Sunbeam WW4500D manual Sang Choy Bao, Sauce, Recipes continued

Recipes continued

4.Turn wok off and allow oil to cool before carefully removing oil from wok and wipe clean. Heat wok on setting 7; add 1 tablespoon of fresh oil to the wok. Add ginger and cook for 1 minute. Add honey and cook for a further minute. Add the combined remaining ingredients and stir until sauce boils and thickens.

5.Add chicken and stir until chicken is well coated and warmed through. Garnish with thinly slice green onions.

Tip: Shao Hsing is a Chinese cooking wine and is available from Asian supermarkets. If unavailable then recipe can be substituted with sweet sherry.

Sang Choy Bao

Serves: 4 as an entrée

Preparation: 10 minutes

Cooking: 8 minutes

3 green onions

1 tablespoon peanut oil

1 clove garlic, crushed

½ teaspoon grated fresh ginger

6 fresh shiitake mushrooms, chopped finely

10 water chestnuts, chopped finely

350g lean chicken or pork mince

4 lettuce leaves, to serve

2 teaspoon sesame seeds, toasted

Sauce

1 tablespoon shao hsing cooking wine

1 tablespoon light soy sauce

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

1 teaspoon sesame oil

1 teaspoon white sugar

1.Separate white and green parts of onions. Finely chop the white parts and thinly slice the green. Keep separate and set aside.

2.Heat oil in a wok on setting 10; add garlic, ginger, mushrooms, water chestnuts and white parts of green onions and cook, stirring frequently for 1 minute.

3.Add chicken mince and cook 3-4 minutes or until golden and crumbly.

4.Combine sauce ingredients in a separate bowl, mix well. Pour into chicken mince and stir-fry for 3 minutes or until chicken mince is cooked and sauce has thickened. Stir through green parts of green onions.

5.Spoon into lettuce cups, sprinkle with sesame seeds and serve immediately.

Tip: Shao Hsing is a Chinese cooking wine and is available from Asian supermarkets. If unavailable then recipe can be substituted with sweet sherry.

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