Recipes continued
Teriyaki Chicken | (Serves 4) |
2 tablespoons oil
500g chicken breast fillets, sliced
1 small onion, thinly sliced
1 clove garlic, crushed
100g snow peas
1/2 cup water
2 tablespoons black bean sauce
2 tablespoons teriyaki sauce
1 bunch bok choy, sliced
1/2 cup bean sprouts
1.Heat half oil in Wok on setting 10. Add chicken in batches,
2.Head remaining oil in wok on setting 10. Add onions and garlic and stir fry for 1 minute. Add snow peas, water and sauces. Stir fry for a further 1 minute.
3.Add bok choy and sprouts.
Beef and Black Bean | (Serves 4) |
2 tablespoons oil
500g beef steak, thinly sliced
2 cloves garlic, crushed
1 onion sliced
1 stick celery, sliced
1 tablespoon cornflour
1/4 cup black bean sauce
2 tablespoons teriyaki sauce
1.Heat oil in Wok on setting 10. Add combined beef and garlic in batches. Stir- fry until beef is tender. Remove.
2.Add the onion and celery to the Wok and
3.Add beef and combined cornflour and sauces, stir until mixture thickens slightly.
Spicy Calamari | (Serves 4) |
500g calamari tubes
2 tablespoons oil
1 red pepper, sliced
2 teaspoons oyster sauce
1 teaspoon barbecue sauce
3 teaspoons soy sauce
1 vegetable stock cube
1 teaspoon cornflour
1/2 cup water
1.Score inside of calamari tubes in a diamond pattern. Cut in thick strips.
2.Heat oil in Wok on setting 10.
Noodles with Pork and Peanuts | (Serves 4) |
2 tablespoons oil
3 teaspoons Thai red curry paste
500g pork fillets, sliced thinly
250g packet dry rice noodles
1 chicken stock cube
2 teaspoons fish sauce
2 tablespoons soy sauce
2 teaspoons cornflour
1/2 cup water
3 tablespoons chopped coriander
1.Heat 2 teaspoons oil in Wok on setting 10. Rub curry paste over pork and
2.Add noodles to a large pan of boiling water until just tender, drain.
3.Add remaining oil to Wok, add noodles,
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