■■■STEAMED WHOLE FISH
1 whole fish, cleaned and scaled (bass, perch or trout)
1 teaspoon salt
2 spring onions, chopped
1/2'' ginger root, peeled and minced 2 cloves garlic, minced
2 tablespoons light soy sauce
3 tablespoons cooking oil Bamboo steamer rack required.
-Rub salt on fish.
-Arrange 1/2 the onion pieces on a serving dish and place the fish on top.
-Pour water into Wok, position steamer rack above the water level. Cover Wok and bring water to boil.
-Place the serving dish containing fish on steamer rack and cover Wok.
-Steam 15 to 20 minutes (or until fish is tender).
-In frying pan, heat 3 tablespoons oil and
-Remove serving dish with steamed fish from Wok.
-Top fish with the garlic and ginger oil, the soy sauce and the onion, and serve.
■■■TOFU-VEGETABLE STIR-FRY 1 cup fresh mushrooms, thinly sliced
1/2 cup celery, cut diagonally in 1/2" slices 1/4 cup bamboo shoots, thinly sliced
4 cakes tofu, rinsed, drained and cut in 1" cubes 1 tablespoon light soy sauce
11/2 teaspoons oyster sauce
11/2 teaspoons cornstarch dissolved in 2 tablespoons cold water
1/2 teaspoon sugar
3 tablespoons cooking oil
-Set Wok at setting 3.
-Heat 1 tablespoon oil and
-Add 2 tablespoons oil, heat and add the tofu.
-Stir carefully to avoid breaking the tofu, sprinkle with soy sauce.
-Add the oyster sauce and sugar.
-Add cornstarch and water and cook until slightly thickened.
-Return the vegetables to the Wok, heat through and serve. Makes 4 portions.
■■■'WOK-LUCK SUPPER'
An excellent way to use up assorted vegetables - an
3 tablespoons cooking oil
1 clove garlic, minced
1/2" ginger root, peeled and sliced
1 cup chicken, or shrimp, or beef, or pork whatever is available
- or any combination
1 cup broccoli, or celery, or green pepper, or a combination of green vegetables
1 cup fresh mushrooms, sliced
2 green onions, sliced
1/2 cup bamboo shoots, sliced 1/4 cup water chestnuts, sliced 1/2 cup carrots, sliced thinly 1/2 cup mirin (rice wine)
1/3 cup soy sauce 1/3 cup water
-Heat cooking oil, add garlic and ginger root and
-Add chicken (or shrimp, or beef, or pork); stir- fry for 2 minutes.
-Add vegetables, mirin, soy sauce and water. Stir well.
-Cover and cook for 3 minutes.
-Serve with rice. Serves 4.
Explore Oriental grocery stores
and Chinese cookbooks
for more ideas.
Be innovative
and adapt your
everyday recipes
to the fun of
Wok cooking.
10
