STIR-FRIES, BEST-EVER WOK & PAN fees+ Honey rd black pegparbed arta even gas be Bed wih Hack ben sce Cornero Bc bean be wih ees ‘ein pepper ee Tratee!lss Bae mht ey uch bealand rene sd Soy svg sry Babecisd pak eboceak (ts camp wince us Blak bea pot wtb choy Prmcandgee ears win grr sce Saute andes ‘Sense totes nese ed pom eee (vnc wth Boccl Sean pr wt ezpsicm ees 2 Ea x 2 ry 8 “ 4 beurre aa rach ered gs anb ced pokand cole ad Steed ub wh and ci Chi pret Chi tet Pc ondes wih es ac bass ardapsours Bed mid bboostx's Stored bolt aa ban ard bol Spy egtane axes wn ince pote Bed ind een rode sey Taran bee ban andes rode ry Lan ath les mee an sour sce Leas gs tee! Slr mbt ils hugh ade Lar tw ee rads bbdoresarahe Heres Jtparaaprt ard rod sty Sees (CHICKEN & POULTRY Strnad wear chien an ok Chest th ah an tau ustres Chetan the jam eases Chesen intr ime mariage sauce Cry eben sey ce tis sr ic with chen ar reene Nate wh can ar ah ic ears 1% 18 138 aeeeR a pea Pee aremerecE 23Pkg dct prcites wih plan sce Dickard oye ry Ginger chicken wh masons nd whest races Sch eer chicken sey ewer ery (Chola and aang sity Peptic rc an choy ts Tog cary ed gngerdicie Velureve cheer sled Quek chen ‘Sra chicka wih gg ndestons Hohe neat ier Pareto Moced cian std water Nas gong Seppe peat Neos ot She lo cnet ig mad ct ‘Schuan prawns wih 108 peas Seed aps thomas Salcatgog pes Scapa Cae spams ntact Saaneseveneegaa m 12 “a Prams wih 90) ane sauce ‘Back ban ad cil mes Sift alo win ign pet Leron gas pwns Sec cl panes ‘Asin goes wh yak Mudessng Tara ised aod wih ey enters Tergehsihy Cob abi sty Stefi agit wh lerin el ey wih veges Ose bois ad oes Stehid Wath per sce Feat ce Ortengh Veg pts Feat cry amanda emnneerece Tate Siok Aim ge deta Fragart geen do.STIR-FRY BASICS ‘Once the ingredionts are prepared, the secret of stirfrying is to cook quickly ‘over high heat and keep the food maving constantly around the wok. Stirfrying is a fast, telatively healthy way to ‘cook food. It involves quick cooking where the ood is tossed around in a wok over high heat in a minimum amount of al (although we have also included some recipes that combine initial stir-trying of ingredients with a short simmer to produce typical Asian curries), Preparation af ingredients is essential because fonce you start to cook there is no time to chop anything extra or hunt through ‘cupboards, Oils For str-rying, use oils that have a high ‘smoking point, These include canola oll and peanut oil. Olive oil may be used to add flavour to warm stirfty salads. H you are trying to cut down on fat, use an oil spray. ENTS Pouttey Meat to be stir-fried needs to be from a cut which will be tender alter only a short cooking time, It should be ccut across the grain into strips or small pieces so that it cooks quickly and evenly. Use chicken breast or thigh, Marinating meat or chicken helps to tenderize it and allows, flavours to permeate the meat. Make sure the matinade is drained well before stirfrying, ‘otherwise the meat oF chicken will tend to steam rather than fry. ar200 Quick cooking suits seafood perfectly. Squid, prawns and scallops need the bbriefest possible time in the wok until they are ‘cooked through. Use fitm-fleshed fish so it can be stir-fried without breaking up. Veceiantes Stiefrying affects different vegetables in different ways. The intense heat ccaramelizes their sugar, but retains most of ‘their vitamins and colour, Vegetables such as ‘cauliflower, potatoes and carrots require a slightly longer cooking time and should be cut into small pieces or thin strips, whereas peas, aspatagus and mushrooms should be cooked quickly at the end, Bean sprouts, herbs and greens, such as bok choy and spinach, should bbe added for the final minute or so, but for no longer because they will wit quickly. There are many different types of wok available, The traditional basie wok is made of carbon steel. In its modetn form the wok comes made of copper, stainless stecl, cast iron and non-stick materials. Buy the heaviest wok you can find as it will retain heat well without seerehing. You ean also buy electie woks-these are non-stick and are kept at a constant high heat by an electric element. The shape of a wok should be wide with ddoop, sloping sides and a round or wide, Hattish bottom It should be about 30-35 cm (12-14 inches) in diameter as small amounts of food ‘can be cooked easily enough in a large wok but not vice versa, Flat-battomed woks work well on electric stovetaps as they sit directly on the hhotplate—a wok ring aften holds the wok too far nay from the heat source for successful stir frying. Some of the more modern stovetops have a special wide gas burner for waks, Wok lids are important as they can be used {o form a seal for 2 couple of minutes to steam any slower cooking ingredients or greens. Many recipes will instruct you to cover the wok for 8 short time at the end of cooking. If you do not have @ wok, you can use a large heavy-based frying pan for stirtrying, but you will need {0 cook the food in smaller batches to prevent it stewingEASONING THE WOK Steet woks came with an aly film which needs to be scrubbed off with hot water and detergent before use, The wok should then be dried off and heated over high heat. When it starts to become hot, brush it with vegetable oil, remove it from the heat and wipe it dry with a paper towel (it will blacken as you season it). Repeat this step several mes to season the wok, As you use the wok, the seasoned layer (wok hay) will build up, turning darker and