut oil
1 teaspoon (5ml) fish sauce
1⁄2tablespoon (7.5ml) sesame oil
1 red capsicum cut into triangles
1 punnet of baby corn cut in half
1 pqt x (225g) packet of fresh rice noodles
(sliced into 1⁄3 inch (1cm) strips if not
already sliced)
1⁄2bunch Thai basil leaves
1. Cut squid hoods open, clean and remove
quill from squid hood.
2. Cut shallow diagonal slashes in criss- cross
pattern on the inside of the squid, then cut into
small triangles.
3. Place the ginger, roots and steams of the
coriander and 1⁄2the peanut oil into a food
processor to form a paste.
4. Marinate the calamari with the paste and add the
fish sauce.This mixture can be used immediately
or left for 24 hrs.
5. Heat the wok on high sear setting, add the
remaining oil, add the calamari and cook for 2
minutes add the remaining ingredients and cook
until the noodles have heated through.
6. Before serving mix the sesame oil
and basil leaves into the stir fry.
Serve with steamed jasmine rice.
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