Sunbeam WW4500D Japanese Stir-FryPork, Chinese Style Tofu and Green Vegetables, Recipes continued

Recipes continued

Japanese Stir-Fry Pork

Serves: 4

Preparation: 10 minutes + marinating time

Cooking: 5-7 minutes

700g pork fillet

2 tablespoons mirin

2 tablespoons vegetable oil

1 onion, sliced

1 clove garlic, crushed

1 carrot, sliced

150g sugar snap peas

¼cup teriyaki sauce Rice, to serve

1.Trim any fat from pork and finely slice. Place pork in a small glass bowl and stir through mirin. Cover and refrigerate for 2-3 hours.

2.Remove pork from refrigerator, stir through 1 tablespoon of the oil and allow to sit at room temperature for 20 minutes.

3.Heat wok on setting 10. Stir fry pork in batches until browned; set aside.

4.Reduce heat to setting 7. Add remaining oil to wok; add onion and cook for 1 minute, add garlic and carrot and cook for a further 2-3 minutes. Add pork, sugar snap peas and teriyaki to wok and stir fry for 1-2 minutes or until pork is cooked and vegetables are just tender. Do not over cook.

5.Serve with rice.

Chinese Style Tofu and Green Vegetables

Serves: 4

Preparation: 10 minutes

Cooking: 5-7 minutes

300g firm tofu

2 tablespoons peanut oil

1 onion, sliced

2 cloves garlic, crushed

2 small zucchini, sliced

3 bok choy, trimmed and quartered

100g enoki mushrooms, ends trimmed and pulled into small bunches

2 tablespoons oyster sauce

1 tablespoon sweet chilli sauce

1 tablespoon light soy sauce

1.Cut the tofu into 2 thick slices and pat dry with paper towelling.

2.Heat oil in the wok on setting 8; cook tofu one piece at a time until golden on both sides; drain on paper towelling. Cut each slice into 6 pieces.

3.Add onions to wok and stir fry for 1 minute. Add garlic and cook for a further minute. Add the zucchini and bok choy and cook for 1-2 minutes or until the zucchini starts to soften.

4.Add the mushrooms and the sauces and cook for a further 1 minute. Stir through the tofu and serve immediately.

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