Mussels in White Wine and Garlic
Serves:4
1tablespoonoliveoil
3shallots,choppedfinely
3clovesgarlic,crushed
2kgblackmussels,cleaned
1cupwhitewine
100gbutter,chopped
½ cup fresh flat-leaf parsley, chopped
Saltandfreshlygroundblackpepper,totaste
Sliced ciabatta bread, to serve
1.Heatoilinthewokonsetting7.Add
shallotsandgarlic,cookinguntilsoftened.
2.Addthemusselsandwine.Coverwithlid
andincreaseheattosetting12.Cookfor2
½ minutes until the mussels have opened.
Remove mussels and set aside.
3.Addthebutterandparsleyandcookfor
another2-3minutesuntilthebutterhas
meltedandthesaucehasthickened.
4.Spoonmusselsintobowlsandcarefully
spoon over liquid. Season to taste with salt
and pepper. Serve with crusty bread.
Beef with Cashews and Hokkien Noodles
Serves:4
500grumpsteak,slicedthinly
2tablespoonspeanutoil
1onion,sliced
2clovesgarlic,crushed
2teaspoonsgratedfreshginger
1bunchgailan(Chinesebroccoli),roughly
sliced
400gfreshhokkiennoodles
2tablespoonslightsoysauce
1tablespoonhoney
1cuproastedcashewnuts
Saltandfreshlygroundblackpepper,totaste
1.Inalargebowlcombinebeefandhalfof
the oil.
2.Heatwokonsetting12.Cookbeefin
batches until browned. Set aside.
3.���Reduceheattosetting9.Addremaining
oiltowok.Addonion,garlicandginger,
stir-fryfor1minute.
4.Addgailanandstirfryfor1minute.Add
remainingingredientstothepanandcook
forafurther2-3minutes.Seasontotaste
with salt and pepper. Serve.
40
Wok Recipes continued