Kambrook KEW5 manual Stir-Fry Combination Vegetables, Beef and Spinach Stir-Fry

4.Add honey and toss vegetables until well coated. Return the chicken to wok and toss until well heated through and coated in honey. Season with salt and pepper. Serve immediately sprinkled with almonds.

Stir-Fry Combination Vegetables

Serves 4

1 tablespoon oil

2 small onion, cut into thin wedges

1 teaspoon minced garlic

2 teaspoon minced ginger

1 red capsicum, seeded and cut into strips

125g button mushrooms

100g snow peas (optional)

100g baby corn, halved

1 stick celery, sliced diagonally

200g broccoli, cut into flowerettes

1 tablespoon soy sauce

1 tablespoon hoisin sauce

2 teaspoons sugar

3 shallots, sliced diagonally

1.Heat oil in wok on setting 10. Add onion and stir-fry for 3 – 4 minutes. Reduce heat to setting 8. Add garlic, ginger and vegetables and toss continuously until well combined. Stir-fry for 2-3 minutes. Add 1 tablespoon water, cover and cook for 1– 2 minutes.

2.Increase heat to setting 10. Stir in soy and hoisin sauces, sugar and shallots, tossing constantly until well combined with and coating all vegetables.

Serve with stir-fried hokkien noodles.

Beef and Spinach Stir-Fry

Serves 4

500g lean beef strips

1⁄4 cup sweet chilli sauce

2 tablespoons soy sauce

1 teaspoon minced garlic

2 teaspoons minced ginger

1 tablespoon sherry

1 tablespoon oil

2 onions, cut in wedges

500g English spinach leaves, shredded

1.Combine beef, chilli sauce, soy, garlic, ginger and sherry. Cover and refrigerate for at least 2 hours.

2.Drain the meat. Heat half the oil in wok on setting 10. Stir-fry meat in two batches, remove each batch before adding the next. Remove and set aside.

3.Heat remaining oil in wok on setting 10. Stir-fry onion for 2 – 3 minutes.

Return meat to wok.

4.Just before serving, toss through spinach until it is just wilted.

Serve immediately with rice

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