ssential an — wok cookbookPablished by Murdach Books Pty Limited. Murdoch Books Australia Pier 4/9, 23 Hickson Road Millers Point NSW 200 Phane: * 61 (0) 2 8220 2000 Fax: * Gf (0) 28220 2558 Murdoch Books UK Led Erico House, pth Flasr North 93/99 Upper Richmond Read Purney, London SWi3 2TG Phone: + 44 (0) 20 8785 5995, Fax: + 44 (0) 20 8785 5985. tor: Zoe Harpham Editonal Director: Diana Hill Managing Editor: Rachel Carter Designer: Wing Ping Tong Design Concept: Marylouise Brammer Food Editor: Kathleen Gandy Food Director: Janc Lawson Stylist (caver and special features): Mary Hareis Photographer (cover and special features): lan Hofiterter Foad Preparation (cover and special features): Ronss Dobsan omists: Alison Adams, Ross abson, Shauna Stockwell, Angela Tregonning Picture Libratian: Genevieve Huard Indexer: Russell Brooks Chief Executive: Juliet Rogers Publisher: Kay Scarlett ISBN 978 1 74045 413 1 ISBN 1 74045 413 8 PRINTED IN CHINA & blished 2002, Reprinted 20 1010 Printing fnternational Limite 3, 2004 (chree times}, 2005, 2006 (twice. (Test, design, photography and illustration: Murdoch Books 200 All rights reserved. No part of this publication may ke reproduced, stored in a retrieval system or transmitied in any forms or by any means, electronic, mecharieal, photocopying, recording or otherwise Without the prior weitten penaission af the The following 4 A single star indicates a recipe that ie simp BY Two scare indicate the need for just alittle more care, ax perhaps a litte more time Par Thice stars indicate special dishes that eed more investment inti care and patiewce—but the revilts ane worth it. Even beginners can snake these dishes ax ong as the recipe is IMPORTANT: Those who might be at risk from the effects of salmonella food poisoning Ithe elderly, pregnant women, young children and those suffering fro immune deficiency diseases) should consult their GP with any concerns sbout eating tay eges.CONTENTS Wok cooking Basic Asian pantry Noodles and rice Fresh Asian produce Soups Curries and Asian one-pots Stir-fries Deep-frying Steaming lodexSPECIAL FEATURES MAKING SOUPS COOKING CURRIES AND ONE-POTS THAI CURRY PASTES ASSORTED CURRY PASTES FLAVOURED RICE ACCOMPANIMENTS HOW TO STIR-FRY FRIED RICE HOW TO DEEP-FRY YUM CHA HOW TO STEAM 22 56 58 72 86 102 178, 226 246 264THE ESSENTIAL WOK COOKBOOK WOK COOKING Invented centuries ago, woks remain the quintessential Asian kitchen tool. And, as the TO PREPARE A WOK New carbon steel woks have a thin oly lacquer to prevent them from rusting ‘Once you have boiled water and bicarbonate of soda in the wok. scrub the ‘coating aff with a scourer, Teo season the wok put it over high heat. Dip paper towels in of and wipe over the inner surface A wo wil blacken as you season it and get darker as you use it, In time, it will develop a non-stick coating, popularity of Asian cuisine has increased worldwide, the wok has moved far beyond its traditional home to kitchens around the world. Woks work on the principle of bringing food very close to the heat source. Designed in times when fie! supplies were scarce, the basic design has remained unchanged for centuries as both the shape and material of woks allow them to evenly absorb hear, and co retain and transmit it quickly across the entire susfice area. ‘The wok offers a quick, healthy way of cooking. While preparation and ofganisation are involved, this is usually offset by the short cooking time—stir-fries are an abvious example, 1 lth benefits, the wok's wide surface area means that les oil needs to be used to cook food, Also, the fast cooking of stir-fties and many steamed dishes, in particular, retains the nutrient values of the ingredients to a larger extent thin many other cooking methods, ins of les TYPES OF WOKS While all woks are based on the same basic clesign there are some variations, including size, For general domestic cooking. a 31-35 em (12-14 inch) siaw, as itis easier to cook small batches of food in a kinge wok than viee versa, Some woks have two stall handles on either side and some have only one long handle, ‘Two-handled woks are more stable, which is valuable when steaming or decp-frying, whereas one-handled woks are better for stir-frying, as the handle can be held in one hand and the cham in the other to create the constant movement required when stir-trying. Woks are available with either a round or flat bottom. Reund-borsom woks are best sited to cooking on a gas stave, as the Hames ean be regulated to reach up and hit the exterior of the wok. A wok stand can be used t0 ensure that the wok remains stable an the stove. Flat-bottomed Woks are a better option if cooking on an electric stove, as this ensures the surface is in constant contact with th at source, CHOOSING THE RIGHT MATERIAL Originally, woks were made from cast iron, and some cooks still prefer to use these, as cast iron retains heat well. However, cast iron woks are very heavy so they are not suitable for everyone Today, there are many other choices of nuterial, The most common material in Asian: ‘countries is lightweight carbon steel. A good heat conductor, it promotes good searing and flavour, especially when used on a gis stove, There is also-a wide variety of other materials availabl ‘One popular choice is stainless steel; however, it is not a good heat conductor unless sandwiched between another metal that conducts heat well, such as aluminium, And, with the growth of health-consciousness, non-stick woks have beeome popular. They are easy to clean and require minimal oil, However, many manufacturers of non-stick kitchen tools advise inst using their whereas high heat is essential for successful stir-frying, There are newer anodised non-stick woks on the market that may be able co withstand high temperatures, but cheek with the manufacturer. Another option i the electric wok, which is convenient, but some models don't reach the high temperatures needed for succenfill wok cooking—choos the highest wattage possible. oducts over high heat, SEASONING YOUR WOK New carbon steel woks must be cleaned and seasoned before use to eliminate the coating that is pliced on these woks co prevent them from rusting before being ought. This procedure is not necessary for stainless stcel, cast-iron or non-stick woks, ‘To initially season it an the stove top, fil add 2 tablespoons bicarbonate of soda, Bring the ¢ boil and boil rapidly for 15 minutes. then scrub off the coating with a seourer, repeating the process if there is any coating remaining, Pnse and dry the wok thoroughly all bow of peanut or vegetable oil and paper towels ready, Place the wok over high hheat, then sceusich up a handiul of paper towels in the oil and wipe over the entire inner surface cof the wok—you may wish to use some long- handled tongs. Repeat until the paper towels come away clean from the wok. Reduce the heat to low and leave for 13 minutes so the wok can absorb the oil, Repeat the oiling proces just arbon steel wok, place with cold water andprior to using your wok foe the first time. The coating builds up over time and provides a nonstick effect. In fact, carbon steel woks tum a brownish-black colour through continued use, which is not only normal, it is abo highly desirable. This filmy Ia the wok with che high heat and imparss the 1 of residue cooks onto distinctive and characteristic somewhat smol wok aroma. For many, the favour of the wok’s aroma defines an authentic stir-fry (CARE AND MAINTENANCE ‘Cast-iron, stainless steel or non-stick woks should be treated as you would any other unensils made from these materials, To clean a carbon steel wok, first allow it to cool, then swish it with hot water, using a soft brush of loch. Ensure that itis dried thoroughly before storing. Many Asian cooks place the clean wok over low heat for 1-2 minutes to make sure it is completely dry. To keep earbors steel woks in top condition, they should be wiped or brushed inside with a thin yer of oil before being stored A properly seasoned carbon steel wok should in abrasive rarely, iftever, be scoured with material like ste may occasionally need to be scrubbed. Avoid 1g detergents unless absolutely they damage the seasoning, If you do bum something in the wok, you may need 0 u detergent and even a pice of fine steel wool to. clean your wok, [will then need re-seasoning. WOK COOKING ACCESSORES FOR WOK COOKING The tools in the adjacent picture are useful for joking with a wok, but you may not need them ail © The one essential tool if you Go a lot of sti--frying is aca’ or wok tumer—a Spade-ike scoop that is deal for the continuous, fast scooping and tuming required véven stir ying, © A wok lid is necessary for making some soups, mies and casseroles which need to be covered to prevent evaporation 1g 2 well as to cover steamed focds if a ldded bamboo steamer is nat being used Not all woks come with lis, so. check before you buy. Fer deep-trying in a wok, a mesh ladle is useful for lifting and draining the fied food. They are able mi many different s. A pair of long wooden chopsticks is also goad for tuming deep-ired food over to brown and crisp evenly © Bamboo steamers are Useful for a whole range of fends, fram dumplings and can go from the wok to o,f is best to Ine baking paper or banana leaves to sop pieces of food fram faling inte the wok © Cleavers can prove indispensable when chopping up lots of ingredeens fora sir, © The thin rolng pin is perfect for making dumplings, st you ean sea regular one,THE ESSENTIAL WOK COOKBOOK BASIC ASIAN between black bean satice, brown bean sauce and yellow: bean sauce (sce below) are small enough to allow subscinution without adversely affecting a recipe Black bean sauce is made from puréed fermented black soy beans, flavoured with soy sauce, sugar, salt and spices Some varicties also contain chillies, ginger or garlic, Brown bean sauce or The edible young shoots of —_ paste (eight in photogeaph) is certain varieties of bamboo, sometimes called ground bean picked soon after they appear sauce, bean sauce, brown: above the ground. Fresh bean paste or yellow bean bamboo shoots are not easy 19 sauce, Despite sometimes find, and must be pecled and being labelled yellow bean partly cooked before wsce— sauce, itis differene to the boil for $ minutes te remove Southeast Asian yellow bean the bitter taste. Canned and sauice—it is browner, thicker boled bamboo shows are and richer. Made from commonly available in good ground or ceushed yellow soy supermarkets and in Asian beans that have been salted: food stores, and fermented, it has a sweet and salty favour and has a Tong shelf life, While it is commonly sold as a smooth BAMBOO SHOOTS purée, some brands include whole soy beans, giving she sauce more texture, ‘Yellow bean sauce is sometimes called fermented yellow soy bean paste. Not to be confused with the Chinese variety of the same name (sce brawn bean sauce, above), the Southeast Asian version is also made from salted and fermented yellow: soy beans, but it has a runnier consistency and paler colour. In Malaysia it is called taucheo and in Thailand, t20 gic —they are interchangeable. Ta our recipes, yellow bean sauce refers to one of these sauces rather than to the BEAN SAUCES & PASTES Asseasoning made from fermented and salted yellow or black soy beans, bean pastes have been used by the Chinese to flavour food for thousands of years. Bean pastes appear in many guises ‘on the supermarket shelf and the labels vary making it diffi distinguish between the The differences normously, eto Chinese one. Chilli bean paste (toba: Jiang) (left in photograph) is varieties 10 PANTRY sometimes called red bean chilli paste, hot bean paste or chilli bean sauce. Originating in China's Sichuan provinces, need to be rehydrated ina chilli bean paste is similar to little hot water and rinsed brown bean sauce, but is before using. Once opened, hotter due to the addition of store in-an ainight container chillies, Often itis made with in the refrigerator, fermented ground broad beans rather than soy beans. often siltier, so drain and rinse thoroughly before use, Vacuunnepacked black beans ried and fresh; in nm, it is black and Besan (chickpea flour) ic a ard —soak in warm water until pale yellow flour made from seft. Any hard woody bits of ground chickpeas and used stem should be removed, most commonly in Indian cuisine, giving a unique texture and flavour. Often wed as a thickener in sauces and batters, BESAN, CANDLENUTS These are large eream- coloured nuts similar 60 macadamias in shape. They cannot be eaten raw as the BLACK BEANS oil is toxic unless cooked. Black beans are fermented: and heavily salted black soy beat use. Available canned (above lefi) oF in packers (above right), the canned version ix Candlenuts are often roasted, ground and used to- thicken and enrich curries and sauces, You can subscicute amacadarias if you can't obtain them. Rinse them beforeCARDAMOM Available as pods (abow fi}, seeds (above right) or ground. ‘The pods, each up to 1.5 cm (3/8 inch) long, are tightly packed with brown or black seeds, Use to flavour Indian food. ‘The fragrance seeds have a sweet, sj flavour, Lightly bruise the pods before using, CHILLI FLAKES Made by crushing dried red chillies, usually with the seeds. CHILLI PASTE AND JAM (Chilli paste and jam are both available in Asian fond stores. They are generally made with tomato, onion, chilli, oil, tamarind, garlie, sugar, salt, spices and vinegar. For vegetarian cooking, check the label to ensure the brand you buy does not contain shrimp paste. Far our purposes, they CHILLI POWDER vary in heat from mild to fiery, Chilli Dakes ean be substituted, but not Mexican chilli powder, which is mixed with cumin and has a quite different flavour, CHINESE BARBECUED PORK (char siu) A pork filler that has been marinated ins a mixture of soy sauce, fivestpice powder and sugar, then barbecued over charcoal. Available from Chinese barbecue sh CHINESE RICE WINE A fermented rice wine with anich, sweetish caste, similar to dey sherry. In is amber coloured and is made from glutinous tice in Shans southem China. COCONUT CREAM AND MILK ‘These are both extracted fiom the flesh of fresh coconuts, The cream fabove, back) is pressed out first and is thicker thar the milk. The milk (above, from) is extracted after the cream has been prewed out and is thinner and has.a lower fat content than the cream. The qn and consistency of the commercial products vary enormously from brand co brand. Coconut cream is often sold in separate cans to the milk, but all eoconut milk, if left co sit long enough, will separate and the remaining cream will rise & the top. BASIC ASIAN PANTRY CRISP FRIED SHALLOTS Commonly used as a garish in Southeast Asia, crisp fried shallots are thin slices of small red Asian shallots that Tengthways and decp-fi until light brown. They are available from Asian food ut stores in packets or tubs, Store them in the freezer fo prevent the oil from going rancid. CUMIN These small, pale brown, aromatic seeds (above lett) lave a warm, earthy flavour. In its ground form, cumin is an essential component of spice mixes, Black cumin {above right) is smaller and darker than common cumin and is sweeter in taste.THE ESSENTIAL WOK COOKBOOK into wooden barrels, seasoned with salt and fermented for several months, The brown liquid run-off is fish sauce, _ DASH! GRANULES Made from dried kelp (kombu) and dried fish dashi is available sor as powder, FIVE-SPICE POWDER This fiagrant, ground spice blend is used extensively in Chinese cooking. It contains . Sichuan peppercorns, fennel and cinnamon. Use it sparingly, as it can overpower more subtle Havours. a Japanese stock, dashi. & DRIED SHRIMP Small sun-dried prawns that are available whole or shredded, but they are usually ground before use, Some ate more sky than ochen—f they are too salty, soak and rinse before use. GARAM MASALA Garam masala is a mixture of ground spiees that usually includes cinnamon, black pepper, coriander, cumin, cardamom, cloves and mace of nutmeg: however, it can sometimes be made with mostly hot spices or wi just the more fragrant spices. Commercially made mixtures are available, but garam masala is best freshly made (sce page 75 for a recipe Unlike other spice mixtures, FISH SAUCE HOISIN SAUCE Hoisin sauce iv a thick, sweet-spicy Chinese since made from soy beans, gatlic sugar and spices. Ie is used both in cooking and as a dipping sauce, Once opened, store hoisin sauce in the refrigerator. KECAP MANIS A thick, dark, sweet soy sauce used in Indonesian and Mahysian cooking, taking the place of the more common used throughout most of Southeast Asia, ITitis not available, simply stir a litele soft brown sugar into regular soy sauce until it dissolves. g. fish sauce, that is Acalty sauce with a strong fishy. smell, Small fish are packed 12 it is often added near the end of the cooking time, MIRIN A sweet spiritebased rice liquid used predominantly in Japanese cook basting sauces and marinadks, but ako good in salad dressings and stirties. MISO PASTE A paste made from fermented soy beans used as a staple in Japanese soups, sauces and muarinades, Generally, dhe lighter the paste, the milder the flavour. It varies in colour from white, yellow, light brown to brown and red, MUSTARD SEEDS Black, brown, yellow and white mustard seeds are aBASIC ASIAN PANTRY common ingredient in many once opened it should be market, cither in brine or curries. Mustard seeds ane stored in the refrigerator. sweet vinegars. [tis often used fried before grinding to Vegetarian oyster sauce has aay an accompaniment to sushi lease essential oils and similar taste and is made using and sashimi, Itacts ava palate rease their flivour. Black mushrooms as its davour base cleanser. and brown mustard seeds instead of oysters, are the smallest and hottest, whereas yellow and white mustard seeds are larger and have a milder flavour. bt SAMBAL OELEK A hot paste made fiom fresh * red chillies, chopped and sugar, salt and vinegar or tamarind, Ir is uscel like a relish oF served asa side RICE FLOUR dish, It eat abo be wed 35 4 PALM SUGAR Sold in fine, medium or substicuse for fresh chillies in A dark, unrefined sugar from coarse grades for different most recipes. If covered, the sap of sugar palm trecs, wser—as a binder and thickener, will keep im the refrigerator ‘The sap i collected from the to make noodles, sweets and for months, See page 87 for NORI SHEETS trees, boiled until it tums into pastries, and as a couting for a reeipe to make your own, A marine algae found on the a thick syrup. then poured frying and roasting. Glutinous surfice of the sca off Japan, into moulds where it dries to rice flour is ground fros China and Korea, It is formed form dense, heavy cakes. It is glutinous or sticky ap inco paper-like sheets, widely used in Southeast Asia, is used primarily in sweets < compressed and then dried. not only in sweet dishes but Its colour ranges fram green to balance the flavours in to purple. Iris uscd in Japan savoury dishes. Shave the to wrap around rice and sugar olf the cake with a sharp various fillings to make sushi, knife. Buy it in blocks or in jars from Asian shops. Thai t ‘palm sugar Ghown) is lighter ; : in colour, softer and more refined thats the Indonesian of Malay versions, SESAME OIL Asian sesame oil isan i aromatic oil made from i roasted sesame sceds, It is best SAKE bought in small quantities An alcoholic liquid made by as it loses its aroma quickly fermenting cooked, ground Sometimes it is added to , rice mash. It has a dry. sherry- other oils for stir-frying, but like taste and is used asa generally it is sprinkled on oF OYSTER SAUCE cooking liquid and, in its added to food ae the end of Commonly used in more refined form, asa drink. cooking as a seasoning. Use Cantonese cooking, oyster Available both elear and sparingly as it has a very sauce is also used in Thai amber in colour, strong, rich flavour. dishes that have a Chinese influence. It isa rich, thick, PICKLED GINGER salty sauce made from dried Pickled ginger is a feature of oysters, and it is used for both Japanese euisine, It has a very favourand colour. Readily sharp taste. There is a variety available in supermarkets, of pickled gingers on the aTHE ESSENTIAL WOK COOKBOOK bricks, Cover in plastic wrap and store in an airtight container in the fridge, Usually fried or rested before use. * - . é SESAME PASTE Made from toasted ground 4 sesame seeds. Available in jars s from Asian grocers. Substinace smooth peanut butter ‘ SICHUAN PEPPERCORNS A Chinese spice made from the red berries of the prickly ash tree and sold whole or ground, The flavour is woody and it has a strong, bar, numbing aftertaste. Often the powder is dry-iried to bring ‘our the flavours, SHIITTAKE MUSHROOMS (DRIED) ‘These distinctly flavoured dried muchrooms must be soaked in boiling water for 20 minutes before use. They ’ are alse available fresh, SOY SAUCE Soy sa fermented and salted soy beans. Chinese cui distinguishes between light and dark soy sauce, as they have different flavours and uses, Where a recipe docs not specify which soy sauce to use, it generally requires light soy sauce, as this is the type ice is extracted from SHRIMP PASTEVSAUCE most commonly sold as A pungent mixture made fram genetic soy sauce. If possible, fermented prnwns. team be use a Japanese brand of soy pink, soft and with a liquidy sauce with Japanese recipes, consistency (available in jars) and a Chinew brand for or dried and sold in dark, hard Chinese recipes. 4 Dark soy sance (bick in photograph) is aged longer c counterpart and hasa heavier consistency. It is mainly used im braises and. stews, and i Chinese ‘red’ technique ax it imparts its deep colour to the food, Ir is also used a8 a dipping sauce, as it is less salty than light soy sauce. Light soy sauce (tone in photograph), while lighter in colour with a thinner consistency, is actually saktier than dark soy cauce, and is made from the first pressing of the soy beats. Ik is mainly used in cooking, especially in dishes featuring pale food, such as fish or poultry, where a pale colour is desired. Mushroom soy sauce is dark soy sauce that has been infused with dried straw aushrooms, Japanese soy sauce (shoyu) isa much lighter and sweeter form than the Chinese version. STAR ANISE A star-shaped Chinese fin made up of eight segments. They are sun-dried until hard and brown, and they have a pronounced aniseed aroma and sweet anisced flavour. Use them whole to infuse stocks, soups and sauces, then 1 serving. Star anise is one of the five ingredients that make up fivesspice powder, nove before STRAW MUSHROOMS ‘These small, unopened, button-shaped mushrooms ¢ very high in protein. While available fresh in southern Asia, in other areas of the world they are most commonty fixund canned — deain and rinse them well before using. Very popular in Chinese evisine ‘thick, dark Japanese soy sauce ‘with a stronger favour than ‘regular Japanese soy sauce (shoyu). Although tne tamari is wheat-free, there are ‘many lester brands that have misapplied che name. Check the label on the battle t0 be sure. [tis often sold in heilth-food stores,Sa TAMARIND A large, brown, bean-like pod with a fruity, tart flavour, It is available as a dried shelled frit, a block of compressed pulp (usually containing: scech), a pure or a concentrate. It is offen added to cooking in the form of tamarind water, It adds a saweet-sour flavour, TOFU Tofu products are made from yellow soy beans that have been soaked, ground, combined with water and then cooked for a short time, until chey solidify into 2 mass, Firm tofu (above, back} is rather sofi, but will hold its shape during cooking. Suitable for stirefrying, pane frying, marinating and baking, cen firm tof (above left) is slightly firmer than silken tofu, and holes ies shape a little better, [eis suitable for soups, Fried tofir puffs (above right) are cubes of tofir with an aerated texture that have been deep-fited. Use for stir fries, curries and soups. Silken tofis has asmooth, silky texture and, when blended, is similar to cream, It doesnt stir-fry well due 10 its delicate texture, but it is often added to soups in cubes ‘Tempeh is similar to tofu, but it differs im that it is. fe soy sauce), It is made by ad a culture to the cooked soy beans and chen compressing the mixture into-finm blocks ‘As tempeh is quite bland, it is often available marinated mixture of spices, ented (like miso a —— s VINEGAR Chinese black vinegar (above, back) is usually made from glutinous rice but sometimes wheat, millet or soghumn. It fs darkly coloured With a robust depth of flavour, Its mostly used in northem: Chinese cuisine—in sauces, noodles and braised dishes, and is sometimes served as.a dipping sauce. Ik can be purchased from Asian grocers and large supermarket chains. One of the best- quality black nice vinegars comes from Zhejiang in China, and is labelled ‘Chinkiang vinegar’ Rice vinegar (abov front) is made from vinegar and a iatural rice extract. vinegar in our recipes and is the most commonly available. Japanese rice vinegar is sweeter and not as pungent as regubr vinegar. Seasoned rice vinegar has sugar and salt added, but is only used in sushi rice, WAKAME (curly seaweed) A type of curly-leafed brown algae found in coastal waters, th a soft texture and mild vegetable taste. The whole leafis blanched and sold fresh in Japan or dried and exported, Wakame is used in soups, salads or as a vegerable alter being boiled for about 10 minutes. WASABI PASTE Wasabi paste is a punge paste made from the knobbly grecn root of the Japanese wasabi plant, It is often referred 10 as “Japanese horseradish’ because of its favour, but itis not related (0 horseradish. Wasabi paste is served as a condiment with BASIC ASIAN PANTRY sushi, sashimi and noodles. Ie is very hoc—ue sparingly. WATER CHESTNUTS Small, rounded, crisp wegetablcs, usually sold canned (if fresh, they need pecling). They give a cruncl texture to many Asian dishes, Any unused water chestnuts all keep fresh for + days if ersed in water in the fridge: change the water daily, WRAPPERS Gow gee wrappers (above, on top) are-round picces of dough made from wheat flour and water, Ustully uied in steamed dishes. Won ton wrappers (above, in middle) are thin squares of a wheat flour and egg dough, Rice paper wrappers (above, on base) are paper thin, brite rounds made from rice flour, sale and water. Available dry in sealed packets and will keep indefinite this state. Soak briefly in warca water before usiig.THE ESSENTIAL WOK COOKBOOK NOODLES AND RICE ‘CELLOPHANE NOODLES (bean thread vermicelli, mung bean ‘vermicelli or glass noodles) Made from mung bean and tapioca starch, Deepefry from the packet or soak in boiling water for 3-4 minutes, then rinse and drai DRIED RICE NOODLES Dried rice vermicelli (above left) is used in stirefries and soups or deep-fried. Deep-fiy from the packer umil ctispy, or soak in bailing water for 6-7 minutes. Dried rice stick noodles (above right) are broader and thicker than tice vermicelli. Soak in warm water for 15-20 minutes. Drain and add to stirfiies. For soups, soak in hot water for 5 minutes. DRIED SWEET POTATO STARCH NOODLES (dang myan) Made from sweet potato starch, they have a very chewy texture. 16 Often labelled Korean vermicelli, check the ingredients for “sweet potato starch” to make sure you are buying the right thing, Before use, soak in boiling warer for 100 minsates, or until softened, oF cook in boiling water for 3 minutes, then di and rinse. EGG NOODLES Made from wheat flour and eggs, these noodles are available fresh and dried in a variety of widths. The chin round variety are used in soups, stir-fries and for deep- frying, while the flatter, wider noodles are used mainly in soups. Fresh egy nondles can be stored in the fridge for L week. Cook in boiling water for 1 minute, then drain and rinse, Dricd naodles will keep cfinitely. Cook for 3 minutes until tender, then rinse and drain. If using in soups, ackl straight to the wok. FRESH RICE NOODLES Made from a thin dough of rice flour, these are available uncut as fresh rice shect noodles or pre-cut into different widths, Use the sheets within a Few days as they shouldn’s be stored in che fridge they will go bard and be difficile to separate. Before use, cover them with boiling water and gently separate. Drain and rinse. HOKKIEN NOODLES Thick, fresh egg noodles that have been cooked and lightly oiled before packaging. Most often found vacuum=packed. Use in stir-fries, soups or salads. Cover with boiling water for | minute to separate before draining and rinsing, PANCIT CANTON (Chinese e-fa noodles) Referred te ax “birthday” or “long-life” noodles, the langer the noodle, the longer the eater’s life, so don’e cut them, These round cakes of pre-boiled, deep-fried noodles are delicate and break easily. Boil them for 2-3 minutes, then drain, RAMEN NOODLES These Japanese wheat flour noodles are bound together with egs. Available fresh, dried and in instant form. They need to be boiled befare we? minutes for freshnoodles, 4 minutes for dried, and for instant, just add boiling stock. SHANGHAI NOODLES These thick, round noodles are very similar to Hokkien noodles, but have not beon cooked or oiled. They arc sold loosely packaged and dusted with flour. ‘Cook the noodles in boiling water for 4-5 minutes, chen drain and rinse. SOBA NOODLES ‘Made from plain buckwheat or buckwheat and wheat flo ‘Cook the noodles in a lange saucepan of boiling water and stir to separate. Retum to the boil, adding 1 cup (250 ml/ ff o2) cold water, and repeat this step three nes, as it comes to the boil, Drain and rinse under cold water until cold Chasoba are soba noodles with the addicion of green tea powder, SOMEN NOODLES These fine, white Japanese noodles are made from wheat flour and are most, Available fresh and dried. commonly eaten cold ar sometimes with a little broth. They need to be cooked it boiling water for 2 minutes before use, then rinsed in cold water and drained. UDON NOODLES These white Japanese noodles are made from wheat flour and are sold im a variety of widths, both fresh and dried. Boil for 1-2 minutes before use. They are most fier eaten in soups but may also be served in braised dishes, WHEAT NOODLES Available fresh or dred, these egg-free noodles are extremely versatile and need to be cooked in boiling water (2 minutes for fresh, 4 minutes for dried), then rinsed in cold water. Fresh noodles will keep reffigerated for up to I week. They come in varying thicknesses. BASMATI RICE ‘This is an aromatic, long, narrow-grained tice. The grai a firms and separate when cooked. Basmati rice is commonly NOODLES AND RICE used as an accompaniment to Indian dishes, such as curries. JASMINE RICE A long-grain, fragrant, white rice used throughout Southeast Asia. Usually, steamed or cooked using the absorption method and seeved as an accompaniment (see page 163), LONG-GRAIN RICE Asthe name suggests this isa long, white, allepurpose grain, processed to remove any husk or bran. Ie is mai used in savoury dishes, SHORT-GRAIN RICE Roundish, short grains, processed same way as long-grain rice, [n Asia, short-grain rice is prized for its sticky properties and is often used co make sticky rice, Medium-grain is essentially the same, but with a slightly longer grain.THE ESSENTIAL WOK COOKBOOK FRESH ASIAN PRODUCE Large chillies are 15-20 em stalks, slightly leathery leaves (6-8 inches) long, and are and white flowers. It can be thicker, sweeter and milder steamed whole, or the leaves mediaum chillies and stems can be cut up and added to soups and stir-feies a ‘Young, thinner stalks are crisp ¥ and mild; thicker stalks need f tob eled and halved. BOK CHOY (Chinese chard, Chinese white cabbage or pak choy) A member of the cabbage family with a slightly mustardy taste, F Ithas fleshy white stems and = CHOY SUM CURRY LEAVES ‘Small, pointed leaves with a spicy. toasty curry flavour, Used widely in southern Indian and Maly cooking, dark green Teaves, Separate (Chinese flowering cabbage) the leaves and wash well ‘Choy sum is slimmer than before use. Use both the leaf bok choy and hay smooth and stem in soups and stir- green leaves and pale green . GALANGAL fries, steam and serve with stems with clusters of tiny A rhizome with brown skin ‘oyster sauce, oF fry in oil, yellow flowers on the tips of ‘ and. crean-coloured flesh. It A smaller variety is called the inner shoots, The leaves js related to ginger but has a Shanghai or baby bok choy— and flawers cook quickly and distinct flivour and perfume. use it in the same way. have a light, sweet mustard Anailable fies, as fresh fivour; the stems.are crunchy slices in brine, dried slices and j in packets, and powdered. A DAIKON RADISH A large white radish used in Japan, It is grated or thinly sliced for a gamish, or pickled. It is alo cooked in soups and stews and eaten asa side dish, CHILLIES i Bird's eye chillies are very hot chillics, Between CORIANDER, GARLIC CHIVES Vand 3 cm (2-414 inches) (cilancra} Coriander is an Also known as Chinese long, they are available fresh, aromatic, green, leafy herb, chives, these thick, lat, garlic dried or pickled in brine used as a flavouring and a scented chives are stronger in ‘Small red chillies are gamish, The whole fresh plane thyour than the slender variety approximately 5.cm (2 inches) is uscd—roots, stems and leaves sed in Western cooking. The Jong and are ako very hot ‘The seeds can also be roasted Howerbud is edible, Medium chillies are and are offen ground to a GAILARN 10-15 cm (4-4 inches) long powder. (Chinese broccoli) is 2 green and are reasonably hot, vegetable with thick, green 18GINGER Look for firm, unwrinkled roots and store in a plastic bag in the fridge. The brown skin is usually pecled before use, KAFFIR LIMES. AND LEAVES. A-knobbly, darkeskinned lime with shiny, dark green leaves swith a pungent perfume. Available fresh or dried, each leaf is shaped in a Ggure of cight—in our recipes, half of the eight represents one leaf. LEMON GRASS Lemon grass is an aromatic sherk, best wed fresh. T the base, remove the tou outer layers and finely chop the inner white layers. The whole stem can also be used in dishes such as curry, but remove before serving. MUSHROOMS Oyster mushrooms (above, back) are a fan ‘or oyster-shell shaped mushroom, pale creamy grey or brown in colour with a slightly peppery flavour that becomes milder when cooked, Shiitake mushrooms fabove, middle) grow on rotting wood, Available fresh or dried —the dried variety must be soaked before use and their stems discarded. Enoki mushrooms (above, front) are tiny: white Aipanese mushrooms on long. thin stalks growing in clumps. Need litle cooking. RED ASIAN SHALLOTS: Small, red onions that grow in bulbs and are sold in segments that look like lange cloves of gatlic, They have a very flavour. SLENDER EGGPLANT (Japanese eggplant/]apanese aubergine) A cigar-shaped long, thin, purple eguplan. SNAKE BEANS (ongbean, cowpea or yard long bean) A long, green, stringless bean, Look for firm, deep grcen beans. Use as soon 1s possible after purchase. THA! BASIL (holy basil) A member of the basil Gumily with smaller and darker leaves than regular basil and a stronger aniseed and love flavour and aroma. The stemsand younger leaves have 2 purplish colour. FRESH ASIAN PRODUCE VIETNAMESE MINT This has narrow, pointed leaves with distinctive dark markings that wary from leaf to leaf. Its flavour resembles coriander, but is slightly sharper. WATER SPINACH A leafy Asian vegetable with long, dark green, pointed feaves and paler, hollow: stems. It needs very little cooking. WOM BOK (Chinese cabbage, napa cabbage ot celery cabbage) Shaped like a cas lettuce with rightly packed leaves. It has a delicate flavour.SIUPS The ultimate in comfort food, soups are as good for the soul as they are for the body. In Asia, people have understood for centuries that soups should be enjoyed throughout the day, not relegated to a starter. You might balk at the idea of eating a noodle soup for breakfast, but that is exactly what the Vietnamese do. In Thailand, market stallholders who sell laksas or custom-made soups do a brisk trade throughout the day to satisfy the hunger pangs of workers in nearby buildings. The Cantonese value soups for their healing properties, making them as needed to assuage various ailments or to remove toxins from the body, Whatever the time of day, there is a perfect soup to enjoy,MAURLG SOU PS asses be hearty meal-in: -bowl fare, palate-cleansing, or simply soothing comfort food, and all are easy to make in your trusty wok if you follow a few easy steps. Many Asian soups are substa ial enough to eat as a meal in themselves, such as noodle-Laden Liksas (pag classic Vietnantese beef ph Other soups that they are best served as one of the (page 40). so intemely fhave dishes in a multi-course meal. Lighter, othestyle soups are also popular, and cultures these are eaten during or after a main meal to flour and sofien the rice and act as the meal- time bet regional tradition of soups being eaten for medicinal purposes. Chinese cuisine, for example. has an entire school of cooking based on Taoist concepts of yin and yang, or bakince between opposing qualities Foods are attributed with be warming, cooling or neutral a prescribed as tonics. QUICK-COOKING SOUPS Many Asian soups use a sp provide the underlying fl spices are fried ina little oil, then Kquid and other ingredients are added to make 22 the soup, Woks are perfécct for these types of soups because they provide the perfect vessel for frying spices and are so clase to th uuece that the favours of the ngredients can develop rapidly. Strongly flavoured ingredients, such as fish sauce, shrimp paste, lime, tamarind juice and chill, are often added ta suck soups as they impart their flavour immediately. One example is Hot and sour prawn soup (page 32) BROTH-BASED SOUPS Woks are also good for cooking quickly compiled sousps—athat is, soups thar are based on a good stock with fast-cooking ingredients added to th of these include noodle Ramen nowdle soup with barbecu ik and greens (page 47), those v dumplings, like Chinese combin short soup (page 30), and those with thinly sliced ingredients that only need to be just cooked throughs for instance, Eight treasure soup (page 31), The nature of the ingredients means that slow ig isn’t needed. simmer SLOW-COOKED Nort all Asian soups are cooked quickly, There is also at soups, which includes 1 of slow-cooked huan beef noodle soup (page 43) and Chinese hot and sour noodle soup (puge 46}. These soups are often flavoured with spices such as star anise and ci as well as citrus peel Chinese or shiitake mushrooms and black fungus. When using a wok to cook these tion to the liquid levels too quickly ed to be replenished, Its also cto cover them with a lid his is specified in the recipe) the evaporation ereated by the wok’s lange st the favours and result in a very strong- tasting. thick soup. Because woks have such excellent heat conducti is important to cook ed soups on as low a heat as +, and to follow instr using a lid, Additional water or stock may need to: be added if the liquid evaporates and will import ons forwok ‘When choosing a wok for soups, it is a good idea to pick a non-stick or stainless steel wok far soups thar include a lot of tamarind or hi ie juice, as the arip steel woks wr clear or acidity level of these ingredi the seasoning layer off carbo The: woks are also best slow-cooked soups, as the long cooking time of such soups can also result in the stripping off of the seasoning layer, which will discolour the soup. When cooking soups, carbon ste to quickly cooked or compiled soups, those started by frying off a spice paste. woks are best suited SOUPS WITH NOODLES ‘When cooking noodle soups, soak or cook the noodles before adding them to the soup, otherwise the starches re svill make the soup cloudy. Anoth approach is to place the noodles in the serving bowls before ladiing the soup. THE IMPORTANCE OF STOCK As with all woups, it important to start with a good-qual permit you to make your own, there is a range of good cor stocks, Im addition to the tetra packs found in most supermarkets, many Asian grocery stores sell good stock im cans (it it very salty, so it might need co be dilured ou are using a lot), Some butchers and fish re pren stock. If time doesn't crcially available Jers also sell stock mace on the 0 check with your local outlets. ent stock bases are used in the various regional Asian cuisines, the most useful stock for Asian cooking is a basic ehicken stock. Suitable flavours ean be added to the stock far soups tro different countries to give them their distinctive regional character. The soups in this chapter include the appropriate seasonings as an integral part of the recipe, Same soups specify to use a home-mad stock, but others will work just as well with a good-quality bought stock, REGIONAL VARIATIONS IN STOCKS Although chicken stack is the most widely used stock in Chi pork or vegetarian stack can also be used. Fish stock is not at all common in hincse cuisine. Typical scasonings used in Chinese soups include sey sauce, rice wine, ginger and spring onion, In Southeast Asian cuisines, chicken stock is also the most widely used soup base; however, fish and prawn stacks acc used for seafood soups, Various aromatics are added, stich as galangal, kaffie lime ander and fish sauce In Japan, dashi is the most common stock. Dashi is made from a form of Hed kombu and dried bonito: fish, For convenience, dashi stock can be made with bought dashi granules, [eis easy to regulate the strength of the stack by agjusting the amount of granules used. Various miso pastes ean be added to dashi stock to make the ubiquitous miso soup that accompanies many Japanese mea the flavour of soups.1s d by using This will 0 easly ned off s fred off quickly to release a lot of flavour: Once: the soup is sinwnering, check the liquid ls reg e oFea BASIC CHICKEN STOCK 1.5 kg (3 Ib) chicken bones 2 claves garlic, sliced 2x 1 em ('A inch) slices fresh ginger 4 spring onions, white part only, bruised 1 the chicken bones and place them in a large saucepan or stockpot Add 3.5 litres (112 fl oz) water and bring to a simmer but do not boil, Simmer for 30 minutes, removing any t rises to the surface. Add the gal nger and the spring onion and simmer gently, partially covered, for Shours, Stesin th and cool, Cover and refnigerate overnight. Remove the fat from th top of the stock once it has selidifi Makes 2 litres (64 fl 02). | nigh a fine siewe 23THE ESSENTIAL WOK COOKBOOK There are several versions of the popular noodle soup, laksa, The best known is the laksa lerak, # dish of rice noodles and prawn or chicken in a broth enriched ‘with coconut milk, as featured on ths page. Another type & the thin, fragrant sour Penang laksa ‘which isa fish soup based ‘on a broth favcured with tamarnd instead of coconut milk (see recipe page 25). Finally, there is the lesser kenewn jobore laksa which combines purded fish with noodles and coconut mik: Each version has its faithful adherents RIGHT: Prown fakso 24 PRAWN LAKSA {Laksa lemak) Preparation time: 30 minutes Total cooking time: 35 minutes Serves 4-6 wee 12 tablespoons coriander seeds | tablespoon cumin seeds | teaspoon ground turmeric | onion, roughly chopped 2 teaspoons reughly chopped fresh ginger 3 dloves garlic 3 stems lemon grass, white part only, sliced 6 candlenuts or macadamias, roughly chopped 4-6 small fresh red chillies, roughly chapped 2-3 teaspoons shrimp paste | litre (32 fl 02) good-quality chicken stock Ya cup (60 mif2 fl o2) vegetable oil 3 eups (750 m/24 fi o) coconut mille 4 fresh kaffir lime leaves 2/2 tablespoons lime juice 2rrablespoons fish sauce 2 tablespoons grated palm sugar 750 g (1'/2 |b) raw medium prawns, peeled and deveined, with tails intact 250 g (8.02) dried rice vermicelli | cup (90 g/3 02) bean sprouts, talled 4 fried tofu puffs, cut into jullenne strips 3 tablespoons roughly chopped fresh Vietnamese mint 14 cup (20 9/914 02) fresh coriander leaves lime wedges, to serve I Dey-fiy the coriander seeds in a small frying pan over medium heat for # nutes, or until fragrant, tossing constandly, Grind finely. Repeat the process with the cumin seeds, 2 Place the ground coriander and cumis furmenic, onion, ginger, garlic, lemon grass, candlenuts, chilli and shrimp paste in a food processor or blender, Add about '/2 cup (125 ml/ 4 f1 02} of the stock and blend to a fine paste, 3 Heat a wok over Jow hear, add the oil and swirl. Cook the paste for 3-5 minutes, stirring constantly, Pour in the remaining stock and bring to the boil, then reduce the heat and simmer for 15 minutes, or until reduced slightly 4 Add the coconut milk, lime leaves, lime juice, fish sauce and sugar and simmer for 5 minutes. ‘Add the prawns and simmer for 2 minutes, or vuntil pink and cooked. Do not boil or cover. 