darker and adding flavour to the food, ‘A propeity seasoned ora non-stick wok shouldn't be cleaned by scouring with an abrasive | | material like steel wool. Each time, after you have ‘You can buy elecsic woks that are non-stick finished cooking and your wok has cooled down, and are kept ata high heat by an element simply wash it with hot water and a soft brush or Cloth, Make sure you dry it throrougly over heat before storing in a dry area, otherwise if will rust Myou have a steel wok you should wipe or brush the inside with a very thin layer of oil before putting it away. This will Keep it in good eondition Electric woks should also be rinsed in hot water, ried very thoroughly and coated with a thin film of ol after use. ‘The autside of the wok may occasionally need a 00d clean, Ty nol to used detergentsthey damage the seasoning, Ifyou de burn a sti-ty, = TYPES OF WOKS you may need to use detergent and even a fine The wily fim on a new wok has 1o be serubbect steel wool to clean the woke and may need to re~ off befor use. season, - WOK TOO! Utensils needed to stitry ate minimat~a sharp knife for preparation and a wok turner or chars, This is @ Spade-like scoop, ideal for the continuous scooping and tuming required. Flat spatulas also work well because they move the food around easily and follow the curvature of the wok, Only wooden or plastic utensils should be used con non-stick woks $0 that the surface is not scratches ‘A wok will Biacken as you season it anc tur darker as you use it. STIR-FRY BASICSWARM CITRUS BEEF SALAD INGREDIENTS ‘il forcooking 500g ( 189 rump oF sion steak cut into thin stipe {orien sad ‘cloves gate, crushed ‘teaspann grated fresh ginger ‘teaspoon grated Fema rind ‘teaspoon grated orange rind ‘tablespoon lemon juice 1 tablespoos orange juice 1009 (3:02) rocket leaves 49 g {1% 02) snow pea sprouts (ran ‘amor, sugmented ‘orange, segmented 4] Hestine wolcuntveny het ada Tablespoon of the ol and ev it tend to coat the slide, Sticfry the beet in batches unl well Browne Remove all the beef from the wok and set aside. adding mote oil when necessary. 2, Retest the wok, ads 1 tablespoon ofthe ot and stety te onion gar ane grge: er 34 minutes, or until tender. Retum the reat to tho wok along with the combined lerron and orange rind and juice. {Bing tothe boi then toss the chet though the bee! msute an ook Ut he ook is {vst wiled. Serve immedately on a bed ef snow pea sprouts surounded by the lemon and orange segments.INGREDIENTS sil feresaking 500 g (1b) round steak, ut into thin strips ‘clones garlic, crushed 1 otion, sliced 300 g (1002) sugar snap peas 2 tablespoons honey 2 teaspoons soy sauce 2 tablespoons oyster sevce ‘teaspoons cratted black pepper Heat the wok uni very hot, add | tablespoon othe oil and swil it ound to coat the side. Stirfry the beet in batches over high heal. Remove and drain on pager iowels. Reheat the wok, ad 1 tablespoon ofthe oll and sti-ty the gate, ion and sugar snap) ‘peas until softened. Remave from the wok and set aside. ‘Aad the honey, soy sauce, ayster sauce and cracked pepper to the wok Bring tothe tol, them reduce the heat and simmer for 3-4 minutes, or unl the sauce thickens slight, Increase the heat, return the meat and vegetables tothe wok, and toss for 2-3 minutes, ‘or until wel combined and heated through. BR woON = B fg e Qu. 3 5 ca a z i = -MARINATED LEMON GRASS BEEF 12 150049 (1 Ib) rump steak, cut into thin stip stems lemon geass, white part ony, tleely chopped ‘enion, finely chopped ‘cloves gute, finely chopped ‘2 ublespoons fish seve teaspoons sugar ‘tablespoon oil ‘cup (49 9/1: 02) chopped roasted peanuts 1 Putthestoakin a etg oats or came Bowl Mi the lomon grass oni, gr ah sauce, sugar and ol lo make a mavinade. Pour over the mest and toss wel. Covet arcs refrigerate for 364 hours Heat wok unt very Rt and strty te beet no ales over igh heat unt s ins beowned Toss constantly to make sure the smal pieces of ener and leron grass dort catch onthe wok and bur. eter at ne ment toe wok, Ad te roasted peanuts ad toss qicy ul conned Servo iret},INGREDIENTS 500g (418) rump steak cut into thin sins ‘tablespoon corflou (earnstareh) 2 ablespocns shery 2 tablespacns soy stuce 2 teaspoons suger i fer coating ‘onion thinly sliced 2 cloves gel finely chopped | tablespoon finely chopped fresh ginger 1 red capsicum (pepe) thinly sliced 804 (3 ox drained bamboo shoots, sliced 6 spring onions, ciagonaly sliced 2 tablespoons salted black beans, rinsed well and mashed 4] Putthebestina glass orceramic how. Combine the cmtour with he shay sy sas nid suga to make a mainade Pour ever the meat ard toss well Cover an rerigerte fr 20 mints. Drain tho meat. revaraing tho marinade, Heat the wok unt very hot. add 2 teaspoons cf the ol and swil f around to coat the side. Stirfry the moat in tia batches for 2-9 minutes, or unt browned and just cooked. Add more oll when necessary Remove all tho meat from the wok. £3 _ Reheat the wok, add 1 tablespoon cf a and strty the onion over medium hast for 3-4 minutes, or until softened, Stein the gar, ginger and espsieur, then inerease the hat to high and cook far 2-3 minutos, er untl the capsicum is just tonder {40d the resend marinade bamboo shoots, spring onion, black bears and 2-3 tble~ spoons wate fo the wok Toss over high heat unil the ingredients are well eoated and the sauce is boling Retuen the beet to the wok and toss until hested through, Remove from tho heat and seacon well Serve immediatoy BEEF WITH BLACK BEAN SAUCE 15CORIANDER BEEF 16 