Recipes
Mongolian Lamb
Serves 4 – 6
750g lean lamb strips
3 teaspoons oil
4 medium onions, quartered
1 teaspoon crushed garlic
3 shallots, chopped
1 teaspoon minced chilli
2 teaspoon cornflour
2 tablespoons light soy sauce
1 tablespoon oyster sauce
1⁄2 cup chicken stock
1.Heat oil in wok on setting 10.
2.Blend cornflour with soy sauce, oyster sauce and stock. Return lamb strips to pan. Stir in cornflour mixture, cook
2 – 3 minutes or until slightly thickened.
Serve with rice
Chicken and Tomato Risotto
Serves 4
60g butter
2 tablespoons olive oil.
1 Spanish onion, chopped
1 1⁄2 cups arborio rice
5 cups chicken stock
1 teaspoon crushed garlic
2 tomatoes chopped
1 tablespoon chopped basil
1⁄2 cup freshly grated Parmesan cheese Freshly ground black pepper
1.Melt butter and heat oil in wok on setting 10.
butter has covered all grains.
Stir through stock. Bring to the boil, continually stirring.
2.Reduce to a simmer on a setting 3 – 4 until rice is creamy (not gluggy, but cooked). Stir through remaining ingredients. Serve.
Tangy Citrus Stir – Fry
Serves 4 – 6
2 teaspoons cornflour
1⁄3 cup orange juice
1⁄4 cup lemon juice
2 tablespoons dry sherry
1 tablespoon oil
500g chicken (breast or thigh) fillets, or pork fillets, cut into thin strips
375g sliced mixed vegetables
1.Mix cornflour, orange and lemon juice, sherry and set aside.
2.Heat half the oil in wok on setting 10.
3.Add vegetables and
4.Remove lid, increase heat to setting 10 and stir in the sauce. Bring to the boil and toss until the vegetables are coated with sauce. Return meat to wok.Toss through until well combined.
Serve with rice.
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