5 Meanwhile, soak the vermicelli in boiling ‘water for G-7 minutes, or until soft, Drain and divide among serving bowls along with most of the sprouts. Ladic on the hot soup, then top with the tofiy, mint, coriander and the remaining sprouts. Serve with lime wedges.PENANG FISH LAKSA (Assam laksa) Preparation time: 20 minutes + 20 minutes soaking Total cooking time: 40 minutes Serves 4 wy | whole snapper (750 g/'/2 Ib), scaled and cleaned 3 cups (780 ml/24 fl 02) good-quality chicken stock 6 fresh Vietnamese mint stalks 4 dried red chillies 2x Bem (4/4 x 1/4 inch) piece fresh galangal, finely chopped 4 red Asian shallots, finely chopped 2 stems lemon grass, white part only, finely chapped 1 teaspoon ground turmeric | teaspoon shrimp paste 4 tablespoons tamarind purée | tablespoon sugar 500 g {I Ib) fresh round rice noodles | small Lebanese cucumber, seeded and cut into strips Ya cup (10 g/"'s 02) fresh Vietnamese mint | large fresh green chilli, sliced I Tri the finsand cail off the Bish with kitchen scissors, Make several deep cuts through the thickest pare of the fish on both sides. 2 Pour the stock and 3 cups (750 ml/24 Ml vz) water into a non-stick wok. Add the mint stalks and bring to the boil over high heat. Place the fish in the wok and simmer for 10 minutes, or until cooked. The fish should remain submerged dusing cooking; add more water iftnecessiry. Remove the fish and allow ro cool 3 Soak the chillies in 1 cup (250 ml/8 fl a2) boiling water for 20 minutes. Drain and chap. ‘To make the laksa paste, place the chilli, galangal, shallots, lemon gras, turmeric and shrimp paste ina food processor or blender and blend ta a smooth paste, adding a litle water if needed. 4 Flake the flesh off the fish and remove all the bones, reserving both, Add the bones and tamurind to the stock in the wok and bring to the bail. Simmer for 10 minutes, chen strain and etuen the liquid to a clean wok—muake sure no bones slip through. Stir the laksa paste into the liquid and simmer over medium heat for 10 minutes, Stir in the sugar, add the fish fests and simmer for 1-2 minutes, or until the fish is heated through, 5 Plice the noodles in a hearproof bowl, with boiling water, then gently separate. Drain immediately and refresh under cold water, Divide the noodles among four bowls. Ladle oon the fish pieces and broth, thers sprinkle with cucumber, mint and chilli and serve. SOUPS SHRIMP PASTE There are two types of shrimp paste. The most common type in Malaysia and Indonesia is 3 compressed block made from partialy fermented shrimps that have been dried and ground. The Chinese version is softer and more saucestike and is Sold in jars rather than blocks. In both eases, the paste should be used very sparngly as it can easly overpower other elements: in the dish, ABOVE: Penang fish lois 25THE ESSENTIAL WOK COOK8GOK LEMON GRASS HE you are using lemon grass to impart favour toa soup ‘or broth, there is noneed to remove the green part— simply bruise the stem and add it to the broth to infuse its detcious lemony flavour, then remave the stem before serving, However if you are adding chopped lemon grass 10 a cury paste Or other dish. itis necessary 10 remove the Porous green part of the stemand finely chop only the tender, white parts. The greener parts of the lemon grass de not break down atall during cooking and remain fibrous andl tough, rving an unpleasant sensation in the mouth. A simple tp isto peel the lemon grass until you reach the fst layer of purple—all ff the lemon grass below this layer is tender enough to be used. ABGVE: Spacy Vietnamese beef and pork noodie soups 26 SPICY VIETNAMESE BEEF AND PORK NOODLE SOUP (un bo Hue) Preparation time: 20 minutes + 30 minutes freezing Tetal cooking time: 40 minutes ‘Serves 4 tre 300 g (10 oz) beef filet steak ‘Vs cup (60 mU/2 fl ox) vegetable 300g (10 02) pork leg fillet, eut into 3 em (I'/4 inch) cubes | large enion, cut into thin wedges 2 litres (64 fl oz) good-quality beef stock 2 stems lemon grass 2 tablespoons fish sauce | teaspoon ground dried shrimp | teaspoon sugar large fresh red chillies, sliced 400 ¢ (13 02) fresh round rice noodles. 2 cups (180 3/6 02) bean sprouts, tailed Va cup (10 e/'s 02) fresh mint ‘Va cup (15 g/'/2 02) fresh coriander leaves thinly sliced fresh chill, to serve (optional) lemon wedges. to serve | Place the beef in the fteezer for 20-30 minutes, or until partially frozen, then cut into paper-thin slices across the grain. Set aside. 2. Hear a wok until hot, add 1 ublespoon of the cil and swirl to coat the side of the wok. Stir-fry the pork in batches for 2-3 minutes, or until browned. Remove from the wok. Add another tablespoon of oil and stir-fry the onion for 2-3 minutes, of until softened. Pour in the stock and 2 cups (500 mi/16 fl o7) water. Bruise one of the lemon grass stems and add it to the wok. Return the pork to the wok and bring the liquid to the boil, then resluce the heat and simmer for 15 minutes, or until the pork is tender, periodically skimming eff any scum that rises to the surface, Meanwhile, thinly slice the white part of the ren 3 Remove the whole lemon grass stem from che broth and stir in the fish uce, dried shrimp and sugar and keep at a simmer, 4 Heat the remaining oil im a small frying pan over medium heat and cook the sliced lemon gras: and chilli for 2-3 minutes, or until fragrant, Stir inta the broth, Just betore serving, bring the broth tw the boil over medium-high heat. 5 Place the rice nonalles in a large heatproof bow, cover with boiling water and gently separate the noodles. Drain immediately and rinse. Divide the noodles among four warm servingbowl. Top with the bean sprouts and cover with the boiling broth, Add the beet ta the soup—the heat of the soup will cook it. Sprinkle with che mint and coriander, and fresh chilli if desired, Serve immediately with some wedges of lemon. ug lemon grass stern.CHICKEN NOODLE SOUP Preparation time: 10 minutes Total cooking time: 10 minutes Serves 4 we 85 g (3 02) fresh ogg noodles 1.5 litres (48 fl oz) good-quality chicken stock 2 tablespoons soy sauce | tablespoon mirin 3x3 em (1/4 x Ii inch) piece fresh ginger, cut into julienne strips 2 chicken breast fillecs, chinly sliced | kg (2 Ib) baby bok choy, stalks trimmed, leaves separated fresh coriander leaves, to garnish sweet chilli sauce, to serve (optional) 1 Cook the noodles in a saucepan of boiling water for T minute, then drain and rinse. 2 Pour the stock into a wok, heat to simmering a add the soy sauce, mirin, ginger, chicken and noodles. Cook for ninuites, OF umtil the chicken is tender and the noodles are ‘warmed through. Remove any seutn that rises to the surface. 2 Add the bok choy and cook for a further 2 minutes, or until the bok choy has wilted. Serve in deep bowls and garnish with coriander. Serve with sweet chilli sauce, if desired, THAI CHICKEN AND GALANGAL SOUP (Tom kha kai) Preparation time: 20 minutes Total cooking time: 20 minutes ‘Serves 4 w 2.x 5 em (4x2 inch) piece fresh galangal, cut into thin slices: 2. cups (S00 mi/16 fl oz) coconut milk 1 cup (250 mlf8 fl oz) good-quality chicken stock 4 fresh kaffir lime leaves, torn | tablespoon finely chopped fresh coriander roots, well rinsed 500 g (I Ib) chicken breast fillets, cut into thin strips sours I-2 teaspoons finely chopped fresh red chillies 2 ablespoons fish sauce 12 tablespoons lime juice 3 teaspoons grated palm sugar 4 tablespoons fresh coriander leaves | Phee the galangal, coconut milk, stock, lime leaves and conander root in a wok. Bring to the boil, reduce the heat and simmer for 10 minutes, stirring occasionally. 2. Add the chicken and chilli and simmer for the chickes is cooked 2 Stir in the fish sauce, lime juice and palm suger and cook for 1 minute, Stir in the coriander leaves, Serve immediately, gamished with extra coriander, if desired, BELOW: Tian chacken along! soupTHE ESSENTIAL WOK COOKBOOK NOODLE SLURPING ‘Children in the West are ‘taught from an early age ‘not to slurp their food. However. in japan, slurping is encouraged! tis considered socially acceptable to make a loud sping noise when ‘eating noecies. This has chal purpose—at shows, appreciation of a good meal, but also makes tt possible to eat steaming hot naadies by sucking invcool air with the food. Another difference between Western and apanese etiquette is that the Japanese pick up all the solid morsels in the soup svath chopsticks and eat them before holding the bowl near their chin and dinking the liquid RIGHT: Joponese vegetable ramen node soup 28 JAPANESE VEGETABLE RAMEN NOODLE SOUP Preparation time: 15 minutes Total cooking time: 15 minutes Serves 6 & 250 g (8 oz) fresh ramen noodles | tablespoon vegetable cil I tablespoon finely chopped fresh ginger 2 cloves garlic, crushed 150 g (5.02) oyster mushrooms, halved 1 small zucchini (courgette), thinly sliced Heck, halved lengthways and thinly sliced 100 g (31 02) snow peas (mangetour), halved ‘on the diagonal 100 g (3!) 02) fried tofu puffs, cut into julienne strips a cup (80 g/23/s oz) white miso paste Vb cup (80 ml/22/4 fl oz) light soy sauce Me cup (60 m2. fl oz) mirin I cup (90 g/3 02) bean sprouts, tailed ‘lz teaspoon sesame ail 4 spring onions, thinly sliced 100 g (3!/2 oz) enoki mushrooms | Bring a lange aueepan of lightly salted water to the boil. Add the noodles and cook, stirring to prevent them together, for 2 minutes, or ‘until just tender. Drain, rinse under cold running water, then drain again, 2 Heat a wok over medium heat, add the ‘vegetable oil and swirl to coat. Add the ginger and garlic and stir-try far 30 secemds, then add the oyster mushrooms, zucebini, leck, snow peas and sliced tofu puis and stir-fry for 4 minutes. Pour in 1.5 litres (48 fl az) water and bring to the boil, then reduce the hear anc! jn the miso paste, soy stuce and mirin un ‘heated through, but don’t let it boil. Just before serving, stir in che bean sprouts and sesame oil, 3 Place the noodles ia the bottom of six serving bowls, then pour the broth over the top. Sprinkle with the sliced spring onion and enoki mushrooms, rCOCONUT PRAWN SOUP Preparation time: 20 minutes + 20 minutes soaking Total cocking time: 45 minutes Serves 4 wy Cunny Paste 6 long dried red chillies: 2 teaspoons coriander seeds | veaspoon cumin seeds | teaspoon ground turmeric Ya teaspoon paprika ha teaspoon black peppercorns 4 red Asian shallots, chopped 4 cloves garlic, roughly chopped | tablespoon sliced fresh ginger 4 fresh coriander roots, well rinsed 2 tablespoons chopped fresh coriander stems | teaspoon grated lime rind 2 stems lemon grass, white part only, sliced {reserve the stems for the stock) ‘2 fresh kaffir lime leaves, thinly shredded | teaspoon shrimp paste 2tablespoons vegetable oll Stock 700 g {| Ib 7 02) raw medium prawns 4 red Asian shallots, chepped | clove garlic reserved grassy ends of lemon grass stems 6 black peppereoms 2 tablespoons vegetable oil 800 mi (26 fl oz) coconut milk Ws cup (60 mif2 flo) fish sauce fresh coriander leaves, to garnish thinly sliced lime rind, co garnish 1To make the curry paste, soak the chi in boiling water for 20 minutes, then drai ‘Toss the spices and peppercams in a dry fry pan over median heat for | mintite, o¢ wi fragrant. Grind to a powder, then tra 4 food processor and add th ingredicnts and 1 teaspoon smooth, adding a litle water, 2 Peel and devcin the prawns, leaving the tals intact. Cover with plastic wrap and refrigerate, Reserve the heads and shells. soups 3 To make the stock, dry-fry the prawn heads and shells in a wok over high hear for § minutes, or until orange. Add the remaining stack ingredicnes and 1,5 litres (48 fl o#) water and ring to the boil, Reduce the heat, simmer far 15-20 minutes, then strain into. a bowl. 4 Hear a clean, dry wok over medium hear, add the oil and switl to coat the side. Add J eablespoons of the curry paste and constantly over medium heat for 1-2 minutes, oF until fragrant. Stir in the stock and coconut milk and bring tothe boil, chen reduce the heat and tes, Addl the prawns and jimutes, or until they are mer for 10 1 cook, stirring, for 2 cooked, Stir in the fish sauce and garnish with coriander leaves and lime rind, NOTE Freeze the leftover curry paste in an airtight container, ABOVE: Coconut prnwn soups 29THE ESSENTIAL WOK COOKBOOK ABOVE: japanese udor miso seup with chicken 30 JAPANESE UDON MISO SOUP WITH CHICKEN Preparation time: 15 minutes + 20 minutes soaking Total cooking time: 15 minutes Serves 4-6 ve 8 dried shiitake mushrooms 400 g (13 62) fresh udon noodles | litre (32 fl 02) good-quality chicken stock 600g (14 Ib) chicken breast filets, cut into 1.5 em (%/a inch) thick strips 300 g (10 02) baby bok choy, halved lengthways ia cup (60 g/2 oz) white miso paste 2 teaspoons dashi granules | tablespoon wakame flakes or other seaweed 150 g (5 a2) silken firm tofu, cut into I cm (i inch) cubes 3 spring onions, sliced on the diagonal | Soak the mushrooms in | cup (250 ml/8 fl oz) boiling water for 20) minutes. Squeeze dry, reserving the soaking liquid. Discard the woody stalks and thinly slice the caps, 2 Bring 2 litres (64 fl oz) water to the boil in a large saucepan and caok the noodles for 1-2 minutes, of until tender, Drain immediately and rinse under cold water, Set aside. 3 Pour the stock and f litre (32 fl oz) water into a wok and bring to che boil, then reduce the heat and simmer, Add the chicken and cook for 2-3 minutes, or until almost cooked through. 4 Add the mushrooms and cook for | minute, Add the bok choy halves and simmer far a farther minute, or until beginning to wilt, then add the miso paste, chsh granules, wakame and reserved mushroom liquid. Stir to dissolve the ashi and miso paste, Do not allow co boil, 5 Gently stir in the tofu, Distribute the noodles among the serving bowls, then ladle the hot soup aver them, Sprinkle with the spring onion. CHINESE COMBINATION SHORT SOUP Preparation time: 20 minutes + Zhours refrigeration Total cooking time: 2 hours 20 minutes Sones 4-6 wre Stock 1.5 kg (3 Ib) whole chicken Ve cup (60 m/2.fl o) Chinese rice wine Va star anise 8 spring onions, chopped 2 lealy celery tops V2 teaspoon white peppercorns 4 cloves garlic, bruised 2x 10 em (3/4 x 4 inch) piece fresh ginger, thinly sliced 24 won tons 12 raw medium prawns, pecled and deveined 200 g (6'/2 or) Chinese barbecued pork, thinly sliced Us cup (60 g/2 oz) Chinese straw mushrooms 70 § (21/4 02) sliced bamboo shoots 500 g (tb) baby bok chay, thinly sliced 2 spring onions, cut inte 3 cm (1/4 inch) lengths 2a tablespoons light soy sauce I tablespoon oyster sauce 'h teaspoon sesame oil| Pur all the stock ingredients in a stockpot and cover with 4 litres (128 fl o2) water, Bring to the boil over high heat and skim offany scum that forms on the surface. Reduce the heat and simmer for 2 hours, Cool slightly, then remove the chicken and strain the stock into a bowl. Cover and refrigerate the meat and stock separately until chilled. Skim off the fit fiom the top of the stock, 2 Pour 2 litres (64 tl 02) of the stock into a large wok and bring to the boil. Meanwhile, remove ‘one breast from the chicken, then discard the skin and thinly slice the flesh. 3 Add the won tons to the boiling stock and cook for 2-3 minutes, or until they have risen to the surface and are cooked, Remove with a slatted spoon and divide among serving hawls, Reduce the stock to a simmer, add the prawns, pork, mushrooms and bamboo shoots and cook for 30 seconds, or until the prawns are just then add the bak choy, spring onion, chicken and the combined soy sauce, oyster sauce and sesame oil and cook for 2 minutes, ar until che prawns are conipletely cooked. Ladle the soup over the won tons and serve, EIGHT TREASURE SOUP Preparation time: !5 minutes + 20 minutes soaking Total cooking time: | hour Serves 4-6 ww 4 dried shiitake mushrooms | tablespoon vegetable oil | teaspoon sesame cil 2 teaspoons finely chopped fresh ginger | tablespoon finely chopped spring onion 60 g (2.02) Chinese bacon or ham, cut into thin strips (see Nere) | litre (32 fl 07) good-quality chicken stock | tablespoon soy sauce | tablespoon rice wine 250 g (8 02) chicken breast fillet | carrot, cut into | em ("/2 inch) slices: 12 small raw prawns, peeled and deveined 200 g (6'/2 oz) firm tofu, cut into 2 cm (a inch) cubes: 50 g (12% oz) sliced bamboo shoots 100 g (31/2 ot) English spinach, chopped 2 spring onions, thinly sliced on the diagonal, extra sours | Soak the mushrooms in 42 cup (125 ml/ 4 #102) boiling water for 20 minutes. Squeeze dry, reserving the soaking liquid, Discard the woody stalks and cut the caps into quarters. 2 Heat a wok over high heat. Add the oils and swirl to coat the side of the wok, then add the ginger, spring onion and bacon, 10 seconds before adding the stock, soy sauce, rice wine, mushroom liquid and 2 eeaspoon salt. Bring to the boil, then add the chicken. Reduce the heat to low, cover with a lid and poach the chicken for 400 minutes. Rhemave the chicken from the stack and, when cool enough to handle, shred the meat, 3 Retum the stock to the boil, add the carrot and cook for § minutes, Add the prawns, rofa, bamboo shoots, spinach and chicken meat to the wok and cook over low heat for a further 5 minutes, Serve with the extra spring onion NOTE: Chinese bacon has a dryish flesh with a strong favour very much like prosciutto. You can subsciture prosciucea, Cook for about BELOW: Eight treasure soupTHE ESSENTIAL WOK COOKBOGK THAI CUISINE ‘Thai curse is characterised bby four main favour lemets—hot (spicy), Sour, sweet and saty, These elements are often represented by chilies, ne juice, palm sugar and fish sauce, respectively ‘Aromatic herbs such as fresh conander, ime leaves and lemon grass combine woth these elements to create a complex yet subtle cuisine. People new to Thai cussine often pick up spiciness as the predominant charactenstic but not all Thai food is spicy. However, tolerance to chilies is an acquired abilty and, tke Thai children, those without an existing tolerance should be allowed to develop their tolerance over tre ABOVE: Hot and sour prown soup 32 HOT AND SOUR PRAWN SOUP (Tom yam kung) Preparation time: 20 minutes Total cocking time: 40 minutes Serves 4 wry 1 kg (2 Ib) raw medium prawns | tablespoon vegetable oil ‘tablespoons tom yam paste 2 stems lemon grass, white part only, brulsed 4 fresh kaffir ime leaves 3 small fresh red chillies, thinly sliced 80-100 mi (2/432 fl 07) fish sauce 80-100 ml (23/4-3 12 fl 07) lime juice 2 teaspoons grated palm sugar 4 spring onions, thinly sliced on the diagonal 4 tablespoons fresh coriander leaves | Peel and devein the prawns, leaving the tails intact. Reserve the shells and heads. Cover the prawns and refrigerate. 2 Heat a wok over medium hear, add the oil and swirl to coat. Cook the prawn shells and heads for 8-10 minutes, of until they tum orange. 3 Add the tom yam paste and Ys cup (60 mlf 2 fl oz) water and cook for | minute, of until fragrant. Add 2.2 litres (70 fl o7) water, bring to the boil, then reduce the heat and simmer for 20 minutes. Serain into a bowl. Return che stock ta the wok. 4 Add the prawns, lemon grass, lime leaves and chilli and simmer for 4-5 minutes, or until the prawns are cooked. Stir in the fish sauce, lime jtlice, stigar, spring onion and coriander. Discatd the lemon grass and serve immediately. VIETNAMESE FISH AND NOODLE SOUP Preparation time: 30 minutes Total cooking time: 20 minutes Serves 4 ww | seaspoon shrimp paste 150-g (5 02} cellophane noodles 2 tablespoons peanut oil 6 claves garlic, finely chopped | small onion, thinly sliced 2 large fresh red chillies, chopped 2 stems lemon grass, white part only, thinly sliced 1.25 litres (40 fl oz) home-made chicken stock {sce page 23) or ! litre (32 fl oz) purchased stock diluted with | cup (250 mV fl oz) water Ys cup (60 ml/2 fl 02) fish sauce| tablespoon rice vinegar 4 ripe tomatoes, peeled, seeded and chapped 500 g (| Ib) firm white fish fillets (blue-eye or swordfish), cut inte 3 em (1'4 inch) pieces "fa cup (10 g/'/4 02) fresh Vietnamese mint, torn, plus extra to garnish 4h cup (15 g/l/2 02) fresh coriander leaves, tom, plus extra to garnish | cup (90 g/3 02) bean sprouts, tailed 2 large fresh red chillies, sliced, extra lemon wedges, to serve | Wrap the shrimp paste in foil and place it ra hot grill for | min 2 Soak the noodles in b 3=4 minutes, Rinse under cold water, drain and cut into 15 em (6 inch) lengths. 3 Heat a wok over medium heat, adel the oil and swirl. Add the garlic and cook for 1 minute, golden, them add th chilli, lemon shrimp paste and cook, stirring, fora further 1 minute. vinegar and tomato, then bring 10 Reduce the heat and simmer for 1) minutes ‘Add the fish pieces and simmer gently for 3 minutes, or until cooked, Stir in the herbs, 4 Divide the noodles and bea sprouts among, four bowls and ladle on the soup. Top with the extra chilli, mint and coriander, Serve with lemon wedges. ne-water for Eres CURRIED CHICKEN NOODLE SOUP Preparation 175 g (6 02) dried thin egg noodles 44 cup (60 mi/2 fl 02) peanut oil 2x 250 g (B on) chicken breast fillets | onion, sliced | small fresh red chilli, seeded and finely chopped | tablespoon finely chapped fresh ginger 2 tablespoons Indian curry powder 3 cups (750 ml/24 fl a2) good-quality chicken stock 800 mi (26 fl oz) coeonut milk 300 g (10 02) baby bok choy, cut into long strips A tablespoons torn fresh basil sours ‘ook the egy noodles in a lange stucepan of ing water for 3 minutes, Drain and rinse 2 Heat a wok over medium heat, add | tablespoon oil and swirl to coat, Add the chicken and cook on each side for 5 minutes of until cooked. Remove the chicket: and keep warm, Clean the wok 3 Return the wok to the heat, add the rest of the oil and swirl to coat. Add the onion and cook over low heat for 46 minutes, or until salt bur not brown. Add the chilli, ginger and curry cook fora further 1-2 minutes, Pour the stock and bs powder and to the boil, Reduce the ) minutes. Thinly slice the chicken on the diagonal 4 Add the coconut milk co the wok and simmer for 8 minutes, then add the bok chay and cook for 3 minutes. Stir in the basil just before serving. heat and simmer for 5 To serve, divide the noodles among four deep serving bowls, Tap with slices of chicken and hadle in the soup, Serve immediately, noose soupTHE ESSENTIAL WOK COQESGOK INDONESIAN SPICY s CHICKEN SOUP (Soto ayam) Preparation time: 30 minutes + | _ ovemight refrigeration Total cooking tene: 2 hours |5 minutes Serves 6 ww 2 teaspoons coriander seeds 2 tablespoons vegetable oil 1.4 kg (2 Ib 13 02) whole chicken, jointed into 8 pieces 4 cloves garlic | onion, chopped SOTO Aram gs sare TA ey vesons | 2Maspeons julienned fresh singer of soto ayam as there are | artes red She bared, honjasinindonesa eat tie 2Stems lemon grass, white part only, essertialy a fragrant chicken | roughly chopped broth with celophane 50 g (19/4 02) coriander roots and noodles, Soto ayam is usualy eaten as a snack cor as part of a meal served with nce and other accompaniments, The side dishes senved with soto ayam range from a simple bow of rice and samba oelek to more elaborate amishes such as cnsp fred potatoes, shredded cabbage and hard-boiled eggs, Traditionaly, a smal amount of each sie dish is placed in the bottom of the soup bowl and the hat broth is then lacted over the top. Rice is then served ‘on a separate plate and the broth is spoored over it as it s eaten, stems, well rinsed, roughly chopped | 2 teaspoons ground turmeric | teaspoon galangal powder RIGHT: Inconesion spicy chicken soup 4 | teaspoon sugar | litre (2 fl oz) good-quality chicken stock 2 tablespoons lemon juice 120 g (4 02) cellophane noodles Ifa tablespoons fish sauce | cup (90 g/3 o2) bean sprouts, tailed 3 tablespoons chopped fresh coriander leaves A spring onions, thinly sliced on the diagonal ‘is cup (20 g//4 02) crisp fried onions | tablespoon sambal oelek | Toss the coriander seeds in a small, dey feying pan aver medium heat for 1 minute, or until fragrant. Cool, then finely grind. 2 Heat a wok to very hor, add 2 teaspoons of the oil and swirl to coat. Add the chicken pieces and cook in batches for 34 minutes, of until browned all over, Remove from the wok, 3 Heat the remaining oil in the same wok, then add the garlic, onion, ginger and chilli and stir-fry for 5 minutes, or until softened, Add the Jemon grass, coriander root and stem, turmeric, galangal, sugar and ground coriander and cook for 3 minutes. Retum the chicken to the wok and pour in the stock, lemon juice and 2 cups(500 mi/16 l o2) water to cover the chicken. 4 Cover the wok with a lid and simmer for 20 minutes, skimaming the surface periodically to remove any fit and scum that rites to the surface Remove only the chicken breast pieces, then cover the wok and simmee {still skimming the surface occasionally) for 20 minutes before removing the rest of the chicken pieces. Cover and tefrigerate the chicken until needed. Retum the lid to the wok and simmer the broth over low heat for a further | hour. 5 Strain the brock through a fine sie allow to cool to room temperature before p and refrigerating covering with plastic w overnight 6 Soak the cellophane noodles in boiling water for 3-4 minutes, then deain and rinse. 7 Remove any fat from the top of the cold broth. Remove the flesh from the chicken and shred with a fork, Place the broth and chicken flesh in the wok, and place over medium heat. Bring to the boil, then stir in the fish sauce, bean sprouts, coriander leaves and noodles. Season well, then ladle inte large bowls. Sprinkle with spring onion and crisp fied onion, and then serve with sambal oelek. SCALLOPS WITH SOBA NOODLES AND DASHI BROTH Preparation time: 10 minutes Total cooking time: 15 minutes Serves 4 wy 250 g (8 oz) dried soba noodles Ms cup (60 mW/2 fl ox) mirin Ms cup (60 mW/2 fl o2) light sey sauce 2 teaspoons rice vinegar | teaspoon dashi granules 2 spring onions, sliced on the diagonal | teaspoon finely chopped fresh ginger 24 large scallops (withaut roe) 5 fresh black fungus, chopped (see Note) | sheet nori, shredded | Add the noodles toa large stucepan of boiling water and stir to separate, Ierum to the boil, adding 1 cup (250 ml/8 fl oz) cold water and repeat this step 3 times, as it comes to the boil Drain and rinse under cold water. rin, soy sauce, vinegar, dashi and soups 3 cups (875 ml/28 fl o2) water in a non-stick wok. Bring to the boil, then reduce the hear and simmer for 3-4 minutes. Add the spring onion and ginger and keep at a gentle simmer 3 Heat a chargrill pan o€ hot plate until very hot and sear the scallops in batehes for 30 seconds each side, Remove from the pan, 4 Divide the noodles and black fungus among four decp serving bowls, Pour “4 cup (185 ml 6 fl 02) broth into cach bowl and top with 6 scallops cach. Gamnish with the shredded noni and serve immediately, NOTE: If fresh black fungus is nt availab dried and soak it in wart water for 20 minutes. ABOVE: Scatops useTHE ESSENTIAL WOK COOKBOOK ABOVE: Fish ball and noodle soup) 6 FISH BALL AND NOODLE SOUP Preparation time: 1S minutes Total cocking time: 15 minutes Serves 4-6 w 500 g (I Ib) soft white fish fillets (e.g. ling or perch), skin and bones removed 2 tablespoons rice flour 200 g (61/2 07) dried somen noodles 21h teaspoons dashi granules 2rablespoons light soy sauce | tablespoon mirin 200 g (6/2 o2) wom bok (Chinese cabbage), shredded 2 spring onions, thinly sliced on the diagonal ‘V2 Lebanese cucumber, peeled, seeded and thinly eur into 5 cm (2 inch) strips | Pat the fish in a food procesor and process until smooth. Combine the rice flour and Ys cup (80 mnl/244 f1 02) swater in a small bow! smooth, then add to the fish and process seconds, Using 2 teaspoons of mixture at ne, shape into balls with wet hands. 2. Cook the noodles in a large saucepan of boiling water for 2 minutes, of until tender. Drain and see aside. 3 Pour 2 litres (64 fl oz) water into a non-stick wok and bring to the boil, Reduce the heat to low, add the dashi granules and str until dissolved, Increase the heat to high and bring ¢ the boil, then add the soy sauce, salt to taste. Add the fish balls, reduce the heat to medium and simmer for 3 minutes, ar until they nse to the surface and are cooked through. ‘Add the wom bok, increase the heat to high and return to the boil. Stir in the noodles and cook for | minute, or until warmed through. 4 To serve, divide the noodles and fish balls among the serving bowls, then ladle on the liquid. Sprinkle with the spring onion and cucumber, CHINESE LAMB, GARLIC CHIVE AND CELLOPHANE NOODLE SOUP Preparation time: 10 minutes + 3 hours marinating Total cooking time: 20 minutes Serves 4 * 2 tablespoons light soy sauce | tablespoon oyster sauce | tablespoon Chinese rice wine | teaspoon sugar 41a teaspoons sesame oil 3 slices fresh ginger plus | tablespaen finely chopped ginger 250 g (8 02) lamb fillet 100 g (34 02) cellophane noodles | tablespoon vegecable oit 3 spring onions, 2 finely chopped and Il thinly sliced on the diagonal | cup (125 g/4 02) chopped garlic chives | litre (32 f| 02) good-quality chicken stock | Combine the soy sauce, oyster sauce, rice wine, sugar, Vs teaspoon of the sesame oil and the ginger slices in a bowl. Add the limb andmarinate for 3 hours, turning occasionally, Remove the lamb and ginger from the marinade with tongs. 2 Soak the noodles in 344 minutes, then rinse 3 Heat a wok over high heat, add the vegetable oil and the remaining sesame oil and swirl to coat the side of the wok. Add the chopped ginger, chopped spring onion and garlic chives and cook for 30 seconds, stirring constantly. Slowly pour in the stock, then bring to the boil. Add the lamb and ginger slices, reduce the heat to low, cover with a lid and poach the lamb for 10 minutes. 4 Temove the mb from the wok. Bring the soup to the boil over medium-high heat. Meanwhile, thinly slice the lamb, Resum the siced Limb te the wok and add the noodles at the same time, stirring well until mixed together. Serve hor with the sliced spring onion scattered over the top. CHINESE CHICKEN AND CORN SOUP Preparation time: 10 minutes Total cooking time: 15 minutes Serves 4 w 3 cups (750 ml/24 fl oz) good-quality chicken stock 2 200 g (61/2 o2} chicken breast fillets 344 com cobs | tablespoon vegetable oil 4 spring onions, thinly sliced, greens chopped and reserved for garnish | clove garlic, crushed 2 teaspoons grated fresh ginger 310g (10 02) ean creamed corn 2 tablespoons light soy sauce | tablespoon Chinese rice wine | tablespoon cornflour 2 teaspoons sesame oil | Bring the scock to simmering point in a small saucepan, cid the chicken and remove the pan from the heat. Cover the pan and leave the chicken to cool in the liquid, Remove the chicken with a sloted spoon, then finely shred the meat using your fingers, Cut the com kemels from the cobs—you should get about 2 cups (400 p/13 oF). sours 2 Heat a wok over medium-high heat, add the cil and swirl co coat, Add the spring anion, reitlic and ginger and stirsiy for 30 seconds before adding the stock, corn kernels, creamed coma, soy sauce, tice wine and 1 cup (250 ml/ 8 fl oz) wan the boil, then reduce the heat and simmer for 10 minutes, Add the chicken meat. 3 Scir the comflour, sesame oil and 1 tablespoon swater together in a small bowl until smooth, Add a little of the hot stock, stir together, a pour this mixture into the soup. Bring to simmering point, stiring constantly for 344 minutes, of until dightly thickened. Season’ to taste, Garnish with the chopped reserved spring onion greens, NOTE: This isn’t an authentic Chinese recipe. It swas invented by homesick Chinese Americans, BELOW; Chinese chicken and com soupsTHE ESSENTIAL WOK COOKBGOK BELOW: Pork ond buttered om ramen naodie soup 34 PORK AND BUTTERED CORN RAMEN NOODLE SOUP Preparation time: 1S minutes Total cooking time: 30 minutes Serves 4 * 200 g (6/2 02) Chinese barbecued poric fillet, in one piece 2 small fresh corn cobs 200g (642 o2) dried ramen noodles 2 teaspoons peanut oil I teaspoon grated fresh ginger 1.5 litres (48 f1 02) good-quality chicken stock 2 tablespoons mirin 2 spring onions, sticed on the diagonal 20 ¢ (4 02) unsalted butter | spring onion, extra, sliced on the diagonal | Cut the pork into thin slices and shee down the sides of the com cobs with a sharp knife to release the kernels, 2. Cook the ramen noodles in a large saucepan of boiling water for 4 minutes, or until ender, Drain, rinse in cold water, then drain again. 3 Heat a wok aver high heat, add the oil and swirl to coat the side of the wok. Stir-fry the xinger for 1-2 minutes, then pour in the stock, tmirin and 2 cups (500 mil/16 fl 07) water. Bring to the boil, then reduce the heat and simmer for 6-8 minutes, 4 ‘Add the pork to the broth and cook for nutes, then add the com kemels and spring, onion and cook fora firmer 4-5 minutes, or until the kernels are tender. 5 Scparate the noodles by running them under hor water, then divide among fisur deep bowls, shaping them into mounds, Ladle over the liquid and top with the pork and com, Place 1 teaspoon butter on top of each mound and garnish with che extra spring onion, Serve immediately. THAI PUMPKIN AND COCONUT SOUP Preparation time: 20 minutes ‘Total canking tme: 30 minutes Serves 4 wee ‘Va teaspoon shrimp paste 2 long fresh red chillies, chopped ‘Va teaspoon white peppercorns tablespoons chilli paste 2 cloves garlie 3 teaspoons vegetable oil 5 spring onions, sliced on the diagonal ‘Va cup (25 mV fl or) coconut cream 2 cups (500 ml/I6 f1 02) good-quality chicken stock 2 stems lemon grass, white part only, bruised 342 cups (875 ml/28 fl 02) coconut mille 750 g (1'/2 Ib) jap pumpkin, eut into 2 em (fs inch) cubes 250 g (8 oz) peeled small raw prawns, deveined | tablespoon fish sauce 4 tablespoons small fresh Thal basil leaves | Wrap the sheimp paste in foil and pur under a hor grill for 1 minute, Unwrap the foil and put the shrimp paste in a food processor with the chilli, peppercoms, chilli paste, garlic and a pinch of salt, and process until smoodh,2 Heat a wok over high heat, add the oil and switl to coat. Cook the spring onion for 1-2 minutes, or until lightly golden, then remove from the wok, Add the coconut cream and bring to the boil over high heat, then simmer for 10 minutes, or until the eil starts to, separate from the cream—athis is called cracking. 3 Stir in the processed paste and simmer over medium heat for 1-2 minutes, or until fragrant, Add the stock, lemon grass, coconut milk, pumpkin and cooked spring onion, cover with a lid and simmer for 8-10 minutes, or until the pumpkin is tender. Remove the lid, add the prawns and cook fora further 2-3 minutes, ‘or until cooked through. Stir in the fish sauce and basil and serve, THAI RICE NOODLE SOUP WITH DUCK Preparation tne: 40 minutes Total cocking time: 25 minutes Serves +4 w | whole Chinese roast duck (see Note) 4 fresh coriander roots and stems, well rinsed 50 g (12/4 02) fresh galangal, sliced 4 spring onions, sliced on the diagonal into Jem (IVs inch) lengths 400 g (13 oz) Chinese braccoli, cut into § em (2 inch) lengths 2 cloves garlic. crushed Us cup (60 mi/2 flo) fish sauce | tablespoon haisin sauce 2 teaspoons grated palm sugar \f2 teaspoon ground white pepper 500 g (I Ib) fresh rice noodles crisp fried garlic, to garnish (optional) fresh coriander leaves, to garnish (optional) | To muake the stock, cut off the duck’s head with a sharp knife and discard. Remove the ski and fat from the duck, leaving the neck intact, ‘Carefully remove the flesh from the bones and set aside, Cut any visible fat from the carcass along with the parson’s nose, then discard, Break the careass into Tange pieces, then put in a lange stockpor with 2 lisres (64 fl oz) water. 2 Bruise the coriander roots and stems with the back of a knife, Add to the pot with the galangal and bring to the boil ‘off any scum from the surface. Boil over medium heat for sours 10 minutes, Serain dhe stock through a fine sieve— discard che carcass and return the stock toa large clean work, 3 Slice the duck flesh into strips. Add to the stock with the spring onion, Chinese broccoli, garlic, fish sauec, hoisin sauce, palin sugar and white pepper. Gently bring to the boil 4 Pur the noodles in a heatproof bowl, cover with boiling water and gently separate. Drain well and refresh under cold water, Divide the noodles and soup evenly among the serving bowls, Ifdesired, garnish with the and coriander leaves, diately NOTE: Whole Chinese roast duck is available from Chinese barbecue shops ABOVE: Thal nice neodie ‘soup with duck 39THE ESSENTIAL WOK COOKBOOK PHO Noose seups are a way cof ie in Vietnam and pho (pronounced fur) is the: most wellknown ef these sotpa: Viele aps accompaniment of fresh herbs gives the pho a Eagrance that typifies Vietnamese cuisine, the extra seasonings side allow each diner to ereate a tallar-made pho. The soup is or the North bus! classic theoughout Vietnam, ABOVE: Beef pho. 40 BEEF PHO (Pho bo) Preparation time: 15 1 minutes soaking Toial cooking time: 35 minutes Serves 4 ww inutes + litres (64 fl oz) good-quality beef stock | star anise | x 4-cm [2 I'/2 inch} piece fresh ginger, sliced 2 pigs’ trotters (ask your butcher to: cut in half) Va onion, studded with 2 cloves 2 stems lemon grass, bruised 2 cloves garlic, crushed 14 teaspoon ground white pepper | tablespoon fish sauce, plus extra to serve 200 g (6/2 02) fresh thin round rice noodles 300 g (10 62) beef fillet, partially frozen, thinty sliced | cup (90 g/3 oz) bean sprouts, tailed 2 spring onions, thinly sliced on the diagonal Va cup (25 g//4 02) chopped fresh coriander leaves, plus extra to serve 4 tablespoons chopped fresh Vietnamese mint, plus extra to serve fresh red chilli, thinly sliced, plus extra to serve 2 limes, cut ince quarters 1 Par the beef stock, star anise, ginger, pigs’ trotters, onion, lemon gras, garlic and white pepper in a wok and bring to the boil, Reduce the heat to very law and simmer, covered, for 30 minutes. Strain, return to the wok and stir in the fish same 2 Meanwhile, pur the noodles in a hearproof bowl, cover with boiling water and gently refresh under cold separate, Drain well, ch running water, 3 Divide the noodles among four deep soup bowl, then top with beef strips, bean sprours, spring onion, coriander, mint and chilli. Ladle ‘on the broth. 