INGREDIENTS: 500 9 (118 ramp steak, cut int thin strins 4 eloves gat finely chopped | tablespoon finely chopped fresh ginger iscup (25 g/%02) chopped coriander (cilantro) rool, stems and eaves ‘cup (60 el/2 oz all ‘ll ext, for coaking ed onions thinly slices ‘sted capsicum (pepper, thinly sliced ‘veup (25 g/%02) chopped coriander (cilantro leaves, Face the bee! sips ina glass or ceramic bow Ac the gare, ginger, colander and ci Mix together well then cover and rehigeate for '=2 ours Hest the wok uni very hot an try the meat in thvee batches over high heat for 243 minutes, of until the meats just cocked, Remove al the meat fom the wok and oop it warm. nN Heat | tablespoon ol add the onion and cook over maduat-hgh heat for 3-4 minutes, oF unt! the onion is sight softened. Add the capsicum, and cook, tossing constant, or 3-4 minutes, o: untl the capsicum is slightly softened. bh wo Retum all the meat to the wok withthe Ime juce and extra coriander Toss wel then remove from the heat and season well wih salt and cracked black poppet. Serve ermediately.INGREDIENTS 150 9(@ cz instant neodies 500 (1b) bet, thinly seed 2 teaspoons sesame ‘cloves garlic, eushed 6 spring onions, sliced on the diagonal 1 smal red capsicum (pepper) thinly sliced 125 g (02) snaw pees mangetout, halved onthe ciagonal | tablespoons back bean and garlic sauce fees note) 2 tablespoons hosin sauce ‘cup (60 9/2 02) bean sprouts 1 Cook the noodles according to the manufacturer's direttions, then drain and keep warm. D.Puace te beet, sesame it gatic and grger in abow! and mi togethar wok Hoa the wok untl very Rat, ac | tablespoon of the ol and swt sround to coat the sie. AdG halt the bool and stinky for 2-3 minutes, or ntl the boas just cooked. Remove fom the wok at a litle mare ol and cook the rest of the beef, Remove all the bel from the wok {3 Heat tation of nthe wok. Add he spxng onion, capsicum and snow peas and stintyfor2 minutes, Return th beet tothe wok and strin the black bean and gate sauce, hoisin sauce and | tablespoon water AL Aes the rocses to he wok ane toss to heat eeugh Serve immediately, topped with ban sprouts © Black bean and gatle sauce is avalable at Asian gracery stores or good supermarkets BLACK BEAN BEEF WITH NOODLESASIAN PEPPERED BEEF 20 INGREDIENTS, €00g (118 sit steak, thinly sted 2eloves gate finely chopped 2 teaspoons tnely chopped fresh glger 2 onions thinly sliced 2 ablespoons Chinese ree wine 1 teaspoon sesame cil 1 tables con soy sauce ‘tablespoon oysier sauce ‘teaspoons suger 1 teaspoon Sichuan pepperenme, crushed 1 tablespoon black peppercorns, crushed 2 spring crions, chopped into 25 cm (1 inch lengths for esehing J sce he bee tips ina lange bout Ad the gave ging crane wine sesame o soy sauce, aystor sauce, sugar and peppercorns, and mix together wel, Cover and marinate in the refrigerator for atleast 2 hours Drain, discarding any excess liquid, and stir inthe sping onion Heat the wok until very hot add 1 tablespacn of the el and swit it around to coat the sic. Add half the beef and stir-fry for 8 minutes, or until seared and cooked to your ting, Repost with the rest ofthe beet, Serve immediately won Te wok needs to be searing hot fortis recipe. The bee is easier to thinly stice if you put itin the freezer foc half an hour beforehand.INGREDIENTS oll ter eeaking 500 g (1b) bee itor lean rump, 2 cloves gai, crushed "cup finaly chopped coriander (ciantro} roots and stems | ablespocn grated palm sugar ‘seup (80 m/2% fe2) ine juice 2 blespoons fish sauce 2 mal red chilies, seeded, finely sie 2 eg Aslan shallots, finely slices 2 telegraph cucumbers, lead int thi ribbons 1 cup (30 g/t o2) mint leaves ‘cup (909/32) bean sprouts ‘cup (80 g/t e2) chopped rested peanuts inky sees 4] Heattne woke unt very hot, add | tablespoon ofthe ll and sl it around to coat the side Add haf the beet and cook fer 1-2 minutes, or unt! medium rare. Remove from the wok and set asige Rapeat wth the rest of the Beef, D,Place the gare, coriander, palm sugar, Ime juice, fsh seuce, i euspoon round white popper and V-teaspocn sat in a bow and str until all the sugar has dissolved. Add the chill and shallots and mix wel, Pour the sauce over the beef while stil hot, mix well then cool fo oom temperature. Ina separate bow, toss together the cucumber and mint leaves, and refigarate nti requived Bw 5 Place the cucumber and mint on a sering plate, and top with the beat bean sprouts ‘nd roasted peanuts. Serva immediately THAI BEEF SALADBEEF WITH BOK CHOY 24 INGREDIENTS. ‘bun bok choy cil for exaking| cloves gatic, crushed 2509 (8 oc! rump steak, thinly iced 2tablespoons soy souce. ‘ tablespoon sweet sherry ‘tablespoons choppad basil ‘teaspoons sesame cil 1] ashe bok choy and nn, Cut the leaves nto wide stg aed the stems into thin strips: Heat the wok untl very ot add 1 tablespoon ofthe of and swt to coat the side Aad the gale and ett for 20 eoconds D._Aeid another tablespoon ol othe we and a the meatin batches Stn for 3 ‘minules over high heat unt the meat has browned but not cooked through Remove fom the wok tad the bok choy othe wok and stir for 80 seconds or unt just wited. Ada the meat, soy sauce and sherry Stiri for 2-3 minutes or unt the meat is tender [Add the basil and sesame oi and toss well Senve inmediately.INGREDIENTS 500 9 (1b) rump steak Dressing 1 tablespoon peanut ol 2 tblespoer ‘Measpeons mild cutry ponder | tabiespecn soft brown suger 1 smal Lebsnese cucumber, thinly iced ‘seu (125 i/o ee vinegar oyster sauce ‘tablespoons ah sauce exp (60/2 oa easter sur 