Kambrook KEW5 manual Stir-Fry with Oyster Sauce, Sesame Chicken Stir-Fry, Honey Chicken

Stir-Fry with Oyster Sauce

600g chicken or lean beef strips

1 tablespoon oil

2 tablespoons slivered almonds

1 teaspoon minced ginger

1 teaspoon minced garlic

2 carrots, thinly sliced

1 red or green capsicum, thinly sliced

2 small sticks celery, thinly sliced

2 shallots, chopped

200g snow peas, trimmed

1⁄3 cup oyster sauce

1.Heat half the oil in wok on setting 10. Stir-fry almonds, ginger and garlic 1 minute. Add chicken or beef strips, stir-fry a further 2 – 3 minutes. Remove.

2.Heat remaining oil in wok on setting 10. Stir-fry vegetables 1 – 2 minutes. Return almonds, ginger, garlic and chicken strips. Stir in oyster sauce, allow to heat through 2 – 3 minutes.

Serve with steamed rice.

Sesame Chicken Stir-Fry

Serves 4 – 6

500g chicken fillets, strips

1 tablespoon honey

1 tablespoon soy sauce

2 teaspoons sesame seeds

1 tablespoon oil

2 eggs, lightly beaten

100g snow peas

1 red capsicum, cut into strips

1 carrot, julienned

1.Cut fillets into strips and place into a glass bowl with honey, soy sauce and sesame seeds. Allow to marinate for 30 minutes.

2.Heat half the oil in wok on setting 6 – 8,

add lightly beaten egg and fry until set and golden brown. Remove from wok and cut into thin strips.

3.Heat remaining oil in wok on setting 6 – 8. Add chicken and stir-fry for

2 – 3 minutes. Add remaining ingredients and stir-fry for a further 3 – 4 minutes. Return egg to the wok, toss through.

Serve with rice

Honey Chicken

Serves 4

500g chicken thigh fillets, cubed oil, for cooking

1 egg white, lightly beaten

1⁄3 cornflour

2 onions, thinly sliced

1 green capsicum, cubed

2 carrots, cut into batons

100g snow peas, sliced

1⁄4 cup honey

2 tablespoons toasted almonds

1.Heat 1 1⁄2 tablespoons oil in wok on setting 10. Dip half of the chicken in egg white, then lightly dust with the cornflour.

2 Stir-fry on setting 10 for 4 – 5 minutes or until chicken is golden brown and just cooked. Remove and drain on paper towels. Repeat with remaining chicken, then remove all chicken from wok.

3.Reheat 1 tablespoon oil in wok on setting 8. Stir-fry onions for 3 – 4 minutes. Add capsicum and carrot and stir-fry for 3 – 4 minutes. Add snow peas and cook a further 2 minutes.

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