4 Place the extra chilli, mint, coriander, lime quarters and fish sauce in small bowls on a platter, serve with the soup and allow your guests to help themselves.CLEAR CHINESE PORK BALL AND NOODLE souP Preparation time: 20 minutes + | hour refrigeration Total cooking time: 30 minutes Serves 4-6 we | tablespoon peanut oil 2 teaspoons sesame oil 4 cloves garlic. crushed 2 teaspoons grated fresh ginger 150 g (5 oz) wom bok (Chinese cabbage), shredded 300 g {10 02) pork mince | egg white 14 tablespoons cornflour Ys teaspoon graund white pepper Ys cup (80 ml/23/+ fl o2) light soy sauce 2 tablespoons Chinese rice wine 6 spring anions, thinly sliced ‘A cup (5 gitl2 02) fresh coriander leaves, finely chopped 1.5 litres (48 fl oz) home-made chicken stock {see page 23) or 1.25 litres (40 fl or) purchased stock diluted with | cup (250 ml8 fl oz) water (see Note) 3 teaspoons grated fresh ginger, extra 200 g (64/2 ot) fresh thin egg noodles finely chopped fresh red chill, to garnish (optional) | Heat a wok over high heat, add the peanut oil and | teaspoon of the sesame oil, then swirl to coat the side of the wok. Add the garlic, and wom bok and stir-fry for | minute, or until the gatlic begins to brown, As soon as this happens, remove the wok from the heat and allow to cool. 2 Transfer the cooled wom bok mi a large bowl aml add the cornflour, white pepper, 2 tablespoons of the soy sauce, | tablespoon of the rice wine, hall the spring onion and 3 tablespoons of the coriander, Mix thoroughly, then cover with plastic wrap and reffigerate for 1 hour. Shape 1 tablespoon af the mixture into a ball using wet hands. Repeat with, the remaining mixturc, 3 Clean and dry che wok, then pour in the stock, Bring the stock to the boil, then reduce the heat and simmer for 1=2 minutes, Add the extra ginger, remaining soy sauce and rie wine and cook, covered, for 5 minutes before adding the pork balls. Cook, uncovered, for a further 8-10 minutes, of until the balk rise to the top, and are caoked ehrough, 4 Meanwhile, cook the noodles in a large saucepan of boiling water for | minute, or until they separate, Drain, then rinse well, Divide the noodles among serving bow, then ladle on the soup. Sprinkle with the remaining spring onion and coriander, chen add a couple of drops of che remaining sesime ail. Serve with chilli and extra soy sauce, if desired. muse many purchased stocks are very cen used in large quantities, they need ta be diluted with water. Home-mude stocks tend to be less salty, so they do not require dilution, sours ABOVE: Clear Chinese pork bail and noadie soupy AlTHE ESSENTIAL WOK COOKBOOK WV: Shanghai chicken and nogdte soup 42 SHANGHAI CHICKEN AND NOODLE SOUP Preparation time: 10 minutes Total cooking time: 35 minutes Serves 46 w 2.5 litres (80 fl oz) home-made chicken stock (see page 23) or 2 litres (64 fl o7) purchased stock diluted with 2 cups (500 m/I6 flo) water | star anise 4.x 5mm (‘is inch) slices fresh ginger 600 g (I's Ib) chicken breast fillets 375 g (12 oz) Shanghai noodles 200 g (6/2 02) fresh asparagus, cut into cm (14 inch) pieces | tablespoon julienned fresh ginger Ia tablespoons light soy sauce, plus extra te serve | tablespoon Chinese rice wine Ya teaspoon sugar 4 spring onions, thinly sliced on the diagonal 50 g (1'/s0z) watercress tips (optional) \le teaspoon sesame oil, to drizzle | Pour the stock into a non-stick wok and bring to the boil. Reduce to medium-low, add the star anise, ginger slices and chicken and poach the chicken for 15-20 minutes, or until cooked through. Remove the chicken with a slored spoon and cool, Leave the stock in the wok. 2 Meanwhile, bring 2 litres (64 oz) water to the boil in a large saucepan and cook the noodles for 3 minutes. Drain and reftesh under cold water, 3 Gut the chicken across the breast into 5 (V4 inch) slices. Return the stock to the boil and add the asparagus, julienned ginger, soy sauce, rice wine, sugar and 2 teaspoon salt, reduce the heat, add the noodles and simmer for 2 minutes. Return the chicken to the wok and cook for | minute, oF uncil heated through, 4 Remove the noodles fiom the liquid with tongs and evenly divide among serving bowls, Divide the chicken, asparagus, spring onion and watercress (if using) among the bowls, then ladle the broth on top. Drizzle with sesame oil and serve with extra soy sauce, if desired. nm THAI SWEET AND SOUR CHICKEN SOUP Preparation time: 20 minutes + 20 minutes soaking Total cooking time: 20 minutes Serves +6 ww 6 large dried red chillies 4 red Asian shallots, chopped 4 cloves garlic, chopped ‘2 tablespoons finely chopped fresh galangal 2 teaspoons chopped fresh turmeric 2 stems lemon grass, white part only, finely ‘chopped Vp veaspoon grated lime rind | teaspoen shrimp paste I litre (32 ff 02) goad-quality chicken stock 6 fresh kaffir lime leaves 2 tablespoons tamarind purée 2 tablespoons fish sauce U4 cup (45 g/1%2 02) grated palm sugar 450 g (14 02) chicken breast fillets, thinly sliced 200 g (61/2 oz) fresh asparagus, cut into thirds 100 g (3% ot) fresh baby corn, cut in half lengchways 200 g (61/2 02) fresh pineapple, cut into 2m (4 inch) cubesU Soak the chillies in 1 cup (250 ml/8 fl oz) boiling water for 20 minutes, then drain and chop. Put the chilli, shallots, garlic, galangal, turmeric, lemon gras, lime rind and shrimp paste in a food procesor or blender and blend 1 2 smooth paste, adding a litle water if necessary to form a smooth paste. 2 Pour the stock and 1 cup (250 mi/B 1.02) water into a nonsstick wok, add the lime leaves and bring to the boil aver high heat, Stir in the blended chilli paste and simmer for 5 minutes. Add the tamarind, fish sauce, palm sugar, shicken (using your hands to separate the chicken slices), asparagus and baby com and stir to prevent the chicken clumping, Simmer for 10 minutes, or until the chicken is coaked and. the vegetables are tender, Stir in the pineapple. 3 Serve in warned, deep soup bowls as part of a banquet, NOTE: Use a non-stick or stainless stcel wok for this recipe as the tamarind purge reacts with a regular wok and will int the whole dish, SICHUAN BEEF NOODLE sOUP Preparation time: 10 minutes Total cocking time: 3 hours Serves 4 wy 1.5 litres (48 fl oz) good-quality beef stock | tablespoon peanut oi 400 g {13 2) piece chuck steak ‘ft cinnamon stick 2 star anise fz teaspoons Sichuan peppercorns, crushed | tablespoon julienned fresh ginger 2 tablespoons dark soy sauce | tablespoon Chinese rice wine | tablespoon brown bean sauce 3.x 5.cm (|!/4 x 2 inch) piece dried mandarin peel (see Note) 125 g (4 02) fresh thin egg noodles 3 spring onions, thinly sliced on the diagonal | Pour the beef stock and 2 litres (64 fl oz) water into a stockpot and simmer over low heat; keep warm until needed, 2 Heat a wok over high heat, add the oil and swirl to coat, Add the steak and sear it for 2-3 minutes on each side, Add the cinnamon stick, star snise, peppereoms, ginger, say sauce, sours rice wine, bean suuce and mandarin peel. Pour in the hot broth, then caver and bring to simmering point over medium heat, Reduce the heat to low and simmer, covered, for 2221/2 hours, or until the steak is tender—you should be able to shred in: if not, return to the simmer until tender, 3 Remove the steak and discard che mandarin peel, Meanwhile, cook the noodles in a large saucepan of boiling water for | minute to separate them. Drain. Just before serving, add the noodles to the broth and fet them stand for 1-2 minutes, or until heated through, Shred the steak into bite-sized pieces and divide evenly among four large serving bowls, Ladle on the broth and noodles, sprinkle with spring onion and serve. NOTE: Dried citrns peel is one of the most important Chinese flavourings and the dried pecl of mandarins, tangerines and oranges is sold at many Asian food stores ABOVE: Sichuan beef noodle soup. 43THE ESSENTIAL WOK COOKBOOK ABOVE: Thai lernon grass broth a4 THAI LEMON GRASS BROTH WITH MUSSELS Preparation time: 20 minutes: Total cooking time: 25 minutes Serves 4 Ww 1.5 kg (3 Ib) black mussels, scrubbed and debearded | tablespoon vegetable ail 5 spring onions, thinty sliced on the diagonal 2 cloves garlic, crushed 3 cups (750 ml/24 fl 02) good-quality chicken ‘or fish stock (see Notes) 2fa tablespoons sliced fresh galangal or ginger 4 stems lemon grass, white part only, bruised 2long fresh red chillies, halved lengthways 6 fresh kaffir lime leaves, crushed 2 tablespoons roughly chapped fresh coriander leaves | Discard any broken mussels, or open ones that don’t close when tapped on the bench. Rinse them well, 2. Heat a wok over medium heat, add the oil and swiel to coat the side of the wok. Cook the spring onion and garlic for 1 minute, or until softened. Add the stock, galangal, lemon grass, ye Feaves and 3 cups (730 ml/24 fl 02) water and rapidly simmer for 15 minut 3 Add the mussel, cower with a lid, bris ‘oil over high heat and cook for 7-8 minutes, ‘or until the mussels open, tossing eecasionally, Discard any unopened mussels, 4 Stir in half the coriander, then divide the broth and mussels among four large scrving bowls. winkle with the remaining coriander, then serve immediately, NOTES. Because muny purchased stocks ate very salty, either use home-made stock (vee page 23 for chicken stock) of use 2 cups (300 mi/16 fl 07) ought stock and dilute it with 1 cup (250 ml/ 8 flog) water, Plice a linge empty bowl in the centre of the table for the empty: mussel shells, CAMBODIAN SOUR CHICKEN SOUP Preparation time: 20 minutes Total cooking time: 40 minutes Serves 4 wey 800 g (I Ib 10 oz) chicken quarters (leg and thigh), skin removed, cut into 5 cm (2 inch) pieces on the bone | tablespoon tamarind pulp, soaked in Vs cup (60 mll2 fl oz) boiling water \/s cup (60 mi/2 fl oz) fish sauce a eeaspoon sugar 200 g (61/1 02) fresh pineapple, cut into 2em (4 inch) cubes 2 small ripe tomatoes, cut into wedges 3 spring onions, cut into 3 em (I '/¢ inch) lengths | teaspoon vegetable oil 4 cloves garlic, finely chopped 2 tablespoons chopped fresh coriander leaves 3 tablespoons chopped fresh basil | fresh red chill, thinly sliced on the diagonal 2 tablespoons lime juice | cup (90 g/3 02) bean sprouts, tailed| Pour 1.25 litres (40 fl 02) water into a non-stick wok, then bring to the boil ever medium heat, Add the chicken pieces and cook, periodically skimming any seum that forms on the surface, for 30 minutes, or until the stock is clear, Remove the chicken from the wok with a slotted spoon, then take the meat off the bones and discard any fat and bones. Cool the meat slightly, then shred the chicken meat, keeping the stock simmering while you do this 2 Surain the tamarind liquid co remove the seeds, then add the strained liquid to the stock. Return the shredded chicken meat to the wok, add the fish cauce, sugar, pineapple, tomato and spring onion and season to taste with sak, then cook for 1-2 minutes over mediun rat, or until the chicken, tomate and pineapple are heated through 3 Heat the oil in a inall frying pan over medium heat and add the gar k for 2 minutes, or until golden, Remove the garlie with a slotted spoon and add i¢ ta the soup, Remove the wok: fiom the heat and stir in the coriander, basil, chilli and lime juice. To serve, place the bean sprouts in the bottom of four bowls and ladle the soup over the top. Serve immediate CRAB AND CORN EGGFLOWER NOODLE BROTH Preparation time: 5 minutes Total cocking time: 15 minutes Serves 4 a 75 g (2/2 02) dried thin egg noodles | tablespoon peanut cil | teaspoon finely chopped fresh ginger 3 spring onions, thinly sliced, white and green parts separated 1.5 litres (48 fl oz) good-quality chicken stock fs cup (80 ml/2¥V flo) rnitin 250 g (8 oz) fresh baby corn, sliced on the diagonal into | cm ((/2 inch) slices 175 g (6 02) fresh crab meat | tablespoon cornflour mixed with | tablespoon water 2 eggs, lightly beaten 2 teaspoons lime juice | tablespoon soy sauce 3 tablespoons torn fresh coriander leaves saurs | Cook the noodles in a large sucepan of boiling salted water for 3 minutes, or until just tender. Drain, then rinse under cold water. 2 Heat a non-stick wok over high heat, add the oil anid swirl to coat the side of the wok, Add the ginger and white part of the sprit and cook over medium heat for 1-2 minutes. Add the stock, mirin and corn and bring to the boil, then simmer for 3 minutes. Stic in the nooilles, crab meat and comflour mixture. Return to a simmer, stirring constantly until it thickens, Reduce the heat and pour in the egg in a thin stream, stirring constantly—o not boil, Gently stir in the lime juice, soy sauce and half’ the coriander. 3 Divide the noodles among fowr bowls and ladle on the soup. Top with the green part of the spring ¢ x onion nv and coriander leaves. ABOVE: Crab and carn eggfinver nackte broth ABTHE ESSENTIAL WOK COOKBOOK HOT AND SOUR. SOUPS Traditionally, Chinese hot and sour soups don't contain chif—the heat comes from a very loeral use of ground white pepper. Chinese cooks prefer white pepper to back pepper as it has not only heat but aso flavour Inorderto get a good flavour from white pepper it must be freshly ground The perfect hot and sour soup should be one which satisfies the age-old Taomt Brineiples of yin and yang (lernalefmale: coldmot: waterifee),in its manage and balance of opposite favours and textures. One of the principal concems of Taoism isthe effect of futition on the body. and the Kegivng attributes of vanous foods. RIGHT: Chinese het end sour noodle soup 46 CHINESE HOT AND SOUR NOODLE SOUP Preparation time: 45 minutes + ‘vemight refngeration + 10 minutes standing Total cooking time: 4 hours Serves 6 wy Stock 1.5 kg (3 lb) chicken bones, washed 2.x Lem (\/z inch) slices fresh ginger A spring onions, white part only, bruised 200 g (6'/2 02) fresh Shanghai noodles 200 g (6/2 ot) chicken breast filet, cut into very thin strips 2 tablespoons garlic and red chili paste Via cup (60 ml/2 fl oz) light soy sauce 4/4 teaspoon ground white pepper 4 fresh shiitake mushrooms, stems removed, ‘caps thinly sliced 100 g (312 0) enoki mushrooms, trimmed and separated 115 g (4.02) fresh baby corn, cut into quarters lengthvrays \le cup (60 mi/2 fl oz) Chinese black vinegar 65 g (2/4 o7) black fungus, roughly chopped 200 g (6/2 02) firm tofu, cut into 25 em (Tinch) cubes 3 eggs, lightly beaten Va cup (30 g/I 2) cornflour I teaspoon sesame oil spring onions, thinly sliced on the diagonal in long strips, to garnish I To make the stock, put the chicken bones and 5 litres (112 fl oz) water ima large saucepan and bring to a simmer, bus do not boil, Cook for 30 minutes, removing any scum that rises to the surface. Add the ginger and spring onion and simmer gently, partially covered, for 3 hours, Strain through a fine sieve and allow ta cool. ‘Cover and refrigerate overnight, Remove the layer of fat from the surfice. 2. Cook the noodles in a large saucepan of boiling water for 4-3 minutes, then drain and rinse. 3 To make the soup. pour 2 litres (64 fl oz) ofthe stock into a nonestick wok, bring to the beil over igh heat, then reduce the heat to medium, add the chicken, garlic and chilli paste, say sauce and white pepper and stir well. Simmer, covered, for 10 minutes, or until the chicken is cooked, Add the mushrooms, com, vinegar, black fangus and rofty, season with salt, return the lid to the wok and simmer gendy for § minutes—do nor stir, 4 Mix the cornflour with % cup (60 ml/2 fl oz) water, Add to the soup with the noodles, retum to a simmer, then pour the eggs in a very thin stream over the surface, Turn off the heat and stand for 10) minutes before gently stirring in the sesame oil. Divide among the serving bowls and gamish with the spring onion strips.RAMEN NOODLE SOUP WITH BARBECUED PORK AND GREENS Preparation tine: 15 minutes + 20 minutes soaking Total cooking time: 10 minutes Serves 4 Ww 15 g ("2 02) dried shiitake mushrooms 350 g (I 02) Chinese broccoli, trimmed and cut into 4 em (1/2 inch) lengths 375 g (12 02) fresh ramen noodles 1S litres (48 fl oz) home-made chicken stock (ee page 23) or 1.25 litres (40 fl oz) purchased stock diluted with 1 cup (250 mU8 fl oz) water a cup (60 mll2 M1 2) soy sauce | teaspoon sugar 200 ¢ (6/2 oz) Chinese barbecued pork, thinly sliced chill lakes (optional) 1 Soak the mushrooms in V2 eup (125 ml/ 4 41 02) boiling water for 20 minutes, Squeeze the mushrooms dry, reserving the liquid. Diseard the stalks, then thinly slice the caps. 2 Blanch the Chinese broccoli in a large saucepan of boiling salted water for 3 minutes, or until tender but firm to the bite, Drain, then refresh in cold water. 3 Cook the noodles in a large saucepan of yg Water for 2 minutes, or unl just tender. Drain, rinse under cold water, then drain again. 4 Pour the stock and 2 cups (500 ml/16 fl 07) water into a non-stick wok and bring to the ‘Ada the sliced mushrooms and reserved mushroom liquid, soy sauce and sugar. Simmer for 2 minutes, then add the broccoli, 5 Divide the noodles among bowls. Ladle on the hor stock and vegetables. Top with the pork and. chilli lakes, if desired. NOTE: IFusing a commercially made stock, itis wise to dilute it because iti offen much salkier than, home-made stocks, In general, far every 1.5 litres (48 1 07) stock, add 1 cup (250 ml/8 fl o7) water. SOUPS CHINESE BARBECUED PORK Char six or barbecued pork, is a Cantonese speciality that can be seen hanging in Chinese restaurants, Char siu means “suspended over fire’ and is traditionally dyed red, Generally in China char su is bought from take-aways as most homes do nat hive an oven, The pork marinade may include hoisin sauce, oyster sauce, bean sauce and fermented bean curd ABOVE: Raman naodie soup with barbecued pork cond greens a7THE ESSENTIAL WOK COOKBOOK COCONUT AND: LEMON GRASS SOUP WITH PRAWN, WON TONS | S@ avi Seal the won tons by gathering the wrapper around the fling to make pouch ABOVE: Coconut ond lemon gress soup with rown won tons 48 COCONUT AND LEMON GRASS SOUP WITH PRAWN WON TONS Preparation time: 30 minutes + ‘owemight refngeration Total cooking time: | hour 10 minutes Serves 4 wey Stock 1.5 kg (Ib) chicken bones. washed | onion, roughly chapped | cup (125 g/4 02) roughly chopped celery WON TONS 325 g (11 oz) raw small prawns, peeled and deveined, finely chopped 2 tablespoons finely chopped fresh coriander leaves | tablespoon shredded fresh Thai basil 2 tablespoons finely chopped celery 2 spring onions, finely chopped 12. won ton wrappers | egg, lightly beaten Broty 2 tablespoons tom yam paste 3 stems lemon grass, white part only, thinly sliced 6 fresh kaffir lime leaves 2 small fresh red chillies, finely chopped 200 ml (6!/2 fl o2) coconut milk I tablespoon grated palm sugar | tablespoon lime juice I tablespoon fish sauce fresh coriander leaves, to garnish 1 To make the stock, pur the chicken bones, ‘onion, celery and 3 litres {96 fl o2) water in a Jinge stueepan and bring slowly to a simmer ‘over tedium heat. Skim off any scum that rises 1o the surface. Reduce the heat and simmer for 1 hour, skimming the surfice when necessary. Strain the stock through a fine sieve and allow to cool, Cover with plastic wrap and reffigerate Remove the layer of fat from the surface once it has solidified, 2 To make the won tons, combine the prawn meat, coriander, basil, celery and spring «1 Lay the won ton wrappers out on a clean work surfice, Place a heaped teaspoon of prawnmistute in the centre of each wrapper. Brush and pi rma pouch. Repeat with che remaining wrapp 20 won tons in total. Cover and refrigerate. 3 Heat a wok over medium heat, add the tom sm paste and cook for 10 seconds, or uncil agrant. Gradually whisk in 1 litre (32 flo) of the chicken stock until combined, then bring to the boil over high heat. Reduce the heat to medium, d rs and filling to make add the lemon grass, lime leaves, chilli and coconut milk and simmer for 5 minutes, Stir in the sugar, lime juice and fish ly add the won tons and simmer for or until cooked through. Remove 5 with a slotted spoon and place five in each serving bowl, Ladle the broth int bowls and garnish with fresh coriander leaves. the the remaining stock FIVE-SPICE DUCK AND SOMEN NOODLE SOUP Preparation time: 10 minutes Total cooking time: 30 minutes Serves 4 Serve: ww 4 duck breasts, skin on | teaspoon five-spice powder | teaspoon peanut oil 200 g (6'/2 or) dried somen noodles STAR ANISE BROTH 2 licres (64 fl oz) good-quality chicken stock 3 star anise 5 spring anions, chopped J tablespoons chopped fresh coriander leaves | Preheat the oven to moderately hor 200°C (400°F/Gas 6). Trin the duck breast of excess. ¢. then lightly sprinkle both sides with the five-spice powder. 2 Heat a wok aver hi h heat, add the oil and swirl to coat the side of the wok, Add the duck breasts, skin-side down, and cook over medium heat for 2-3 minutes, or until browned and crisp. Tum and cook ¢ Transfer to a baking tay and roast, ski for a further 8 minutes for medium-ra cooked to your liking. 3 Meanwhile, put the chicken stock and star anise ina clean non-stick wok, Bring to the boil, other side for 3 minute side-up, or until then reduce the heat and simmer, covered, for 5 minutes, Add the spring onion and coriander and simmer fora further $ minutes, 4 Cook the noodles in a saucepan of boiling, water for 2 minutes, or until tender. Drain and divide among four large bowls. Ladle the broth ‘on the noodles and top cach baw! with onc sliced duck breast, QUICK MISO SOUP Soak 5 g (1/4 02) dried wakame in water for 10 minutes, or until tender. Drain. Dissolve 242 teaspoons instant dashi powder in 1.5 Lines (48 fl o2) bailing water. Pur V2 cup (125 ml/4 fl 02) shiro miso in a wok and stir in Ys cup (80 ml/23/i fl o2) of the dachi stock until smooth, Add the rest of the dashi stock and stir well. Drain 300 g (10 oz) silken tofis, cut into 1.5 cm (9/4 inch) cubes and add to the stock with the wakam Simmer until hot, Serves 4. upsTHE ESSENTIAL WOK COOKBOOK BELOW: Cheese lang and short noodte soup, 50 CHINESE LONG AND SHORT NOODLE SOUP Preparation time: 30 minutes Total cooking time: 15 minutes Serves 6 wry 300 g (10 oz) pork mince 4 spring onions, sliced 3 cloves garlic, roughly chopped 2 teaspoons grated fresh ginger 2 teaspoons comflour 110 ml (342 f1 oz) light soy sauce Ys cup (60 mU/2 fl oz) Chinese rice wine 30 won ron wrappers 3 litres (96 fl.oz) home-made chicken stock (see page 23) or 225 litres (70 fl oz) purchased stock diluted with 3 cups (750 ml/24 fl oz) water 20 g (4 02} fresh ginger, thinly sliced 200 g (62 02) dried flat ogg noodles 2 spring onions, extra, sliced on the diagonal | teaspoon sesame oil 1 Put the mince, spri comflour, 11/2 tablespoons of the soy sauce and 1 tablespoon of the ne in a food pracessar and process until well combined. 2 Place 2 teaspoons of the misture in the centre of a won ton wrapper and lightly brush the edges with water, Lift the sides up tightly and mnion, sarlic, ginger, 2 Rpt the chicka sack en large wok, add the ginger and bring to a simmer over medium-high heat. Stir in the remaining soy sauce and wine, 4M le, bring. a Lange saucepan of water to the boil. Leduce the heat, add the won toms and simmer for 1 minute, or until they float tw dhe surfice and are cooked through. Remove the won tons with a slotted spoon and set aside. Return the water to the boil, add the egg noodles and cook for 3 minutes, or until just tender. Drain and rinse. § Remove the ginger slices from the broth, then add the won tons and simnace fox 2 minutes, or until they float to the twp and are heated through, Add the soadles to the soup to reheat 6 Divide the soup and won tons among six large serving bow, sprinkle with extra spring onion and drizzle cach with sesame oil to taste. SUKIYAKI SOUP Preparation time: 20 minutes + 20 minutes soaking Total conking time: 15 minutes Sones 46 wW 10.g ('/4 02) dried shiitake mushrooms 100 g (34/2 02) dried rice vermicelli 2 teaspoons vegetable oil | leek, halved lengthways and sliced 1.5 litres (48 fl 02) good-quality chicken stock | teaspoon dashi granules dissolved in 2 cups (800 mil16 fl 02) boiling water Va cup (125 mild fl oz) soy sauce 2 tablespoons mirin 2 tablespoons sugar 100 g (34/2 oz) wom bok (Chinese cabbage), shredded 300 g (10 2) silkon firm tofu, eut into 2 em (Qf4 inch) cubes: 400 g (13 oz) rump steak, thinly sliced 4 spring onions, sliced on the diagonal| Soak the shiitake mushrooms in #2 cup (125 ml/4 #02) boiling water for 20 minutes, Squeeze dry, reserving the soaking Discard the calks and slice the caps. Meamwhile, soak the noodles in boiling water for 6-7 minutes, or until soft. Drain 2 Heat a non-stick wok over mediam heat, add the oil and swirl to coat, Add the leek and cook for I-2 minutes, or until softened. Add 1 chicken stock, dashi broth, soy sauce, mirin, sugar and siushroomss and their soaking liquid Bring to the boil, then reduce the heat and sin 2 Add the wom bok and simmer for a further 5 minutes, Next, add the tofir and beef, and simmer for 2 minutes, or until the beef is cooked but still tender, Divide the noodles 1g the serving bowl and ladle on the soup. Serve gamished with the spring onion. ct far 5 minutes VIETNAMESE COMBINATION SEAFOOD SOUP (Canh chuay Preparation time: 30 minutes Total cocking time: 30 minutes Serves 4 we | tablespoon vegetable oil | seem lemon grass, white part only, finely chopped | fresh red chill, finely chopped ‘2 cloves garlic, finely chopped litres (64 fl oz) home-made fish or chicken stock (see page 23) or 1.5 litres (48 fl or) purchased stock diluted with 2 cups (800 mi/16 fl oz) water | tablespoon tamarind purée | tablespoon fish sauce 400 g (13 02) black mussels, scrubbed and debearded 500 g (1 Ib) raw medium prawns, peeled and deveined, with tals intact 500 g (| Ib) firm white fish fillets (e.g ling, blue eye or snapper), cut into 2.5 cm (1 inch) pieces | ripe tomato, cut inte thin wedges 3 tablespoons fresh coriander leaves | tablespoon fresh Vietnamese mine | cup (90 g/3 01) bean sprouts, tailed sours | Heat a nonestick wok over high heat, add the oil and swirl ca coar the side of the wok. Add the lemon grass, chilli and gatlic, thet: cook for 2 minutes, or until softened and fragrant. Add the stock, tamarind and fish sauce, bring to the boil, then reduce the heat to low and simmer for 15 minutes, 2 Discard any broken mussels or those that don't clow when tapped on the bench. Increase the heat t medium-high, add che mussels, cover swith lid and cook for 2-3 minutes, rossi occasionally, Remove the lid and add the prawns, fish pieces an for a further 3 minutes, or until the seafood is completely cooked. Discard any unopened mussels, Str in the coriander leaves and mint 3 Divide the bean sprouts among fur soup bowls, ladle im the soup and serve immediately NOTE [ris important to use a non-stick or stainless steel wok five this recipe as the tamarind tomato wedges. Cook purée will stip the seasoning layer from a regular wok, BELOW: Vietnamese combination seafood soup StCURRIES AND ASIAN ONE-POTS Mention the word curry, and most people will immediately think of India. While the curry did first appear in India, like many other cooking styles it has transformed as it has travelled across cultures. The Vietnamese have their own version that combines Indian spices, French finesse and local ingredients. And in Malaysia, fish head curry demonstrates the delicate fusion of Indian and Chinese cuisine. Whatever the origin of the dish, the only essential accompaniment needed to set off a curry is a generous bowl of steamed rice.COOKING CURRIES LAND ONE-POTS tresodicunie is to fry up a great spice paste, then allow time for the flavours to develop. WHAT IS A CURRY? The English word curry is derived from the Tamil word kan, mean sauce’. Not confined to Indian cuisine, curries have spread t0 Southeast Asa, Today, y started with ga ‘spiced release its arom the remaining ing There are two main types of curries, defined by the amount and consistency of the sauce. Curries with lots of elassified as “wer', whereas those with a thick, sticky sauce are regarded ay ‘dry’, COOKING CURRIES IN A WOK Although most peo swith scir-fiying, they are versatile enough to be used far curries (both Indian and Southeast Asian) and Asian India has developed a similar invention to the wok, called a *karahi’ or *kadhai*. le associate woks The sume sh: two-handled and traditionally made from casa wok, karshis are cat iron, which retains hea wad prevents 54 mn sticking during slower nuking them ideal for cooking the region's many curvics, Balkistan, the home of Buhi-uyle ¢0o! north of Pakista karahi, called a ‘balti’ refers to both the cuisine and the utens which is the region's primary piece of cooking equipment. Baltis ako double as serving vessels, as the food is generally sransferred from stovetop to table. Woks are good for the initial spice of cooking curries, while large sur ng in the fir ssion of the Here the term balti nd concentration of fuvour of dey curries, Beef rendang. (page 78) is a classic example of a dry curry, as the liquid evaporates during caoking, leaving behind a deliciously sieht coating, with enough ci and seal in its flavours, This peacess, called ‘tempering’. is suited to wok ‘ing, althou eds to be taken to ens sick to the bottom of the wok. ca h can «that the food doesn't bum or SOUTHEAST ASIAN CURRIES Southeast Asian style curries are alvo of cooked in woks, Many are much quicker to cook than other currics; for example Thai red pork curry with baby com (page 74) is ready to cat in 35.0 For these quick-cooking curries, the meat is often sliced in slender strips rather than to Large cubes; this minimises the ing time as they only Ked long enough to just cook through and allow the sauce flavours time to develop, es. wed co be COOKING ASIAN ONE-POTS IN A WOK When using a wok far slowly cooked braises and aucy dishes, the temperature amd liquid levels should be closely monitored so that the sauce doesn't evaporate too quickly and start to stick before the meat or poultry becomes tender. This is relevant when cooking some af the Asian one-pors in this chapter: for example, Chicken braisedswith iinger and star anise (page 78) a North Vietnamese braised pork leg page 646). Our recipes specify whe lid niceds to be used, and at what stage it can be removed if the sauce needs to reduce and thicken, so it is important to follow these instructions during cooking COCONUT MILK AND CREAM Coconut milk and cream are very thickness and ereami swill ask 1 milk and some will specifiy coconut cream, and some will use both, Both Ik a come from pressing the flesh of the coconut —the eream i the fist pressing and the milk comes from subsequent pressings The thickness of the commercially xs, Some recipes availible product varies enormously depending on how much wa added to the coconut flesh and how ny times the Mesh was presied. To confuse matters further, some b don’t distinguish between the milk and als the ercam. Bur in all cases, the thicker, cr substance will float to the When using the milk or eream, don’t shake the can v to, becuse many recipes require the thicker substance fram the top of the we than the thinner liquid on the bottom ere recipe asks you can to be added ata differen st COCONUT MILK IN CURRIES ‘Coconut milk is treated very differencly fom recipe to recipe a | region to region, For instance, in India, there is no distinction between the crvam and the milk, The difference becomes 1 important in Thai cuisine, where the thick layer of cream is often brought to the boil and ‘cracked’—ahis refer to the process of heating the coconut cream to the point where it splits and a yer of oil separates, Curry pastes are offen added (0 this oil to fry off and become fragrs before the other ingredients are added. In contrast, the spices for dish ‘from other countries, such as Malaysia, are often fried in oil first, The cents are then simmered in the thinner coconue ruil, while the thick crear is stirred in at the final cooking stage to cnrich and add a creamy consistency. In Asi dered preferable not to cover any dish 1 cuisines, it is com cont hick coconut cream whil cooks—orhenwise the eo nut cream can cundle, affecting the dish’s appearance $0 the sauce looks split, This can ako leave sively oily slick an the ser HINTS AND TIPS 2 When using tamarind to make a slowly cooked dish, it is best to use cither a stainless steel or non-stick wok, The acidity in tamarind reacts badly with carbon stcel woks and can stop aff cheir rmuch-desired seasoning layer if ete in contact with the wok for long periods. nted Food can ake be t Spices are an essential iter in curries ite immeasurably to their and com SECRETS OF MAKING A CURRY bn ¢ good oy to cust smal food processes favour, Becmuse spices lose their quickly, they are best purchased in small amounts, Lettavers should be stored in iners ina coal, dark place to prevent then going stale or rancid @ Tradition: sting and grinding of whole spices. Toasting brings out the depth of flavour of spices © As with many slow-cooked dishes, the flayour of curries and Asian one is them to mature, crator, for wp to covered in the Ydhys, They can be frozen for up to | month, Seafood dishes are an exception to this, and should be eaten an the day they are made, and should not be frozen. @ There are thousands of curry din most cases they can be pastes, wr stabsticuted with ready=THAI CURRY PASTES Curry pastes are great to make in advance and store. They are surprisingly easy to make and they are a great flavour starter for soups and currics, and will alo spice up other dishes, Curry pastes will keep in an container for 2 weeks in the fridge ar sure that 2 months in the freezer. To your container is clean, preheat the to very dow 120°C (20"F/Gas 2) Thoroughly wash a glass jar and its Ii hot, soapy water (or preferably a ishvwasher) and rinse well with hot water. Put the jar in the oven for 20 minutes, oF until completely dried — don’e dry it with a tea cowel oF germs can be transferred to- the jar. ven 56 THAI RED CURRY PASTE i the oven to moderate 180°C: (380°F/Gas 4). Pur 15 large dried red chillies in a heatproof owl, cover with boiling water and soak for 20 minutes. Drain, then remove the seeds and roughly chop the esh. Meanwhile, place 2 teaspoons shrimp paste (jwrapped in foil), 2 teaspoons -ds anxd | teaspoon cach of and cumin seeds in a roasting tin and bake foe 5-10 or until aromatic, Remove the foil, Transfer the shrimp paste to a food processor or mortar and pestle with the chapped chilli, chen add 5 chopped red y shallots, 10 chopped cloves garlic, 2 thinly sliced stems lemon grass (white part only), 1 tablespoon chopped fresh galangal, 2 tablespoons chopped fresh coriander root and | teaspoon finely grated kaffir lime rind. Process or grind until it forms a smooth paste. Makes 1 cup. THAI GREEN CURRY PASTE Preheat the oven to moderate 180" (350°F/Gas 4), Place 2 tablespoons ¢ cds, 2 teaspoons shrimp paste (wrapped in foil) and | teaspoon cach of white peppercorns and curnin seeds in a roasting Gn and bake for 5-10 minutes, iander seu or until aromatic, Remove the foil from the shrimp paste.“Transfer £0 a food processor or mortar and pestle and add T teaspoon sea salt $ finely chopped stems lemon grass (white part only), ? teaspoons cach hopped fresh galangal and finely shredded fresh kaffir iene leaves, Lablespoon chopped fresh coriander root, 5 chopped red Asian shalloes, 10- chopped cloves garlic anct 16 seeded and chopped large green chillies. Process or grim a smooth paste. Makes 1 cup. until it forms CHU CHEE CURRY PASTE Preheat dhe oven to moderate 180°C (GS0°F/Gas 4), Pur 16 Large dried red chillies inv a beatproof bowl, boiling water and soak for 20 Drain, then remove the seeds and roughly chop the flesh Meanwhile, pur | teaspoon coria seeds, I tablespoon shrimp paste swith (wrapped in foil) and 1 tablespoon white peppercons ina toasting tis and bake for 3 minutes, or until aromatic. Remove the fil froms the shrip paste, Transfer the coasted spices to procesior or mortar and pestle with the chopped chilli ancl add 10) finely shredded fresh katfir lime leaves, 1 chopped red Asian shallots, 2 teaspoons finely grated Kaffie lime rind, 1 tablespoon chopped fresh coriander stem and root, I finely chopped stem lemon grass (whive part only), 3 tablespoons chopped fresh Lingal, | tablespoon chopped Krachai Gee Note) and 6 chopped cloves garlic. Process or grind to a simooth paste. You may need to add a litle lemon juice if che paste is too thick. Makes 'fz cup. NOTE Krachai (botelect lesser gakangal) is available from Asian grocery storcs. an optional imgredicnt—you ean omit it without detrimentally affecting the recipe. THAI YELLOW CURRY PASTE Put 8 small fresh green chill 3 roughly chopped red Asian shallots, 1 chopped stem lemon grass (white part only), 2 chopped cloves gaufic, 2 tablespoons finely chopped fresh gabingal and fir tablespoon cach of fin ly chopped fresh con and root, 1 teaspoon each of ground coriander and cumin and 42 teaspoon each of ground turmeric and black peppercoms in a food processor or mortar and pestle. Process or grind to smooth paste. Makes 'f2 cup. FROM LEFT: Thai red carry paste, That green. ‘ary paste, Ch chee cxry paste, Hho yeliow ery poste 52,ASSORTED CURRY PASTES BALTI CURRY PASTE One at a time, iry-fry 4 tablespoons coriander seeds, 2 tablespoons cumin seeds, 2 crumbled cinnamon sticks, 2 teaspoons cach of feninel seeds, black mustard seeds 1 teaspoon fenwgre cloves in a smal frying pan over medium he: rdamiom seeds, seeds and 6 whole minutes. or until each spice “Transicr the spices to a food processor or mortar and peste, allow to cool and proces or grind to a fine powder. Add 58 20 fresh curry leaves, 4 fresh bay leaves, 1 tablespoon ground! turmeric cloves gaelic, | tablespoon grated fresla ginger, 1122 teaspoons chilli powder atid 44 cup (183 ml/6 fl oz) mak vinegar, and mix together well Heat 2 cup (125 ml/4 fl oz) vegetable oil in the frying pan, add the paste cook. stirring, for 5 minutes, Add Yi-cup (4 ml/2 fl.oz) malt vinegar and mix well, Makes 1 e 2 crushed MADRAS CURRY PASTE Dry-tey 24 tablespoons coriander seeds and 1 tablespoon eumin seeds separately ina fying pan for 30 secones—1 minute, or until aromatic, being careful nor to bum them. Cool, then grind the sees 3 food proceswor or mortar and pestle Transfer to a small bowl and add 2 ershed cloves garlic, 2 teaspoons grated fresh ginger, 1 teaspoon each of brown mustard seeds, chilli powder, ground turmeric and sa "ys teaspoon cracked black peppercoms.Mix white v Makes '/2 cup, VINDALOO + chopp wa tillics, U tablosps Y PASTE cup (125 ml/4 il 02) cider vinegar iis a food processor and process for 20 secands, or until well combined and akes V2 cup. smooth, MUSAMAN CURRY PASTE Preheat the oven to moderate 180°C (350°F/Gas 4). Pur 1 dried red chillies ina heatproot bow! and cover with boiling water. Soak for 20 minutes. Meanwhile, put 3 chopped rod Asian ly chopped stem len foil from ransfer ye sirup paste ¢ roasted ingredients toa food procesar or mortar and pestle, then add che chopped chilli, V2 teaspoon ound nutiney and 14 teaspoon each of otind cinnamon and ground cloves Process or grind to a smooth paste. IF the ixture is too dry, add a little white vinegar, Makes 42 cup. uk the chopped ebilli, 4 red ats, 4 sliced cloves ill cortunder roots, | tablespoon finely chopped fresh galangal a fiesh gin and 1 teaspoon cach of ground white pep: sransarh paste fonts — neccesary, Makes 2 and salt, chee blend until a ». FROM LEFT; Bolt curry poste, Moc poste, Vindaloo cumy paste, Mus pase, jungle cuny paste 59THE ESSENTIAL WOK COOKBOOK ABQVE: Thai red beef curry with Thai eggplant 60 THAI RED BEEF CURRY WITH THAI EGGPLANT (AUBERGINE) Preparation time: 40 minutes Total cooking tine: | hour 30 minutes Serves 4 wy 270 ml (9 fl 02) can coconut cream (do not shake the can) 2 tablespoons Thai red curry paste (see page 56) 500 ¢ (| Ib round ar topside steak, ‘cut into strips 2 tablespoons fish sauce | tablespoon grated palm sugar 5 fresh kaffir lime leaves 2 cups (500 m¥/16 fl 02) coconut milk 8 Thai eggplants (aubergines), halved 2 tablespoons finely shredded fresh Thai basil 1 Scoop the thick coconut cream fiom the top of the ean—you should have about 2 cup (125 nl/ 4 11 oz). Pus cis thick cream in a wok and bring to the boil, then simmer for 10 minutes, of until the oil starts to separate from the cream. Add the curry paste and simmer, stirring regularly, for 5 minutes, or uneil fragrant 2 Add the meat and cook, stirring, for 3-5 minutes, or until it changes colour, Sti in. the fish sauce, paln sugar, lime leaves, coconut milk and remaining coconut cream, and simmer for | hour, or until the meat is tender and the sauce slightly thickened. 