2 teaspoons finely chappe re ginger {sal red chill seeded ard chopped 1 red onion, slices ‘ tablespoan chopped coriander (lanto) leaves {red capsicum (peppu), cut into thin tips 1 smal red cil, seeded and chopped iseup (95 gP% 02 ehapp nit J+ cup (€0 2.02) chopped unsalted peanuts or cashews 5009 (115) Hokkien noodles BO DN = a Remove all sible fat from the meat. Combine the peanut oll oyster sauce, curry powder and brown sugar in @ smal bow Heat @ wok over madium heat. Add the steak and cook for 6-8 minutes, twining and beating with half the eauce during exoking. Remove the steak from the wok. To make the dressing, whisk together al the ingredients. Place the cucumber, onion, capsicum and chin a large bol. Add the mat and nuts. Thinly sie the meat, add to the bow with the dressing and lightly toss to combine. Ifyou have timo leave fora fow minutes to marinate. Place the noodlas in the same wok and sti-ty over medium hest for 1-2 minutes. Strin the remaining basting sauce and toss unti heated through Divide the noodles among serving bowls and top with the salad. Serve immediately. QUICK BEEF AND NOODLE SALADSPICY SAUSAGE STIR-FRY 28 INGREDIENTS tablespoons oil $00, 1b) poate, eubed 4500 Ib) orange sweet potato (kumers), ub 6 choriga sausages, diagonal slice Deloves gui, thin slices 1 red onion, cut nto weéges 1009 (61 ot) broccoli chopped 1 red capsicum (peppes) cat into shart thick steps ‘yeup (125 mi fot) toma te puke) ‘2 tablespoons chopped treh parsley 1 Heat the wok untl very hel, add the cil and swt it round to coat the side Sti-ty the potato ard swaet potato ver medium heat unl tender and golden. Remove and dain on Daper towels, then place on a serving plate and cover to keep warm, |Add the sausage to the wok and sticfry In batches over high heat for 3-4 minutes, oF wnt csp. Remove and drain on paper towel |Add the gal and enon fo he wok and slirty for 2 minutes, oF unt the onion softens [Add the broceat and capsicum, and stify for | minuto. Ratum the sausage to the wok, add the tomato purée and toss to combine. Add the parsley and season wit salt and back pepper. Toss well and serve on top ofthe stir-fried potato.INGREDIENTS tablespoon oil ‘large onion, thinly sliced 2 carrots, ut into matensticks 200 g (6 cx) broceal, chopped 6 spring erions. dapenaly sliced | tbleapoen finely chopped 4 cloves gare finely chopped 400 g (1302) Chinese barbecued pork, thinly seas 2 tablespoons soy sauce 2 tablespoons mir 2 cups X180 9/6 02) been sprouts J Heat the wok uni very het, athe cand swirl it around to coat the sie. Stir the onion over medium heat for 3-4 minutes, or unt sighly softened. Add the carat, brocecli. spring onien, ginger and garlic and cook far &~5 minutes, tossing the mnture constant, 4D) ncoase he heat to high and ad the barbecues pork Toss constant the pork is wel mised with the vegetables ands hoated though. Ad the soy seuce end meu se ost unt the igretonts are well eoatea (The wok shouldbe hot ena forthe sauce to rece into a glse) Add the bean spots and season wellwith sal and pepper. Serve immediately BARBECUED PORK AND BROCCOLI 3CITRUS CHILLI PORK WITH CASHEW NUTS INGREDIENTS tablespoons of! 375.9 (12 02) pork ile, tily sliced 2 small red chilies, seeded and finely chopped spring onions, chopped ‘tablespoon mild evry paste tablespoons fish sauce ‘+2 ablespoons lime juice ‘teaspoons crushed palm sugar ‘teaspoons coratiout (comstarch) ‘int Laspoun seasoning sauce ‘sup (50 g/t ox) roasted unsalted cashews shreddad ine rind, to garnish +] Hest the wok unt vey to te ol an st sound to coat he side Stir the pork ses, chard spring onion in batches over high heal for Pines, or uni he pork Justchanges coloue Strin the cury paste and stv for 1 minute, Remove fom the wok and set ase. Q._Comne the tan sauce, tere sce, sugar and comtou wth cop (125 mi #03) water, Pour into the wok and str for I minute or until heated through and sight thickened Return the meat to the wok and toss unt heated through in the seascning sauce, fo taste, and cashews. Top with the le rndINGREDIENTS 400g (13 o2h lean pork steaks 1 tablespocn canned salted black $00 5 (11D) baby bok choy 2 teaspoons sesame 2onlons, tinely sed 2 cloves garlic finely chopped A-S easpoons chopaed singer |ted capsicum (pepper, ct inte stipe ‘Ys eup (90 G73 2) water chestnuts, fney sliced 2 tablespoons oyster stuce ‘tableapeen soy sauce 2 teaspoons fish savee 4 Seethe por stsks ne sip, uti acos the gain Roughly chop the beans Separate the leaves of the tok choy. tim away the tough ends and sired the leaves 2. Heat hat me sesame ot in a rge wok Cook the onon gre and grgerovrtigh hea for 3-4 minut, ade the capsicum ard cook for 2-3 minutes. Remove trom the wok, Heal the remaring sesame ol and sir the porkin batches over igh heal eter atime pork othe wok along withthe onion inte, ack beans, bedded bok choy, wator chestnuts and eyster, soy and fh sauces. Toss quickly to combine the ingredients, lover the heat, cover and steam for 3-4 minutes, or unl the bak choy has lust wilted. Serve immediately. BLACK BEAN PORK WITH BOK CHOYPORK AND GREEN BEANS WITH GINGER SAUCE 36 INGREDIENTS: “Tecan (185 m6 or) soy sau “tablesgoons white orice win vinegar | teaspoon sugar finch of dried chill Fakes 3 teaspoons eoratleu (cornstarch) £00 9170) pork ile, immed ad eut int thin sices 2 tablespocns pean oil 4380 9 (11 of) green beans, cut into short lengths ‘eloves gale, chapped 2 tablespocns grate tresh ginger Place the say sauce, vinogay, sugar, cil lakes, cornflour and Vs cup (QO mi/27: 02) walter in a bow! and mic well Add the pork and toss to coat well esta wok overigh et, chal te oi and swt to coat he sie Dra the park cezesing the lq, ond add tothe wok Stinky over high hea oe 1=2 teoun. Remove the pork tom the wok Hest the remaining ol ad the beans and ste for S-4 minutes. Ade the gare ane grger and sti-y for 1 meu, or until fragrant. Raturn the pork and any juices to the pan and aud the reserved marinade. Bring fo the bol and cook, siting for 1=2 minutes, o¢ ntl slighty thickened. Serve with steamed see Rice wine vinegaris made by oxidsing beer or wine made from fermented rice starchINGREDIENTS ‘tablespoons ghee (s "onion, finely chopped red capsicum (pepper, finely chopped 10 spring onions thinly steed 2-2 amallred chiles, sneded and fine oh 2-8 cloves gat tine chopped {tablespoon grated fresh singer 125 (4 on) Chinese barbecued pork, ney chopped ‘eggs gy beaten “cups (7409/18) ead cooked jasmine rice ‘-2easpoons seasoning sauce 'seup (20 /%02) chopped coriander (cant) onion fakes to garnish note) orl 4] Heat the wok ul vry hat add the ghee and slit around to coat the sie, Sify the ‘onion. eapsieun, spring onion, chil. gale and ginger over medium-high heat for 2-3 rinutos, or until the vagatables are cooked but not brown, ls the barbecued pork and toss to combine. 2. Reduce he hea hen postin the beaten eggt Season wel with salt and pepper. Gent stir the egg mature unt tis creamy and almost cet, Ad the rice and gently stisty 10 Incorporate all the ingredients and heat the mixture through, 3 _Spintlowih he sossoing sauce and rin the conan Sev tho sivoury Hee Inumesiately, sprinkled with onion Hakes. Ghee is a frm of clarified butter tis the main type of fat used in Indian cooking and is aralable in most supermarkets SAVOURY RICE AND EGGS 39SINGAPORE NOODLES 40 190 9 (6 ot) ied ice vermicelli oll for coeking 250 g(8 oF) Chinese barbecued por, cut nto small pieces 125098 oF) peated raw prawns (shrimp), cut into smal paces ‘ablespoons Madras cury powder ‘2eloves gee, crushed 100 9 (3% a2) ehitake mushrooms, thinly seed ‘onion, thinly sliced 100g (3 a2) green beans thinly siced onthe diagonat ‘tablespoon soy sauce 4 spring onions, thinly sied onthe dlagonal {Pace the vemicet in aarge bow, cover ih bling water and soak forS minutes Oran wel and sped out on 4 coun te tone! to dry. Heat the wok ur very et, 2d 1 ablespaon cf the ol and sti atound to coat the side, Stisfry the barbecued pork and the prawn pieces in batches over high heat, Remene. from the wok and set aside. 3, Reheat the wok, add 2 lablospeons ofthe land sti-ty the cury powder ard garicfor 1-2 minutes, or unt fragrant Add the mushrooms and onion and stiiry over medium heat for 9-8 minutes, or until the orion and mushrooms are sft A, Ratan topo an praune to the wok, th beans ané 2 aasfoons watt, ane ost {0 combine, Ad the drained noodles soy sauce and spring onion Toss well and serve.INGREDIENTS 1 tablespoon ol 1809 (5 ot) pork loin, thinly sticed 5 spring enions, cut into short lengths ‘ert, cut into thin tps 200 g(6/, 02) Chinese eabhage, shredded 5009 (118) Hokkien noodles, genty pulled apart to separate ‘tablespoons shoshoye {tablesseon Worcestershire sauce 1 tablespe0n icin ‘teaspoons easter sugar 1 cup (80 g/8 02) beans 1 sheet toasted nai shed is, seroyal ends removed 1 Heatthe ot alage wok oer medium heal Sty the pork sing onan and carrt for 1=2:minutes, or unil the pork just changes colour. set ne capoage ones, shoshons Worcestershire sauce, mie, sugar and ‘tablespoons wale Cover and cook for! minute Aero bean su ants welt coat the vegetables and noodles inthe sauce Seve immediatly sprinkled wth the shedded ron, JAPANESE FRIED PORK AND NOODLES 43CHINESE PORK WITH BROCCOLI 44 INGREDIENTS 18g (9718) Chinese broceal, eu into short lengths | tablespoon peanut of 25m (tinch place tesh ginger, julienned 2 cloves gale, crushed 00 9 (18) Chinese barbecue pork thinly sliced ‘Yocup (60 mit Mo) chicken or vegetable stock ‘Ye cup (60 m2 Mex) oyster sauce ‘ablespe0n heeap manis Races bccn a seameronera wok of simmering war ad cok or 5 ites, or unt just tere but SVB crisp 2. Oran ne wor. dy thorough ond heat unt very ha. Ad! theo and si to cook Add the ginger and garic and stisfry for 30 seconds, or uni fragrant. Add the broccoll and pork and toss to coat, J _Nictogter te stack oper tue and fecap ars an ad to the wok. Toss, thoroughly until heated trough and then serve immediatelyeS eeINGREDIENTS 1 /stablespoons comtour (cornstarch) { iablespoon Sichuan peppercorns, ground 2 gg whites, betten 500 9 (118) pork it, thinly stead 2 tablespocns peanut ol, ls 1 teaspoon, esta 1 red capsicum (pepper) thinly sliced 2 spring onions, sliced inte short lengths 2 teaspoons chill ei A star anise 2 cloves gate, crushed 2 teaspoons finely chopped fresh ginger ‘eblaspoans oyster sauee 2 tablespoons Chinese rice wine ‘tablespoons say sauce "Teteaspoon sesame ol 2 teaspoons suger 4] Pace the comtour, popperoms, ogg whites and ¥: teaspoon sa ina bow Nix wel, then ad the pork end toss to coat. 2. Heat a wok unt very hot adel teaspoon peanut oi and sil to cost he bute and sie ofthe wok with ell Add the capsicum and spring onion and stiriry for | minute. Remove from the wok. $3402 1 tablespoon peanut ol to the wel and swt to coat the base and side of he wok, ‘Ad hall the pork and stisfry for 2 minutes, or until sealed Remove. Repeat with the remaining ot and pork. ‘a8 the chili ol to the woleand suid to enct Add the star anize and etry for 20 encores them add the gatic ond ginger and stinty for ancther few seconds. Combine he oyster sauce, ie win, ny sava, sesame ol and sug, aed fo he wok and 00K or 30 seconds. Retvn the pork he wok ad stir for minute then st nthe vegetables ard seve. SICHUAN PORK WITH CAPSICUM a7INDIAN LAMB AND SPINACH 48 INGREDIENTS. 