3 Add she egephint and cook for 10 minutes, or until tender, If the sauce is too thick, add a litte water. Stir in half the basil, garnish with the remainder and serve with rice, RED COOKED PORK BELLY Preparation tiene: |O minutes + 20 minutes soaking Total cooking time: 2 hours 10 minutes: Serves 6 & 6 dried shiitake mushrooms 2 ceaspoons peanut cil | kg (2 Ib) piece pork belly 2 cups (500 mi/i6 fl o) good-quality chicken stock \Ya cup (60 mi/2 fl oz) dark soy sauce ‘Je cup (60 mU2 fl oz) Chinese rice wine 4 cloves garlic, bruised 5x 5.cm (2 x 2 inch) picce fresh ginger, sliced | piece dried mandarin or tangerine peel 2 teaspoons Sichuan peppercorns ‘2 star anise I cinnamon stick ia tablespaons Chinese rock sugar (see Note) 1 Cover the mushrooms in 1 cup (250 mi/8 fl oz) boiling water and soak for 20 minutes, or uncil soft. Squeeze dey, reserving the liquid, 2 Heat a lirge wok over high heat, add the oil and swirl tw coat, Add the pork, skin-sice-down, and cook for 5 minutes, or until well browned, then turn over and cook for a farther 6 minutes, or until sealed, 3 Add the stock, say sauce, rice wine, garlic, ginger, citrus peel, spices, reserved mushroom soaking liquid and 2 cups (500 ml/16 fl v2) water. Bring to the boil, then reduce the heat to low and simmer, covered, for 11% hours.4 Add the sugar and mushrooms to the wok and cook for a further 43 minutes, or until the pork is very tender. Remove the pork from the stack and cut into slices about 1 em (#2 inch) thick. Strain the liquid into a bow!, then recur the strained liquid t0 the wok. Bring to the boil and continue boiling until reduced to about 34 cup, (185 ml/6 fl e2) 5 Place the pork on a platter with the mushrooms and spoon on some of the cooking with stcamed rice as part of a banquet. NOTE: Chinese rock sugar is the erysallised form of saturated sugar liquor, It is named for its inegular rock-shaped pieces. It imparts a rich flavour, especially to braised ar ‘red cooked" foods as well as sweets, glazing them with a tanslucent sheen, Available in the Asian section of large supermarkets, or in Asian grocery stores. BUTTER CHICKEN (Murgh makhani) Preparation time: |0 minutes Total cocking time: 35 minutes Serves 4-6, we 2 tablespoons peanut cil 1 keg (2 Ib) chicken thigh fillets, quartered 60 g (2 02) butter or ghee 2-teaspoons garam masala CURRIES AND ASIAN ONE-POTS. 2 teaspoons sweet paprika 2 teaspoons ground coriander | tablespoon finely chopped fresh ginger 44 teaspoon chili powder I cinnamon stick 6 cardamom pods, bruised 350 g (11 02) puréed tomatoes | tablespoon sugar "Ya cup (60 /2 02) plain yoghurt "Ya cup (125 mll4 fl oz) cream I tablespoon lemon juice 1 Heat a wok to very hot, add 1 tablespoon oil and swirl to coat. Add half the chicken and stir-fiy for about 4 minutes, or until nicely browned. Remove from the wok, Add a litle extra oil, if needed, and brown the remaining, chicken thigh fillets, Remowe trom the wok, 2 Reduce the heat ro medium, add the butter and scr until melted, Add the garam masala, paprika, coriander, ginger, chilli powder, naman stick and cardamom pads, and stir-fry for 1 minute, or until the spices are fragral Return the chicken pieces to the wok and mix them in until they are coated in the spices 3 Add the purged tomatocs and sugar to the wok and simmer, stirring, for 15 minutes, or until the chicken is tender and the sauce is thic 4 Sur in the yoghust, cream and lemon juice and simmer for 3 minutes, or until the sauce hus thickened slightly. Serve with poppad BLITTER CHICKEN, Butter chicken i such a popular meal i Indan restaurants outside India that many people believe it was created to make Indian food more accessible to Westem palates. in fact, Butter chicken hails from the Punjab repen in northwest India. This regen of india has a culinary hertage infuenced by many past imvaders inducing Persians. Afghans, Greets anc Mongols, which has resulted ina ich and diverse cuisine The Punjabis have a repastation as boing the greatest food lovers in India and no doubt the spread of Punjabi food somewhat accounts for the popularity of Indian food cxtside Ina Tandoor chicken being another favourite. Burter chicken cor Murgh mathary is a staple dish of roadside ‘eateries, or ‘dhabae’ al ‘over the Punjab LEFT: Butter cbicken alTHE ESSENTIAL WOK COOKBOOK TAMARIND BEEF Preparation time: 20 minutes Total cooking time: 2 hours Serves 4 w 2 tablespoons vegetable oil Ga 1 kg (2 Ib) chuck steak, cut into-4 cm (12 inch) cubes 2 red onions, sliced 3 cloves garlic, finely chopped | tablespoon julienned fresh glager 2 teaspoons ground coriander 2 teaspoons ground cumin a teaspoon ground fenugreek ‘ia teaspoon chilli powder TAMARIND IN WOKS "ia teaspoon ground cloves Because the fruit of the | cinnamen stick tamannd vee s so acct | Wa cup (125 g/4 on) tamarind purée is very important that you é trash curry. eee do not use a black carbon Aa Gales eae | cup (250 mi/8 fl oz) coconut cream iain new oromas 100 g (3/2 02) green beans, halved where the cooking times fresh coriander sprigs, to garnish are long The purte will strip the wok of its seasoning layer, imparting a metaile favourte the food and leaving unwelcome blackspecks inthe food, RIGHT: Tamannd beef 62 Hes ck wok over high heat, add the oil and swirl to coat the side of the wok, ‘Ada the beef in batches and cook over high heat for 2-3 minutes, or until browned. Remove from the wok, 2. Add the onion and cook over mediuns heat inutes, or until softened, then add inger, and cook for a further nutes, Add the coriander, cumin, fenugreek, chilli powder, cloves and cinnamon stick, and cook for 2 minutes. 3 Retm the meat to the wok and stir thoroughly unuil ic is coated with the spices. ‘Add the tamarind purée, curry leaves and 1 Titre (32 1 oz) water. Bring to the boil, then reduce the heat to very low and simmer, covered, foe 114 hours, oF unl the beef is tender. Stir ‘occasionally to prevent the meat from sticking to the wok, Pour in the coconut cream and cook, uncovered, for a further 5-10 minutes, then add the beans and cook for 3 minutes, or until tender bue still crisp. Garnish with the cortmder sprigs and serve with rice. aneLIGHT RED SEAFOOD CURRY (Chu chee ta-leh) Preparation time: 20 minutes Total cooking time: 20 minutes Serves + we 2.x 270 mi (9 162) cans coconut cream (do noe shake) 3 rablespoons chu chee curry paste (see page 57) 50D g (I Ib) raw medium king prawns, peeled and deveined, with tails intact 500 g (I Ib) scallops, without roe 23 tablespoons fish sauce 2-3 tablespoons grated palm sugar 8 fresh kaffir lime leaves, finely shredded 2 small fresh red chillies, chinly sliced (optional) 1 cup (30 g/! 02) fresh Thai basil 1 Open the cans of coconut cream and lift off the thick cream from the top. You should have ahout 1 cup (2500 ml/8 fl oz). Put the cream ina wok, bring to the boil, then stir in the ‘curry paste, Reduce the heat and si mer for CURRIES AND ASIAN ONE-POTS 10 tinutes, or until fragrant and the oil begins to separate from the cream 2 Stir in the seafood and remaining coconut utes. Add the fish , sugar, lime leaves and chilli and cook for 1 minute. Stir in half the basil and use the rest for garnish NOTE: To make Tofu in a light red curry (Chu chee tofu), use the curry paste below and 240g (6 tofu puffs, halved on th directed in the recipe abow VEGETARIAN CHU CHEE CURRY PASTE Put 10 small fresh red chillies. 1 chopped stem leman grass (white part only), 50 g (194 02) pected red Asian shallots, 2 cloves garlic, 2 tablespoons grated fresh galangal, | tablespoon lime juice, | tablespoon finely chopped fresh coriander stem and root | tablespoon ground coriander, F teaspoon black peppercorns, I teaspoon ground cumin and '/2 teaspoon ground turmeric in 2 food processor or spice grinder and grind until smooth. Makes ' cup. MAKE YOUR OWN COCONUT MILK It is easy to. make your own caconut mik er cream. Drain the cocanut bby punching a hele in two of the dark, coloured eyes, Holding the cox one hand. tap around the circumference fern a hammer ar pestle. This should cause the coconut to split open evenly. (IF the coconut doesn't crack easly, put it na slow (150°C/300°F Gas 2) aven for 1S minutes. This may cause it to crack as it cools IF dowsn'. it wit crack ‘easily wher it with a hammer) Use & coconut grater (hiramne) if you have one. Otherwise, prise the flesh out of the shed, tin off the hard, brown, outer shin and grate either by hand on a box grater or chap in a foad processor. Mix the grated coconut with 2 cup (125 mi fl oz) hot water and leave to steep for minutes. Pour the mocture through a seve that is lined with mu then gather the muslin into a ball to squeeze out any extra liquid. This wit make a thick coconut milk, Repeat the process with another 1 cup (250 mi? 8 M1 oz} water to make thinner coconut rtk, Makes "2 cup (125 mil 4 fi oz} coconut cream and 1 cup (250 mll8 faz) coronut mike ith ABOVE: Light rect seafood curry 63ABOVE: Thor Musaman beef cum 64 SSSENTIAL WOK COOKSGOK THA! MUSAMAN BEEF CURRY {(Gaeng Musaman nuer) Preparation time: 30 minutes + cooling Total coking time: 2 hours Serves 4 we | tablespoon tamarind pulp 2 tablespoons vegetable oil 750'g (1a Ib) lean stewing beef, cubed 2 cups (500 mV/16 1] or) coconut milk 4 cardamom pods, bruised 2 cups (500 ml/16 fl ox) coconut cream 2eablespoons Musaman curry paste {see page 59) 2 tablespoons fish sauce 8 pickling onions (see Notes) baby potatoes (see Notes) 2 tablespoons grated palm sugar Na cup (80 g/23/4 02) unsalted peanuts, roasted and ground | Put the umarind pulp and % cup (125 ml 4 fl 02) boiling water in a bowl and set aside to cool. Mash the pulp with your fingertips to dis alve the pulp, then strain and reserve the id—stiscard thee pulp, 2 Heat a nonestick wok over high heat, add the oil and swirl co coat. Add the beef in batches and cook over high heat for 3 minutes cach bateh, or vuntil browned all over, Reduce the heat, add the coconut milk and cardamom pods, and simmer for | hour, or until the beef is tender. Remove the beef fiom the wok, then strain the cooking quid into a bowl, 3H the curry paste. Cook for 10 minutes, or until at the coconut cream in the wok and the oil stazts to sepatate from th 4 Add the fish sauce, nnisture, palm sugar, peanuts, tamarind water and the reserved cooking liquid, Simmer for 25-3) minutes, o ream. pions, potatocs, beef il thickened and che meat is render, NOTES It is important that the pickling onions and baby potatoes are small and similar in size about 25-30 g (444-1 02} each), to ensure that cook evenly Iris important to use a non-stick or stainless steel wok as the tamarind purée will react with the metal ina regalar wek and badly taint pe dish, INDIAN EGGPLANT (AUBERGINE) PICKLE (Brinjal achar) Gut 1 kg (2 tb) dender eggplants (aubergines) in half lengehways, then sprinkle with salt und leave for 30 minutes, Meanwhile, put 6 cloves garlic, | tablespoon roughly chopped fresh ginger, | tablespoon garam masala, 1 teaspoon ground turmeric, powder and 1 tablespoon vegetable ail in a food processor or blender, add process to a paste. Rinse the salt off the eggplant and pat dry with paper towels Heat ¥ cup (80 ml/25/ fl 02) vegetable oil in a lange frying pan, add the eggplant and cook for 5 minutes, or until golden brown 1 teaspoon chi Add the spice paste and cook, stirrin 2 minutes. Stir in 12/8 cups (410 ml/13 fl 07) Spoon warm jars and seal, Store in the fridge for up to 5 days. Serve with Indian curries. Makes 2 cups (serves 24).SALTY MALAYSIAN CHICKEN CURRY (Ayam kapitan) Preparation time: 35 minutes Total cooking time: | hour 20 minutes Serves 4-4 ww 1/2 teaspoons dried shrimp 6-8 fresh red chillies, seeded and finely chopped 4 cloves gariie, finely chopped 3 stems lemon grass, white part only, finely chopped 2 teaspoons ground turmeric 10 candlenuts Na cup (80 ml/2¥¥4 fl oz) vegetable oil 2 large onions, chopped | cup (250 milf fl oz) coconut milk 1.5 kg (3 Ib) chicken, cut into 8 pieces Ya cup (125 ml/4 fl oz) coconut cream Luablespoons lime juice | Put the shrimp in a frying pan and dry-fry over low heat, shaking the pan regularly, for CURRIES AND ASIAN ONE-POTS 3 minutes, oF until dark orange and aromatic. ‘Transfer toa food processor and finely grind, 2 Put the chilli, garlic, lemon grass, turmer candlenuts and 2 tablespoons of the oil processor and process in short bursts until very finely chopped, repulatly scraping down the side of the bow! with a rubber spatula 3 Heat a wok over high heat, add the remaining ail and swirl, Add the enion and ¥s teaspoos salt, and cook, stirring regularly, aver low heat for 8 minutes, or until golden, Add the processed spice mixture and ground shrimp, and stir for 5 minutes, or until the mixture is cooked thoroughly. If it begins to stick te the bottom of the wok, add 2 tablespoons coconut milk, 4 Add the chicken to the wok and cook, stirring, for 5 minutes, or until beginning to brown, Stir in the remaining coconut milk and 1 cups (375 ml/12 £1 of) water, and bring to the boil, Reduce the heat to very low and simmer, covered, for 43 minutes. Remove the lid and skim off any excess oil with a spoon, Simmer, uncovered, for 25 minutes, oF until che chicken is cooked and the sauce has thickened slightly. Skim off any excess oil. Add the coconut cream and bring the mixture back to the boil, stirring constantly. until combined. Stir in the lime juice, then serve with rice, a food NONYA COOKING Incorparating the saltiness Of dried shrimos with the eat of chilies and fragrance of lemon grass, ‘Ayam kapstan is a classic example of Malaysia's tadtion of Nonya cooking Nonya cooking developed from comibining Chinese ded Malaysion ingredients and cooking techniques when Malaysia was settled by Chinese immigrants from the 15th century ‘onwards. The subsequent mariage between Chinese immigrants and the native Malaysian popuatien led to the creation of a clstinet cutine referred to as Nonya cooking. Nanya is the label for the Malaysian wives of Chinese man (the husbands were called Baba). Chiles, shrerp paste, coconut walk and aromatic herbs and spices are combined with Chinese staples such as park and noadies. LEFT: Salty Maaysian chicken cuny 6sTHE ESSENTIAL WOK COOK8GOK VIETNAM ‘Divided geographically and scultraty into three main repens the smell Southeast ‘Asian nation of Vietnam has ‘been influenced by may cultures, poncipally China, ‘nich colonised it for over 1,000 years. The cuisine of northern Vieteam more closely resembles that of China than the other regors (due to their shared border). The cusine in central Vietnam is the spices due to the introduction of chilies by the Portuguese. Its also considered Vietnam's most refined cuisine, ast centres around the ancient royal capital Hud, and is influenced by the court cuisine that was developed for local royaity. Southem Vietnamese ousine centres fon Saigon (Ho Chi Minh City) and is characterised by French and Indian inflvences. Vietnam is the only Southeast Asian country to widely retain the Chinese practice of eating with chopsticks. RIGHT: Noth Vietnamese braised park keg 66 NORTH VIETNAMESE BRAISED PORK LEG Preparation time: 30 minutes + 2 hours marinating Total cooking time: | hour 45 minutes Serves 4-6 ww If tablespoons vegetable oil | kg (2 Ib) boned pork leg in one piece, skin and fat intact (1.3 kg/2 lb 10 oz with bone in) | teaspoon shrimp paste S cloves garlic, crushed 3 large red Asian shallots, finely chopped 3 teaspoons ground galangal | teaspoon ground turmeric 2 teaspoons sugar 2 eablespoons fish sauce 700 ent (23 fl oz) home-made chicken stock (see page 23) or 2 cups (500 mi/16.91 oz) purchased stock diluted with 200 ml (6'/2 loz) water 2 tablespoons Chinese black vinegar | teaspoon cornflour 3 spring onions, thinly sliced on the diagonal | Heat a wok to very hot, add 2 teaspoons of the oil and swirl to coat. Put the pork in the wok, skin-side-down, and cook for 2 minutes until well browned, Tum and cook the other side for a further 2 minutes, or until browned. Remove and set aside t0 cool, Cut the pork into Bem (1s inch} cubes. 2 Preheat the grill to high, weap the shrimp: paste in foil, and put under the hot geill for 5 minutes, Cool, remove the foil, then put the paste in a large bowl with the garlic, shallots, galangal, turmeric, sugar and fish sauce and mix well. Add the pork to the bowl and coat it in the marinade, Cover and reftigerate for |-2 hours. 3 Heat the wok until hot, add the remaining oil, and swiel to coat. Add the pork and stir-fry in batches for 1-2 minutes, or until browned. Pour in the stock and vinegar, and simmer, covered, over low heat for 12 hours, or until very tender. Skim the surfice constantly to remove any fat and scum that floats to the surface. 4 Dissolve the comflour in 1 teaspoon water, Remove the pork from the liquid with a slotted spoon and set aside, Dring the remaining stock to a simmer and skim the surface. Mix in the cormilour paste. Simmer for 2 minute thick add the spring onion. Sea or until ved, then son and serve.MUSSELS WITH BLACK BEANS AND CORIANDER Preparation time: 20 minutes Total cooking time: 10 minutes Serves 4 wy 15 kg (3 Ib) black mussels | tablespoon peanut oil 2 tablespoons black beans, rinsed and mashed 2 cloves garlic, finely chopped | teaspoon finely chopped fresh ginger long fresh red chillies, seeded and finely chopped | teaspoon finely chopped fresh coriander leaves | tablespoon finely chopped fresh coriander root Ys cup (60 ml/2 fl oz) Chinese rice wine ‘tablespoons lime juice ‘teaspoons sugar ‘ha cup (15 g/"fz 02) fresh coriander leaves, roughly chopped, extra CURRIES AND ASIAN ONE-POTS MUSSELS WITH BLACK BEANS AND CORIANDER M Scrub the mussels clean with a stiff brush, 3h Pull out the hairy beards from the mussels T Scrub the mussels with a stiff brush and pull ‘out the hairy beards. Discard any broken mussel, ar oped ones that don’t clase when tapped on the bench, Rinse well 2 Heat a wok until very hot, add the oil and swirl to coat. Add the black beans, garlic, ginger, chilli, chopped coriander leaves and coriander root, and cook over low heat for 2-3 minutes, ‘or uneil fragrant, 3 Pour in the rice wine and increase the heat to high, Add half the mussels in a single layer and cover with a tight-fitting lid, Cook far 2-3 minutes, oF until the mustels have just ‘opened, Discard any that do not open. Remove from the wok, and repeat with the remaining mussels. 4 Transfer the mussels to a serving dish, leaving the cooking liquid in the wok, Add che lime Juice, sugar and extra coriander leaves to the wok and cook for 30 seconds, Pour the sauce over the mussels and serve with rice, ABOVE: Mussels with block beans and coriander 67THE ESSENTIAL WOK COOKBOOK GOSHT KORMA While the word “earma’ is derved from the Tudesh word ‘gawurmah,, which rom the verb “to fry. ts now most widely associated with a Moghul Indian Gish consisting of a main ingredient which is braised or stewed in hqud Kocmas ane generally characterised by the addition of ingrecients such as cream or yoghurt. or nuts such as almonds, which eneich the flayour and texture of the cish RIGHT: Spicy Incdon lomb stew 68 SPICY INDIAN LAMB STEW (Gosht korma) Preparation time: 30 minutes + | hour marinating Total cooking time: 2 hours Serves 4-6 x 2.kg (4 Ib) leg of lamb, boned, trimmed and cut into 3 cm (1a inch) cubes | onion, chopped 2 teaspoons grated fresh ginger 3 cloves garlic 2 teaspoons ground corlander 2 teaspoons ground cumin 3/4-1 teaspoon ground cardamom large pinch of cayenne pepper 2 tablespoons ghee or vegetable oil | onion, extra, sliced | tablespoon tomato paste (tomato purée) Ya cup (125 g/4 oz) plain yoghurt | cinnamon stick Va cup (125 ml/4 fl oz) thick (double) cream: No cup (50 g/3/+ oz) graund almonds toasted slivered almonds, to garnish | Put the lamb in a bowl. Grind the anion, umin, cardamom, spoon salt inte 3 oe. Coat the Lambs ginger. garlic, coriander, cayenne pepper and V2 smooth paste ina tanad prc in the spice snis: and marinate for 1 hour, 2 Hear the ghee ina wok over medium heat, add the extra onion and cook, stirring, over low heat for 5-7 minutes, or until the onion is soft Add the lamb and cook, stirring constantly, for 8-10 minutes, of until che lamb changes calour, 3 Stir in the tomato paste, yoxhurt, stick and 3 cups (750 ml/2+ fl oz) Reduce the heat and c ring aceasionally, for 1441 hours, or until the meat is tender. Ifit becomes too dry, pour in '/2 cup (125 ml/4 fl 07) water, Add the cream and almond and cook for 1= garnish with divered almonds, Serve with tice. minutes, Season and PUMPKIN CURRY Preparation time: 20 minutes Total cooking time: 30 minutes Serves + vw 2 tablespoons sesame seeds | tablespoon peanut oil | onion, finely chopped 3 cloves garlic, crushed 2 seaspoons finely chopped fresh ginger | teaspoon ground coriander 2 teaspoons ground cumin 2 teaspoons finely chopped fresh red chilli800 g (I tb 10 oz) pumpkin, cur inte 2 em Ola inch) cubes: | eup (250 ml/8 fl oz) coconut cream | cup (250 mi/8 fi 07) vegetable stock 2 tablespoons fresh coriander leaves | Heat a wok to hot. Stirefry the sesame seeds for 1-2 minutes, of until toasted, Remove. Swiel the oil in the Wok. Stirefry the onion for 3 minutes, or until sofi. Add the garlic, ginger, spices and chilli, and cook for bm or until fragrant. 2 Add the pumpkin, stir-fry for | minute, then pour in the coconut cream and stock and bri to the boil, Reduce the heat and simmer, loosely covered, for 10 minutes, Uncover and simmer for 5-10 minutes, or until dhe pumpkin is tender and the liquid is thickened, Season with salt and scatter with the sesame seeds and coriander. THAI GREEN CHICKEN CURRY (Gaeng khiae wang gai) Preparation time: 15 minutes Total cocking time: 30 minutes Serves 4 wy Curay paste | tablespoon shrimp paste | teaspoon coriander seeds. toasted a teaspoon cumin seeds, toasted a teaspoon white peppercorns 5 fresh coriander roots 3 tablespoons chopped fresh galangal 1 long fresh green chilies, chopped | stem lemon grass, white part only, chopped 6 red Asian shallots 3 cloves garlic | teaspoon grated kaffir lime or lime rind 2 tablespoons peanut oil | cup (250 ml/8 fl 02) coconut cream 500 ¢ (| tb) chicken thigh fillets. thinly sliced 125 g (4 02) snake beans, sliced 2 cups (500 mi/1641 ez} coconut mille 150 g (5 07) broccoli, cut into small florets, | tablespoon grated palm sugar 2-3 tablespoons fish sauee 5 tablespoons fresh coriander leaves, plus extra, to garnish CURRIES AND ASIAN ONE-POTS | To make the curry paste, preheat the grill to high, wrap the shrimp paste in foil, and put under the hor grill for inuites, Cool, remove the foil, then put in a food procestor, 2 Pur the coriander seeds, eumin seeds and, Peppercorns in a mortar and pestle and grind into a fine powder, Transfer to the food processor with ¥4 teaspoon salt and the remaining paste ingredients. Blend until smooth, 3 Pur the coconut cream in a wok over high heat, bring to the boil, then simmer for il the oil starts to separate 10 minu he cream, 4 Reduce the he: mm, Stir in half the curry pasie and cook for 2-3 minutes, or undil fragrant. Add the chicken and coak for 344 minutes, Stir in the beans, coconut milk and broccoli, Bring to the boil, then reduce the heat and simmer for 4-3 minutes, or until cooked, ir ithe sugar, fish sauce and coriander leaves Garnish with coriander and serve with rice. NOTE: Store the remainder of the curry paste in an airtight container in the fridge for up to 2 weeks. ABOVE: Thai green chicken curry 69THE ESSENTIAL WOK COOKBOOK ABOVE: Thai sweet por 790 THAI SWEET PORK (Moo wan) Preparation time: 10 minutes ‘Total cocking time: 50 minutes Serves 4-6 ww 850 g (1 Ib 12 02) pork spareribs "/a cup (125 g/4 oz) grated palm sugar 4 red Asian shallots, sliced | tablespoon fish sauce | tablespoon kecap manis ‘a teaspoon ground white pepper fresh corlander leaves, to garnish | Remove the bone and outer rind from the ribs, Cur into 1 em (¥2 inch) dices. 2 Par che sugar in a wok with 2 tablespoons water and stir over low heat until the sugar has dissolved. Increase the he: without stirring, for 5 minutes, or until the sugar turns evenly gok ‘Stir in the pork and shallots, Add the fish sauce, kecap manis, pepper and.1 cup (250 ml/8 il e2) ‘warm water. Stie until all the sugar has melted. 3 Cover and cook for 10 minutes, stirring occasionally, then cook, uncovered, stirring often, for 20-30 minutes, or until the sauce is sticky and the meat is cooked, © coriander and serve with rice. MALAYSIAN FISH HEAD CURRY Preparation time: 20 minutes Total cooking time: 40 minutes Serves 6 wir ‘Cunay Paste 4 cloves garlic, chopped 4 red Asian shallots, chopped I stem lemon grass, white part only. finely chopped 23 em (/4 x If inch) piece fresh galangal, finely chopped 2 large fresh red chillies, chopped 400 mi (13 fl cz} can coconut cream (do not shake) 10 fresh curry leaves 2 tablespoons Malaysian seafood curry powder ‘Va weaspoon ground turmeric 2 cups (500 ml/I6 f1 oz) good-quality fish stock 2 tablespoons tamarind purée 2 tablespoons fish sauce | tablespoon sugar 200 g (6'V2 02) slender eggplants (aubergines), cut into 1 em (1/2 inch) slices 150g (5 02} okra, cut into I cm (1/2 inch) slices 4x 200 g (6/1 02) fish heads (ask your fishmonger to clean and scale them) 2ripe tomatoes, cut into eighths 2 large fresh green chillies, cut into | em (2 inch) slices I To make the curry paste, put the ingredients in a food pracesor or blender and blend to a smooth paste, adding a lide water if needed, 2 Lift the thie 1 off the top of the eocomut cream. Put the cream in a non-stick wok and bring to the boil, chen simmer for 10 mimutes, cor until the oil starts ter separate from the cream Add the curry pasce and stirefry for 5 minutes,or until fragrant. Add the curry leaves, curry powder and turmeric and cook for 1 minute 3 Stir in the stack, tamarind purte, fish sauce, sugar and remaining coconut eream and bring, to the boil for 1 minute, Add che eguplant and okra, reduce the heat and simmer far 1 a furthe mninutes. Add the fish heads and cook for minutes, taming to caak evenly Stir in the tomato and green throu, fish ey then serv and the wegetables ax opaque. Season with salt and popper, with rice. SICHUAN CHICKEN Preparation time: 10 minutes Total cooking time: 28 minutes Serves 4 w \/4 teaspoon five-spice powder 750 g (12 lb) chicken thigh fillets, halved 2 tablespoons peanut oil I tablespoon julienned fresh ginger CURRIES AND ASIAN ONE-POTS | teaspoon chilli bean paste | teaspoon Sichuan peppercorns, crushed 2 tablespoons light soy sauce | tablespoon Chinese rice wine 600 g (I'/4 Ib) baby bok choy, leaves separated 1 Raab the five-spice powder aver the chicken pieces. Heat a wok to very hot, add half the wil and swirl to coat the side of the wok, Add the chicken until nicely browned, Remove thom the wok, 2 Reduce the heat to medium. Add the ginger and cook for 30 seconds, Add the chilli bean paste and rushed peppercoms. Return the chicken to the wok, then add the soy sauce, Chinese rice wine and /2 cup (125 ml/4 fl o2) water and simmer for 15-20 minutes, or uncil nd cook far 2 rnin cach side, or the chicken is cooked through 3 Meanwhile, hear the remaining oil ina saucepan. Add the bok choy and toss gent constantly for 1 minu and the stems are render. Serve with the chicken and steamed rice, and or until the leaves wile ‘ SICHUAN AROMATICS Sichuan, in China. is considered to be the land of aromatics, where pungent, hot spices, such as hot chili peppers and Sichuan peppers, are relished, Neary all the dishes are favoured fermented bean paste and sesame oll or sesame parte, which give rise to some often very colourful names such as ‘strange favoured or fanniiar taste’ The fiery nature of Sichuan cooking suits the cimate, helping to cool the body in the hot humid summers and warm the soul dunng the bitterly cold winters FT: Sichuan chickenFLAVOURED RICE 0 2/0 02) med gtain rice in a sieve until the wate leat, Se Put the nee water, | cup (250-ml/8 fl o2) eoconut milk and 1 pandanus Ieaf, tied in a knot, in a large saucepan. Bring to the boil, cover, reduce the heat to very low and simmer for 12 minutes. Remove from the heat and set aside for 10 minutes. Take out the pandanus leaf. Fluff the nice with a fork and serve gamiched with spring onion, ifdesired. An e accompaniment to both [ndones Malaysian dishes, Serves 4. llent mand 721 NDIAN SPICED GHEE RICE Wash 1/2 cups (300 ¢/10 02) basnati Set asid Hi fioe 30 rnin Larified b 1 Linge saucepan. Add + braised cardamom pods, | cinnamon stick, 3 dried curry leaves, 1 chopped clave garlic, 2 teaspoons grated fresh ginger and teaspoon cumin seeds and stirefey until fragrant. Add the rice, stirring to coat well, then pour in 2 eups (500 ml/ 16 loz) reduce the heat to very low and simmer for 12 minutes, Remove from the heat and set aside for 10 minutes, Remove the lid, stir in 2 tablespoons ater. Bring to the boil, caver, as, anil an extra Reaspo su them serve with curries, Serves 4 Wash 172 cups (34 che water runs c then set aside for 40 minutes. Meanwhile, put 4 teaspoon saffron threads in a senall bowl, cover with ar, 2 tablespoons hot water and stand for 2-3 minutes Thinly slice 1 onion. Heat 1 tablespoon olive oil in a large sueepan, add the onion and auté for 7-8 minutes over medium heat, or until golden brown Remove the onion from the pan and k p warm,Add the rice to the smacepan, and stir to coat with the remaining oil, Add 1 eup (250 mi/# fl 02) chicken stock and 1 eup (250 ml/8 doz) water, bring to the boil then add the saffton threads and che soaking water. Simmer for 23 minutes before covering with a tight Reduce the heat ta very low and cook for 10 minutes. Remove from the heat and sct aside, covered, for 1 minutes, before stirring in the onion, Sen immediately. An excellent accompani to curmies, Serves 4. Feeds lid, LEMON GRASS AND LIME RICE ‘Wash 2 cups (400 g/13 07) long-geain ice ina sieve until the water runs clear, then set aside for 3 Put in a swucepan (250 ml/8 fl 02) wate 16 fl 07) coconut € geass stem, 2 fresh kali lis nutes ith 1 cup 2 cups (500 ml/ 1, 1 bruised lemon leaves and E teaspoon salt, Bring to the boil over high heat, stir well, then reduce the he to very low. Cover with a tightetitting tid and cook for 15 minutes. Remove from the heat and leave to stand, covered. for 5 minutes. Li ly stir the rice with a fork to incorporate any coconut cream that has nor been absorbed. R.cmove the lemon geass and lime leaves. Great with Mirefiies. Serves 4-6, GINGER AND SPRING ONION RICE Wash 14 cups (250 g/8 oz) jasmine rice ima sic set aside for 30 minutes, until the water mans clear, then Transfer the rive to a | Add 1°73 cups (440 ml/14 fl 07) water and bring te the boil. Reduce the heat to very low and cook, covered, for 10 minutes. Remove the pan from the heat and stand, covered, for 10 minutes. poon vegetable oil in a sinall saucepan aver medium-low heat, When the oil is warnt but not snioki remove the pan from the heat and add 2 teaspoons grated fresh ginger and 3 finely chopped spring onions. Season. h Vs teaspoon sal, st to combine, taking care not ro brown, Stir this mixtuee through the ice and add 1 tablespoon soy sauce. Great with ies. Serves 4. ng quickly FROM LEFT: indonesian eacor spiced shee nce, Saffron rie, Lerman lime rice. Ginger and spring onion rice re, indean 73THE ESSENTIAL WOK COOKBOOK ABOVE: Jungle cury prowas m4 JUNGLE CURRY PRAWNS Preparation time: 20 minutes Total cooking time: 10 minutes Serves 6 yew | tablespoon peanut oil | clove garlic, crushed Ms cup (60 g/2 02) jungle curry paste (see page 59) | tablespoon fish sauce ‘Va cup (30 g/l 02) ground candlenuts 300 ml (942 flo) fish stock | tablespoon whisky 3 fresh kaffic lime leaves, torn 600 g (14 Ib) raw medium prawns, peeled and deveined, with tails intact | small carrot, quartered lengthways and thinly sliced on the diagonal 150 g (8 oz) snake beans, cut inte 2 em (GH inch) lengths 50 g (13/4 02) sliced bamboo shoots fresh Thai basil, to garnish | Heat a wok over medium heat, add the oil and swirl to coat the side of the wok. Add the garlic and curry paste and cook, sising, for $ minutes. 2. Add the fish sauce, ground candlenuts, fish sock, whisky, kaffir lime leaves, prawns, carrot, beans and bamboo shoots, Bring to the boil, then reduce the heat and simmer for 5 minutes, oF until cooked. Gamish with the basil, then serve, THAL RED PORK CURRY WITH BABY CORN Preparation time: 10 minutes Total cooking time: 25 manutes Serves 4 & 400 ml (13 fl.oz} can coconut cream: (do not shake) 142 tablespoons Thai red curry paste (see page 56) 500 g (1 1b) pork loin, trimmed of excess fat and sinew, cut into 2.em (2/4 inch) cubes 2 tablespoons fish sauce I tablespoon grated palm sugar A fresh kaffir lime leaves, halved lengthways 11S g (4.02) fresh baby corn, cut in half on the diagonal | cup (30 g/t 02) loosely packed fresh Thal basil thinly sliced fresh red chill, to garnish E Open the ean of covonut cream and lift off the thick eream from the top. Put the cream in a wok and bring to che boil, chen simmer for 10 minutes, or until the ail starts to separate from the cream. Add the curry paste and mix well, Simmer for 2-3 minutes, or until fragrant, stirring frequenth 2 Add the pork cubes and cook, stirring, for 2-3 minutes, of unt hanges colour. Stir in the fish quce, sugar, lime leaves, com and remaining coconut cream. Simmer for 4-5 the pork is cooked and tender. garnish with chilli, chen serve.MUSSELS MASALA Preparation tine: 40 minutes Total cocking time: 20 minutes Serves 6 wy CURRY PASTE | veaspoon grated fresh ginger | stem lemon grass, whice part only, finely chopped 3 cloves garlic, crushed fresh green chillies, finely chopped 2 teaspoons garam masala | teaspoon ground cumin 2 tablespoons chopped fresh coriander stems | tablespoon tomate paste (tomato purée) Ys cup (80 ml/23/4 fl o2) lemon juice | tablespoon vegetable oil 1.5 kg (@ Ib) black mussels | tablespoon ghee | large red onion, sliced 4 tablespoons chopped fresh coriander leaves | To make the curry paste, put the ginger, Jemon grass, garlic, chilli, garam masala, cumin, coriander stems and tomato paste in a food processor of blender, and grind until smooth With the motor running. gradually pour in the lemon juice and oil until the mixture forms a smooth paste, 2 Thoroughly serub the mussels with a stiff brush to remove any grit or weed from the shell. Pull out the hairy beards. Discard any broken mussels or open ones that dan’t close when he bench, Rinse well under cold running water. 3 Heat the ghee ina wok. Add the onion and cook for 5 niinutes, or until it has soft in the curry past until fragrant. Add 242 cups (625 mi/20 fl a2) water, bring to the boil, then reduce the heat and simmer. Add the mussels and coak for 5 minutes, or until they open. Remove the mussels from the wok as soon as they open, transfer to a plate and keep warm, Discard any nrussels 4 Continue 1 bail che liquid for tas reduced and thickened slightly. Stir in the coriander. 5 Plice the mussels the sauce over th co soak up the ju inuces, OF bowl, then pour ul serve with steamed rice CURRIES AND ASIAN ONE-POTS GARAM MASALA Dry-fiy separately 8 cardamom pods. 4s 6 em (i inch) cinnamon sticks that have been broken up, 4 tablespoons coriander seeds, 2 tablespoons cumin seeds, 1% tablespoor whole black peppercorns and 1 teaspoon cloves until cach becomes fragrant, setting each aide ¢@ cool, Peel the cardamom, keeping the seeds and discarding the pods. Put all the spices into an electric blender and blend uncill it forms a fine powder, Add Vz teaspoon grated nutmeg, Store ina sterilised glass jar for up to 3 months, Makes 1 eup, 78THE ESSENTIA Ox COOKBOOK BALT! LAMB Preparation time: 15 minutes Total cooking time: | hour 25 minutes Serves 4 we | kg (2 Ib) lamb leg steaks, cut into 3 cm (IMainch} cubes 5 tablespoons Balti curry paste (see page 58) 2 tablespoons ghee or vegetable oil | large onion. finely chopped 3 cloves garlic, crushed | tablespoon garam masala 2 tablespoons chopped fresh coriander leaves fresh coriander leaves, extra, to garnish | Pur the lamb, 1 tablespoon of the curry paste and 1 lite (32 #1 02) boiling water in a wok and mix together. Bring to the boil over bigh heat, then reduce the heat to very low and cook, covered, for 40-50 minutes, or until the meat is almost cooked through. Drain, reserving the sauce; Wipe the wok 2 Heat the ghee in the clean wok over medium . Add the 0 a and cook far 5-7 minutes, or until it és soft and golden brown, Add the garlic and garam masala and cook for a further ‘minutes. Increase the heat, add the curry paste and return the lamb to the wok, Cook for 8 minutes, or until the meat has browned. Slowly add the reserved sauce and: ssmmer over low heat, stirring occasionally, for 15 minutes. 3 Add the chopped coriander leaves and 1 cup (250 ml/8 @ 2) water and simmer for tant the meat is tender and the ed slightly. Season eo taste with salt and freshly ground black pepper. Gamish owith the extra coriander leaves and serve with poppadonis and steamed tive NONYA LIME CHICKEN Preparation time: 20 minutes Total cooking time: 28 minutes Serves +6 Ww (Curry paste 2s cup (75 g/22 oz) red Asian shallots 4 cloves garlic 2 stems lemon grass, white part only. chopped 2 teaspoons finely chopped fresh galangal | veaspoon ground turmeric 2 tablespoons sambal oelek | tablespoon shrimp paste is cup (60 mV/2 fl oz) vegetable oil | kg (2 tb) chicken thigh fillets, cut into 3 em (14 ineh) cubes 400 mi (13 fl.oz) coconut milk | teaspoon finely grated lime rind Va cup (125 mil/4 fl ox) lime juice 6 fresh kaffir lime leaves, finely shredded 2 tablespoons tamarind purée lime wedges, co garnish fresh kaffir lime leaves, extra, to garnish | Combine the curry paste ingredients in a blender and blend until smooth, 2 Heat a non-stick wok until very hot, add thecoil and swinl, Adel the curry paste and stir-fry for 1-2 minutes, ntil fragrant. Add the chi for 3 minutes, or unnl browned. 3 Add the coconut milk, lime rind and juice, lime Icaves and tamarind purée. Reduce the heat and simmer for 15 minutes, or until the chicken is cooked and the sauce has reduced and ened slightly, Season well with «alt. Garnish lime wedges and lime leaves, and serve steamed rice ken YELLOW VEGETABLE CURRY Preparation time: 20 minutes + 20 minutes soaking Total cooking time: 20 minutes Serves 4 vw ‘YELLOW CURRY PASTE 8 small dried red chillies | teaspoon black peppercorns 2 teaspoons coriander seeds 2 teaspoons cumin seeds | teaspoon ground turmeric |"f2 tablespoons chopped fresh galangal 5 cloves garlic. chopped | veaspoon grated fresh ginger 5 red Asian shallots, chopped 2 stems lemon grass, white part only, chopped | teaspoon shrimp paste | teaspoon finely chopped lime rind 2 tablespoons peanut oil 2 cups (500 mi/16 1 oz) coconut cream 1/1 cup (125 mi/4 fl on) vegetable stock 150 g {5 o2) snake beans, cut into 3 cm (122 inch) lengths 150 g (5 02) fresh baby corn | slender eggplant (aubergine), cut into cm (inch) slices 100 g (31/2 02) cauliflower, cut into small florets 2 small zucchini (courgettes), cut into | em (Wh inch) slices | small red pepper (capsicum), cut into I cm (he inch) slices | "fa tablespoons fish sauce | teaspoon grated palm sugar chopped fresh red chill, to garnish fresh coriander leaves, to garnish CURRIES AND ASIAN ONE-POTS 1 To make the curry paste, soak the chillies in boiling water for 20 minutes, Drain and chop. 1g par, add the peppereoms, coriander eds and turmenc and dry-fry over medium heat for 3 minutes. Traneer to a mortar and pesile or food processor and finely grind, 2 Put the ground spices, chilli, galangal, gale, ginger, shallots, lemon grass and shrimp paste a mortar and pestle and pound until smooth, Stir in the ime rind. 3 Heat a wok over medium heat, add the oil and swirl to coat, Add 2 tablespoons of the curry paste and cook for 1 minute. Add 1 cup (250 ml/ 8 f1 oz) of the coconut cream, Bring to the ba then simmer fr 10 minutes, ot until chick and the oil starts to separate from the cream. 4 Add the stock, vegetables and remaining cocanut cream and cook for 5 minutes, ot until the vegetables are tender. Stir im the fish sauce and sugar. Gamish with chilli and coriander, NOTE: You could use the yellow curry paste on page 57 instead. ABOVE: Yellow vegesabie euny 77THE ESSENTIAL WOK COOKAGOK ABOVE: Chicken braised with ‘Bitger ond stor anise 74 CHICKEN BRAISED WITH GINGER AND STAR ANISE Preparation time: 10 minutes Tatal cooking time: 30 minutes ‘Serves 4 * | teaspoon Sichuan peppercorns 2 tablespoons peanut oll 2x 3 com (4x 1'V+ inch} piece fresh ginger, cut into julienne strips 2 cloves garlic, chopped 1 kg (2 Ib) chicken thigh fillets, cut in half Ys cup (80 mV/2%/ fl oz) Chinese rice wine | tablespoon honey 4 cup (60 ml/2 fl 02) light say sauce | star anise | Heat a wok over medium heat, add the peppercoms and cook, stirring aften, for 2-4 minutes, or uneil fragrant, Remove and lightly crush with the back of a knife. 2 Reheat the wok, add the oil and swirl to coat. Add the ginger and gatlic and cook over low heat for 1=2 minutes, or until lightly golden. Add the chicken, increase the heat to medium and cook for 3 minutes, oF until browned all over. 3 Add the remaining ingrediemss, reduce the hicat and simmer, covered, for 20 minutes, oF until the chicken is tender. Serve with rice. INDONESIAN DRY BEEF CURRY (Beef rendang) Preparation time: 20 minutes Tatal cooking time: 2 hours 30 minutes Serves 6 wv 2 teaspoons coriander seeds 'fa teaspoon fennel seeds 2 teaspoons cumin seeds 2onions, roughly chopped 2 cloves garlic, crushed 800 ml (26 fl oz) coconut milk Wa teaspoon ground claves 1.5 leg (3b) chuck steak, cut into 2.5 em. (1 inch) cubes 4-6 small fresh red chillies, chopped | tablespoon lemon juice | stem lemon grass, white part only, bruised, cut lengthways 2 teaspoons grated palm sugar | Tows the coriander, fennel and cumin seeds separately in a dry frying pan for 30-seconds— I minute, or until fragrant, taking care not to burn chem. Grind che seeds in a spice grinder or mortar and pestle. 2 Puc the onion and garlic in a food procesor, and process until it forms a smooth paste—you may need to add a little water. 3 Pour half the coconut milk into a non-stick wok and bring to the boil, then reduce the heat and simmer, string occasionally, far 10 minutes, or until the milk has reduced by half and the oil searts to separate from the cream. 4 Add the cloves and ground coriander, fennel and cumin to the wok, and stir for 1 minute. ‘Add the meat and cook for 2 minutes, or until it browns, then add the onion mixture, chilli, Temon juice, lemon grass, sugar, 1 teaspoon salt and the remaining coconut milk, Cook, covered, over medium heat for 2 hours, oF untilthe liquid has reduced and the mixture has thickened, stirring frequently to prevent it sticking to the battam of the wok. 5 Uneover and cook for 8-10 minutes, or until the oil from the coconut milk begins ta separate from the cream, but be careful that the curry does not bum. Serve with lime wedges. INDIAN LAMB IN SPICES AND YOGHURT (Rogan josh) Preparation time: 25 minutes Total cooking time: 2 hours Serves 4-6 w | tablespoon ghee or vegetable oll 2onions, chopped Ya cup (125 g/4 ot) plain yoghurt I teaspoon chilli powder | tablespoon ground coriander 2 teaspoons ground cumin | teaspoon ground cardamom Va teaspoon ground clowes 1 teaspoon ground turmeric CURRIES AND ASIAN QNE-POTS 3 cloves garlic, erushed | tablespoon grated fresh ginger 400 g (13 02) can chopped tomatoes 1 kg (2 Ib) boned leg of lamb, trimmed and cut into 2.5 cm (I inch) cubes fa cup (30 g/1 oz) slivered almonds: | teaspoon garam masala chopped fresh coriander leaves, to garnish 1 Heat the ghee or oil in.a wok over medium heat, add the onion and cook. stirring. for 5 minutes, or until it has softened. Stir in the youhurt, chilli powder, coriander, cumis, cloves, turmeric, gatlic and ginger. tomato and 1 teaspoon salt, then simmer for a further 5 minutes, 2 Add the lamb and stir until coated, Cover a cook over low heat, stirring occasionally, for YOGHURT Ms hours, or until the lamb is tender. Add In tncka, yoghurt and other Ya cup (125 ml/4 fl 02) water to the wok if the mile products are an lanab is sticking. important source of 3 Meanwhile, coast the almonds in a dry frying protein, especially in pan over medium heat for 3-4 minutes, shaking vegetanian diets Yoghurt gently, until golden. Ren served with nearly every once—if left in the pan, they will continue to cook, | mea ether as rata, lassi 4 Add the garam masala to the curry and mi (asmooth, sweet drink) through. Sprinkle the divered almonds and stirred inte sauces for coriander leaves over the top, then serve. thickness and fayour, or mixed with spices and used as amannade. Yoghurt in India and Sei Lanka is made mostly fram bufTalas' milk, which is much higher in bbutterfat than yoghurt made fram cows! mi. Wwe from the pan at | LEFT: Inchon lab in spices | end yoghert 79THE ESSENTIAL WOK COOKBOOK ‘ABOVE: Hoisin beef stew ao HOISIN BEEF STEW Preparation time: | minutes Total cooking time: | hour 45 minutes Serves 6 & ft tablespoons peanut oil 1 keg (2 Ib) stewing beef (eg. chuck), cut into 3 em (I's inch) cubes | tablespoon finely chopped fresh ginger | tablespoon finely chopped garlic | titre (32 fl o2) good-quality beef stock 'Js cup (80 mif23/4 fo) Chinese rice wine '/s cup (80 mU/2%/s fl or) hoisin sauce 1x5 em ('/2x 2 inch) piece cassia bark | piece dried tangerine peel | star anise | teaspoon Sichuan peppercorns, lightly crushed 2 teaspoons brown sugar 300 g (10 02) daikon, cut into 3 em (1/4 inch) chunks 3 spring onions, cut into 3 cm (1's inch) lengths, plus extra, to garnish (optional) 50 g (1/4 02) sliced bamboo shoots a few drops sesame oil (optional) | Heat a wok until very hor, add the peanut oil and swirl to.coar the side. Stie-fey the beef batches for 1-2 minutes cach batch, or until browned all over. Remove from the wok, 2 Add the ginger and garlic to the wok and stir-fry for a few seconds, Add the stock, rice wine, hoisin sauce, cassia bark, tangerine peel, cha: and 34 cups (875 ml/28 fl og) water, ther return the beef to the wok. 3 Bring to the boil, skimming any scum that forms on the surface, then reduce to a simmer and cook. stirring occasionally far 1'/2 hours, or until the beef is tender and the sauce has thickened slightly, Add the spring onion and the bamboo shoots 5 minutes before the end of the cooking time. Stir in a few drops of sesame oil and gamish with extra spring onion, if desired, Serve with rice, NOTE: You can remove the saranise, cassia bark and tangerine peel before serving or leave them in the serving dish for presentation CHICKEN AND EGGPLANT (AUBERGINE) RED CURRY Preparation time: |5 minutes + standing Total cooking time: 35 minutes Serves 4 & 500 g (I Ib) eggplant (aubergine), cut into 2.cm (/4 inch} cubes \f4 cup (60 mif2 fl oz) peanut oil 500 g (1 Ib) chicken breast filets, cut into 2em ('/4 inch) cubes 4 spring onions, chopped ‘2p tablespoons red curry paste 1 cup (250 mi/8 fi or) coconut cream Ys cup (125 m/4 flo) chicken stock 4 fresh kaffir lime leaves, shredded 3 teaspoons grated palm sugar 2 tablespoons fish sauce 2 tablespoons fresh Vietnamese mint I Lay out the eggplant in a shallow bowl and sprinkle with salt. Leave for 30 minutes, then rinse and drain thorougl 2 Heat a wok until very hot, add 1 tableypoon peanut olf and swirl, Add half che chicken and stir-fry for + minutes, or until browned. Remove. Add another tablespoon ail and the rest of the chicken, and stir-fry. Remove, Heatthe remaining oil, add the eggplant and spring onion, and stir-fry for 3-4 minutes. 3 IRetum the chicken to the wok and add the curry paste, Cook, stirring, over high heat for 1 minute, or until fragrant, Add the coconut cream, stock, line leaves, palm sugar and fis sauce, and bring to the boil, Reduce the heat and simmer for 15-20 minutes, oF wntil the eggplant and chicken are tender and cooked. 4 Season with ale and tint over the top. Serve with steamed rice. ater the Vietnamese MALAYSIAN FISH CURRY Preparation time: 25 minutes Total cooking tne: 25 minutes Serves 4 wre 2x 4.em (8/4 "a inch) piece fresh ginger 3=6 fresh red chillies 1 onion, chopped 4 cloves garlic, chopped 3 stems lemon grass, white part only, sliced ‘2.teaspoons shrimp. paste Ya cup (60 mW fl 02) vegerable oil | tablespoan fish curry powder (see Notes) 1 cup (250 ml/8 fl.oz) coconut mitk | table:poan tamarind purée CURRIES AND ASIAN QNE-POTS | tablespoon kecap manis 500 g (I Ib) fier white skintess fish fillers, cut into cubes (e.g, ling, fake or hake) ripe tomatoes, chopped | tablespoon lemon juice crisp fried onion, to sprinkle I Slice the ginger and process in a small food procestor with the chillies, onion, garlic, lemon grass and shrimp paste unl roughly chopped. ‘Add 2 tablespoons af the oil and process until a paste forms, regularly scraping the side of the bow! with a spatula 2 Heat a non-stick wok over high heat, add che remaining oil and swirl to coat, then add the paste, Cook for 3-4 minutes over low heat, stirring constantly, until fragrant, Add the curry powder and stir for 2 minutes. Add the coconut milk, tamarind, kecap manis and | eup (250 ml/ 8 f1 oz) water, Bring to the boil, stirring lly, then reduce the heat and simmer 3 Add the fish, tomato and lemon juice. Season, then simmer for 5 minutes, or until the fish is Just cooked {ir will flake easily}, Serve with rice. Sprinkle with erisp fried onion. NOTES: Fish curry powder blend is available from speciality stores, Use a non-stick of stainless steel wok as the tamarind purée will react with the metal in a regular wok and taint the dish FISH CURRY POWDER Fish curry powder is a blend of conander, cumin, fennel seeds, turmeric, peppercoms and chilies and is perfect for use in fish curries because the proportion of spices is ferent. creating a lighter Style cumy powaier that suits the delicate Mavours of fish, Specific curry powders such as this one are usually Corly found in Asian foot stores. Avoid cury powrders that are sold in carcboard packaging as the cardboard tends to absorb the oils and aromas of the spices, Instead. look for spices sold in sealed plastic or glass contarvers LEFT: Malaysian fish curry alTHE ESSENTIAL WOK COOKBOOK BELOW: Panang beef a2 PANANG BEEF Preparation time: 30 minutes + 20 minutes soaking Total cooking time: | hour Sees 4-6 we Cunay pasre 8-10 large dried red chillies 6 red Asian shallots, chopped 6 cloves garlic, chopped | teaspoon ground coriander | tablespoon ground cumin | teaspoon white pepper 2 stems lemon grass, white part only, bruised, sliced | tablespoon chopped fresh galangal 6 fresh coriander roots 2 teaspoons shrimp paste 2 tablespoons roasted peanuts 400 mi (13 fl oz) can cocenut cream (do not shake) | kg (2 Ib) round or blade steak, cut into cm (2 inch) slices 400 ml (13 07) ean coconut milk 'fa cup (90 g/3 oz) crunchy peanut butter 4 fresh kaffr lime leaves 4 cup (60 m2 N02) lime juice fa tablespoons fish sauce: 3-4 tablespoons grated palm sugar chopped roasted peanuts, to garnish fresh Thai basi, to garnish 1 To make the curry paste, pur the chillies in a bow! and cover with bailing water. Soak them for 20 minutes, or until softened. Remove the seeds and roughly chop the flesh. Pur the chopped chillies in a food processor along with the shallow, gatlic, ground coriander, ground cumin, white pepper, lemon gras, galangal, coriander roots, shrimp paste and roasted peanuts and process until a smooth paste forms—you might need to add a licle water if the paste is two thick. 2 Open the can of coconut eream and scoop off the really thick eream from the top. Pur this thick cream in a wok and cook over medium heat for 10 minutes, or until the oil starts to separate from the cream. Stir in 8 tablespoons of the curry paste and cook, stirring often, for 5-8 minutes, oruntil fragrant. 3 Add the beef, cacomt milk, peanux butter, Time leaves and the remaining coconut cream to the wok and cook for 3 minutes, or undl the bef just stars to change colour. Reduce the heat to low and simmer for 34 minutes, or until the beef is tender, stirring every few minutes to prevent it from catching on the bottom, 4 Stir in the lime juice, fish sauce and sugar untill they are mixed into the curry, Serve in bawls, garnished with the roasted peanuts and basil. NOTE Panang curry and Musaman curry are the two Thai curries with the most similarities 10 Indian curries. The similarity is due to the inclusion of many of the same dried spices that are used to make Indian curries. The heavier spice flavours of these two curries are traceable to Muslim origins in the south of Thailand. ft is these same spices that make them more suitable to be made with red meats, such as beef or lamb, than poulty or seafood.LION'S HEAD MEATBALLS Preparation time: 20 minutes + 20 minutes soaking Total cooking time: 45 minutes Serves 4 ww 6 dried shiitake mushrooms 100 g (3'/t a2) cellophane noodles: 600 g (1'/s Ib) pork mince egg white 4 cloves garlic, finely chopped ‘2 tablespoons finely grated fresh ginger | tablespoon cornfleur a tablespcons Chinese rice wine 6 spring onions, chinly sliced 2 tablespoons peanut ail 2 litres (64 f1 02) home-made chicken stack (see page 23) er 1 litres (48 fl oz) purchased ‘Stock diluted with 2 cups (500 mi/I6 fl cz) water 4 cup (60 mU/2 fl 02) light soy sauce | teaspoon sugar 400 g (13 02) bok chay, cut in half lengthways and leaves separated 1 Soak the mushrooms in | cup (250) ml/8 fl o7) boiling water for 20 minutes, Squeeze dry, ng the soaking: liquid. Discard the stems CURRIES AND ASIAN ONE-POTS purthe noodles in a heatproof bowl, cover with be water and soak for 4-5 minutes, or until soft Drain and rinse. 2 Pur the mince, egg white, garlic, ginger, comflour, rice wine, ewo-thinds of dhe spring onion, and a pinch of sat in a food processor, ‘Using the pulse button, process until smooth and well combined, Divide the mixture into sight portions and shape inte large balls using sweet hands, 3 Heata wok over high heat, add the and swiel to coat. Cook the meatballs in batches for 2 minutes on cach side, or until golden but not cooked through, Drain, 4 Clean and dry the wok, then pour the stock into the wok and bring to the boil, Add the meatballs, soy sauce, sugar and mushrooms with the soaking liquid, then eaver and cook over low heat for 20-25 minutes, or until the meatballs are cooked through. § Add the bok choy and noodles, cover and cook for 5 minutes, of until the noodles are heated through. Sprinkle with che remaining spring onion, then serve. UION'S HEAD MEATBALLS Ths eastern Chinese specialty is tradtienally made with wom bok (Chinese cabbage), but can also be made with bok choy, It gained its name from the large meatballs. which are sad to resemble ahon's head, with the leaves representing the mane. Legend has # that the dsh was invented by a woman especially for her aged father-in-law, wha had lost al his teeth and could only eat saft foods Its a rather wet braised dish, but is eaten as a meal with noadies (as in the adjacent recipe) or with nice, rather than being eaten as.a soup. ABOVE: Lion's head 83THE ESSENTIAL WOK COOKBOOK PORK VINDALOO. This famous Indian dish hls from Goa in Southern lnda. ts Portuguese erigins are stl evident today, especially in ts most common form using por tis based on a Portuguese pork stewr favoured wrth Vinegar (vinho) and garfc (anos), hence the correct speling vindalho’, The addition of vinegar was not only intended to add to the dish’s Ravour but also its shelfife asit acted asa preservative, which meant that a big batch coud be eaten overa number of days. ABOVE: Park vindaton a4 PORK VINDALOO (Shikar vindaloo) Preparation time: 20 minutes Total cooking time: | hour 45 minutes Serves + wt | kg (2 Ib) pork fillets: Ya cup (60 ml/2 fl oz) vegetable oil 2 onions, finely chopped 4 cloves garlic, finely chopped | tablespoon finely chopped fresh ginger | tablespoon garam masala 2 teaspoons brown mustard seeds A tablespoons vindaloo curry paste (see page 58) | tablespoon white vinegar | Trim the pork of any excess fat and sinew and cut into bite-sized pieces. 2 Heat a wok aver medium heat, add the oil and swirl to coat the side of the wok. Add the meat in small batches and cook for 5-7 minutes, or until browned. Remove from the wok 3 Add the onion, garlic, ginger, garam masala and mustard seeds to the wok, and cook, stirring, for 5 minutes, or until the onion is soft Add the vindaloo paste and cook for 2 minutes, 4 Rerum all the meat to the wok, add 3 cups (750 ml/24 #1 oz) water and bring to the boil. Reduce the heat and simmer, covered, for 12 hours, or until the meat is tender. Stir in the vinegar 15 minutes before serving and season to taste with salt, Serve with nice and poppadoms. INDONESIAN PUMPKIN AND SPINACH CURRY Preparation time: 20 minutes Total cooking time: 25 minutes Serves 4 wy (CURRY PASTE 3 eandlenuts | tablespoon raw peanuts 2 red Asian shallots 2 cloves garlic 2-3 teaspoons sambal oclek V4 teaspoon ground curmeric | teaspoon grated fresh galangal 2 tablespoons vegetable oil | enion, finely chopped 600 g {1 fc 1b) butternut pumpkin, cut into 2 em (44 inch) cubes 1 cup (250 mi/8 fi o7) vegetable stock 350 g (11 oz) English spinach, roughly chopped 400 ml (13 2) can coconut cream We teaspoon sugar| To make the curry paste, combine all che ingredicnts in a food processor or blender and process to a smooth paste, 2 Heat a wok over high heat, add the oil and swirl. Add the curry paste and cook, stirring, ever low heat for 3-3 minutes, or until fragrant, Add the onion and cook for 5 minutes. 3 Add the pumpkin and half the stock and cook, covered, for 10 minutes, or until che pumpkin is, almost cooked through. Pour in more stock, if required. Add the spinach, coconut cream and sugar, and season with salt, Bring to the bail stirring constantly, ther reduce the heat and simmer for 3-3 minutes, oF until the spinach is cooked and the sauce has thickened slightly. CURRY MEE NOODLES Prepacation time 30 minutes + 20 minutes soaking Total cooking time: 30 minutes Serves 4 ver 2large dried red chillies | teaspoon shrimp paste 400 g (13 02) fresh Hokkien noodles | onion, chopped 4 cloves garlic, chopped 4 scams lemon grass, white part only, thinly sliced | teaspoon grated fresh ginger 2 cups (500 mi/16 4 0) cocenut cream U4 cup (60 g/2 oz) Malaysian curry powder 400 g (13 02) chicken thigh fillets, thinly sliced 120 g (4 02) green beans, trimmed and cut into 5 em (2 inch) lengths 3 cups (750 mif24 fl oz) chicken stock 10 fried tofu puffs, halved on the diagonal 2 tablespoons fish sauce ‘2 weaspoons sugar 180 g (6 02) bean sprouts, tailed 2 hard-boiled eggs, quartered 2 tablespoons crisp fried shallots lime wedges, to serve | Soak the chillies in boiling water for 20 minutes. Drain, then chop. Wrap the shrimp paste in foil and pur under a hot geill for 1-2 minutes Unwrap the shrimp pase. 2Pur the noodles in a bowl, cover with boiling, water and soak for I minute co separate, Rinse under cold water, deain and set 3 CURRIES AND ASIAN QNE-POTS 3 Put the onion, garlic, lemon grass, ginger, shrimp paste and chilli in a food processor or blender and blend ca a rough paste, adding a litle water if necessary. 4 Pur 1 cup (250 ml/8 fl o2) of the coconut cream in a wak and bring to the boil, then simmer for 10 minutes, oF until the ail starts to separate from the cream. Stir in the paste and curry powder and cook for 5 minutes, or until fragrant. 5 Add the chicken and beans and cook for 344 minutes, or undl the chicken is almost cooked, Add the stock, tof, fish sauce, sugar and the remaining coconut cream. Simmer, covered, over low heat for 10 minutes, or until the chicken is cooked, 6 Divide the noodies and bean sprouts among four bowls, then ladle the curry over the wop. Gamish with the egg quarters and crisp fried shallots. Serve with the lime wedges. BELOW Gury mee noodleswal, Whet his page nade ahead of ime and st a jar. To elean the preheat the oven to very slow 120°C 25°F /Gas 2). Thoroughly wash the ad Tid preferably in a dishwasher) and rinse well jars hat, soupy water (or with hot water. Put the jars in the oven dried and you are ready to use them De ot dry the jars or the lids with a EP led, seeded Dry-try | sround cumin and until fragrant and lightly browned, then id to the yoghurt mixture, Stir in Vp teaspoon sprated fresh gin to taste with salt and freshly ground black pepper. and mix together well. Garnish ika. Refrigerate in an airtight container for up to 3 days, Serve chilled Makes 14 with p: 2. Serve with cumry pulls sh from ar garam masala and 142 cups (375 4/12 02) su and mix cogether well, Transfer tera large saucepan with cup (250 ml/8 fl 0) Bring to th reduce the heat and simmer for putes. Add the mango slices. 2 weeded nely chopped small fresh red chillies, 1 blespoon finely grated Fresh ginger and Yt cup (95 g/3 02) finelychopped dates, and simmer for 1 hour, cor until the mango is tender, Stir offen during cooking to prevent the chutney om sticking and buming on the bottom, ccially towards th ime, Spoon immediate swarm jars and seal. Turn the jars upside~ down for 2 minutes, then invert and leave to cool. Store for up to 6 months. Makes 3 cups, Serve with curries. id of the cooking into very clean, HOT CHILL] PASTE (Sambal oelek) Remove the stems from 200 g (644 02) smal fresh red chillies and discard them. Roughly chop the chillies, wearing gloves to protect your h a saucepan with '/2 cup (1 water and bring t the boil. Reduce the heat and simmer, covered, for 15 1 chilli and the soaking liquid tes, Pour inta a food pracessor or blender and add 1 teaspoon sugar, 1 ublespoon vinegar, J tablespoon vegetable oll and | teaspoon sale rocess the mixture until it is finely chopped. Pour immediately into a clean, warn jar and carefully seal, Leave to cool. Label and date. Store in the reffigerator for up to 1 month, Makes I cup. Serve with seafood, SWEET CHILLI JAM Soak 3 tablespoons dried shrimp in hot water for 5 minutes, drain well, chen dry and roughly chap. Heat 2 cups (500 ml/16 to) vegetable oil in a small aucepan over jum heat and add 2 eups (220 g/7 02) sliced red Asian shallots, 1 cup (110 gf 7 a2) thinly sliced garlic and cook for 10 minutes, stirring constantly, until the shallots and garlic tum golden. Add the shrimp and 4-5 long, seeded and fine! chopped fresh red chillies and cook for 5 minutes, stirring constantly. Remove from the heat. Drain, reserving the oil Transfer the fried mixture to a food processor and blend gradually, adding YA cup (60) ml/2 fl or) of the reserved cooking eil to form a paste. Transfer the mixture to a saucepan over medium heat and, when it begins to simmer, add Yt cup (90 g/3 oz) grated light palm ir, 3 tablespoons tamarind purée and 2 tablespoons fish sauce. Cook the for 5 minutes, stirring frequently, ens, Allow tc cool before ving, Store in a clean jar in the fridge for up co 6 months. Makes about 3 cups. h Thai food oF finger food (for c, spring Hs or money bags). FROM LEFT: Cucumber rata, Sweet mango a7THE ESSENTIAL WOK COOKBOOK SRI LANKAN FOOD The cuisine of this small island stunted ofthe southem tp af nda (once known as Ceylon) is wonderfully varied due to as long history of infvences from waders and invaders, fot to mention its own rich histony of the indigenous Sinhalese people, While the cuisine largely based fon rice and spices, the Portuguese, Dutch and British have left a legacy ‘of foods such as pastries, cakes and confectionery ‘which are popular at festive gatherings and celebrations. The cumes of So Lanka are classied by colour and the type of spicing used rather than the mun eigredtents, The cures range fom fiery red curies to milder white cumes and “black’ cures. Black curries are the most typical Sn Lankan curries and are made from roasting the spices until they are a rich coffee colour. you are buying a cury powder for use in Sn Lankan recipes. look for one labelled "Ceylon curry powder’. RIGHT: Sei Lankos fish filets in tome curry aa SRI LANKAN FISH FILLETS IN TOMATO CURRY Preparation time: 20 minutes + 30 minutes marinating Total cooking time: 20 minutes Serves 6 wy Ma cup (60 mW/2 fl oz) lemon juice Ws cup (60 ml? fl o2) coconut vinegar (see Note) 2 teaspoons cumin seeds | teaspoon ground turmeric | teaspoon cayenne pepper | keg (2 Ib) firm white fish fillets (e.g. snapper or ling) Vis cup (60 mif2 fl oz) vegetable oil | farge onion, finely chopped 3 large cloves garlic, crushed 2 tablespoons grated fresh ginger | teaspoon black mustard seeds 3 x 400 g (13 of) cans diced tomatoes 3 tablespoons finely chopped fresh coriander 2 small fresh green chillies, seeded and finely chopped 2 tablespoons grated palm sugar | To make the marinade, put the lemon juice, coconut vinegar, cumin seeds, ground turmeric, yennie pepper and | teaspoon salt in a shallow, non-metallic comtaincr and mix together ly remove any remaining bones from he fish with tweezers and cut the flesh into 2.5 x 10 em (1x4 inch) pieces. Add the fish pieces to the marinade and gently coss until they are well coated, Cover with plastic wrap and 3 Heat a nonestick wok over high heat, add the oil and swiel to coat the side of the wok. Reduce the heat to low Si ginger and mustard seeds, and cook, stirring Frequent! 4 Add the fish and marinade. di coriander, chilli and sug with a lid. Simmer gently, stirring eecasionally, for 10415, es, or until the fish is cooked and just flakes when teged with the tines af a fork. Serve with basmati rice, NOTE: Coconut vinegar is made from the sap of various palm trees ve 5 minutes. -d romatoes, k and caver wo theTHAI BEEF AND PUMPKIN CURRY (Gaeng nuer fug tong) Preparation time: 20 minutes ‘Total cooking time: | hour 30 minutes Serves 6 uy 2 tablespoons vegetable oll 750 g (I'/2 Ib) blade steak, thinly sliced 4 tablespoons Musaman curry paste (see page 59) 2 cloves garlic, finely chopped 1 onion, sliced lengthways 6 curry leaves, tor 3 cups (750 mil24 fl oz) coconut mille 3 cups (450 2/14 oz) roughly diced burternut pumpkin 2 tablespoons chopped unsalted peanuts | tablespoon palm sugar 2 tablespoons tamarind purée 2 tablespoons fish sauce curry leaves, to garnish CURRIES AND ASIAN ONE-POTS ae? eh I Heata non-stick wok over high beat, Ack the oil and swidl it around to coat the side of the wok. Add the meat in batches and cook for 5 minutes, or until browned, Remove the meat from the wok. 2 Add the curry paste, garlic, onion and curry leaves to the wok, and stir to coat, Retum the meat to the wok and cook, stirring, over medium heat for 2 minutes, 2 Pour the coconut milk into the wok, thea reduce the heat and simmer for 45 minutes. Add the diced pumpkin and simmer for a farther 35-Mr minutes, or uatil the meat and vegetables are tender and the sauce has thickened. 4 Stir in the peanuts, palm sugar, tamarind parte and fish sauce, and simmer fr | minute, Garnish with curry leaves, Serve with rice, NOTE: Use a non-stick or stainless steel wok because the acidity of the tamarind may eause the seasoning surface of a carbon-stecl wok (0 lif off. ABOVE: Thai beef end pumplon curry a9THE ESSENTIAL WOK COOKBOOK ABOVE: Fish boll cary 90 FISH BALL CURRY Preparation time: 20 minutes Total cooking time: 20 minutes Serves 6 * | large anion, chopped | teaspoon sambal oclek | tablespoon finely chopped fresh ginger | stem lemon grass, white part only, finely chopped 3 tablespoons chopped fresh coriander roots Va teaspoon ground cardamom | tablespoon tomato paste (tomato purée) | tablespoon vegerable oil | tablespoon fish sauce 2 cups (500 mU/I6 fl oz) coconut milk 24 fish balls (if frozen, thawed) (see Note) 2 teaspoons lime juice 3 tablespoons chopped fresh coriander fresh coriander, extra, to garnish 1 Pur the onion, sambal oelek, ginger, lemon grass, coriander, cardamom and tomato paste in a food processor, and process to-a smooth paste, 2 Heat a wok over medium heat, add the oil and switl to coat. Add the paste and cook, stirring, vet mediuits heat for 4 minutes, or until frageant. 3 Stir in the fish sauce, coconut milk and 1 cup (250 ml/8 fl 02) water. Bring to the boil and boil for 5 miimutes, then reduce the heat and simmer for a further 5 minures, or until the sauce has reduced and thickened slightly. 44 Add the fish balls and lime juice and cook for 2 minutes, Do nos overcook or the fish balls will be tough and rubbery, Stir in the coriander and gumish with extra coriander, Serve with rice. NOTE Fish balls are available from the reffigerated seetion of large supermarkets INDONESIAN CHICKEN IN COCONUT MILK (Opar ayam) Preparation time: 20 minutes + cooling Total cooking time: | hour |O minutes Serves 6 wey CURRY PASTE 2 teaspoons coriander seeds, dry-roasted and ground ‘fa teaspoon cumin seeds, dry-roasted and grouind Va teaspoon shrimp paste, dry-roasted | stem lemon grass, white part only, sliced 2 red onions, chopped cloves garlic | tablespoon chopped fresh ginger If tablespoons chopped fresh galangal 2 teaspoons ground white pepper Va teaspoon ground nutmeg a teaspoon ground claves 2 270 mi (9 fi or) cans coconut cream: 1.5 keg (3 Ib) chicken, cut into 8-10 pieces 4x 400 mi (13 1 oz) cans coconut milk 2 tablespoons tamarind purée | tablespoon white vinegar | cinnamon stick | nake the curry paste, put all the paste ingredients in a blender and blend until a thick paste forms.2 Heat a large non-stick wok over medium heat, auld the coconut cream and curry paste, and cook, stirring, for 20 minutes, or until thick and oily. 3 Add the chick ingredients, and 1 teaspoon salt, and simmer gently for 50 minutes, or until the chicken is tender. Serve with rice and sane NOTE: Store the remaining sauce and the remainin an airtight he refrigerator for up to 5 days aid use as a base for soups or curry, cantaine CRAB CURRY Preparation time: 25 minutes Total cooking time: 20 minutes Serves 6 wr 4 raw large blue swimmer ar mud crabs | tablespoon vegetable oil | large onion, finely chopped 2 cloves garlic, crushed 1 stem lemon grass, white part only, finely chopped | teaspoon sambal oelek CURRIES | teaspoon ground cumin | teaspoon ground wrmeric | teaspoon ground coriander 270 ml (9 fl oz) coconut cream 2 cups (500 mi/16 fl o2) chicken stock ‘(cup (20 g/f« 02) firmly packed fresh ‘Thai basil 1 Pull back the apron and remove the eop shell trom the crabs, Remove the intestines and grey feathery gills. Cut cach crab into four pieces. Use a cracker to crack the claws open; this will make the crabs easier to eat and will abso allow the flavours of the curry to be absorbed into the crab 2 Heat a wok over medium heat, add the ail and switl, Add the anion, garlic, lemon grass and sambal oclek and cook for 2-3 minutes. 3 Adi the cumin, turmeric, coriander and 72 teaspoon salt, and cook for until fragrant. 4 Stir in the coconut cream and stock, Bring to the boil, then reduce the heat, add the ccrab-pieces and cook, stirring occasional 10 minutes, ar until the liquid hus reduced and thickened slightly and the crabs are cooked through. Scir in the basil, then serve with rive, minutes, or AND ASIAN ONE-POTS CRAB CURRY Pull back the apron and remave the top shell from each crab. : Remove the intestines and grey feathery gils from the LEFT: Grob cumry 91THE ESSENTIAL WOK COOKBOOK BELOW: Yelow fish curry aD YELLOW FISH CURRY Preparation time: 10 minutes Total cooking time: 15 minutes Serves 4 & 150 mil (5 11 02) vegetable stock I tablespoon Thai yellow curry paste (see page 57) | tablespoon tamarind purée | tablespoon grated palm sugar 12 tablespoons fish sauce 150 g (5 o2) green beans, trimmed and cut into 4 em ("72 inch) lengths | cup (140 g/4'/2 02) sliced bambao shoots 400 ml (13 f1.02) coconut cream 400 g (13 o2) white fish fillets (e:g. ing, Snapper), cut into cubes I tablespoon lime juice lime wedges, to serve fresh coriander leaves, to garnish | Pour the stock into a non-stick wok and bring so the boil, Add the curry paste and cook, stirring, for 354 minutes, or une fragrant, Stir in the combined tamarind purée, palm sugar and 1 tablespoon of the fish sauce. Add the beans and bamboo shoots, and cook over medium heat for 3-5 minutes, or until the beans are almost tender. 2. Add the coconut cream and bring to then reduce the for 3-3 minutes, or until che fish is just cooked, Stir in th and remaining fish sauce. Garnish with the lime wedges and fresh coriander leaves. Serve with rice. ¢ boil, sat, add the fish and simmer AROMATIC SPICY BEEF STEW WITH ASIAN FLAVOURS Preparation time: |5 minutes Total cooking time: 2 hours 15 minutes ‘Serves 4-6 wre Va cup (125 mi/4 fi o2) vegetable oil 1.5 kg (@ Ib) chuck steak, eut into 2.5 em (Winch) cubes 2 large onions, chopped 5 cloves garlic, chopped 1x5 em ('/2 x 2 inch) piece fresh ginger, thinly sliced 10 red Asian shallots 2 stems lemon grass, white part only, bruised | litre (32 fl 02) beef stack Va cup (125 g/4 oz) brown miso paste Va keaspoon chili powder 4 sar anise 3 em (I'/4 inch) piece of cinnamon stick Na teaspoon black peppercorns | tablespoon grated palm sugar | Heat a wok over high heat, add Ys cup (60 ml/2 11 62) oil and swirl ta coat the side of the wok. Reduce the heat to medium and cook the meat in batches for 5-10 minutes, or until browned, adding 2 teaspoons af ail berween batches. Remove from the wok and drain on crumpled paper towels. 2.Clean the hase of the wok with paper towel. Reheat the wok, add the remaining oil and swirl Add the onion, garlic, ginger, shallots and lemon grass, then cook over medium heat for 5 minutes, or until che onion is soft and starting to brown, Remove the shallots fram the wok. 3 Rerum the meat and any juices to the wok, then add the stock, miso paste, chilli powder,CURRIES AND ASIAN QNE-POTS star anise, cinnamon, peppercoms and sugar and bring to the boil. Reduce the heat to low and simmer, covered, for 11/8442 hours, or until the meat is tender. 4 Remove the lid, return the shallots to the wok, then increase the heat co medium-high and cook for a father 15-20 minutes, of until the sauce has thickened a fittle. Discard the lemon grass, season to taste and serve with steamed jasmine tice, PRAWN AND COCONUT CURRY Preparation time: 30 minutes Total cooking time: 20 minutes Serves 4 ¥ | onion, chopped 2eloves garlic, crushed I stem lemon grass, white part only. finely chopped ‘Ya teaspoon sambal oelek 2 reaspoons garam masala 4 fresh kaffir lime leaves, finely shredded 3 tablespoons chopped fresh coriander stems | tablespoon peanut oi { cup (250 m/8 f1 02) chicken stock 400 mi (13 fl 62) can coconut milk 1 kg (2 ib) raw medium prawns, peeled and deveined: I tablespoon fish sauce 2 tablespoons fresh coriander leaves, to serve 1 To make the curry paste, put the onion, garlic, Jemon grass, saribal oelek, param masala, kaffir lime leaves, chopped coriander stems and. 2 tablespoons water in a food processor and process until a smooth paste forms, 2 Heat a wok over medium heat, add the oil and awirl to coat, Add the curry paste and cook for 2-3 minutes, oF until fragrant, Stir in the stock and coconut bring to the boil, then reduce the heat and simmer for 10 minutes, or until slightly thickened. 3 Add the prawns and cook for 3-5 minutes, or until cooked through, n the fish sauce, Sprinkle with coriander and serve with rice. NOTE Instead of prawns, you can use bitessized pieces of boneless ling oF gemfish filles, Cook for 3-3 minutes, or until cooked through. ABOVE: Prawn ond coconut cueeyTHE ESSENTIAL WOK COOKBOOK CHOEN CRY j fill : if yee Remove the skin and any ‘excess fat from the chicken, ‘Cut each chicken quarter into three even peces. MILD VIETNAMESE CHICKEN CURRY Preparation time: 30 minutes + covemight refrigeration | Tota cooking time: I hour 10 minutes Serves 6 wy 4 large chicken quarters (leg and thigh), skin and excess fat removed, cut into thirds | tablespoon good-quality curry powder | teaspoon caster sugar 4a cup (80 mi/2¥/ fl oz) vegetable oil 500 g {| tb) orange sweet potato, peeled, cut into 3 em (1/4 inch) cubes | Farge onion, cut into thin wedges 4 cloves garlic, chapped | stem lemon grass, white part only, finely chopped 2 bay leaves | large carrot, cut into 1 cm (V/2 inch) pieces ABOVE: Ita Vetrarese ‘on the diagonal chicken cuny 400 mi (13 fl oz) coconut mille 94 | Pat the chicken dry with paper towels. Put the curry powder, sugar, 2 teaspoon black pepper and 2 reaspoans salt in a bowl, and mix together well. Rub the curry mixture onto the chicken pieces, then place the chicken on a plate, cover with plastic wrap and refrigerate overnight, 2. Heat a wok over high heat, add the oil and swirl to coat. Add the sweet potata and cook over medium heat for 3 minutes, ar until lightly golden. Remove with a dorted spoon, 3 Remove all but 2 tablespoons of the oil from for the wok. Add the onion and cook, stiri 5 minutes, Add the garlic, lemon grass and bay leaves, and cook for 2 minutes. 4 Add the chicken and cook, stirring, over medium heat for 5 minutes, or until well coated in the mixture and starting to change colour. ‘Add 1 cup (250 ml/8 fl oz) water and simmer, covered, over low heat for 20 minutes, stirring once ar nwice. 5 Stir in the carrot, sweet potate and coconut . and simmer, uncovered, sti occasionally, for 30 minutes, or until the chicken, is cooked and tender. Be careful not to break up the sweet potato cubes. Serve with steamed rice or dried rice noodle sticks.BALINESE SEAFOOD CURRY Preparation time: 20 minutes + 20 minutes mannating Total cooking time: 20 minutes Serves 6 we CunRy Paste 2 tomatoes 5 small fresh red chillies, seeded and chopped S cloves garlic, chopped 2 stems lemon grass, white part enly, sliced | tablespoon coriander seeds, dry-roasted and ground | teaspoon shrimp powder, dry-roasted (ee Notes) | tablespoon ground almonds 4/4 teaspoon ground nutmeg, | teaspoon ground turmeric 3 tablespoons tamarind purée | tablespoon lime juice 250 g (8 02) swordfish, cut into 3 cm (1'f« inch) cubes 400 ¢ (13 oz) raw medium prawns 250 g (8 02) calamari cubes ‘J+ cup (60 ml/2 fl 02) vegetable oil 2 red anions, chopped 2 small fresh red chillies, seeded and sliced A cup (125 ml/4 fl a2) fish stock shredded fresh Thal basil, to garnish | To make the curry paste, scote a cross in the base of each tomato. Soak the tomatoes in boiling water for 30 seconds, then plunge into cold water and peel the skin away from the cross, Cut the tomatoes in half and scoop out the seeds with a teaspoon, Roughly chap the flesh, then put in a blender or food processor with the remaining paste ingredients, Blend until a thick paste forms 2 Pour the lime juice into a bow! and season sak and freshly ground black pepper. Add CURRIES AND ASIAN ONE-POTS 4 Add the swordfi: id prawns, and stir to coat | in the curry paste mixture. Cook for 3 minutes, or until the prawns just tum pink, then add the calamari and cook for 1 minute. 5 Pour in the stock and bring to the boil, then reduce the heat and simmer for 2 minutes, or until the seafood is cooked and tender. Season to taste with salt and pepper. Garnish with the shredded fresh basi NOTES: If you can’t find shrimp powder, put some dried shrimp ina mortar and pestle or smual food processor and grind or process into a fine powder. Use a non-stick or stainless steel wok to cook this recipe as the tamarind will react with the metal in a regular wok and badly taint the dish and strip off the seasoning layer. | BELOW: Balirese seafood! cuny the fish, coat well and marinate for 20 minutes. ‘Meanwhile, peel and devein the prawns, leaving the tails intact. Cut the calamari nabes into Tem (12 inch) rings. 3 Heat a nonsstick wok over high heat, add the coil and swirl co coat the side of the wok. Add the onion, chilli and curry paste, and cook, stirring occasionally, over low heat for 10 minutes, aruTHE ESSENTIAL WOK COOKBOOK BELOW Tha duck ond preappie cury THAI DUCK AND PINEAPPLE CURRY Preparation time: 10 minutes Total cooking time: 15 minutes Serves 4-6 ve | tablespoon peanut oil 8 spring onions, sliced on the diagonal into Jem (1/4 Inch) lengths ‘2 cloves garlic, crushed 2-4 tablespoons Thai red curry paste (see page 56) 750g (|'/2 Ib) Chinese roast duck, chopped 400 ml (13 fl oz) coconut milk 450 g (14 02) can pineapple pieces in syrup, drained 3 fresh kaffir lime leaves 3 tablespoons chopped fresh coriander 2 tablespoons chopped fresh mint | Heat a wok until very hot, add the oil and weil. Add the spring onion, garlic and red curry paste, and strsfiy for | minute, o¢ until fragrant 2 Add the duck pieces, coconut milk, pineapple pieces, katt lime leaves, and half the fresh coriander and mint, Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the duck is heated chrough and the suce has thickened dightly. Stir in the remaining fresh coriander and mint, and serve with jasmine rice, THAI SOUR ORANGE FISH CURRY Preparation time: 30 minutes + 20 minutes soaking Total cooking tme: 20 minutes Serves 4 ve 6 large dried red chillies 4rred Asian shallots, finely chopped 2 tablespoons finely chapped fresh galangal 2 teaspoons finely chopped fresh turmeric 2 stems lemon grass, white part only, finely chopped | teaspoon shrimp paste | litre (32 fl oz) good-quality chicken stock 600 g (1/4 Ib) oily fish fillets (e.g. mahi mahi, Spanish mackerel, kingfish), cut into 3 cm (1! inch) cubes 2 tablespoons tamarind purée 2 tablespoons fish sauce 2 tablespoons grated palm sugar 200g (6'/1 02) snake-beans, cut into 5 em (2 ineh) lengths 2 ripe tomatoes, cut into sixths 400 g (13 02) water spinach, roughly chopped 1 Cover the chillies with 1 cup (250 mI/8 Al o7) boiling water and soak for 20 minutes. Drain and chop. To make the curry paste, put the chopped chillies, shallots, galangal, turmeric, Jemon grass and shrimp paste in a food processor or blender and blend to a fine paste, adding a litele water if needed. 2 Pour the stock into a non-stick wok over high heat and bring to the boil, Stir in the curry paste, return to the boil, then reduce the heat and simmer for 5 minutes. Add the fish, tamarind, fish sauce, sugar and beans. Stir and simmer for 5 minutes, or until the fish is cooked. Add the tomato and water spinach and simmer for 2 minutes. Season. Serve as part of a banquet,GREEN CURRY WITH SWEE POTATO AND EGGPLANT (AUBERGINE) Preparation time: 15 minutes Total cooking time: 25 minutes Serves 4-6 wy | tablespoon vegetable oil | onion, chopped 1-2 tablespoons green curry paste (see Note) | eggplant (aubergine), quartered and sliced 12 cups (375 mi/12 fl oz} coconut milk | cup (250 mil fl oz) vegetable stock 6 fresh kaffir lime leaves, plus, extra, to garnish (optional) | orange sweet potato, peeled, cut into cubes 2 veaspoons grated palm sugar 2 tablespoons lime juice 2 teaspoons lime rind fresh coriander leaves, to garnish 1 Heat the ail in a lange wok. Add the onion and green curry paste and cook, stirrin medium heat for 3 minutes, Add the egyplant and cook for a further 4-3 minutes, or until softened. Pour in the coconut milk and CURRIES AND ASIAN QNE-POTS: vegetable stock, bring to the boil, then reduce the heat and simmer for 5 minutes. Add the kaffir lime leaves and sweet potato and cook, stirring occasionally, for 10 minutes, or until the eggplant and sweet potato are very tender. 