2elones gate, finely chapped ‘tablespoon finaly chopped fash ginger “teaspoon sat ‘tablespoon ground cumin ‘tablespoon ground coriander (ean) ‘teaspoon ground cinnamon “Titeaspoon ground alspice “1.e4p (60 mi/2 Mee ol 600 g (1b) lami let, sliced ciagonaly oll for cooking 2orions thinly sliced $009 (118) English spinach, sedded ‘tablespoon lime juice ‘tablespoons toasted pine nuts 4] Combine the gare, gigs alt spcas and otin a shalow glass or ceramic bowl Add the siced lami and mix until well combined. Cover and refrigerate for atleast 2 hours, 1D Heattne wok unt very hah and sity the ambi twee alches over high heat for 2-3 minutes, or unt the lambs golden brown and just cooked. Remove the lamb from the wok and caverta keep warm. B_ Revert the wokand ads 1 tablespoon ofthe ol try th sized onon ver mediun- high heat for 2-3 minutes, or uti slightly softened. Add the spinach, cover end steam fot 1=2 minutes, or unt the spinach has just wilted. Return all the lamb and juces to the wo ‘along with the lime juice and toasted pine nuts Toss unt thoroughly combined and ‘303809 well wth alt and pepper Serve immediatolyINGREDIENTS ups (40 gfe) mint eaves Leos gate ‘scup (40 g/t tonsted pine nat Yr cup (50 g/1% 02) grated Parmesan cup (60 r/2 fo) clive ot ail for cooking 500 g (115) amb fl, thinly sie 1 onion, sled 300g (102) mixed mustrooms, suchas enoki oyster, butt, shel cr Swiss brown ace te ming, pine nuts anc Pamezan na food processor and proce for 10 scard, runt inely chopped With the motor nzaning. gradualy ad the olve cl tater paste. Season wel Heat the wk until very hot add 1 tablespoon ofthe of and stifry the lamb in batches over medlurhigh heat unt well browned, Remove all the lami fom the wok $_Reteat the wok at tablespoon of he olan tity the onion or 4 minutes cor untl fender. Adé the mushrooms and cook for 2 minutes ‘Si'in the mat pesto. Return the lam to the wok and toss over high heat for minutes, cor untl the mushrooms are colt and the lamb ie heated through. Season well MINTED PESTO LAMB 51MINCED PORK AND NOODLE SALAD 52 INGREDIENTS, ‘tablespoon peanut of 500 (18) mineed (round) pork 2 garlic cloves, finely chopped 1 statkemen grass, finely chopped 2-41ed Asian shallots, thinly sliced ‘teaspoons finely grated fresh anger 1 smal re chill, ily chopped Sesh htt lie (make) leaves, vty finaly sivedded 170g (6 ox) glass (mung bean) noodles (60 g(2 62) baby English spinach leaves. 80.9 eup/t% 2) roughly chopped coriander 170g (6 ot) petted finely chopped fresh pineapple 10.5 cup) mint tenves "V/tablespooes. shaved palm sugar or soft brown suger ‘tablespoons fish sauce 80 al cup) ime juice 2 teaspoons sesame ail 2 teaspoons peanut oll extra >] Heat wok unt very hot. athe peanut of and sual o coat the wok. Ad the pork and stir in batches over high heat for 5 minutes, or unt lighty golden. Add the gat lemon 1255, shallots, grated ginger, chil and ke leaves, and stfry fora further 1~2 minutes, or unt fragrant. 1D) Pace tne noodles i a large bow! and cover wh Boling water for $0 secercs, o unt! sollened Rinse under cold water and din wel Tass in & bowl withthe spinach, coriander, pineapple, mit and pork misture Tomato des srs mn tepther he pin sar sh sauce ae me je. Ad the ‘sesame oll and extra peanut oi and whisk lo combine. Toss thoygh the salad and season with freshly ground black pepperINGREDIENTS 2 tablespoans sesame seeds {tablespoon oi 2 teaspoons seseme ol 100g (1b 1002) chicken Lendertcins, cut diagonally nt srps 1 eek, white patent, julenned 2 cloves gale, ushed ‘blespocns soy stvee ‘tablespoon min 1 teaspoon suger Hosta wok unt wry ht add the sesare soeds and yy over high eal url hoy are {gaiden. Remove the seeds from the wok D__ Reheat the wok add the ols and svi! them around to coat the side Stn the chicken strps in three batches over high heat, tossing constantly unt just cookec, Reheat the wole before each addition, Retum al the chicken to the Wek. 3 _ et he jukened lech ard the gare and cok or 1~2 minutes or nt the lech ot fd olden. Check that tha chicken cock though: tis mo eka, rede the heat and cook, covered fo 2mirutes or ntl itis completly cooked. At the soy sauce mtn, sugar loaned esas sends tothe wok and toss wll combine, Season with sa and beck poppe, and serve immediate. Delicious with pasta STIR-FRIED SESAME CHICKEN AND LEEK 85CHICKEN WITH WALNUTS AND STRAW MUSHROOMS INGREDIENTS 375 g (12 02) chicken Breast iets or tenderloins, ctinte thin stipe "Wn teaspoon fesspice poder 2tanspaoes corniaur (cornstarch) 2 ablespoons sey seuse ‘2 tablespoons eyster saves 2 enspaots sol brown sugat ‘teaspoon sesame oil oil for ceding 15 g(2/s 02) malnats 150g (Sor) snake Beans or green beans, chopped 6 sping onions, sled 425 9 (1402) can stow mustreer, ringed 230.(7/ 02) ean sliced bamboa shoes, rinsed 41 Drvthe chicken stipe th ppertonels ad pil withthe Inept pnd Mx the cornflour with the s0y sauce in a bowl unt smaoth. Adds cup (125 m/f at) water slong wih the oyster sauce, broan sugar and sesame ol Heat tne wok until very het, add 1 tablespoon ofthe of and swat around ta coat the side. Stinfry tho walnuts for $0 seconds, or unt ight browned. Drain on paper towels. B_feneat ne wok ovehigh het Ad ablespoon ofthe and sry the chicken in talehes for 2-3 minutes, of unt ust eoaked teugh Remove al a the chicken fom the wok and set aide AL Maite snake beans, spring rion, skaw mushrooms and bamboo shoot tothe wok and stilry for 2 minutes. Remove from the wok. Add the soy sauce miature and heat for 1 ‘minute, or unil sight thickened, Return the chicken and vegetables to the wok. and toss to coat with the sauce, Season well Serve at once, sprinkled sith the stir fied walnutsINGREDIENTS Chit jam ‘tablespoon peanut ot 10 dred long red chilies 6 spring onions (scalins) cat ato 8 em (1s ech lengths ‘ tablespoens peanut oil 500 g(t 2 ez chicken breast fie, ct into slices: 1 red eapsicum (pepper), chopped 50. (/seup) roasted unsatieg cashews 1 head X50g/1%.02) gai, peeled and roughly chopped 1 tablespoon fish sauce 200 9 (7 02) re Asian shales, chopped 15 9 (Vs up) Tha Basil 100 @ (37 08) palm sugar, grated, salt brown suger 1 tablespoons tamarind purée (ste ote) {Toate the chil jam, soak the chiles ina bow! of boing water for 15 minutes. Orin remove the ceeds and chop. Putin a food processor, then add the of capsicum, garlic and shallots and blend unt smooth, 4D) Heat a wok over medium heat and ad the chil inte. Cook, string accasonaly. for 15 motes, Add the sugar and tamarind and simmer for 10 minutes, or untlit darkens and reaches a jam-tke consistency, Remove from the wok Clean and reheat the wok ove high heat add the of and sw to coe Si the spring enon or 1 met then a the cichan ard sity foe 3-5 mits oF nl gsiden town and tender Stn the cashews, fh sauce and tablespoons ofthe chil om. ‘Stil foc a farther 2 minutes, then si inthe bat ara seve. Use a non-stick o stankess steel wok to cook his recipe because the tamarind purée will reuet with the mata in a regular wok and wal tint the ih CHICKEN WITH CHILLI JAM AND CASHEWS 5 3® CHICKEN IN TANGY LIME MARMALADE SAUCE INGREDIENTS. 00.911) chicken thigh filets, eat nt sigs Sem (2 in) pleee ginger, eu into paper-thin sees 4 apring onions, thinly sliced ‘ol forcooking {red capsicum (pepper) thily sliced ‘tablespoon iti | tablespoon lime marmalade 2 teaspoons grated ime rnd 2 tabespoons lie ul the chicken gingot, spring onion and seme ground black papperin a dh, Toss well to combine. 2 Heat a wok until wery hot, add 1 tablespoon of the oll and switl it around to coat the ide. Stinfy the chicken mixture in tree batches aver high heat for about 3 minutes, (oF unit itis golden brown and cooked though. Reheat the wok in between each batch adding more ol when necessary Remove al the chicken fem the wok and set aside B__Reveat ne woh ale he capsicum and sty for 30 seconds. Add the men, marmalade, Fe rnd and juice, and season with sat and freshly ground black pepper Cover and steam for 1 minute. Add the chicken and cook, uncovered, for 2 minutes, cor untl heated throughINGREDIENTS ‘tablespoen 1750 g lamb ile, thinly sliced (see rete) ‘cloves gar tinely chopped 2 smal tresh re eile, tiny siead ‘Ye eup (80 mi oyster sauce ‘1Jstablespoons fish seuce 1W/steaspoons sugar ‘Te cup (2 9) chopped fresh mint ‘7. ¢up (5g) whale fresh mint leaves 4] Hestawok ovr igh hon altho of and sido coat Add the lamb and gacin batches and stefy for 1~2 mis, o ntl the lami is emost cooked, Reta all the lamb to the wok Strin the chil. oyster sauce. sh sauce, sugar and the chopped mint aves ond cook for another 1-2 minutes 2, Remove fom the hes fold inthe whele mnt loaves and sere immediately wih ice ©. Male sure you slice the lamb across the grain=this wil minimise the meat breaking up and shuinking when cooking STIR-FRIED LAMB WITH MINT AND CHILLI +8NASI GORENG 64 ‘$f long rd chilies, seuded and chopped 2 teaspoons shrimp paste 8 cloves gat frey chopped il tor cooking 2 eggs ight beaten 35091202) chicken thigh filets, cunt thin stip 200 (6 02) posed raw prawns (shrimp, ereines 8 cups (15 kg/3 Ib cold cooked rice (see neta) Ys eup (80 mi oz) Kecap mans ‘cup (60 ml /28l soy s0uce 2 small Lebenese cucumbers ely chop ‘large temata, finely chopped lime wedges, to serve trite cat ep paste and gare oa paste na ood processo: Host the wok unt vey hel, ad 1 tablespoon of the of and sw around o coat the side, Add the besten eggs and push the egg up the edges ofthe wok to form a large ‘malate. Cook for 1 mauta over medium haat, or until the egg 8 sat, then ip it over and ‘200k the other sie for | minute. Remove trom the wok and coal before slicng into sips. J _Retont the wok add | tatlorzcon ol he oland sts the chicken and ha he chi paste over high heat unt the chicken ‘just cocked. Remove the chicken from the wok, AL Reteatte wok. ad 1 tbespoon of he ian sti he pawns and he omaring chil paste until cooked Remove fom the wok and set aide. Behe te wok a 1 tblespon ofthe andthe ie, and os ovr medium at or 4-5 minutes to heat though Ad the kecap mans snd soy sauce and toss constantly untl al of the rice is conted inthe sauces Return the chicken and prewns othe wok and 105519 heat rough, Season wel Transfer toa sering bow! ang tp wah the amet spe eveumier ana temas, Serve withthe ime wedge Ree should be refrigerated overnight before making fred rice to lat the grains dry out and separateINGREGIENTS 100g (3%: of) died rice vermicelli east fillets, cut ito thin strips 2eloves gale, eusbed 1 teaspoon grated fre ate 1 red erion, seed 1 red capsicum (pepper ut into short sips 2 carots, cut inte matchsticks 2 ruechin(eourgetle), cu into matchsticks ‘tablespoon soy savce {Fe te sericea ge bowl coverwith bling water and sak to 8 rarutes, ala wall and place on ates towel to dy. D Heat the wok unt very hot, add 1 tablespoon ofthe oll and swt it around to coat the ‘We. Stirfry the chicken in balches over high heat until browned and tender. Remove al the chicken and ceain on pepe towels. 