2 Mix in the sugar, line juice and lime rind until well combined with the vegetables, Season to taste with salt, Garnish with some fresh extra kaffir lime leaves if coriander leaves and desired, and serve with steamed rice. NOTE: To make this a completely vegetarian meal, make sure you read the label and choose a green curry paste without shrimp paste, ‘Alternatively, make the Thai green curry paste ‘on page 56. COCONUT AND LIME LASSI Blend together 400 mi (13 A oz) cocanut milk, 2/4 cup (185 g/6 oz) plain yoghurt, Va cup (60 ml/2 A 02) lime juice, 4 cup (60 g/2 of} easter sugar and 8-10 ice cubes ina blender until the mixture is well combined and the ice cubes are well crushed. Pour into tall glasses and serve immediately, gamished with slices of fresh lime. Makes 2 glasses NOTE: A great accompaniment to many wok meals, particularly Indian ones, KAFFIR LIME LEAVES The leaves of the kaffir lime tree are widely used in Thai and Southeast Asian cooking and gye aunique aroma and tang to soups and eumes Te chap fresh kali lime leaves, stack two of three leaves in a pile, roll into a tight bunds from the tp to the stem, then thinly sce, Discard the tough central stems. Whole leaves can be simmered in dishes but are not eile as they ane tough and bitter. The juice ard feth of the kaffir lime are nor used because they are bitter. Kali ime leaves can be found fresh, frozen oc dred a Asan food stores: however. because of the racist connataions af the ward thaffe’, they are increasingly likely to be found as imakrut! lines, ABOVE: Groen cumy with sweet poteto and enaplant 97THE SSENTIAL ABQVE: Spicy prawns 98 WOK COOKBGOK SPICY PRAWNS (Masala jheengari) Preparation time: 30 minutes + 1 minutes standing Total cooking time: 55 minutes Serves 44 Ww | kg (2 Ib) rave medium prawns, peeled and deveined, with tails intact (reserve the shells and heads) 3/4 teaspoon ground turmeric Vs cup (60 m/2 fl oz) vegetable oil 2 enions. finely chopped 4-6 cloves garlic, finely chopped |-2 small fresh green chillies, seeded and chopped 2 teaspoons ground cumin 2 teaspoons ground coriander | veaspoon paprika Vs cup (90 g/3 02) plain yoghurt a cup (80 m/24/4 fl oz) thick (double) cream 4 tablespoons chopped fresh coriander leaves | Bring | litre (32 fl oz) water to the boil ina flange saucepan, Add the reserved prawn shells and heads, reduce the heat and simmer for 2 minutes. Skim any seum thuc forms on the suefice during cooking with a skimmer or slotted spoon. Drain, discard che shells and heads and return the liquid to the pan. You will need 3 cups (750 ml/24 #1 oz} liquid—make it up with water, if necessary, Metum the liquid ca the bail, then add the turmeric and prvns, and cook for en pink, 1 minate, of until the prawns just Remove the prawns. 2. Heat a wok over medium heat, add the oil and swirl to coat. Add the onion and cook, stirring, for 6 minutes, or until lightly golden brown, Take care not to burn the onion. Add the garlie and chilli, and cook for 2 minutes, then add the cumin, coriander and paprika, and cook, stirring, for 1-2 minutes, or until fray t. 3 Gradually add the reserved sack, bring to the boil and cook, stirring occasionally, for 35 minutes, of until the mixture has reduced by halfand thickenes 4 Remove fram the heat and stir in che Add the prawns and stir over low heat for 2-3 minutes, or until the prawns are warmed. through. Do nor boil, Stir in the eream and coriander leaves. Cover and leave to and for 15 minutes to allow the flavours to infuse, Rehcat gently and serve with rice. NOTE This is a rich curry, so you don’t need much of it, Serve it as part of a banquet, urINDONESIAN SOY-BRAISED BEEF (emur daging) Preparation time: 20 minutes + 15 minutes marinating Total cooking time: | hour 40 minutes Serves + ww 800 g (I Ib 10 o7) chuck steak, trimmed and cut into 2 cm (3s inch) cubes 2 cloves garlic, crushed, plus 4 claves, chapped 1 tablespoon grated fresh ginger 4 red Asian shallots, sliced fa onion, chopped | tablespoon tamarind pulp, soaked in ‘cup (60 mi/2 fl oz) hot water cup (60 ml/2 fl oz) peanut oil A teaspoon ground cardamam Ys teaspoon ground cinnamon ‘h teaspoon ground nutmeg 2 claves 4s cup (80 g/234 07) kecap manis: Uf cups (375 mi/12 fl oz) beef stock 2 potatoes, cut into 2 em (2/4 inch) chunks 1 tablespoon lime juice lime wedges, to serve CURRIES AND ASIAN ONE-POTS | Put the beef, crushed garlic and halfthe gi in a non-metallic bowl and season with salt 3 freshly ground black pepper. Mix. cover w plastic wrap and reftigerate for 15 minutes. 2. To make the curry pas n, chopped garlic and remaining I food processerand blend until a paste is formed. 3 Stain the tamarind and set aside. 4 Heat a non-stick wok over medium-high heat, add the oil and swirl 16 coat. Add the curry paste and cook for 3 minutes, or until fragrant. Add the beef and stir-fry for 3 minutes, or until browned and coated! in the paste, taking care not to. burn the paste. 5 Add a little extra oil ifmecessary, then add the cardamom, cinnamon, mitmeg, cloves and V2 teaspoon feibily ground black pepper. Cook tes, oF until fragrant, then add the stock, tamarind liquid and 11% cups 2 fl oz) water. Cover and cook aver low heat for | hour, then add the potato and continue to cook, uncovered, over law heat for 30 minutes, or until the meat is very tender and ato is cooked. Remove the cloves. Stir in juice, then serve with steamed rice and lime wedges, NOTE: In Indonesia, the traditional garnish for this dish is a salad of sliced tomato and cucumber, accompanied by boiled egg and hor chilli sace, mut the red Asian id to remove the seeds BELOW: Indonesian soy-tvosed beefWE STIR-FRIES A flash of fire, a wisp of smoke, a toss of the wok and a blur of vegetables. Action and suspense accompany any stir-frying adventure You'll need to be quick on your feet and ready with a rapid turn of the wrist to transform those colourful piles of carefully sliced and diced foad into a smoking hot stir-fry. Stir-fries are the quintessential wok cooking experience, and they are arguably the most fun to prepare. The intense flavour of a well-cooked stir-fry satisfies—moist with just a hint of smokiness tantalising the taste buds. No second guesses are allowed—once you begin the stir-frying journey, there's no tuming back.HOW TO STIR-FRY With a searing hot wok, a drizzle of oil and some fresh, colourful ingredients all chopped up and ready to go, you're well on your way to the perfect stir-fry. WHAT IS STIR-FRYING! Stir-frying involves the quick cooking of small pieces of food over high heat uising minimal oil, The characteristic action of stir-frying is to toss the constantly with a shovel-like utensil called a ‘wok charn’™. The aim of stir- frying is for food to retain its Qavour, colour, rexturs The marriag most perfect in the stir-fiy, ontial shape of the wok continually tips food back into the centre where the heat is at its mow intense seazing food and cooking ir in a few minutes, while imparting a delicious smoky flavour. The Chinese refer to the movement and chytha hei, which roughly translates as “the wok’. It is hard co describe in English, but means that the fo the perfect heat, is pe is ready to be asiociated with stirefry food cools, so stix piping hot from the wok. 102 HEALTH BENEFITS: Stir-frying is regarded a 4 healthy cthod, with good reason. cooking 1 The rapid cooking time preserves many of the faod’s nutrients, particulaely Sn bles, with mos of their colour nins retained. andl vit Because properly seasoned woks develop a non-stick coating, very litle oil js needed wh ng, and what line oil is used does not have time 10 be absorbed by the rapidly moving fowd, STIR-FRYING PREPARATION The key to success stir-frying is £0 x that once you begin, you must no time to interrupt keep going, There caoking w chop an ingredient or mix together a sauce. All foods to be stir-fried should be prepared before you even heat the wok, Stiretry aficionados often set out all the ingredients in small bowls, placing chem in the order that they will be added to the wok, This prevents food alreagy in the wok from buming and ensures the quick and even cooking of all ingredients, When preparing stirafry ingredients, cust thei into simall, even pieces, so chat they cook rapidly and ev ¢ dish will abo look more appealing and be casier 10 eat, which is panieularly important if chopsticks are being used. ‘Meat or poultry fillets should be slived form-sized slices across the helps to tenderise the meat by breaking up the fibres, thus allowing the meat to cook quickly and evenly so that juices and remains tender it retains becoming tough. Slicing is However, don’t refeeeze thawed or meat that has already b there is a risk of food poisoning, -getables, such as le: ‘able stems, asparagus and green lly eut on the beansare abo ge diagonal, 28 this increases their exposed surface area, thereby hastening the cooking time. If'vegetables have been washed, they should he dried thoroughly so that they con's stewTHE GOOD OIL oosing the right oil is important to both the method and flavour of sities ‘The oil shoukd have a high burning point due to the intensity of the heat required for successful stir-frying. It should also complement but noc incerfere with the ain flavours, Oils with a high sinoking, point, which can withstand the high bursts of heat without turning bitter, include peanut, sunflower, sallow canola and vegeuble oil, These ails abo have a comparatively bland flavour that sakes them: suitable for stirefrying, unlike the robust taste of olive oil, for example. STEPS TO STIR-FRYING The first step is to heat the wok over high heat before the oil is added. This enables the oil to be swirled around to. coat the wok’s entire surface before it has a chance to burn and taint the favour of the food, Any ginger or garlic will usually be added straight after the oil before the oil start co smoke—chic will prevent them from burning Add food that takes the longest cook fint, leaving the fscest-cooking, additions, such as leafy green vegetables bean sprouts or sow peas until last Meat is ofien the first ingredient introduced to the wok. Only enough meat should be added that can single layer at one time. It should be left to cook brietly before startin; from the centre of the wok to the sides, so that it seals and doesn’t stick to the bortam of the wok and tear when tumed. After the usually set aside while other ingredicnts such a5 vegetables or noodles are cooked, again using the method af tox the centre of the wak to the sides, The meat isthen retumed to the wok yeat has been cooked, it is ng Fron to be heated through and combined with the other ingredients, usually at the same time that any seasoning ingredients, such as soy sauce Fe acted. However, for ‘wetter’ dishes (those that have more satice). the method is slightly different vith the seasoning, fien with some stock) added ingredients ( to the wok first and them reduced to a glossy consistency before resuming the reat oF other vegetables to the wok to coat with sauce. The final addition of the flavourings helps unify the dish, bringing all the flavours together, There is anot important reason why flavourings are added tow 1 of the cooking time: if calry seasonings, such as soy sauce, are added carlier, the salt cam draw out the liquid of o er ingredients and make then go HINTS AND TIPS @ Ifyou are cooking meat that has been marinated, make sure that you drain the meat thoroughly before you cook it. It might be tempting to add the marinade for flavour, but if yau add it too carly, all ouraging the meat to ping is C DEN RU Because str frag ingredients need to be ready before you start to cook, Meat coaks best iit is siced across th nin into thin stips. Other ngrederus should be chopped in 6 manner tha ate, then 1¢ food i onder of lon st cool ngrodents of a jog time, coaki Meat is often cooke batches ta prevent i from stew stew ina its juices When large quantities of meat, poultry or seafood are called for, cook it in batches to avoid stewing the food, Most recipes will specify if it needs to be ed in batches. but some migh feed more not i we a recipe people, keep in mind the batch rule pine the stir-try sauce in advanee— it aves haste when you're in the middle of cooking. @To maintain the heat of the wok, you may need to at the wok between batches, The aim is to ensure that the heat of the wok is intense ¢ the food and scal in any juices and prevent stev p aceounting for the temperature drop once the food is added igh to se ev loaTHE ESSENTIAL WOK COOKBOOK ABOVE: Chili beef los CHILLI BEEF Preparation time: 10 minutes + 20 runutes marinating Total cooking time: 10 minutes Serves 4 w Ve cup (60 mV/2 fl ox) kecap manis 22 teaspoons sambal oelek 2 cloves garlic, crushed \/2 teaspoon graund coriander | tablespoon grated palm sugar | teaspoon sesame cil 400 g (13 02) lean beef fillet, thinly sliced across the grain | tablespoon peanut oil 2 tablespoons chopped roasted peanuts 3 tablespoons chopped fresh coriander leaves | Combine the kecap manis, sambal oelck, garlic, ground coriander, palm sugar, sesame oi and 2 tablespoons water in a large bowl. Add the beef and toss well. Gaver with plastic wrap and marinate in the fridge for 20 minutes, 2 Heat a wok over high heat, add the peanut oil and swirl around to coat the side of the wok. Add the meat in batches and cook each batch for 2-3 minutes, or until browned. 3 Arrange the beef om a serving platter, sprinkle with the chopped peanuts and fresh coriander, and serve with steamed rice. GARLIC BEEF WITH RED PEPPER (CAPSICUM) Preparation time: 5 minutes + 15 minutes marinating Total cooking time: 15 minutes Serves + we I tablespoon Chinese rice wine 2 teaspoons light soy sauce | clove garlic, finely chopped \ls teaspoon ground white pepper ‘tablespoons vegetable oll 500 g (1 Ib) lean beef fillet, thinly sliced acres the grain | small red pepper (capsicum), cut into 4 em (I!/ inch) batons Gaatic sauce | teaspoon cornflour 2 teaspoons vegetable oil 4 cloves garlic, finely chopped 4 spring onions, finely chopped (white and green parts separated) 200 mi (64/2 fl oz) het chicken stock 2 teaspoons vegetarian oyster sauce 2 teaspoons chilli garlic sauce Va-1 teaspoon chill oil | Combine the rice wine, soy sauce, garlic, white pepper, 1 teaspoon of the oil and 44 reaspoon sale in bowl Add the beef, cover and reffigerate for at least 15 minutes. 2 Heat a wok aver high heat, add 2 teaspoons of the oil and swirl to coat, Add the red pepper strips and stir-fry for 1-2 minutes, or until the pepper is cooked. Remove from the wok. 3 Heat the remaining oil in the wok, add the beef in two batches and stir-fry for 2-3 minutes per batch, or until cooked through. Remove from the wok. 4 To make the garlic sauce, blend the comflourwith 1 tablespoon water and set aside. Add the oil to the wok and reduce the heat co low. Add the garlie and white part of the spring onions and cook for 30 seconds, of until fragrant. Pour in the stock and stir thoroughly. Increase the heat to high, bring che sauce co the boil and reduce slightly, Add the ayster sauce, chilli garlic sauce and chilli oil and stir together, before mixing in the cornflour paste, Cook for 1-2 minutes, or until the sauce thickens, 5 Retum the red pepper and meat to the wok, quickly stir to coat and heat through, then serve immediately, gamished with the finely chopped green spring onion tops, CHINESE BEEF AND ASPARAGUS WITH OYSTER SAUCE Preparation time: |0 minutes + 15 minutes marinating Total cooking time: 10 minutes Serves 4 * | tablespoon light soy sauce ‘fa teaspoon sesame cil | tablespoon Chinese rice wine 500 g (I Ib) lean beef fillet, thinly sliced across the grain 2h tablespoons vegetable oil 200 g (62 02) fresh thin asparagus. cut into thirds on the diagonal 3 cloves garlic, crushed 2. teaspoons julienned fresh ginger Ys cup (60 mlf2 f1 02) chicken stock 2-3 tablespoons oyster sauce I Combine the soy sauce, sesame oil and 2 teaspoons of the rice wine in a lange non-metallic bowl. Add the beef. cover with plastic wrap and marinate in the fridge for at least 13 minutes, 2 Heat a wok over high hear, add 1 tablespoon of the vegetable oil and swirl to coat the side of the wok. Add the asparagus and stir-fry for 1-2 minutes. Remove from the wok. 3 Heat another tablespoon of oil in the wok over high heat, then add the beef in two batches, stisfrying each batch for 1-2 minutes, or until cooked through. Remave the meat from the wok and add to the asparagus, 4 Add the remaining oil to wok, add the garlic and ginger before the oil becomes too hot and stir-fry for | minute, or until fragrant, Pour the stock, oyster sauce and remaining rice wine into she wok, bring to the boil and boil rapidly for 1-2 minutes, or until the sauce is slightly reduced. Return the beef and asparagus to the wok and stir-fry for a further minute, or until heated chrough and coated in the sauce. Serve immediately with steamed rice: STIR-FRIES. CHINESE ETIQUETTE Chinese etquette requires both hands to be held above the table dunng meas, with one hand holding the nice bow! and the ather holding the chopsticks, The origins of this nule date back to the third century when a famous banquet ontegrated into a massacre when soldiers at the banquet, who had kept their daggers concealed Under the table, tured upon their fellow diners LEFT: Chinese beef ond osporogus with oyster souce 105.THE ESSENTIAL WOK COOKSOOK ‘ABOVE: Asion peppered beef ios ASIAN PEPPERED BEEF Preparation time: 10 minutes + 2 hours marinating Total cooking time: 15 minutes Serves 4 od 2 onions, thinly sliced 2 cloves garlic, finely chopped 2 teaspoons finely chopped fresh ginger 2 tablespoons Chinese rice wine | tablespoon soy sauce | tablespoon oyster sauce 2 teaspoons sugar | teaspoon sesame oil | teaspoon Sichuan peppercorns, crushed | tablespoon black peppercorns, crushed 600 g (1'V4 Ib) lean beef fillet. chinly sliced across the grain 2 spring onions, cut into 2.5 ers (3/4 inch) lengths 2 tablespoons vegetable oll | Combine the onion, garlic, ginger, rice wine, ‘soy sauce, Oyster sauce, sugar, sesame oil and peppercoms in a non-mevallic bowl. Add the beef, cover and marinate in the refrigerator for at least 2 hours. 2 Drain the beef, discarding any excess liquid then stir in the spring onion. 3 Heat a wok over high heat, add half the oil, and swirl to coat, Add half the beef and stir-fry for 6 minutes, or until seared and cooked to your liking. Repeat with the remaining oil and CHINESE BEEF AND BLACK BEAN SAUCE Preparation time: [5 minutes Total cooking tme: 20 minutes Serves 46 w 2 tablespoons rinsed and drained black beans, chopped | tablespoon dark soy sauce | tablespoon Chinese rice wine | clove garlic, finely chopped | teaspoon sugar U4 cup (60 mi/2 fl oz) peanut oil | onion, eut into wedges 500 g (! Ib) lean beef fillet, thinly sliced across the grain ‘fa teaspoon finely chopped fresh ginger | teaspoon cornflour, combined with | tablespoon water | teaspoon sesame oil| Pur the beans, soy sauce, rice wine and Y4 cup (60 ml/2 Ao) water in a small bow! and mix, In a separate bow, crush the garlic and sugar to a paste 2 Heat a wok over high heat, adel 1 teaspoon peanut oil and swirl 10 caat, Add the onion and stir-fry for 1 utes. Remove from the wok, Add I tablespoon of the peanut oil and swirl, then stir-fry half the beef for 5-6 minutes, or until browned. Add to the onion. Repeat with the remaining beef, 2 Add the remaining peanut oil to the wok with the garlic paste and ginger, and stiretiry for 30 seconds, or until fragrant. Add the bean mixture, onion and beef. Bring to the boil, then reduce the heat and simmer, covered, for 2 minutes. Stir in the comflour mixcure, stirring unuil the sauce boils and thickens. Stir in the sesame oil, then serve with steamed rice: THAI BEEF SALAD Preparation time: 20 minutes + cooling Total cocking time: 5 minutes Serves 6 ve 2 tablespoons peanut oil 500 g (| Ib) lean boot fille, thinly sliced across the grain 2 cloves garlic. crushed | tablespoon grated palm sugar 3 tablespoons finely chopped fresh cariander roots and stems {fi cup (80 ml/23/4 fl 02) lime juice 2 tablespoons fish sauce 2 small fresh red chillies, seeded and thinly sliced 2 red Asian shallots, thinly sliced ‘2 telegraph cucumbers, sliced into thin ribbons | cup (20 g/¥fs 02) fresh mint leaves | cup (90 g/3 oz) bean sprouts, tailed V4 cup (40 g/'/4 02) chopped roasted peanuts | Heat a wok over high heat, add 1 tablespoon cof the oil and swirl to coar the side of the wok. ‘Ada half the beef and cook for 1-2 minutes, or unsil medium-rare, Remove from the wok and put ona plate. Repeat with che remaining oil and beet. 2 Put the garlic, palm sugar, coriander, lime juice, fish sauce, 1 teaspoon ground white Pepper and 44 teaspoon salt ina bowl, and stir until all che sugar has dissolved, Add the chilli: and shallots, and mix well. 3 Pour the sauce over the hot beef, mix together ‘hen allow the beef to cool ta room temperature: 4 liv a separate bowl, tow together the ber and mint leaves, and reffigerate until required. 5 Pile up a bed of the cucumber and mint on a serving plattcr, then top with the beef, bean STIR-FRIES BEAN SPROUTS Bean sprouts are the edible, crisp yourg shoots of soy beans and mung beans, Within 5-6 days of germination, the sprouts are ready to-eat. lean sprouts are an excellent source of vitamin C—the green shoots contain vitamin C that was not present in the seeds The Chinese have been Sprouting them far 3,000 years and recently the rest of the world has discovered the secret: It's nt only their nutritional content that is valueet they are also appreciated for their crunchy texture, particularly when served with foods with contrasting textures, The best sprouts should be short. firm, clean and unbruised. Ideally, sprouts should be eaten on the day of purchase, but they can be stored in cold water in the refngerator for 2-3 dys, changng the water daily, Mung bean sprouts shouldn't be eaten raw because they can canian high levels of salmonea. Bianch them before eating, but to retain theit crispness. don't Gwertook them. LEFT: Thai beef salad }o7THE ESSENTIAL WOK COOKBOOK CHINESE RICE WINE Known as Shao Xing, Shao Hsing and Shaosing. China's best known rice wine is ‘Shaosing from the Chekiang (Zhejiang) province in the northeast of the country. ‘where it has been mace for more than 2000 years from a mitre of glutinous rice. millet, yeast and loca spring snater, Is China tis brown as ‘carved flower! the pattern on the ums in which fis stored. eis alsa known as ‘daughter's wine’ because there is an old tradition of putting some away at the birth of a daughter to be drunk at her wedding. ABQVE: Thai str-fred h beef THAI STIR-FRIED NOODLES WITH BEEF (Phad si-iew’) Preparation time: 20 minutes Total cooking time: 20 minutes Serves +4 wi 500 g (| Ib) fresh rice sheet noodles, cut lengthways into 2 em (8/4 inch) strips 2 tablespoons peanut oil 2 eggs, lightly beaten 500 g {I Ib) lean beef filler, thinly sliced across the grain Ms cup (60 mi/2 fl oz) kecap manis "fa tablespoons soy sauce "fa tablespoons fish sauce 300 g (10 2) gai larn (Chinese broceoli), cut into § cm (2 inch) lengehs V4 teaspoon ground white pepper | Cover the noodles with boiling water and gently scparate the strips. Drain. 2 Heat a wok over high heat, add 1 eablespoon, oil and swirl to coat, Add the egg, switl to coat and cook ever medium heat for 1-2 minutes, cor until set. Remove and slice. 3 Reheat the wok over high heat, add remaining oil and cook the beef in bat 3 minutes, of until browned. Remove 4 Reduce the heat to medium, add the noodles and caok for 2 minutes, Combine the kecap munis, soy and fish sauces, Add to the wok with sai lam and white pepp fry for 2 minutes. Return the egy and beef to the wok and cook for 3 minutes, TANGERINE BEEF STIR-FRY Preparation time: 20 minutes + 20 minutes soaking Total cooking time: 15 minutes Serves 4-6 wy 10 g ('/4 a2) dried tangerine or mandarin peel 750 g (1'¥2 Ib) lean beef fillet, thinly sliced across the grain | tablespoon cornflour | teaspoon sesame cil 3'/ tablespoens light soy sauce Ya cup (80 ml/2°/s fl oz) tangerine or orange juice 12 tablespoons Chinese rice wine 2 teaspoons sugar 100 ml (24 fl 02) peanut oil | onion, thinly sliced 3 cloves garlie, finely chopped Nia teaspoon chilli flakes a teaspoon crushed Sichuan peppercorns 4 spring onions, cut into 3 em (1/4 inch) lengths1 Soak the peel in warm water for 20 minutes, then remove and thinly slice, Meanwhile, put the beef in a bowl with the comflour, sesame oi and 2 tablespoons of the soy sauce, Mix well. Cover and marinate in the fridge for 20 minutes. 2 Combine the citrus juice, Chinese rice wine, sugar and remaining soy sauce in a small bow! and set aside until needed. 3 Heat a wok over high heat, add ¥% cup: (@ ml/2 fl oz) of the peanut oil and swirl to coat. Add the beef and stir-fry in batches until crisp, adding more oil when necessary, Remove the beef from the wok and drain on crumpled paper towels 4 Heat che remaining oil in the wok, add the onion and stir-fry for 1-2 minutes, or until golden, then add the garlic, chilli flakes, Sichu: pepper and tangerine peel and stir-fry for 2 futher 30 seconds, 5 Add the citrus juice mixture and stir well cooking over medium heat for 3-4 minutes, ‘or until the sauce reduces slightly and thickens. Return the beefto the wok, star to coat with the sauce and continue cooking for 12 minutes, or until the beef is thoroughly reheated. Sprinkle with the spring onion, then serve with rice. EASY BEEF STIR-FRY Preparation time: {5 minutes Total cooking time: 1S eninutes Serves 4 we 2 tablespoons oyster sauce | clove garlic, crushed | teaspoon grated fresh ginger 2 tablespoons light soy sauce 2 tablespoons rice wine | tablespoon honey | teaspoon sesame oll 2 teaspoons cornflour 2 tablespoons peanut oil 350 g (II o2} lean beef fillet, thinly sliced across the grain | large onion, cut into thin wedges I large carrot, thinly sliced on the diagonal | red pepper (capsicum), cut into thin strips 100 g (3! oz) snow peas (mangetout), sliced in half on the diagonal 150 g (5.02) baby corn, sliced in half on the diagonal 200 g (6'/2 0) straw mushrooms, drained STIR-FRIES | To make the stirfry sauce, combine the oyster sauce with the garlic, ginger, soy sauce, rice wine, honey, sesame oil and 1 tablespoon water in a small, non-metallic bowl or jug. Mix the comflour with | tablespoon water in a separate sinall bow! until a paste forms. Set aside both bowls until needed. 2 Heat a wok over high heat, add 1 tablespoon of the peanut oil and swirl around to coat the side of the wok. Add the meat in batches and cook for 2-3 minutes, or until nicely browned. Remove the meat from the wok. 3 Heat the remaining peanut oil in the wok, add the onion, earrot and red pepper and eaok, stirring, for 2-3 minutes, or until the vegetables are just tender, Add the stow peas, com and straw inkshtooms, cook for a further minute, then return all the meat to the wok. Pour the stir-fry sauce into the wok, then the comfour paste and cook, stirring, for 1 minute, of until the sauce thickens and all the ingredients are combined, Season to taste with salcand freshly ground black pepper. Serve with thin egg noodles or steamed rice. | BELOW! Eosy beef stint 109THE ESSENTIAL WOK COOKBOOK | STIR-FRIED BEEF AND SNOW PEAS (MANGETOUT) Preparation time: 10 minutes Total cooking time: 10 minutes Serves 4 w 2 tablespoons soy sauce Ya teaspoon grated frash ginger 400 g (13 2) lean beef fillet, thinly sliced acres the grain 2 tablespoons peanut ail 200 ¢ (6'/2 02) snow peas (mangetout), ‘topped and tailed 1 small red pepper (capsicum), sliced 4h teaspoons cornflour lz cup (125 ml/4 fl oz) beef stock BELOW! Surfed beef ond |‘ Reaspoen soy sauce, extra snow peas Ye teaspoon sesame ail 10 1 Combine the soy sauce and ginger in a lange non-metallic bowl, add the beef and toss well, 2 Heat a wok over high heat, add the oil and swirl to coat the side of the wok, Add the beef in two batches and stir-fry for 2 minutes each batch, of until the meat is golden, Return all the beef ro the wok and add the snow peas and red pepper. Stir-fry for a farther 2 minutes. 3 Dissolve the comflour in the stock. Add to the wok with the remaining stock, extra soy sauce and the scame ail, Stir until the sauce boils and thickens, Serve with steamed rice, KOREAN BEEF AND POTATO NOODLE STIR-FRY Preparation time: 20 minutes + 1S minutes marinating Total cooking time: 15 minutes Serves 4 we la cup (60 mif2 fl oz) vegetable oil Va cup (60 ml/2 fl 02) light soy sauce 250 g (8 02) lean beef fillet, thinly sliced across the grain 150 g (5 oz) dried sweet porato starch noodles ‘fs cup (80 mU/2?/s fl 02) chicken stack | tablespoon dark soy sauce | tablespoon Chinese black vinegar | tablespoon cornflour | teaspoon sugar I teaspoon sesame oil I onion, sliced 4 cloves garlic, finely chopped 4x4 cm (1/2 x 14 inch) piece fresh ginger, finely chopped 2 small fresh red chillies, seeded and chopped I small carrot, julienned I small red pepper (capsicum), julienned 200 g (6'/1 e2) broceali, cut into small florets 15 g (4.02) fresh baby corn, cut in half lengthways 100 g (3'/2 oz) snow peas (mangetout), julienned 300 g (10 02) bok choy, cut into 10 cm (inch) lengchs 12/3 cups (180 g/5 o2) bean sprouts, tailed 4 spring onions, thinly slicedI Combine 1 teaspoon of the vegetable oil and | tablespoon of the light soy sauce in a large non-metallic bowl, add the beef, then cover and marinate in the fridge for at least 15 minutes, 2 Pur the noodles in a large hearproof bowl, cover with boiling water and soak for 10 minutes, or until softened. Rinse and drain. Cut into half lengths with scissors, then toss in | teaspoon of the oil. 3 To make the stir-fry sauce, combine the stock, dark soy sauce, Chinese black vinegar, comflour, sugar and the remaining light soy sauce in a bon! and stir until the sugar has dissolved, A leat a lange wok over high heat, add | tablespoon of the vegetable oi coat. Stir-fey the beef for 2-3 minutes, or until svell browned. Remove from the wok. 5 Add the remaining vegetable oil, sesame oil and onion to the wok and stir-fry for 2 minutes, or until the onion is soft and starting to brown, Add the garlic, ginger and chilli and stir-fry for 30 seconds befine adding the carrot, red pepper. broccoli, com and snow peas. Stirfry for 2 minutes, or until the vegetables are almost cooked but still crunchy. Add the bok choy bean sprouts, and stir-fry for a further | minute. 6 Place the noadles in the wok, sti im the stir fry sauce and rerum the beef and any juices to the wok. Toss together for 2 minutes, oF un the noodles, sauce, beef and vegetables are well combined. Sprinkle with spring onion and serve. and ewirl to CHINESE BEEF AND GAI LARN (CHINESE BROCCOLI) STIR-FRY Preparation time: |0 minutes Total cooking time: 15 minutes Serves 4 Ww | kg (2 Ib) fresh rice sheet noodles V4 cup (60 mil2 fl o2) peanut-cil 500 g (I ib) lean beef fillet, thinly sliced across the grain | enion, cut into wedges 4 cloves garlic, chopped 400 g (13 02) gai arn (Chinese broccoli), cut into 3 cm (1/s inch} lengths | tablespoon soy sauce Vs cup (60 ml/2 fl oz) kecap manis 1 small fresh red chilli, chopped ‘a cup (125 ml/4 fl az) beef stock » 1 Cur the noodles kengthways into 2m (f+ inch) wide strips, then cover with boiling water and gently separate the strips, 2 Heat a wok aver medium heat, add 2 tablespoons of the peanut oil and swiel to coat the side of the wok. Add the noodles and stirefry: for 2 minutes, Remove from the wok, 3 Reheat the wok over high heat, add the remaining oil and swirl to coat. Add the beef in batches and cook for 3 minutes, or until browned. Remove from the wok. Add the onion and stirefry for 1-2 minutes, then add the garlic and cook for a further 4) seconds. 4 Retum all the beef to the wok and add the gai am, soy sauce, kecap manis, chilli and beef stock, and cook aver medium heat for 2-3 minutes. Divide the noodles among four serving plates and cop with the beef mixture, Serve immediately. NOTE: The noodles may break up during cooking but this will not affeet the favour of the dish. ABOVE: Chinese beef and gai fam stir-fryTHE ESSENTIAL WOK COOKBOOK TERIVAR| Traditionally, teria refers to any fed (usually beef, chicken or fish) that is glazed with a speci sweet marinade in the final stages of being grilled ar pan-fried. Ten means gloss and yak refers to gniing Of pan-frying in Japanese. its country of ongin. As teriyaki has spread around ‘the word, has eam a looter definition, referring more to the tio of favoured Japanese ingredients that go to make ‘up teriyakt sauce (min, ‘sake and soy saute), than ‘the cooking method (see ‘the adjacent recipe). Teriyaki sauce can be easly made at home, but itis ako commercaly available ABOVE: Terpahi beef ond soy bean sor-fry 112 TERIYAKI BEEF AND SOY BEAN STIR-FRY Preparation time: 15 minutes Total cocking ime: 20 minutes Serves 4 w | tablespoon mirin 2 tablespoons sake 2 tablespoons Japanese soy sauce 2 teaspoons sugar 400 g (3 02) frozen soy beans (see Note) | tablespoon peanut oil 700 g (| lb 7 o2) lean beet fillet, thinly sliced across the grain 6 spring onions, thinly sliced 2 cloves garlic, chopped 2 teaspoons finely chopped fresh ginger 50 g (13/4 az) soy bean sprouts, tailed | red pepper (capsicum), thinly sliced make the stirfiy smtce, combine the mirin, sake, Japanese soy sauce and sugar in a small bow! or jug and set aside until it is needed 2. Cook the soy beans in a saucepan of bei water for 2 minutes. Drain, 3 Heat a large wok over high heat. Add 2 teaspoons of the peanut oil and switl it around to coat the side of the wok, Cook the beef in three batches for 3f minutes per batch, of until well browned. Remove from the wok. Add the spring onion and stirefry for 30 seconds, or until it has wilted, 4 Retum the beef to the wok, add the gatlic, ginger, soy beans, soy bean sprouts and pepper, and stir-fry for 2 minutes, Add the stir-fry sauce to the wok and stir-fry until heared through. Serve hot with secamed rice, NOTE: Frozen soy beans are available in packets, either in their pods or shelled. They are available from Asian food stores, This recipe uses the shelled variety,LEMON GRASS BEEF Preparation time: 15 minutes + 10 minutes marinating Total cooking time: 25 minutes Serves 4 we 3 cloves garlic, finely chopped | tablespoon grated fresh ginger 4 stems lemon grass (white part only), finely chopped 2/2 tablespoons vegetable 600 g (1's ib) lean beef filet, thinly sliced across the grain | tablespoon lime juice 1-2 tablespoons fish sauce 2 tablespoons kecap manis | large red onion, cut into small wedges 200 g (612 02) green beans, sliced on the diagonal into § cm (2 inch) lengths I Combine the garlic, ginger, lemon gras and 2 eeaspoons of the oil in a large non-metallic bowl. Add the beef, toss well until itis coated in the marinade, then cover with plastic wrap and marinate in the fridge for at least LO minutes. 2.To make the stitefry sauce, combine the lime juice, fish sauce and kecap manis in a small bow! or jug and set aside until needed. 3 Heat a wok over high heat, add 1 tablespoon oi] and swirl to coat the side of the wok, Stir-fry the beef in batches fir 2-3 minutes, oF until browned. Remove from the wok. 4 Reheat the wok over high heat, heat the ¥ remaining oil, then add the onion and stir-fry 4 for 2 minutes, Add the beans and cook for another 2 minutes, then rectum the beef to the wok. Pour in the stirefry sauce and cook until heated through. Serve with steamed rice. oh LEMON GRASS Ensure your lemon grass is frosh—the end of the stem should not be too dy and should stil have a strong lemony scent you have ficulty finding.a steady supply off fresh lernen grass it isa good idea to buy an extra couple of stems when you do find @ and freeze it verapped tight im plastic vwrap—temon grass nein its fragrance qate well when frozen. Ifyou can't find any fresh lemon grass at all tis better to replace it with lemon juice or zest than to | use detec lemon grass. which | has very lite taste or scen LEFT: Lemon grass beef 3THE ESSENTIAL WOK COOKBOOK ze YAKISOBA Despite the naene, the aaanese stirfited noodle ish, yaktsoba, does not tradtionilly indede soba noodles. It mare usually incdes the more hearty and rustic wheat noodles. ramen. However, any thick, fresh noodle can be used in this dish, inducing Hokkien and udan. RIGHT: Yakisoba YAKISOBA Preparation time: 30 minutes + 20 minutes soaking Tota cooking time: 10 minutes Serves 4 we 4 dried shiitake mushrooms 600 g (11/4 Ib) Hokkien noodles 3 teaspoons finely chopped fresh ginger 2 large cloves garlic, finely chapped 300 g (10 62) lean beef filet, thinly sliced across the grain 6 rashers streaky bacon, cut into 3 em (I's inch) pieces 2 tablespoons peanut oil ‘Ia teaspoon sesame oil 6 thin spring onions, cut into 3 cm (1"/4 inch) lengths | carrot, thinly sliced on the diagonal | small green pepper (capsicum), thinly sliced 220 g (7 02) wom bok (Chinese cabbage), shredded pickled ginger and shredded nori, to serve (optional) gE SAUCE ‘Ja cup (60 m2 fl oz) Japanese soy sauce ‘2 tablespoons Worcestershire sauce 2 tablespoons Japanese rice vinegar I tablespoon sake Tablespoon mirin | table:poon tomato sauce | tablospoon oyster sauce 2 teaspoons soft brawn sugar 1 Soak the mushrooms in boiling water for 20 minutes, o until soft. Squeeze dry, reserving 2 tablespoons of the soaking liquid. Discard the stalks and thinly slice the caps. 2 Put the noodles in a heatproof bowl, cover with boiling water and soak for | minute, Drain and separate. 3 Combine half the ginger and half the garlic in a small bow], then add the beef. Set aside. 4 To make the sauce, combine all che ingredients in a bowl with the reserved mushroom liquid and the remaining ginger and garlic, 5 Heat a wok over medium-high heat, add the bacon and cook for 2-3 minutes, or until softened and just starting to brown, Transfer to a large how! Combine the peanut and sesame oils. vok to high heat, add a little of the nixture and stitsfiy the beef very quickly for Increase theF minute, or until it just changes colour all over, Add ta the bacar 6 Heat a little more of the oil mixture in the wok, add the spring onion, carrot and pepper and stirefry for | minute. Add the wom bok and nd cook for another 30 seconds, or until the vegetables are just cooked bur still tender, then add to the bowl with the bacon, 7 Heat the remaining, oil in the wok, add the for 1 minute, chen recurn the bacon, beef and vegetables to the wok, pour ‘on the sauce and stir-fry for 2=3 minutes, or until heated through (the sauce shouldn't be too t should be almost completely absorbed but not dry). Divide the noodles among four deep bowls and top with pickled ginger and shredded nori, if desired. BEEF AND SPINACH STIR-FRY Preparation time: 20 minutes + 2 hours marinating Total cooking time: |5 minutes Serves + " Ys cup (60 mi fl oz) sweet chilli sauce 2 tablespoons soy sauce | clove garlic, crushed 2 reaspoons grated fresh ginger I tablespoon dry sherry 500 g (1 Ib) lean beef fillet, thinly sliced across the grain 2rablespoons vegetable oil onions, cut into wedges 500 g (I Ib) English spinach leaves, shredded 1 sweet chilli sauce, soy sauce, garlic, ginger and sherry in a large non-metallic bowl. Add the beef, toss well until it is coated in the marinade, then cover with plastic wrap and reftigerate for at least 2 hours, or overnight if time permits 2 Remove the meat from the marinade with tongs or a slotted spoon, Heat a wok over high heat, add 1 tablespoon of the oil and swirl it around to coat the side of the wok. Add the meat in batches and stir-fry over high heat for 2-3 minutes each batch, or until it is well browned, adding a little more oil when necessary, Remave from the wok, 3 Reheat the wok over high heat, add another tablespoon of the oil and stir-fry the onion wedges for 3-4 minutes, or until tender and lightly browned, Rectum all the meat to the wok and mix together. 4 Just betiore serving, toss the En leaves through the beef mixcur. is just wilted. Ser until the spinach ith steamed immediately Jasmine rice, R-FRIES ENGUSH SPINACH Native to Iran, spinach is a green leafy pl slender stems. The young leaves are used in salads: the older ones are cooked Ie contains iran and wtamins Aand C. but aso ovale acid, which is respec for the slightly bitter and which acts as inhibtor to the body's ability 10 absorb calcium 80 iron, This knowledge has somewhat crminished las ‘Popeye’ reputation, it wth ABOVE: Beef end spinach stieFyABOVE: Concrder beef 116 0 ee CORIANDER BEEF Preparation time: 15 minutes + 2 hours marinating, Total cooking time: 15 minutes Serves 4 Ww 4 cloves garlic, finely chopped | tablespoon finely chopped fresh ginger Wa cup (25 g/3/« on) chopped fresh coriander roots, stems. and leaves: Va cup (60 m¥/2 fl on) vegetable cil 500 g (| Ib) lean beef fillet, thinly sliced across the grain il, extra, for cooking 2red onions, thinly sliced “a red pepper (capsicum), thinly sliced ‘Va green pepper (capsicum), thinly sliced | tablespoon lime juice Ya cup (25 g/'/4 o) chopped fresh coriander leaves, extra | Combine the gatlic, ginger, coriander and oil in a large non-metallic bowl, Add the beef, cover and refrigerate for 1-2 hours 2 Heat a wok over high heat, add the meat in fry each batch aver high heat for 2-3 minutes, or until the meat is just cooked. Remove all the meat from the wok and keep it in a warm place. 3 Heat 1 tablespoon oil in the wok, add the onion and cook over medium-high heat far 344 minutes, of until slightly softened. Add the red and green pepper, and cook, tossing consandy, for 3-4 minutes, or until the pepper is slightly softened. 4 Return all the meat to the wok with the Time juice and extra coriander. Toss well, then remove fram the heat and season well with salt and pepper. Serve immediately. BEEF AND SHIITAKE MUSHROOM STIR-FRY Preparation time: 25 minutes + 20 minutes soaking Total cooking time: [5 minutes Serves + vv 6 dried shikake mushrooms il, for cooking 4 cloves garlic, finely chopped | fresh red chill, finely chopped 400 g (13 02) lean beef filet, chinly sliced across the grain onions, very thinly sliced4 spring onions, chopped ‘fa red pepper (capsicum), thinly sliced Ya cup (125 mild f1.02) tomato passata 2 teaspoons soft brown sugar 2tomatoes, diced 2 teaspoons sesame cil 2 tablespoons shredded fresh basil | Soak the dried mushrooms in a hearproof bow! of boiling water for 20 minutes. Squeeze dry. Discard the woody stalks and thinly shee the caps. 2. Combine 2 tablespoons of the oil with the garlic, chilli and some sale and freshly ground black pepper ina large non-metallic bowl. Add the beef and toss until welll coared. 3 Heat a wok aver high heat, add the beef in two batches and stir-fry each batch for 30 seconds, or until just browned. Reheat the wok in between cach batch. Remove the meat from the wok. 4 Reheat the wok over high heat, add 2 tablespoons of the oil and stir-fry the anion, spring onion and pepper for 3 minutes, or until golden, Add he mushrooms, tomato passata and sugar, Bring to the boil, then reduce the leat and simmer for 3 minutes. Add the beef, tomato wg to the bail, allow tomato to heat through. Stir in the shredded feesh basil, then serve immediately. CHILLI PLUM BEEF Preparation time: 5 minutes Total cooking time: 15 minutes Serves 4 we 2 tablespoons vegetable oil 600 g (1/4 Ib) lean beef fillet, thinly sliced across the grain | large red onion, cut into wedges I red pepper (capsicum), thinly sliced 12 tablespoons chill garlic sauce Va cup (125 mll4 fl o2) good-quality plum sauce | tablespoon light soy sauce 2 veaspoons rice vinegar goad pinch of finely ground white pepper 4 spring onions, sliced on the diagonal I Heat a wok over high hear, add 1 tablespoon of the oil and swirl co coat the side of the wok. STIR-FRIES Stir-fry the beef in two batches for 2-3 minutes, ach batch, or until browned and just cooked, Remove from the wok. 2 Heat the remaining oil in the wok, add the ‘onion and stir-fry for 1 minute before adding the red pepper and continuing to stir-fry for 243 minutes, or until ust tender. Add the chill garlic sauce and stir for 1 minute, then rewm the meat to the wok and add the plum sauce, soy sauce, vinegar, white pepper and most of the spring onion. 3 Toss everything together for | minute, or uncil the meat is reheated, Sprinkle with the spring onion, then serve with steamed fice or noodles, BELOW: Chik plum beefTHE ESSENTIAL WOK COOKBOOK ABOVE: Viemnaimese-style beef and bamboo shoots hia VIETNAMESE-STYLE BEEF AND BAMBOO SHOOTS Preparation time: 10 minutes Total cooking time: 0 minutes Serves 4 w Ye cup (60 mil? fl oz) vegetable oil 400 g (13 07) lean beef fillet, thinly sliced across the grain ‘227 g (7 02) can sliced bamboo shoots, drained and rinsed 3 cloves garlic, crushed with '/4 teaspoon salt ‘2 tablespoons fish sauce 8 spring onions, cut into 4 em (I!/2 inch) lengths ‘on the diagonal Va cup (40 gf's o2) sesame seeds, lightly toasted | Heat a wok over high heat, add 2 tablespoons of the oil and swirl to coat the side of the wok. Add the beef in two ba batch for | minute, oF until iestarts co cum pink, Remove from the wok. 2. Add an extra tablespoon of oil to the wok, if necessary, then stir-fry the bamboo shoots for 3 minutes, or until starting to brown. Add the galic, fish sauce and 4 teaspoon sale and stir-fry 2-3 minutes, Add the spring onion and fry fora further | minute, or until starting to wilt, Rerum the beef to the wok, stir quickly and cook for 1 minute, or until heated through. Remove from the heat, toss in she sesame seeds and serve with rice. sand stir-fry each KOREAN BULGOGI-STYLE BEEF STIR-FRY Preparation time: 10 minutes + 2 hours marinating Total cooking tme: 10 minutes Serves 4 w 2 cloves garlic, crushed 2 teaspoons grated fresh ginger 3 spring onions, finely chopped Na cup (80 mV/23/4fl ox) Japanese soy sauce 2 veaspoons sugar Ia tablespoons sesame seeds, toasted and ground sesame oll, to drizzle 600g (14 Ib) fean beef fillet, thinly sliced across the grain 1-2 tablespoons vegetable or peanut oil | spring onion, thinty sliced on the diagonal | To make the marinade, combine the gare singer, spring onion, soy sauce, sugar, | tablespoon af the ground sesime seeds and a drizzle of sesame oil in a non-menalic bowl. Add the beef slices, season with fresbily ground black pepper, cover with plastic wrap and marinate in the refrigerator fo time pes 2 Heat a wok over high heat, add the vegetable oi] and swirl to coat the side of the wok, Remove the beef from the marinade with aslorted spoon or tongs and add to the wok in three batches. Stir-fry each batch for 2-3 minutes, or until well seared, To serve, sprinkle with che remaining ground sesame seeds and spring onion and drizale with a litte extra sesame oil, desired,SHAKING BEEF Preparation time: 10 minutes + | hour marinating, Total cocking time; 10 minutes Serves 4 ve "i tablespoons fish sauce v2 tablespoons light soy sauce Yi teaspoons caster sugar 6 cloves garlic, crushed 3 spring onions, white part onty, finely chopped V4 cup (60 mi/2 fl oz) vegetable oil 750 g (I'/z Ib) lean beef fillet, cut into 2 em (Gls inch) cubes 2 teaspoons rice vinegar 2 veaspacns lime juice | teaspoon light soy sauce, extra 100 g (34/2 a2) mignonette lettuce or green cak lettuce leaves, washed, trimmed and dried | Combine the fish sauce, soy sauce, sugar, gaulic, spring onion, 1 teaspoon of the oi STIR-FRIES 444 teaspoon freshly ground black pepper and 4a ceaspoon salt in a large non-metallic bow! Add the beef. cover with plastic wrap and marinate in the fridge for at least 1 hour, or ¢ iftime permits, 2 To make the dressing, combine the rice vinegar, lime juice, extra soy sauice, 3 teaspoons. of the oil and 2 teaspoons water in a small non-metallic bowl or jug 3 Place the lettuce leaves on a serving plate, then pour on the dressin 4 Heat a wok over high heat, add 1 ablespoon without stirring for 1 minute, so that a brown crust forms on the bottom. Stirefry the beef briefly, or use the handle to shake the wok agorously, tossing the beef around in the heat, for 3-4 minutes for medium=rare, or until cooked to your liking, Remove the beef fe the wok, then repeat with the remaining oil and bes S Arrange the beef over the lettuce leaves and seeve immediately with steamed rice. NOTE: The name of this dish derives from the French term ‘sauté’, trom which the technique of shaking the meat has been borrowed. SPRING ONIONS Spang enions (alo known as scalions) are now available al year round. s0 the meaning of the name has lost some of its Sgnfcance. Some spring ‘onions are immature ‘onions that have been harvested young, but some are a species of enion that never bulos. The spring onion § one of the most ‘widely used ingredients in ‘Chinese cookery, and has been part af China's cursine for centuries LEFT: Shaking beef 9THE ESSENTIAL WOK COOKBOGK CHINESE SIZZLING BEEF Chinese sizzing bet is an old Chinese restaurant specialty tis usvally served on aheated east iron platter, whieh produces the customary “sizzle” that gives the dsh its name. Cast iron sizzle platters can be purchased from Asian speciality stores. To use, place the iron platter (without the wooden casing) in a preheated very hat (250°CISO0°F/Gas. 10) ‘oven and heat for 10 minutes. Remove the tron platter from the oven and piace ‘tin its wooden casing. Take care when removing and adding food from the wai to the plate, as it wil scale and spr. OPPOSITE PAGE, FROM TOP: Chinese siezing beef ste iy Spicy oy fredt shredded beef 120 CHINESE SIZZLING BEEF STIR-FRY Preparation time: 15 minutes + I hour marinating Total conking time: 15 minutes Serves 4-6 ww | tablespoon light soy sauce | tablespoon Chinese rice wine I" tablespoons peanut oil 750 g (1'Vz Ib) lean beef filet. thinly sliced atross the grain | large onion, cut into wedges 4 spring onions, cut into 3 em (14 ineh) lengths | green pepper (capsicum), cut into bite-sized pieces 3 cloves garlic, crushed | tablespoon julienned fresh ginger Ia tablespoons sesame seeds, lightly toasted Sauce 2 tablespoons hoisin sauce 2 tablespoons tomate sauce 2 tablespoons light say sauce 2 tablespoons Chinese rice wine 2 teaspoons sesame oil | Combine the soy sauice, rice wine, 2 teaspoons af the peanut oil and 4 teaspoon freshly ground black pepper in a lange nonsinetallie bowl. Add the beef, 1oss together, then cover with plastic wrap and marinate in the reffigeratar for at Teast | hour. 2 To make the stir-fry auce, combine all the ingredients in a stall bow! 3 Heat a wok over high heat, add che remaining oil and swirl ic around to coat the side of the wok. Stir-fry the beef in two batches for (2-3 minutes cach batch, or until nicely browned, Remove from the wok. 4 Add the onion and spring onion to the wok and stir-fry for 2-3 minutes, or undil golden brown, then add the green pepper and cook for a further minute, Add the garlic and ginger and stir-fry for a further 30 seconds. Retum the beef co the wok, pour in the stir-fry sauce, and cook, stirring, for 2 minutes, or until the sauce reduces slightly and coars the beef and vegetables, Transfer to-a serving bowl, sprinkle with the sesame seeds and serve. SPICY DRY-FRIED SHREDDED BEEF Preparation time: 15 minutes + 2 hours marinating Total cooking tme: 10 minutes Serves 4 wy | tablespoon light soy sauce \z teaspoon sesame oll | tablespoon Chinese rice wine 400 g (13 02) lean beef files, thinly sliced across the grain, then shredded 2.3 tablespoons peanut cil 2 cloves garlic, finely chopped | teaspoon grated fresh ginger 3 spring onions, finely chopped Sauce 1f tablespoons brown bean sauce | tablespoon chilli bean paste Ya teaspoon caster sugar a teaspoon chili oi Ys teaspoon sea salt | Combine the soy sauce, sesame oil, 2 teaspoons of the rice wine and 2 teaspoon sale in a large non-meallic bowl, Add the beef, cover with plastic wrap and marinate in the fridge for at Teast 2 hours. 2 To make the stirsfry cuce, combine all the ingredients in a small non-metallic bow! or jug. 3 Heat a wok over high heat, add 1 tablespoon of the peanut oil and swirl to coat the side of the wok. Add the beef in two batches, using your hands to break up any clumps as you drop the beef into: the wok, Stir-fry each batch for 1 minute, or until the beef is browned. Remove, place on crumpled paper towels and drain oif any liquid trom the meat. 4# Clean and dry the wok, then heat over high heat, acid the remaining oil and swirl to coat. Add the garlic and ginger and stir-fry for 30 seconds, of uneil fagrane. Retum the beet” tothe wok and cook for 2 minutes, or until it is very dry, Add the remaining rice wine and stir-fry for 30 seconds, or until all the wine is absorbed. Add the bean sauce mixture and stir well, until the beef is well coated. Remove trom the heat, stir in the spring onion and serve,THE ESSENTIAL WOK COGKBGOK STIR-FRIED BEEF WITH SNAKE BEANS AND BASIL | Preparation time: 10 minutes + 2 hours marinating Total cocking ume: 10 minutes Serves 4 Ww 3 fresh bird's eye chillies, seeded and finely chopped 3 cloves garlic, crushed | 2 eablespecns fish sauce | teaspoon grated palm sugar 2 tablespoons peanut or vegetable oll 400g (13 a2) lean beef fillet, thinly sliced across the grain 150g (5 02) snake beans, sliced into 3 em {I'/4 inch) lengths || cup 0 g/t 02) loosely packed fresh Thai basil thinly sliced fresh bird's eye chilli, to garnish | Combine the chill, garlic, fish sauce, palm sugar and L tablespoon of the oil in a large non-mictallic bowl, Add the beef, i cover and marinate in the fide for 2 hours. 2 Heat a wok to hot, add 2 teaspoons of the oil and swirl to coat. Stir-fry the beef in two batches over high heat for 2 minutes each batch, or untill Just browned, Remove from the wok. RIGHT: Spr-fried beef with snake beans and basi 122 3 Heat the remaining oil in the wok, then add the soake beans and fs cup (60 mi/2 fl 02) water and cook over high heat for 3-4 minutes, tossing regularly until ender, Return the beef to the wok with the basil. Cook far a farther 1-2 minutes, or until warmed through. Garnish with chilli, then serve. STIR-FRIED BEEF AND CHILLI BEAN PASTE Preparation time: 20 minutes Total cocking time: 15 minutes Serves 4-6 ¥r 2 tablespoons light soy sauce | tablespoon Chinese rice wine | tablespoon oyster sauce | tablespocn chilli bean paste 2 teaspoons brawn bean sauce 1-2 tablespoons peanut cil 600 g (14 Ib) lean beef filler, thinly sliced across the grain | onion, sliced inte thin wedges 2 cloves garlic, crushed | fresh red chi 120 g (4 02} green beans, trimmed and halved if longI To make the stir-fry sauce, combine the soy sauice, fice Wine, oyster sauce, chilli bean paste and brown bean sauce in a small, non-metallic bowl or jug, Set aside until needed. ‘2. Heat a wok with a lid over high heat, add Tablespaon of the wil and swiel to coat the side of the wok. Stir-fry the beef in batches ov high heat for 2 minutes each batch, or until browned, Remove from the wok, 2 Reheat the wok to hot, add the onion and stiretry for 3-5 minurcs, or until browned, then add the garlic and chilli and cook for a further minute, Toss in the beans, pour in the stir-fry sauce, then cover with a lid and cook for 3 minutes 4 Remove the lid, return the beef to the wok and stirefry for 1-2 minuces, er until dhe meat is coated with the sauce and heated through. Serve: with steamed rice. GINGER BEEF STIR-FRY Preparation time: 20 minutes + 15 minutes marinating Total cooking time: 15 minutes Serves 4 w | clove garlic, crushed | teaspoon grated fresh ginger V4 cup (60 ml/2 fl 02) kecap mani 4 cup (60 mi/2 fl oz) Chinese rice wine | teaspoon sugar pinch of five-spice powder 500 g (| Ib) lean beef filler, thinly sliced across the grain | teaspoon cornflour Wa cup (60 ml/2 fl oz) peanut cil | red onion, sliced into thin wedges "f1 tablespoons julienned fresh ginger 400 g (13 07) gai larn (Chinese broccoli), ‘cut into 6 cm (242 inch) lengths | Combine the garlic, grated ginger, keeap mantis, rice wine, sugar and five-spice powder in a large non-metallic bowl Add the beef, tos together, then cover and marinate in the fridge for at least 15 minutes. 2 Mix together the comflour with 1 tablespoon water to form a pas 3 Heat a wok over igh heat, add | tablespoon of the oil and swirl ro coat the side of the wok. Remove half the meat from the marinade with tongs or a slotted spoon, add to the wok and stir-fiy for 2-3 minutes, or until browned and just cooked. Remove from the wok. Repeat swith more oil and the rest of the beef, reserving the marinade, 4 Add the remaining oil to the wok and stir-fry the onion far 2-3 minutes, or uneil i starts to soften, then add the julicaned ginger and stir-fry foe another minute, Stirin the gai larn and cook fior 2-3 minutes, or until wilted and tender, 5 Retum the bette the wok, along with the rexerved marinade and any meat juices. Add the comflour paste and stir until thoroughly combined. Continue to cook for 1-2 minutes, or until the sauce thickened slightly and the meat is heated through. Serve with steamed rice or noodles. STIR-FRIES ABOVE: Ginger beef sti-fy 123THE ESSENTIAL WOK COOKBOOK SATAYS AND MARKET STALLS Satay are short skewers of beef, pork or chicken mannated in coconut mi and spices, then quickly grilled aver charcoal and served with a spicy peanut sauce. Satays are one of a number of dshes often prepared by street vendors | who find themselves a spot near markets and popular restaurants to tempt passers-by. In some areas, ‘waiters from nearty restaurants pass orders from customers in the restaurant 16 the street ‘vendor, then fetch the ed satay and include it on the restaurant ill. In Malaysia, Thailand and lendonesia, there is an entire ‘culinary sub-culture based. around street vendors, ‘While some tounsts to these countries have @ perception that the food from street vendors is of lessee quabty than that served in restaurants, in many €ases the opposite is true and large crowds form around the mast popular venues, ABOVE: Sctay sani | (24 SATAY LAMB Preparation time: 10 minutes Total cooking time: 15 minutes Serves 4 w Vs cup (60 mi/2 fl of) peanut oil 750 g (| Vz Ib) lamb loin fillets, thinly sliced across the grain 2 teaspoons ground cumin | teaspoon ground turmeric | red pepper (capsicum), sliced 4a cup (60 mUl2 fl oz) sweet chill sauce ls cup (60 g/2 02) crunchy peanut buster | cup (250 mV/8 ff az) coconut milk 2 teaspoons soft brown sugar 2 tablespoons lemon juice, to taste 4 tablespoons chopped fresh coriander leaves 4s cup (40 g/l" oz) unsalted peanuts, roasted, chopped. to serve | Heat a wok over high heat, add 1 tablespoon oil and swirl, Add half the lamb and stir-fry for 3 minutes, oF until browned. Remove, Repeat with 1 tablespoon oil and the remaining lamb. 2 Reheat the wok, add the remaining oil and cumin, turmeric and pepper, and stir-fry for 2 minutes, or until the pepper is tender. 3 Return the lamb to the wok. Stir im the chilli sauce, peanut burter, coconut milk and sugar. Bring to the boil, then reduce the heat and simmer for 5 minutes, or until the meat is tender and the sauce has thickened slightly. Remove from the heat and add the lemon juice. Stir in the coriander and sprinkle with the peanuts, Serve. LAMB AND LETTUCE LEAF PARCELS Preparation time: 15 minutes + 10 minutes marinating Total cooking time: 10 minutes Serves 4 w 2 teaspoons light soy sauce 2 teaspoons Chinese rice wine 300. (10 02) lean lamb mince 8 baby cos leaves 2 tablespoons vegetable oil 2 cloves garlic, crushed 2 red Asian shallots, finely chopped | fresh bird's eye chill, inely chopped 120g (4 02) water chestnuts, finely diced 5 fresh baby cor, finely diced | tablespoon vegetarian oyster sauce | tablespoon kecap manis 2-3 tablespoons chicken stackpinch of white pepper | cup (90 g/3 ex) bean sprouts, tailed 2 tablespoons fresh mint, finely shredded | tablespoon fresh coriander leaves, chopped crisp fried shallots, to garnish | Combine the light sey sauce and 1 teaspoon of the rice wine in a lange non-metallic bowl, Add the lamb, toss together, then marinate for at least 10 minutes. 2. Meanwhile, wash and dey the baby cos leaves, then place on a serving plate 3 Heata wok over high heat, add | wblespoon of the oil and swirl to coat. When the oil is hot, add the garlic, Asian shallots and chilli and stir= fiy for 30 seconds, or until fragrant, Add che water chestnuts and com and continue to sti for an extra minute, then remove everything from the wok. 4 Wipe the wok clean, heat over high heat, thet add the remaining oil and swirl to coat, When the ail is smoking, add the lamb, toss briskly to break up any clumps, then stir-fry for 4-5 minutes, or until cooked through, Add the oyster sauce, keeap manis, stork and remaining rice wine, season with white pepper and stir thoroughly, Return the water chestnuc mixture to the wok with the bean sprouts and mix together thoroughly. Remave from the heat, then stir in the mint. 5 Spoon equal portions of the lamb mixture onto each of the cos leaves, garnish with coriander and crisp fried shallocs, then serve, LAMB AND MINT STIR-FRY Preparation time: 10 minutes Total cooking time: 15 minutes Serves 4 w Ys cup (60 mlf2 11 02) lime juice 2eablespoons sweet chilli sauce 2 tablespoons fish sauce 2 tablespoons vegetable oil 750 g (1/2 tb) lamb loin fillets, thinly sliced across the grain 2eloves garlic, finely chopped | small red onion, cut into wedges | fresh bird's eye chill, finely chopped Ha cup (10 g/!f« 02) fresh mine I To make the stir-fry sauce, combine the lime juice, chilli sauce and fish siuce in a small non-metallic bowl. 2-Heat a wok over high heat, add | tablespoon of the oi] and swirl it around to coat the side of the wok. Add the lamb in batches and cook for 2 minutes each batch, or until browned. Remove from the wok, 3 Heat the remaining oil in the wok, add the garlic and onion and stirefry for 1 minute, then add the chilli and cook for 30 seconds. Return the lamb to the wok, pour in the stir-fry sauce and cook for 2 minutes over eat, Sti the mine, then serve with steamed jasmine rice STIR-FRIES LEFT: Lore and mint stingy 125THE ESSENTIAL WOK COOKBOOK BELOW: 126 WARM LAMB SALAD Preparation time: 15 minutes + 3 hours refrigeration Tota! cooking time: 15 minutes Serves 4-6 ww 2 tablespoons Thai red curry paste (see page 56) 3 tablespoons chopped fresh coriander leaves | tablespoon finely grated fresh ginger 34 ablespoons peanut oil 750g (1'V2 Ib) lamb loin fillets, thinly sliced across the grain 200 g (642 02) snow peas (mangetout) 600 g (14 ib) fresh thick rice noodles | red pepper (capsicum), thinly sliced | Lebanese cucumber, thinly sliced 6 spring onions, thinly sliced Mint onessing Ifa tablespoons peanut oil Ns cup (60 m¥/2 fl 02) lime juice 2 tablespoons soft brown sugar ‘3 teaspoons fish sauce 3 teaspoons soy sauce 4 tablespoons chopped fresh mint leaves | clove garlic, crushed I Combine the curry paste, coriander, ginger and 2 tablespoons oil petallie bowl, Add the lamb and coat well. Cover with plastic wrap and marinate in the seffigerator for 23 hours. 2 Steam or boil the snow peas u then refresh under cold water, Dra 3 Cover the noodles with boiling water, Drain immediacely and gemtly separate the noodles with your fingers. 4To make the mint dressing, put all the ingredients in a screw-top jar and shake well, 5 Heat a wok over high heat, add 1 tablespoon cof the oil and swirl to coat the side of the wok. ‘Adal half the lamb and stir-fry for 3 minutes, or until tender, Repeat with the rensaining lamb, using more oil if needed, 6 Place the limb, snow peas, noodles, pepper, cucumber and spring onien in a large bow, drizzle with the dressing and toss to combine. | just tender, STIR-FRIED LAMB AND LEEK Preparation time: 10 minutes + T hour marinating Total cocking time: 10 minutes Serves 4 w 2 cloves garlic, crushed 2h teaspoons dark soy sauce 2 teaspoons Chinese rice wine 2 teaspoons sesame oil fa teaspoons rice vinegar Ia teaspoons cornflour 12 teaspoons sugar 350g (1 02) lamb loin fillets, thinly sliced across the grain 4 young, small leeks Va cup (60 mnlf2 fl o2) peanut oit | tablespoon finely chopped fresh ginger | tablespoon Chinese rice wine | Combine the garlic, soy sauce, sesame oil, rice vinegar, comflour, sugar and M4 teasp on salt in a large non-metallic bow!Add the lamb and toss together. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, 2. Cur the lecks in half lengehways, then into 2.cm A inch) lengths, Wash, being carefill not to break the pieces up too much. Drain well. 3 Heat a wok over high heat, add 1/2 tablespoons ‘of the peanut oil and swirl te coat. Add the leek and 1/4 teaspoan salt and stir-fry for 1-2 minutes, or watil the leck is tender but still fim to the bite. Reemove the leek from the wok and clean the wok with paper towels, 4 Heat the remaining oil in the wok over heat, then add the ginger and cook for 30 seconds, Add the lamb and the marinade, spreading it around the wok in a thin layer and cook for I minute without stirring. Tess the lamb, then cook for 30 seconds, Pour in the rice wine and return the leck to the wok. Toss until warmed through, then serve immediately with noodles or rice, LAMB WITH HOKKIEN NOODLES AND SOUR SAUCE Preparation tine: 25 minutes Total cocking time: 15 minutes Serves 4-6 a 450 g (14 02) Hokkien noodles 4A cup (125 mi fl oz) chicken stock 15g (Viz ez) palm sugar, grated | tablespoon lime juice 2 tablespoons vegetable olf 375 g (12 oz) lamb loin fillets, thinly sliced ‘across the grain 75 g(2\/2 ot) red Asian shallots, thinly sliced 3 cloves garlic, crushed 2 teaspoons finely chopped fresh ginger 1 small fresh red chilli, seeded and finely chopped 142 tablespoons Thai red curry paste (see page 56) 125 g (4 oz) snow peas (mangetout), trimmed and cut in half en the diagonal | small carrot. julienned small whole fresh basil leaves, to garnish | Cover the noodles with boiling water and soak for 1 minute. Drain well. 2 To make the stir-fry sauce, combine the stock, ‘STIR-FRIES palm sugar and lime juice in a small noremetallic how! or jug and stir until the sugar has dissolved. Set aside until nceded. 3 Heat a wok over high heat, add 1 ublespoon of the oil and swirl to coat the side of the wok. Stir-fry the lamb in batches over high heat for 243 minutes cach batch, or until it just starts to brown, Remove from the wok. 4 Heat the remaining oil in the wok, then add the shallocs, gaclic, ginger and chilli and stirefry: for 1~2 minutes. Stir in the curry paste and cook for | minute. Add the snow peas and carrot and rectum the lamb to the wok. Cook, tossing often, fir 12 minutes, of until thoroughly combined, 5 Pour in the stir-fry sauce, toss together well and cook for 2-3 minutes. Add the noodles and cook for E minute, or until heated through, Divide among serving bowls and garnish with the basil, ABOVE: Lamb wth Hokdien nodes end sour sauceTHE ESSENTIAL WOK COOKBGOK ABOVE: Cetophane noodes with lornb and peeruts 128 CELLOPHANE NOODLES WITH LAMB AND PEANUTS Preparation time: 20 mentes + 20 minutes soaking + | hour marinating Total cooking time: 15 minutes Serves 4 we 6 dried shiitake mushrooms 100 g (3'/2 07) cellophane noodles Ha cup (60 mi/2 fl 0) soy sauce 2 teaspoons sugar "fa tablespoons sesame oil 5 cloves garlic, finely chopped 300 g (10 02) lamb loin fillets, thinly sliced across the grain Us cup (60 mV/2 fl oz) peanut cil ‘2 small fresh red chillies, finely chopped | large carrot, julienned 2 small zucchini (courgettes), julienned 175 g (6 02) baby English spinach leaves 5 spring onions, thinly sliced on the diagonal Na cup (50 g/13/+ 02) unsalted peanuts, crushed 3 tablespoons chopped fresh coriander leaves ground white pepper, to taste | Soak the mushrooms in boiling water for 20 minutes, or until soft. Squeeze dry, discard the stalks and thinly slice che caps. Meanwhile, soak the noodles in boiling water for 3-4 minutes, oF until they are soft, Drain, then cut into $ cm (3 inch) lengths with scissors, 2 Combine the soy sauice, sugar, 1 tablespaon sesame oil and half the garlic in a large non- metallic bowl. Add the lamb and voss well. Cover and marinate in the fridge for 1 hour. 3 Heat a large wok over high heat, add | tablespoon of the peanut oil and | teaspoon of the scsame oil and swirl to coat. Stir-fry the lamb in two batches (adding another teaspoon sesame oil and tablespoon peanut oil with each batch} for about 2 minutes, or until browned. Remove from the wok. 4 Wipe the wok clean, then return to high heat. Add the remaining peanut oil and swirl to coat, Stir-fry the chilli and remaining garlic for 480 seconds. Add the carrot and zucchini and cook for 2 minutes. Add the spinach, spring enion and mushrooms and cook for | minute, Return the lamb and any juices to the wok and stirefry for 1-2 minutes, or until heated through. ‘Add the noodles with half the crushed peanuts and coriander, scason with white pepper and toss together until well combined, Garnish with the remaining peanuts and fresh coriander. OYSTER SAUCE LAMB STIR-FRY Preparation time: 10 minutes Total cooking time: 10 minutes Serves 4 w | tablespoon vegetable oil 750-g (1¥2 tb) lamb loin fillets, thinly sliced across the grain 4 claves garlic, finely chopped ‘2 small fresh red chillies, thinly sliced Ya cup (80 ml/2% fl oz) oyster sauce 2h tablespoons fish sauce 1'"f teaspoons sugar ‘ia cup (25 g/¥/4 or) chopped fresh mint 3 tablespoons whole fresh mint leavesI Heat a wok over high heat, add the oil and. savirl to coat, Add the lamb and garlic in batches and stir-fry for |—2 minutes each batch, or until the lamb is almost cooked. Return to the wok. Stir in che chilli, oyster cuce, fish sauce, sugar and the chopped mint leaves, and cook for another 1-2 minutes. 2 Remove from the he: leaves and serve immediately with ri fold in the whole mint SPRING ONION LAMB Preparation time: 10 minutes + 10 minutes marinating Total cooking time: 10 minutes Serves 4 axa | tablespoon Chinese rice wine fa cup (60 mil? fl oz) soy sauce 'fz teaspoon white pepper 600 ¢ (1's 1b) lean lamb loin fillets, thinly sliced across the grain | tablespoon Chinese black vinegar | teaspoon sesame oil 2 tablespoons vegetable oil 750 g (12 ib) choy sum, cut inte 10cm (4 inch) lengths 3 cloves garlic, crushed 6-spring onions, cut into 10 em (4 inch) lengths bine the ree wine, 1 tablespoon of the soy sauce, the white pepper and 'f2 ceaspoon salt in a large non-metallic bowl. Add the lamb and tos together well. Cover with plastic wrap, and marinate in the refrigerator for at least sauice, combine the black vinegar, sesame oil and I tablespoon of the soy sauce in a sinall, non-nietallic bowl or jug. Set aside until needed. 3 Heat a wok over high heat, add 2 teaspoons of the oil and swirl to coat the side of the wok: Add the choy sum, stir-fry briefly, then add Telove ofthe crushed garlic and the remaining soy sauce. Cook for 3 minutes, er uncil cooked, bue still ecisp. Take the wok off the heat, th: remove the greens from the wok ancl kee warm place, 4 Wipe the wok clean with paper towels, then reheat the wok over high heat. Add J tablespoon of the oil and swirl it around to cant the side of the wok. Add the mb in two batches and stir-fry each batch over high hear for I~: Remove from th 5 Add a little more ail co the wok, if necessary Add the spring onion and remaining garlic and stirefty for 1-2 minutes, Pour the stirefry sauce into the wok and stir for 1 minute, or until camibined. Return the limb to the wok and continue to stirefry for another minute, or until combined and heated through. Serve immediately with the greens til nicely browned, wok. IR-FRIES, LAMB IN CHINA Whereas cattle and pigs are indigenous to China, lamb as introduced during Mongol mvasions Lama is very much the meat of ‘survival in the north of (Choa and features countless regional specialties, Bejens considered the lamb capital of China, and in the city streets you can often smell the distinctive aroma of lamb cooking, However: in the south, lam i very rare and the Cantonese, who are not fond of the taste or mel of lamb, are said to be able to dstingush mutton omer’ by tho smell LEFT: Spring anion aris (23THE ESSENTIAL WOK COOKBOOK BELOW: Gore lamb with wilted mushrooms ard noodes 130 GARLIC LAMB WITH WILTED MUSHROOMS AND NOODLES Preparation time: 30 minutes Total cooking ume: 20 minutes Serves 4 ww red Asian shallots, very thinly sliced 4 cloves garlic, finely chopped If tablespoons vegetable oil | teaspoon soft brown sugar | teaspoon freshly ground black pepper 3502 (11 02) lamb loin fillets, thinly sliced across the grain 300 g (10 02) fresh egg noodles oll, extra, for cooking 200 g (6'V2 ot) button mushrooms, sliced 150 g (5 oz) small oyster mushrooms 2 eablespoons teriyald sauce 75 g (242 08) fresh garlic chives, eut into short pieces 1 Combine the shallots, garlic, ail, sugar, 1 teaspoon sale and the freshly ground black pepper in 2 large non-metallic bowl. Add the lamb and cos until well coated, 2. Cook the noodles in boiling water for 1 minute, or until separated. Drain and rinse, 3 Heat a wok over high heat, add 1 tablespoon of the extra oil and swirl to coat. Stimfry the lamb in three batches, searing the meat and tossing constantly until browned. Reheat the wok in berween each batch, adding a little more oil when needed. Remove the meat from the wok. 4 Add the button mushrooms to the wok with about 2 teaspoons of water, and stirefry for 1 minute. Add the oyster mushrooms and teriyaki sauce, and toss. Cover and steam for 10 seconds 5 Return all the lamb and any juices to the wok with the noadles and chives. Toss well to heat through. Serve immediatcly. CHILLI BEAN LAMB Preparation time: 15 minutes + 30 minutes marinating Tolal cooking time: 15 minutes Serves + wy 2 cloves garlie, crushed 2 teaspoons finely grated fresh ginger 2 tablespoons chilli bean paste 600 g ("4 Ib) lamb loin fillets, thinly sliced across the grain Va cup (80 ml/23/+ fl 02) chicken stock | tablespoon soy sauce | teaspoon sugar | teaspoon cornflour Ya cup (40 g/l Ws oz) raw unsalted peanuts 3 teaspoons vegetable oil | amall onion, halved and thinly sliced 3 spring onions, thinly sliced on the diagonal | Combine the garlic, ginger and chilli bean paste in a large non-metallic bowl. Add the lamb and toss together. Cover with plastic wrap and marinate in the refrigerator far 30 minutes. 2 To make the stir-fry sauce, mix together the stock, soy sauce, sugar and comflour in a small nonmetallic jug or bow. Set aside until needed. 3 Roughly crush the peanuts in a mortar and pestle. Heat a small frying pan over medium hheat, add 1 teaspoon of the oil, and cook the peanuts until gelden brown. Drain on crumpled paper towels. 4 Heat a wok over high heat, add 1 teaspoon af vegetable oil and swirl ta coat the side af the wok. Stirefry the lamb in batches for 3 minutes,or until browned, Remove fiom the Add the remaining oil, then stir-fry the onion for 2 minutes. Retum the lamb to the wok. Pour in the st auce and add the spring onion. Toss together for 3 minutes, ar until the sauce comes to the boil, and thickens enough to coat the lamb, Season to taste with salt and pepper, then serve immediately sprinkled with the crushed peanuts, SPICY LAMB AND EGGPLANT (AUBERGINE) STIR-FRY Preparation time: |5 minutes Total cooking time: 20 minutes Serves 4 w 2 tablespoons vegetable oll | onion, finely chopped 500 g (1 Ib) eggplant (aubergine), pecled and cut into batons 600 ¢ (1's Ib) lamb loin fillets, thinly sticed across the grain 2 cloves garlic, finely chopped | small fresh red chill, seeded and finely chopped | tablespoon ground cumin | tablespoon ground coriander 2 teaspoons ground turmeric | teaspoon ground cinnamon | cup (250 m8 f1 oz) coconut cream | tablespoon chopped fresh mint 2 tablespoons chopped fresh parsley femon wedges, to serve 1 Heat a wok over high heat, add 2 teaspoons il and swirl co coat the side of the wok, Stir-fry the onion until soft and golden, Remave from the wok 2 Hem | tablespoon of the oil in the wok and cook the egyplant in two batehes over high heat until golden and cooked. Drain on crumpled paper towels. 2 Reheat the wok, then add 2 teaspoons of the oil, Sa heat for abour 2 minutes each batch, ex until J and just cooked. amb to the wok with the onion and eggplant. Add the garlic, chilli and spices, and cook for | minute. Pour in the coconut cream and bring to the boil, 5 Stir in the fresh mint and parsley and season alt and freshly ground black pepper. h lemon wedges, fry the lamb in cwo batches over high R-FRIES EGGPLANT (AUBERGINE) Amember of the nightshade family, eggplants are related to tomatoes and potatoes. Although generally consdered as a vegetable, epgola actualy classtied as a frut When purchasing eggplant. choose smooth-slenned firm fruit that fee! heavy for their size WITHE ESSENTIAL WOK COOKBOOK ABOVE: Mangolian lamb 132 MONGOLIAN LAMB Preparation time: 25 minutes + ‘ovemight marinating Total cooking time: 15 minutes Serves 46 ww 2 cloves garlic, crushed 2 teaspoons finely grated fresh ginger a cup (60 mU/2 fl oz) Chinese rice wine Ye cup (60 ml/2 fi o2) soy sauce 2 tablespoons hoisin sauce | teaspoon sesame oil 1 kg (2 Ib) lamb loin fillets, thinly sliced across the grain Na eup (80 mV/23/+ fz) peanut oil 6 spring onions, cut into 3 em (¥/4 inch) lengths 2 teaspoons chilli sauce 1'fa tablespoons hoisin sauce, extra | Combine the gatlic, ginger, Chinese rice wine, soy sauce, heisin suce and sesame wil in a large non-metallic bowl, Add the lamb and toxs until well coated. Cover with platic wrap and marinate in the refrigerator overnight, tossing oceasionally. 2 Heat a wok over high heat, add 1 tablespoon of the peanut ei and swirl to coat the wok, Add the spring onion and stir-fry for 1 minute, or undil lightly golden, ILemove, reserving the oi in the wok. 3 Lift the lamb out of the marinade with tongs, reserving the marinade, Add the meat in fur batehes and stir-fry for 1-2 minutes per bateh, or until browned but not completely cooked through, adding more oil and making suse the wok is very hor before cooking cach batch Return all the meat and any juices 10 the wok with the spring onion and stir-fry for | minute, or until meat is cooked throu 4 Remove the meat and spring onion fom the wok with a slotted spoon and place in a serving bowl, retaining the liquid in che wok, Add any reserved marinade to the wok along with the chilli auce and extra hoisin sauce, then boil for 3-4 minutes, or until the sauce thickens and becomes slightly syrupy. Spoon the siuce over the lamb, rose together well, then serve with steamed rice. CUMIN LAMB STIR-FRY Preparation time: 15 minutes + 10 minutes marinating: Total casking time: 10 minutes Serves 4 wy | tablespoon dark soy sauce | tablespoon Chinese rice wine | tablespoon light soy sauce 500 g (1 Ib) lean lamb loin fillets, thinly sliced across the grain Na cup (80 mU/23/« fl 02) chicken or vegetable stock 2 teaspoons Chinese black vinegar 2 teaspoons chilli garlic sauce 2 tablespoons vegetable oil | red snion, cut into small wedges | teaspoon cumin seeds, lightly crushed | clove garlic, crushed | teaspoon fresh ginger, finely chopped 75 g {2/2 on) garlic chives, trimmed and halved| Combine the dark soy sauce, Chinese rice wine and 2 reaspoons of che light soy sauce in a large nos wtallic bowl Add the lamb and toss well. Cover with plastic wrap and marinate in the refrigerator for at least 110 minutes 2. To make the stirfiy sau black vinegar, chilli garlic sauce and remai soy siuce in a small non-metallic jug. 3 Heat a wok over high heat, add 1 ablespoon of the oil and swirl to coat, Add the lamb in and stir-fry for 1-2 minutes, or until emove from the wok, the remaining ail i the wok, add the ny wedges and stirafry for 2 minutes, Add the cumin, garlic, ginger and garlic chives and 00k for 30 se oF until fragrant. Pour in the stirefry sauce, and bring co the boil until thickened slightly and combined with the other ingredicnts. Return the lamb to the wok, quickly stir to coat with the sauce then serve with steamed rice and Asian greens, ne the stock, i co GREEN TEA NOODLE SALAD WITH LAMB AND TOMATO Preparation ume: 20 minutes + 2 hours marinating Total cocking time: 20 minutes Serves 4 w | teaspoon hot mustard 2 tablespoons vegetable oil 44 cup (60 mi/2 fl oz) balsamic vinegar 400 ¢ (13 02) lamb loin fillets, chinly sliced across the grain 250 g (8 oz) chasoba noodles (see Note) Wa cup (60 mil? fl a2) light soy sauce 2 tablespoons mirin 1-2 teaspoons sesame cil fh teaspoon sugar 2 Lebanese cucumibers, cut in half longthways and thinly sliced on the diagonal large tomatoes, cut into 1 cm (1/2 inch) cubes \fr cup (15 g/'/ 02) fresh coriander leaves 2 spring onions, thinly sliced on the diagonal | tablespoon sesame seeds, lightly toasted the I Combine the mustard, 1 ablespoo: coil, | tablespoon of the vinegar and '/2 teaspoon pepper im a large non-metallic bowl Add the Lamb and toss, Cover, shen reffigerate for? hours. STIR-FRIES. 2. Add the noodles to a large saucepan of boiling water and stir co separate, Rerum to the boil auding 1 cup (250) ml/8 0] 02) cold water and repeat this step three times, as it comes to the boil. Drain and rinse under cold water, Place in a large bow!, 4. Combine the soy sauce, mirin, sesame oil, sugar, the remaining balsamic visegar and 2 ceaspoon salt and stir until che sugar dissolves, ‘Toss half of the dressing through the noodles. 4 Place the cucumber, tormato and ¥2 teaspoon salt in a bow! and toss well. Add to the noodles swith the coriander and spring onion and toss w 5 Heat a wok aver high heat, add the remaining cil and ewirl to coat, Drain the lamb, chen, using: tongs or a slotted spoon, add the lamb to the wok in two batches, and stirefry cach batch for 2-3 minutes, or until the lamb is seared and cooked to your liking, Divide the noodle salad among serving plates, then top with the amb, Dnizale with as much af the dressing as you like, Sprinkle with the sesime seeds and serve. NOTE: Chasoba noodles are soba noodles that have had green tea powder added to them. BELOW: Green tea node salad with lord and tomaxa 133THE ESSENTIAL WOK COOKBOOK BELOW: Phad That PHAD THAI Preparation time: 30 minutes + 20 minutes soaking Tatal cooking time: 10 minutes Serves 4-6 wy 250 g (8 02) dried rice stick noodles | small fresh red chil 2 cloves garlic, chopped 2 spring onions, sliced | tablespoon tamarind purée, mixed with | tablespoon water [fa tablespoons sugar 2 tablespoons fish sauce tablespoons lime juice 2 tablespoons vegetable cil 2 eggs, beaten 150 g (5 oz) pork fillet, thinly sliced chopped * 8 raw large prawns, pecled and deveined, with tails intact 100 g (3%2 of) fried tofu puffs, julienned | cup (90 g/3 02) bean sprouts, tailed Ys cup (40 g/ 4.02) chopped roasted peanuts tablespoons fresh coriander leaves | lime, cut into wedges 1 Soak the noodles in warm water for 15-20 minutes, or until tender. Drain, 2 Pound together the chilli, garlic and spring ‘onion ina mortar and pestle, Gradually blend in the tamarind mixture, sugar, fish sauce a lime juice 3 Heat a wo over high heat, add 1 tablespoon of the oil and swirl to coat. Add the egg, swirl to coat and cook fir 1-2 minutes, or until set and cooked. Remave and shred, for 30 seconds, Add the minutes, or until for a further mixture, and stir pork and stir fo tender, Add the prawns and stir- 1 minute. 5 Stir in the noodles, egg, tofis and half the bean sprouts, and toss to heat throu 6 Serve immediately, topped with the peanuts, coriander, lime and remaining bean sprouts. NOTE: Use a non-stick or stainless steel wok to cook this dist as the tamarind purée will react with che metal in a regular wok and badly taint the dish, CHINESE BARBECUED PORK WITH GAI LARN (CHINESE BROCCOLI) Preparation time: 10 minutes Talal cooking time: 10 minutes Serves 4 wv Ya eup (60 mll2 fl 02) chicken or vegetable stock Ya cup (60 mlf2 flo) oyster sauce | tablespoon kecap manis 1.6 kg (2'/4 Ib} gai larn (Chinese broccoli), cut nto 5 cm (2 inch) lengths | tablespoon peanut oil 2.cm (fs inch) piece fresh ginger, julienned 2 cloves garlic, crushed 500 g (| Ib) Chinese barbecued pork, thinly slicedI To make the stir-iry sauce, combine the stack, oyster sauce and kecap manis in a small bowl, 2 Put the gai lam ina steamer over a saucepan or wok of simmering water and cook for 5 minutes, or until just tender but still crisp, 3 Heat a wok over high heat, add the oil and swirl to coat. Add the ginger and gatlic, and stir-fry for 30 seconds, or until fragrant. Add the gai lam and pork, and toss to coat. Pour in the stir-fry sauce and coss together until heated through. Serve with rice or noodles, SAN CHOY BAU Preparation time: 25 minutes Total cacking time: 1D minutes Makes 12 small or 4 large wr Ya cup (60 mU/2 flor) oyster sauce 2 teaspoons soy sauce Va cup (60 mV fl oz) sherry | teaspoon sugar |"f tablespoons vegetable oil Na teaspoon sesame oil 3 cloves garlic, crushed STIR-FRIES SAN CHOY BAU Use a pair of scissors to ‘rim the lettuce leaves into: eat cups, 3 teaspoons grated fresh ginger 6 spring oniens, sliced on the diagonal 500g (I Ib) pork mince 100g (34/4 ez) bamboo shoots, finely chopped 100g (344 oz) water chestnuts, drained and finely chopped | tablespoon pine nuts, toasted 12 small or 4 large whole lettuce leaves (eg. iceberg), trimmed ‘oyster sauce, to serve (optional) | To make the stir-fry sauce, combine the oyster and sey sauces, sherry aid sugar ina small bowl ‘or jug and stir until the sugar dissolves, | 2 Heat a wok over high heat, add the vegerable and sesame oils and swirl to coat. Add the garlic, ginger and half the spring onion and stir-fry for | minute. Add the mince and cook for 3-4 minutes, or until just cooked, breaking up any lamps, 3 Add the bamboo shoots, water chestnuts and. remaining spring onion, then pour in che stir-fry sauce, Coak for 2-3 minutes, or until che liquid | thickens a little. Stir in the pine nuts, | 4 Divide among the lettuce cups to make either 12 small portions or four very lange ones, Drizzle with oyster sauce, if desired, then serve. 138MA POR TOFU Preparation ume: 15 minutes + 10 minutes mannating Total cooking time: 15 minutes Serves 4 ad 3 teaspoons cornflour | teaspoon oyster sauce | clove garlie, finely chopped | tablespoon soy sauce 250 g (8 02) park mince | tablespoon vegetable oil 3 teaspoons chilli bean paste 3 teaspoons preserved bean curd 750 g (11/2 Ib) fiem tofu, drained, eubed 2 spring onions, sliced 3 veaspoons oyster sauce, extra |"/a teaspoons sugar | Combine the comilour, oyster sauce, garlic and 2 teaspoons soy sauce in a large bowl. Add the mince, then marinate for 10 minutes. 2 Heat a wok over high heat, add the oil and swirl, Add the minee and stirefry for $ minutes, ‘or until browned. Add the chilli paste and bean curd, and cook for 2 minutes, or until fragrant, naining ingredicnts and stir for res, of until heared through. SESAME PORK Preparation time: 10 minutes Total cooking time: 20 minutes Serves 4 © 2 tablespoons hoisin sauce 2ablespoons teriyaki sauce 2 teaspoons cornflour V4 cup (60 ml) peanut oil 600 g (11/6 Ib) pork loin filet, thinly sliced across the grain ‘2 reaspoons sesame oil 8 spring onions, sliced on the diagonal ‘2 cloves garlic, crushed ‘Zreaspoons finely grated fresh ginger 2earrots, julienned 200 g (6!/2 02) snake beans, sliced 2 tablespoons sesame seeds, toasted I To make the stirefry sauce, combine the hoisin and teriyaki sauces, cornflour and 1 tablespoon water ina small bowl, Set aside until needed. 2 Heat a wok co hot, add 1 tablespoon peanut J swirl, Add half the pork and stir-fry for rowned. Remove. Repeat. he remaining peanut oil and the seame oil in the wok. Add the spring onion, garlic and ginger, and stir-fiy for 1 mir 4 Add the carrot and beans, and stir-fry for 3 minutes, or until almos cooked, Return the pork to the wok, add the stirefry sauce and stir until the sauce thickens and everything is combined, the meat is tender and the vegetables are just cooked, Tos in the sesame seeds, then seeve with steamed rive. CAMBODIAN MINCED PORK WITH EGGPLANT (AUBERGINE) Preparation time: 10 minutes + 30 minutes marinating Total cooking time: SO minutes Serves 4 ad | large eggplant (aubergine), pierced 2 cloves garlic, crushed | red chill, seeded and finely chopped | tablespoon light soy sauce 2 teaspoons fish sauce 'f1 teaspoon chilli powder 250 g (8 02) pork mince | tablespoon vegetable oil Ya cup (125 ml/4 fl oz) chicken stock | tablespoon lime juice 2 veaspoons sugar 250 g (8 02) raw prawn meat, finely chopped thinly sliced spring onions, to garnish I Preheat the oven to hat 220°C (42°F /Gas 7), Place the eguplant on a baking tray and bake for 3540 minutes, or until soft. Cool, peel the skin and cut lengehwise into 1 em (2 inch) thick strips. 2Combine the garlic, chill, soy sauce, fish sauce and chilli powder in a bowl. Add the mince and mix well. Cover and retfigerate for 30) minutes. 3 Heat a wok over high heat, add the oil and swirl, Add the pork and stir-fry for 3 minutes, lime juice, sugar tes, then and egyplane and sin add the prawns and cook for 5 toa plate and gamish with the spring onion. STIB-FRIES Ma POR TOPU This famous Sichuan dish was named after the woman who invented it This woman was a restaurateurs wife whose face was reputedly scarred or pack-marked, Ma Por meaning ‘packe-marked woman’. Despite this unfortunate association, it makes anexcellent main course dish in. a Chinese banquet. OPPOSITE PAGE, FROM TOP. Hig Por tofis Sesame pork 137THE ESSENTIAL WOK COOKBOOK ABOVE: Pork pumpin anct coshew stir-fry i38 PORK, PUMPKIN AND CASHEW STIR-FRY ‘an time: 20 minutes Total cooking t Or 2.3 tablespoons vegetable oll 42 cup (BO g/29/4 02) cashews 750 g (I'/2 Ib) pork loin filet, thinly sliced across the grain 500 g (1 ib) pumpkin, cut into cubes L tablespoon grated fresh ginger is cup (BO mi/22/4 fl oz) chicken stock Ya cup (60 m2 fl oz) dry sherry 1/2 tablespoons soy sauce 2 teaspoon cornflour 500 g (I Ib) baby bok choy, chapped 1-2 tablespoons fresh coriander leaves I Heat a wok over high heat, add 1 tablespoon ‘of the oil and swirl to coat, Stir-fry the cashews for 1-2 minutes, or until browned, Drain. 2 Rehear the wok, add a little extra oil and switl to coat, Stit-fry the pork in batches for 5 minutes, or until lightly browned. Remove. Add | tablespoon oil and stir-fry the pumpkin and ginger for 3 minutes, or until lightly browned. ‘Add the stock, sherry and soy sauce, and simmer eS, OF tH 3 Blend the cornflour with 1 teaspoon water, add to the wok and stir un ns. Return the pork and cashews to the wok, and add the bok choy and coriander, Stir until the bok che the inixture boils has juse wilted. Serve THAI PORK WITH SNAKE BEANS Preparation time: 25 minutes Total cooking time: 15 minutes Serves 4 ” 1 f tablespoons fish sauce 1\/t tablespoons oyster sauce | teaspoon sugar 2-3 tablespoons peanut oil 450 g (14 2) pork loin filler, thinly sliced across the grain | red onion, sliced into thin wedges | clove garlic, finely chopped 1-2 eablespecons chi 300 g (1002) snake beans, cut into 4 em (U2 inch) lengehs 3 tablespoons fresh Thai basil 2 tablespoons chopped fresh coriander leaves | small fresh red chilly, thinly sliced| Combine the fish sauce, oyster sauce, sugar and 2 tablespoons water in a small bow! or jug. 2 Heat a wok over high heat, add 1 tablespoon of the oil and swirl to coat the side of the wok. Add the pork in ewo batches and scir-iry uncil Just cooked through, adding more oil if necessary, Remove from the wok 3 Add the remaining oil to the wok, then add the onion and cook for 2-3 minutes, or until just soft, Add the garlic, chilli jam and snake beans and stir-fry for 3 minutes, then return the pork sto the wok. Scr in the sauce and stir-fty for 1~2 minutes, or until the meat is heated through. Toss in the basil and coriander. mediately, gamished with chilli and swith steamed Five, SHANGHAI! PORK NOODLES Preparation time: 25 minutes + 30 minutes mannating Total cooking time: 20 minutes Serves 4 we fe teaspoon sesame cil fa cup (60 mil? fl oz) soy sauce 2 tablespoons oyster sauce 250 g (8 ot) pork loin fillet, cut into julienne strips 2 tablespoons dried shrimp 8 dried shiitake mushrooms I teaspoon sugar J cup (250 ml/8 fl oz) chicken stack 300 g (10 o2) fresh Shanghai noodles 2 tablespoons peanut oil | clove garlic, thinly sliced 2 teaspoons grated fresh ginger | celery stick, julienned | leek, white part only, julienned 150 g (5 oz) wom bok (Chinese cabbage), shredded 50 g (19¥4 02) bamboo shoots, jullenned 8 spring onions, thinly sliced 1 Combine the sesame oil and 1 tablespoon cach of the soy sauce and oyster auce in a large non-metallic bowl. Add the pork and toss in the marinade. Cover and marinate in the refrigerator 2 Meanwhile, place the dried shrimp in a bowl, cover with boiling water and soak for STIR-FRIES 20 minutes. Drain and finely chop. At the same time, soak the shiitake mushrooms in hor water | for 20 minutes. Drain, discard the stalks and thinly slice the caps. 3.To make the stir-fry sauce, combine the sugar, chicken stock, rom ining soy and oyster sauces and 1 teaspoon sale in a small non-metallic jug, Ser aside until needed. 4. Cook the noodles in a lange saucepan of | boiling water for 4-8 minutes, or until render, Drain and refresh under cold water. Toss with 1 teaspoon peanut 5 Heat a wok over high hear, add | tablespoon of the peanut oil and swirl to coat. Add the pork. and stir-fry for 1-2 minutes, or until the pork is no longer pink. Transfer to a plate. Heat the remaining peanut oil, add the garlic, ginget, celery, leek and wom bok and stir-fry for I minute, or until softened, Add the bamboo shoots, spring onion, mushrooms and shrimp and stir-fry for | minute, Add the noodles and the stirefry suuce and toss together for 345 minutes, or until the nowles absorb the sauce, Retum the pork to the wok, with any juices and toss through for 1-2 minutes, of until combined and heated through, Serve immediately: BELOW. Shonghal pork oodtes a9THE ESSENTIAL WOK COOKBGOK YUM WOON SEN Literally meaning ‘assembled’ or ‘mixed together’, yums are a type of Thai salac that incorporate lightly cooked meat o seafood, Dressed wath line jure fish sauce, sugar and chill, they are an important feature of Tha ruisine: showcasing the Thai palate’s emphasis on freshness and the balance between sour. salty, sweet and hot favours RIGHT: Thoi pork noodfe sad 140 THAI PORK NOODLE SALAD (Yum woon sen) Preparation time: 20 minutes Total cooking time: 35 minutes Serves 4-6 w BroTH | cup (250 mV/8 fl oz) chicken stock 3 coriander roots 2 fresh kaffir lime leaves 3x 3 om (14x Is inch) piece fresh ginger, sliced 30 g (1 02) fresh black fungus 100 g (342 02) cellophane noodles or dried rice vermicelli | small fresh red chilli, seeded and thinly sliced 2 red Asian shallots, thinly sliced 2 spring onions, thinly sliced 2 cloves garlic, crushed | tablespoon vegerable oil 250 g (@ 02} pork mince 2a tablespoons lime juice 2/2 tablespoons fish sauce Ifa tablespoons grated palm sugar ‘Wa teaspoon ground white pepper 4/2 cup (15 g/M/2 02) fresh coriander leaves, chopped cakleaf or coral lettuce, torn or shredded lime wedges, to garnish fresh red chilli, extra, cut into strips, to garnish fresh coriander leaves, extra, to garnish (optional) To make the broth, pur dhe chicken stock, coriander roots, lime leaves, gimger and 1 cup (250 ml/8 #1 02) water in a wok, Simmer for 25 minutes, or until it has reduced to 4/4 cup 2 Discard the woody stems from the fungus, then thinly slice. Soak the noodles in boiling water for 3-4 mimutes, or until pliable, Pins drain, then cut into 3 em (11/4 inch) lengths. Combine the noodles, fungus. c spring onion and gatlic, 3 Heat a clean, dry wok over high heat, add the swirl to coat. Add the pork mince andl stir-fry, breaking up any lumps, far 1-2 tninates, for until the pork changes colour andl is cooked. Add the broth and bring the mixture to the boil over high heat. Boil for | minute, then drain, and add the pork to the noodle mixture 4 Combine the lime juice, fish sauce, palm sugar and white pepper, stirring until dhe s solved, Add coriander and mix well, Season w taste with sale 5 Arrange the fertuce on a serving dish, spoon shallots, at is © pork mixture with the with the coriander leaves.PORK AND HOKKIEN NOODLE STIR-FRY Preparation time: 15 minutes + 10 minutes marinating Total cocking time: 15 minutes Serves 4 a Js cup (80 mi/23/s f1 02) soy sauce U4 cup (60 mV/2 fl oz) mirin 2 teaspoons grated fresh ginger 2 cloves garlic, crushed "A tablespoons soft brown sugar 350g (II oz) pork loin fillet, thinly sliced across the grain 500 g {| Ib) Hokkien noodles 2 tablespoons peanut oll | onion, cut into thin wedges | red pepper (capsicum), cut inte thin strips 2 carrots, thinly sliced on the diagonal 4 spring onions, thinly sliced on the diagonal 200 g (61/2 07) fresh shiitake mushrooms, sliced | Combine the soy sauce, mirin, ginger, garlic and sugar in a large non-metallic bowl. Add the pork and toss to coat. Cover with plastic wrap and marinate in the refrigerator for at least 10 minut 2 Meanwhile, put the noodles in a heatproof bowl, cover with boiling water and soak for 1 minute to separate and soften. Drain well, then rine onder running water, 3 Heat a lange wok over high heat, add 1 tablespoon of the oil and swirl it around to- coat the side of the wok, Lift the pork out of the marinade with tongs or a slotted spoon, reserving the marinade. Stirefry the pork in batches for 3 minutes each batch, or umtil nicely browned. Remove from the wok, 4 Reheat the wok over high heat, add the yg oil and swirl to coat, Add the onion, pepper and carrot, and stir-fry for 2-3 minutes. or until just tender, Add the spring onion and shiitake mushrooms and cook for another 2 minutes. Return the pork ta the wok along with the noodles and the reserved marinade, Toss together thoroughly until combined and heated through, then serve. FRIED CHILLI RELISH (Sambal bajak) Soak 25 g 0/4 02) tamarind pulp in 4 cup (60 ml/2 41 oz) hot water for 10 minutes, Squeeze, then strain, reserving an Put 3-4 chopped small fiesh red chillies, 100 g (31¥2 02) red Asian shallots, 2 cloves garlic, 7 candlenuts and '42 teaspoon grated fresh galangal in a food processor and grind toa paste, Heat '/3 cup (80 ml vegetable ail in a wok or frying pan, pate and cook for 3 minutes, or until the oil starts to float. Add. the tamarind liquid, 2 teaspoons keeap munis, | tablespoon sugir and sale to taste, and simmer over low heat, stirring often, for 5-10 minutes, or until the oil floats to the top again, Pour inte a clean, warm jar and seal, Coal, Store in the fridge for up to 5 days. Makes '/2 cup (serves 24). NOTE: A sambal is a condiment used to acconspany a meal in Southeast Asia STIR-FRIES ABOVE: Pork and hokkien ocele str fy satTHE ESSENTIAL WOK COOKBOOK MU SHU PORK Mix the flour and water rrisaure inzo a dough, stele Having daeded the dough into four even pieces, roll each piece into a sausage, Fiatten each piece of dough wrth the heel of your hand, Rol the rounds of dough ‘out as thinly as possible. ‘OPPOSITE PAGE: Ma shu pore 142 MU SHU PORK Preparation time: 30 minutes + hours marinating + 30 minutes reftigeration Total cooking time: 20 minutes Serves 4 wird 2 cloves garlic, crushed | teaspoon finely grated fresh ginger 2/2 tablespoons light soy sauce: IM tablespaons Chinese rice wine 2 tablespoons hoisin sauce 24 teaspoons cornflour $00 g (| Ib) pork toin filler, sticed into julienne strips 20 g (/4 02) dried black fungus. 20 g (4's 02) dried lily buds (see Notes) 2 tablespoons chicken stock 3 eggs 2 tablespoons vegetable oil \a teaspoon sesame ail 2 cups (150 g/S 02) finely shredded wom bok (Chinese cabbage) Ya. cup (40 g/1'/4 07} julienned bamboo shoots 'S spring onions, thinly sliced on the diagonal white pepper, to taste spring anion lengths, to garnish (optional) PANCAKES 300 g (10 62) plain flour 200 mi (64/2 fl oz) boiling water Va teaspoon vegetable oil plain flour, for dusting | Combine the garlic, ginger, 1 tablespoon ofthe soy satiec, | tablespoon of the Chinese rice wine, 1 tablespoon of the hoisin sauce and | teaspoon of the comflour in a lange non-metallic bowl. Add the the pork, toss well, then cover with plastic wrap and marinace in the reffigerator for 3 hours. 2-To make the pancake dough. sift the flour into a large bow! and make a well in the centre Slowly pour in the boiling water, stirring with a wooden spoon, then add the oil. Mi until a dough forms. Place the dough on a lightly floured workbench and knead for 5 minutes, or until stioath and elastic—be carefil as the dough will be hot. Transfer the dough to a clean bowl, cover with plastic wrap. and refrigerate for 30 minutes. 3 Meanwhile, soak the black fungus and lily buds separately by covering with boiling water for 20 minutes. Drain, remove any hard ends from the lily buds, julienne the black fungus, and cat the lily buds ito 1.em (1 inch) pieces, 4 Combine the chicken stock and remaining soy sauce, rice wine, hoisin sauce and eomflour in a sinall jug. Whisk with a fork to dissolve the comflour and form a paste. 5 Lightly whisk the eggs together with a fork, Heat a wok over high heat, add | tesxspoon of vegetable oil and ¥ teaspoon of the sesame oil, and add the eggs. Stir for about 30 seconds, or until scrambled, Remove from the wok, 6 Heat the same wok over high beat, add 2 teaspoons of the vegetable oil and the remaining sesame oil and swirl co coat, Stir-fry the pork in batches for 2 minutes, or until browned, 7 Add the remaining oil to the wok, then add the wom bok. bambao shoots, spring onion, black fungus and lily buds and stir-fry for 3 minutes, or until the wom bok begins to wilt, Return the pork to the wok, add the sauce mixture and cook until it comes to the boil and be; to thicken. Stir in the reserved scrambled oe and season with white pepper, Remove the wok fram direct heat. Keep warm, 8 To make the paneakes, lightly four a idle the dough inca four even pieces and roll each picec inta a long stusage, Cut cach sausage into four, Flatten cach piece with your palm, then rall each piece out as thinly as possible to a pancake about 15 cm (6 inch) in diameter. The dough is-quite elastic and you can roll the dough thin enough to. almost sce through it 9 Heat a frying pan over medium heat. Dry-try the pancakes on cach side for about 30 seconds, or until some brown spots appear. Stack the coaked pancakes on a plate, covered with foil to keep warm while cooking the remaining pancakes. Wrap the filling in the pancakes, garish with the spring onion lengths, if desired, then ser NOTES: Lily buds, also called golden needles, are the unopened flower buds of the tiger lily Often used in Chinese cooking, they are soaked in water before use. Available in some asian {grocery stores, Ifyou are short on time, you can buy the pancakes ready-made from Asian supermarkets— wore them in the freezer until required.STIR-FRIESTHE ESSENTIAL WOK COOKBOOK THA ETIQUETTE Cespite what many westerners think, Thais do ot usually use chopsticks when eating (except for Chinese noodle dishes), and a request for chopsticks i a Thai restaurant in Thaland ‘wil resutt in a puzzled ‘expression free the waiting staff The reason for ths i¢ partly because Thais prefer 10 eat offa plate rather than a bow, as the Chinese and Japanese do, and chopsticks aren't very vusefil for picking up rice froma plate. Onginaly Thai food was eaten wath the fingers but today, the primary utensils used are forks and spoons. Knives | confined to the iotchen— food is chopped into bite- size pieces before ever leaving the hitchen, so there is no need fora knife cn the table. Thai meals usually involve having several dishes placed in the centre of the table for people te holp thernselves. The fork is used to help manoeuvre food anto the spaon or to taice a serve of food from ‘cormemunal dishes, It is considered good manners not to let the fork touch the mouth, ABOVE: Thai pork and’ mushroom sty with pepper i44 THAI PORK AND MUSHROOM STIR-FRY WITH PEPPER (Paht heht) Preparation time: 20 minutes + 20 minutes soaiang Total cocking time: 5 minutes Serves 4 wy 15 g ("ft 02) dried black fungus | tablespoon peanut oil 350 g (1 62) pork loin fillet, thinly sliced across she grain 4-cloves garlic, thinly sliced 3 red Asian shallots, thinly sliced | carrot, thinly sliced on the diagonal 6 spring onions, cut inte 2.5 cm (1 inch) lengths 2 tablespoons fish sauce 2 tablespoons oyster sauce | teaspoon ground white pepper | Soak the black fismgus in a bowl of boiling water for 20 minutes. Rinse, then cut into slices. 2 Heat a wok over medium heat, add the oil and switl to coat. Add the pork, garlic and shallots and stir-fry for 30) seconds. Add the carrot and spring onion and until the pork is cooked, 3 Add the fish and oyster sauces and ground white pepper and stir-fry for a further 1 minute. ‘Serve hor with rice, ry for 2-3 minutes, or JAPANESE PORK AND CABBAGE STIR-FRY Preparation time: 15 minutes Total cooking time: 10 minutes ‘Serves 4 & Wa teaspoon dashi granules Hf tablespoons vegetable oil 500 g (I Ib) pork loin filles, very thinly sliced across the grain 4 spring anions, cut into 3 cm (Ms inch) longshs 3 cups (225 g/7 oz) shredded wam bok (Chinese cabbage) V4 cup (60 mV/2 fl oz) soy sauce 2 teaspoons mirin 3 teaspoons very finely grated fresh ginger 2 cloves garlic, crushed 1-2 teaspoons sugar black sesame seeds, to garnish (optional) | Dissolve the dashi in 2 cup (125 ml/4 loz) if water. 2 Heat a wok aver high heat, then add 1 tablespoon of the ail and swirl to coat the side of the wok. Stir-fry the pork in three batches for 1 minute, or until it just changes colour, then remove from the wok. 3 Add the remaining oil te the wok and swirl to.‘coat, then add the spring onion and wom bok and stir-fry far | minute, or until softened bined soy sauce, mirin, dash broth, ginger, garlic and sugar to the wok, bring to the boil and cook for 1 minute. Retum the park and vegetables ro the wok and stir-fry for 2-3 minutes, of until combined and the pork is just cooked through but still tender. Serve immediately with rice, If'desired, garnish with black sesame seeds or thinly sliced spring onion. THAI PORK AND GINGER STIR-FRY (Mao paht king) Preparation time: 20 minutes Total cooking time: 10 minutes Serves 4 w 2-3 tablespoons peanut oil I clove garlic, crushed 400 g (13 oz) pork loin fillet, thinly sliced across ‘the grain 2 tablespoons julienned fresh ginger, plus extra, ‘to garnish 3 red Asian shallots, thinly sliced 1 small red pepper (capsicum), cut into thin strips 4 spring onions, cut into 4 em (I!/2 inch) lengths 100 g (31/2 o2) snow peas (mangetout), cut in half on the diagonal ‘2 eablespoons soy sauce 2 tablespoons fish sauce ‘Zrablespoons grated palm sugar 2 tablespoons lime juice ‘2 tablespoons chopped fresh coriander leaves I Heat a wok over high heat. Add 1 tablespoon, cof the oil and swirl co coar the side of the wok. Add the garlic and cook for 30 seconds. Cook ie pork in batches and stirefty each batch for minutes, oF until lightly browned. Remove hoe the wok. 2. Heat the remaining oil in the wok, add the ginger and shallots and stir-fry for 1 minute, or ‘until the shallots are tender. Add the pepper, spring onion and snow peas, Stirfry for a fisther T minute, then retum the pork te the wok, 3 Combine the soy sauce, fish sauce, palm sugar and lime juice, them add to the wok, Scr in the coriander and stir for 1 minute until combined and the pork is heated through. Gamish with and serve with rice. STIR FRIES 5 LEFT: Thai poke and ager sti ry 145THE ESSENTIAL WOK COOK8GOK ABOVE: Frespice pork stir fry | i46 FIVE-SPICE PORK STIR-FRY Preparation time: 20 minutes Total cooking time: 20 minutes Seeves 4 ww 375 g (12.02) fresh thin egg noodles | tablespoon sesame oil ‘3 teaspoons grated fresh ginger "f veaspoons five-spice powder 2 teaspoons rice flour 500g (1 Ib) pork loin fillet, thinly sliced across the grain 2 tablespoons vegetable oil 2 cloves garlic, crushed | red pepper (capsicum), thinly sliced 300 g (10 02) baby bok choy or wom bok (Chinese cabbage), chopped 6 spring onions, sliced on the diagonal 2 tablespoons Chinese rice wine 2 tablespoons hoisin sauce | tablespoon soy sauce | Cook the noodies in boiling water for 1 minute. Drain, rinse, then return to the saucepan. Stir in half the sesame oil. 2 Place the ginger, five- cumy A, 8Fivesspice duck and somen moodle soap 2, 44 Five-spice pork stirfey 145, 146 five-spice powder 12, 12 French invlucnce oa Vietnamese food 180 fresh nce noodles: 16, 16 Fried ehilt rebk 141 ited rice LE fined roi putts 15 G Gaeng khnao wang gat 69, 69 ‘Giem Mucayan nage i ed Gicrt er fag tong 18. 89 Gai him prik pao Ie, 164 vol ben Is 14, 222 Chinese barbecued pork with gx im 133 Chinese beet and gat barn so firy 111, FP Gal am with gee al peace 222, 222 Gut pate bal gaprno La, tt Steamed yi lary 262 galangal LA 1. garam masala 12.12, 23. 239 patie CChineve lini, gare chive and cellophane poodle soup 4 Garlic beef with red pepper 1064 pathic chives 1 Garke Limb with walted mushrooms ana noodles | 0 Ginger garlic prawn saad 184, 186 King prawns with garlic bean saves 198, LE Steamed whole fish with chilli, walic and ime 286, 26 Genecal Too's chickens 176, 12 ginger 19, 19, 242 Chicken braised with ginger and-war anise 78, 78 Gai Lien with ginger, fimse and peanuts 222, 227 singer ana spring onion rise 73 Ginger beet tit-ry 123, 123 Ginger chickew set-ly with okkiea noodles: 175, £25 ager gaat prawn sacl 1G, 1806 Leaiom and ginger chickew stirtiy. 172, Pickled gingsr LL Scallops with soy, ginger and spring onion 204 Steamed lemon gras and ginger chichen with Avan Reems 279, 222. ‘Steamed muh with lemow gram and ginger 223, 222, mm ‘Sirti chick with plomm ana ginger aver LS Li Steffi fk wid gingce 135, 185 Tangy orange aod ginger chicken 154, 156 “That ginger fch with coniander buster 224, 276 That pork and ginger striry M43, 145 Whole steamed fish wit oper 2D 208 Glazed bois chiskow ste-iy 164 Goshe kona 6 688 68 sow gee wrappers 13 Gow gees 353, 257 Gece curry chicken noose sitaiy JS Grose curry pean and nowilesti-try 1 Green curry with evest porate ane cggpbnt 32, 82 ‘Green tea noodle ald wah limb and tomato LES, LLL Gan tong em 28 Gyors 2B 2a u Horgau 294, 2a Hoistn beef stew SLL ait hhoisin sauce 12,12 hholkkien noodles 16. 18 honey 167 Honey chicken 102, L62 Honey prawn 25%, 2 Hor and sou prawn soup 32, 42 hoe ana sour soups 46 Hor chill paste £2 ' radian eyggplne pickbe 6b Indian Last its pices aby Indian spiced phee rice 12 Indonesian ehicken in eacons elk: 10 Indonesian cocenait rice 22 Indonesian dry beef curry 7% Indonesian tied tice 178 Indonesian pumpkin and spinach cry Indonesian Gmbal squid! 190, 194 Indonesian soy-braned beef 22. 28 Indonesian spicy chicken soup M4, LS Indonesian springy rolls 234, 244 Inchmesatstyle fied adellcs LS, 154 1 Japanese crumbed prawms wich ponau 232, 237 ‘Japan eygpplane LIB ‘apace peek and cabbage stitefey 144 ‘Bapanese rice winegar 13 Trpanee wy ace 1 Japanese udon tniso soup with chicken 30, i Japanse vegenble ramen noodle soup 28, 25 amine eice 1217 {Botuine tea steamed fly 284 ‘Jungle cory paste 52 Jungle cony prawn Zi, 24 bot 7 29 K alfir Himes and leaves 19, 19, 97 Kuileuk koey 282, 262 Kai yak sal 14, 194 Recap munis 12.12 Kho pod 8 Ring prawns with garlic kean sauce WA, C0 Korcat beef snd potita noodle witstry 110 Korean bulgogi-style beef wie-fry LIS Rorean pickled bean sprous 217 Korean potato fritters 232 Kung pac chicken 159, £63 L is 20 Lakes lemak 2 Lambs Vaid bmi 26, 2 Collopteame nonxies with Liab and peanun 124, 128 hil bean lambs 1) Chinowe nb, garlic chive ast cellopane neil soupy 36 Cropy lami with lerruce 258) Coan lamb stir-fry) 2 CGarhic larly wich sled reo a mes 13, 130 Green tea noodle alad with Iamb ane toma 33, LE Indian lamb in spices and yoghurt 22, 22 Lamb and ketuce leaf parcels 124 Lamb and aint stray 123, 125 lamb i Ching 129 Lamb with hokion noodles and sour auece 12 Mongolian Lindh 132. LL “Oyster sauce lamb satrg 12 127 INDEX 299THE ESSENTIAL WOK COOKBOOK 300 lamb couric Soy Limb 124, 124 Spicy Indian Lamb stew 68, 68. Spicy limb and eggplant stir-fry LAL, 1 Spring onion lamb 129, 129 Stirred hinds and eck 126 Warn bam salad 126, 128 larly 477 Lemon anal ginger chicken sti-y 172, 172 Leinon chicken 250, 250, 250 Lemon gras beef LIS, LL lemon juice 172 Jemon gras 19,19, 26, 113 Coconut and lemon gras soup with prawn won fos a8, as Jemon grass ancl lime rice 23 Stirred chicker and lemon gras [US Steamed lemon gram and yanger chickem with Asian greens 279, 129 Steamed moseele wich lemon grass anc ginger 208, 222, an “Thal lemon gras broth wats mawele 4, 4 ‘Thai lemon gras prawns 183, 185 Light red seafood curry 63. at light oy suce 1d lines ‘Coromt and Lime las 92. Conander an lime chicken 172 lam with ginger, hme and peanuts 222, 222 ‘kathir limes and leaves 1%, 19, 97° emo grow ad Ime rice 23 Latics Tha eine 286 Nonya lime chicken 16 Prawn sab woth Kafr lise 2112 Steamed whote fish with chill gatic and Ime 286, 286 ‘Lion's bead mesthalls $3, 2 long-grim nice 12, 12 Aonus teaves 222 " Ma por tof 137, [6,137 Mads cuny pace 58 Makua pad rempeh 210 Mabsystin uh cory 1, 2 Mubysan ts bead cutry 701 ‘Many’ cusyeom soadles 204. 206 Mao phat king 148, 4 Marinated eof 204 ‘Musa jheengan 95, 25 secur chiles 18 Mee grub 253, 205.233 Mermaids tresses 288 Mild Victnamcse chicken curry 94, 94 tmisin 12,12 mis pase 12, 12 Money bags 249, 247 Mongolian lin 132, L12 Moo wan 70, 70 Mu shu pork M42, 14 Muigh makhani 61, at Msaman curry paste $2 smosheooa 19,19 ‘Adan mutoown stirfey: 212 Aan rushrooma, 220 Def and shiitake muushioo stistiy. 116 Chicken and mushroom rice paper parcels 242, 242 ‘Chicken with meshroos 201, 27 senoki mushroom 19 Garlic lant wi waited muphrocms and noadles: 130, 10 (Many mastiroom noodler 24, 205 Mushroom and water chestnut stirfry 217, 21 meshroom soy sauce 16 Noriewzapped fried raunbrooms 24 ‘oyster tushrooms 19 shiiske mushrooms LL LL 19, 291 Steamed chicken brent with Asian grec and soy mushroom sauce 268) 268 straw mushtoome Li, LA ‘Thai pork and mathroom wirey with pepper M4, 145) Toft, snow pea and mmshrooun sire 220, 220 asses Mucls maals 73, 25 Mumels with blick beans and coriander 67, 62 Steamed truitels with lemon grass and ginger 275, 272, 2 ‘Thai emom grass brah with muses 4, 44 rstand seeds 12, 12 MB N Nam pla prik 295 Nerval 217 Nasi goreng: 12 nonya cooking 85 Nonya time chicken 2 noodle arping 28 nowallee Buddhis vepetanin noodles 206, 206 Chicken noodle coup 22 (Chul snake beans and noodles 216. 216 ‘Chill squid with hokkien noodles 195, 128, Chinese hot ad sour noodle soup 46, 46 ‘Chinese lamb, gate chive and cellophane nocale soup 3 ‘Chinese long and shor note soup 30, 3 (Clear Chinese pork ball snd noodle soup aL, ‘Curned chicken noodle soup 33, 35 dred sweet potato surch noodles 1a 16 Fish ballad noodle soup 34, 18 Five-spice duck and semen nowdle soup: 2. 42 Fivesspice pork stirery 146, 146 ‘Gub lamb with wilted mushrooms and noodles 180, 130) ‘Ginger chicken sti-fry with hokien noodles 17S, U2 Green cumy chicken noodle sirefry- Mb Japanese pork and cabbape sitafiy 14 Japanese vegetable ramen nowulle soup 23, 26 Korean beef and potto poole steely 110 ‘Mu shu pork 142, 14 Potk and brown bran sauce noodles 182, 152 Pork and buttered com ramen poodie up 38, 38 Pork arul hokkien nowle stir-fy 141, HE Potk and noodle balls with swece chill sauce 251, 282 Prawn and 6ce noodle sud 202, 202 Ramen noodle soup with barbeeued pork and greens ae ramen noodles Uh, 16 ‘Race one rol ile! with prawes 292, 292 Scallops with soba noodles and daxhi brods 35. 45 Shanghai chicken and nove soup 42,12 Sichuan beef noodle soup 44, 4 Shanghai noodles 17, 12 Shanghai potk oodles 139%, 139 Sichuan prawn an! noodle wirsfry 260, 200 Singapore aooules 170, 170, LID soba noodles 12, 12somen noodles 12, 17 Spicy Nietmamese beet and pork mooie soup 26, 26 Scireicd squid with coriander, pepper and cellophane noodles WML Lat Sweet and sour Fah with hokkien poodler 12, LZ Teriyaki chicken and udon noodles 135, 13S “Thai pork noodle sland 1464, 40 That re pork curry with baby corm 2 That rice noodle soup with dack A 1 That snr-fried noodles with beet 108, 108 “Tofis, peanut and moodle wifey: 2b Udon noodle stiefry 212 uwsdom naadles. L212 Viemamese crepes with pranent, pork and nooilles 130. ise Vietnamese fish and poodle sop Ab Wheat noodles an fish with black beams 182, 182 wheat nooniey L217 snort 212 IN omelette with sified vegetables 212, 202 fom sheets 12, 12 Noriwrapped fried mushmoms 283, 244 (North Vietnamese braised por leg. Git. 64 ‘None mam cham 285 ° Opar aya (Orang: sweet porno, spinach and water chestnut wiry 200, 208 oystce Asian oysters 223 Chinese beef and asparagus with oyster sauce 105, 105 copter mushrooms 1 optersauce 13, LL Oyster cance Lams stati 128 Stietined wer bak with oyster sauce 220 r Pad pak mam 208, 208 ahi: towong fat dacng, 211, 207 Pac hehe 144, 145 pakovas 255 pam soar LA 1 Parang beef 82. 82 Pancit canton 122 panes canton Lh, Le Peal balls 288, 252 eck gat yud sat 235, 265 Penang fish laksa 25, 2 Peppered chicken st-tiy 154-5 Phad s-iew 108, 108 Phal thai Lu, 14 Fhe 49 Pho bo: 4, 4a pickled ager 1413 Pineapple beet fried rice 22 Pla muck kratiem prik Tha 152, 192 Pl soong iuhao 286, 286 plumsiuce 142 pork ‘Hastected park and eseoll stir-fry 147. 7 ‘Crramel pork and pumpkin virefey 183, 155 ‘Chinese barbecued pork LL L147 ‘Chinese barbecued! pork with gai im LB ‘Clasic seamed pork aml prawn damping, 282, 262. ‘Cleat Chinese pork ball and boodie soup AL AL venice pork stirtty 140, 148 Pork and beown bean sauce noodles 152, 152 INDEX Pork and buttered com ramen noodle soup 38, 38 Pork: and chive duraplings. 247, 287 Pork and hokkien noodle sriry 141, 14 Pork ard necelle balls woth sweet chill mace: 251, 252 Pork: and pickle sir-fry 146 Pek, asparsgat and baby com stirtry LS, 48 Pork fille im blick beam sauce 152 Dork, pumpin and cashew sti-iry 18, 118 Pork sor-fy with yellow bean sauce and water spinach ua Pork vindalac: $4 a Pork wih pli aasee and choy ewra LEB. 149 Ramten noodle soup with hasbeen pork and green waz ect encoked pork belly Sesame pork 137, 1a Shanghai pork noodles 139, 139 Spicy Vietnamese beef and pork noodle soup, 26. 26 Steamed pork and water chesnu dumplings 228, 288 Steamed pork burs. 22. 200 Sricky rice and park pockets 268, 26 Swwoce soe sow pork 224, 229, 238 “Thai pork and pmger sietry 145, 148 “Thai pork and mushroom srry with penper M44. 145 ‘That pork noodle salad Hath, 10 ‘Thai pork sith souke bears 138 ‘That red pork curry with baby com Li ‘That ewect pork 10, 70 ‘Vietnamese crepes with prasins, pork snl noodles 150, 130 ‘Yum cha steamed pork ribs in black bean sauce 282 remo Korean beef an pocito noodle wiefry PN Korean potato fits 232 prions 199 Block fungus with pravens and vegetables 84 ‘Glas steamed pois and prawn dumplings 282, 282 Coconis and lemon gris soup with prawn soon fone Bae Coconut prawn soup 22, 2 Coconu prawns with chili desing, 245, 245 Crystal prawns Zt Singer garlic rama clad 186, 1 Green curry prawn and noodle wintry 16 Honey prawns 254, 256 Hot and sour prawn soup 32, 12 Jmele curry prawns 24, 24 ‘Kine pravns with garlic bean sauce LS, 198 Prawn and coconut cumry 93, 9 Drawn and fice noodle salad 202, 202 brawn gow gees 20, 220 Prawn Laksa 24, 24 Prawn sad with katfir Hime 202 Prawn san choy baw 197, 197 awn tous 235, 25 Prawns in Chinese pancakes 201, 20L Prawn steamed it banana leaves 205, 224 Prawns wath spicy rmarind wuce 19, 199 {ce noodle rol ile! with prawns 292, 292 Sale and pepper peawes 228, 228 ichuan prawn and noodle stie-fey 200, 200 chan prawn suif-fy LA, Spiced prawn pakoras 255, 255 Sweet chal prawns 18, 180 Ternpara prawns 240, 240 “Tui Jeon gas pra 13, 18 - Vieunaese caramel prawns Li, 1 Vietwaunese cepes with prawns, pork anc noolies LS, 150THE ESSENTIAL WOK COOKBOOK 302 Pumpkin Caramel pork and purapkin stirey LSS, 102 Indonesian pumpkin ad spinach curry EA Pork. pumpkin and exbew sinfiy 138, 138 Parsphin curry 6 Paraphin with chili 216 “Thal beef and pumpin cunry #9, 49 ‘Thal pampin and coon woup 38 a ‘Quick miso soup 4 R Rainbows beef 2-9 ta 240 Ramer noodle soup with harherted pos and greene 42,2 ramen noodles 16. I red Asian shallow. 19,19 Red cooked pork belly re basmati ries 12.7 Cohieker ate rustiroom rice paper patee's 242, 242 Chinese steamed chicken and rice parcels 277, 222 Chinese fied nce 23 Chinese ice wine LL LL 108 Chinese roast duck with mice poles 162, LA: Cohinese seamed chicken and rice parcels 272, 222 dried rice noodles 16, 16 ned nse stick noodles: 1b dried rice vermicell Jt fred nice LTA. {anger and spring onion rice 23 Fndian spiced ghee nice 22 Indonesian coconat rice 22 Indonesian dry beef curry 74 Indonesian ined nee LIS Japanese nice vinegar 15, ‘jasmine vice 12 1 lero grass anu! Ine wice 23 hong-sraim rice 12, 12 Pineapple beet fied rice LD Prawn and rice mooule salad 212, 202 rice four LLL Rice noadle rolls filled vith prawns 292. 272 rice paper wrapper 13 rice Viner 18 rice. thanared 72-3 waffian rice Z2 sexomed rice Winewat Li shortgnain ce 12, 1 Steamed rice La Sticky rice and pork pockues 268, 267 umurind rice IZ ‘Thal rice node soup with duck 9%, J Thai vegetarian fied nce LTH Rogan jos 22 s saffron rice 22 whe LL Salt and pepper prawns 228, 226 Sat and popper sunt 185 Salt and pepper tof pul 282, Salty Malzpisn chicken curry 65, 55 samsbal 190 sombal bak Wh sumbal oclek 13, 12 Santul oekek 82 Samay 239, 228 Son choy bau 135, E25 Sotay chidkem sticRry WO, Lat Sonay lamb 124, 124 Sonay sauce 162 stays and marker stalls 124 scallops Scallop and snow pea yprout chumpingy 2802, 2307 Sallops wath blisk beam suisse 183 Scallops with sobs noodles and dashi broth 38, 48 Scallops with soy. ginger and spring onion 203, 222 ‘Seareol alops with ell bein paste 203, 208 Seineied callope wich wigar euap peas 104. 104 seafood Balinese seafond curry 25. 95 Light red seafood! curry 8, 6 ‘Stirfeicd seafood with That asl 194 Vietnamese combination seafood soup Scared scallops with chilli bear paste 20%, 208 seatoned five vibegat LS Senor diging 99, 2 seame oil 1 1B, 2 seame paste LL Lt Seume pork 137, Ls scume secds 286 Shaking beef LUM tLe Shanghai chicken and noodle soup 42, 42 Shanghai noodles 12, 12 Shanghai pork noodles 189, 149 shiitake mehrooms LL LA 1%, 291 Shikar winciloo 84, short-prain rice LL 12 shrimp paste/ssuce LL, LL 25 Shui wai 282 Sichoan 208 Sichamn aromatice 7A Sichuan beef noodle soup 43, 44 Sichuan chicken 71, 7H Sichuan peppet chicken sti-fly TEL, FZ Sietaan peppercomms. 1 14 Sichuan prawn and noodle sozefiy 204, 200 Sichuan prawn stir-fry. 1888 slken tos 13, Singapore nondles 12, (70 ETO Singapore pepper cra 184, 4 slender oggplant 19, 19 sual red chilies sake bears 19,19 sow peu sprouts 187 sobs nodes 1217 somen noodles. [2,12 Somminelw egy 232 252 Seco ayam BLA AL Soup dumplings 226, 276 soups 2-3 soutteast Asian curries SL soy saver Ly Lt, 202 Spiced cxuiflower ana peas Spiced prawn pakoras 253, 255 Spicy dry-fiied shredded beef LU U2 Spicy Indian lambs ecw (8, Spicy lainb at aplane stir-fry LL. LUE Spicy prawns 98, G8 Spicy Wiemumesc beef and pork nome soup 26, 26 spring onions LL ‘ginger and spring enion tice 23 Scallops with soy. ginger and spring onion 273, 272 Spring onion Lani 129, 129ti MURDOCH BOOKS