3) Reheat he wok, ad teblespoon of the i and tiny the gue ginger uy powder ‘nd onion for 1-2 minutes or unt fragrant. Add the capsicum, caret and zucchini fo the wok and stimityunél well coated inthe spices. Add 1 tablospoon waterandstiiry for 1 minute, A, *ei8 he craned noatles and chichon tothe wok Add the sy sauce ar toss using two ‘weoden spoons until well combined. Season well with salt and sare CURRY CHICKEN NOODLE STIR-FRY 67 theberrechilich geschiitCHILLI PLUM BEEF INGREDIENTS. ‘tablespoons vegetable oil 600 a (1 1b Sox) lena beet ie, hy ced aeress the grain ‘large reé onion, cut into wedges ‘red expsicum (pepper), thinly sliced WFetablespoors chil gurl sauce 125 ml eup) goed: ual plum sauce ‘Tablespoon light soy sauce ‘teaspoons rice vinegar pod pinch of ily ground white proper ‘spring onions (sealions), slice ae the diagonal 4] Hotta wok orhigh heat then add tablespoon of the ci ad to coat th side of the wok Ste the bee! n two aches for 2-3 mutes each batch, or Uni browned and just cocked Remore from the wok. 2, Host he rericing al inthe wok, add he onion and st or ¥ minute betore acing the capsicum and continuing to stirty fr 2-3 minutes oF unt just tender. Ade te eh gatlic sauce and stirfor 1 minuta, then return the meat fo the wok and add the plum sauce, soy sauce, ice vinegar, white pepper and most of the sping onion, Boss everytnng together for 1 minute, or unt the meat reheated Spine withthe remaining spxing onion then serve with steamed rice or noodes.INGREDIENTS ‘aby bok choy Sauce 4 slems Chinese breceli ‘teaspoons coralour (comatarch) 180. (S oz died rice sick noodles 2tablespoans soy sauce 2 ablespeens eit ‘Dtablespoons oyter sauce {17512 02) chicken breast filets or tenderloins, cut into 2 teaspoons soft brown sugar thin stips ‘teaspoon sesame il 2-8 cloves gat, crushed $m (2 inch place ginger, grated ‘spring onion, cut into short paces "tablespoon sherry 1 6up (80 g/3 ox) ean sprouts {Remove any tough outer leaves tom the bok chey and Chinese broccok. Ct nta 44cm (17 irch)piocas across the leaves including the stars: Wash well then dain and dry thoroughly Face me ice sick roodes ina ge espoot board cover th boing wae Soak {oc 5-8 minutes, er unt softened Reso, then dain. Cut into short lengths using scissors B_Meanwhit, to mate the seven, combine the comlour and say sauce ina smal bow Mic toa smooth paste then stirin the oyster sauce, brown sugar, sesame ol and 'f) Cup (125 mize t.2) water. AL Heat wok ut very hot athe and sit abund io coal the side. Scythe chicken stip, gai, ginger and spring onion in batches over high heat for 3-4 minutes, cor uni theehiken is cooked. Remove from the wok and set aside, Aaa te chopped bok choy Chinese bocca and sherry othe wok, cove and steam for ‘2 minutes, oruntl the vegetables are wited. Remove fram the wekand set aride, Add the sauce to the wok and sb unbl the sauce glossy and slighty thickened, Return the chicken, vegetables, noodles and bean sprouts tothe wok, and str until well combined and heated through, NOTE Broceeli and Englsh spinach may be used as the greens. CHICKEN AND GREENS RICE STICKS STIR-FRIED WITH nFRESH BLACK BEANS NOODLES WITH CHICKEN AND 72 INGREDIENTS 2 tzaspoons salted black beens il fr cooking 2 teaspoons sesame ol 900 (11D chicker thigh ets, cut inte in sips ‘cloves gute, vary thinly lees Shion, chopped ‘teaspoon sugar {red capsicum (oepper, seed 100g (3)+02) green beans, cat into shot pieces 3009 (1002) Hokkien noodles 2 tablespoons oyster sauce ‘Rablespoon soy sauce 1 Rrse ne tack beans in runing water Orin a roughly chop, Hosta wok unt very tad! tbespoon fo andthe ese lane wil tune to cost the sie. Sry the chicken three batches. unt wel browned, tossing reguaty. Remove from the wok and sel side ore ne ok a1 tbloxpon of th oi and sity th gare sn ring onion fr "minute Add the back beans, suas, capsiaum and green beans, and cook for { minute. Sprinkie wih 2 tablespoons of water, cove and steam fr 2 minutes 4. sey spat tne nosis anda othe wo wh fe cick oyster sauce and sy sauce. and toss well io combine, Cook, covered, for about 2 minutos, or unl he noods are jst sottenedINGREDIE! ‘he Chinese barbecued duck (about $00 g/1 Ib), boned 1 ablespoen ol 12 spring onions, cut nto short lengths ‘age carol cut nto batons ‘tabiespeen eoeflur(comstarch) ‘tablespeon honey “abiespcon sherty "ablessoen vinegar ‘Yeu (60 et? Nhe) plum sauce ‘tablespecn soy sauce 12 Chinese barbecued duck parcates, to seve Borer ands any ence ita sme ofthe shin om th dick Cite ck into le-szed pieces Heat the wok unl very holds the duck pices and cook over high heat for’ the wok, Fetes! tho wok aid he ol and silt wound to coal he sie Sti tho sting onion 4 minutes, oruntl the skin stats to become crispy: Remoue the duck fom and the caval over medium heal for 3~# minutes, or wat the carat has sottened slightly Combine the cornour with the heney, chery, vinegar, lum sauce and soy sauce. Increase the heat to high eeluin the dock to the wok and toss well When the wok i wery ho. add the sauce mitwe and toss constant for 2- minutes to coat the duck and vegelables Tse sauce wil bai to carariele and ledute to form a glaze, Remove the wok fom the heat. Serve the stirfried duck mixture with the pancakes, which have been steamed for 3=4 minutes or warmed in the micronave, Place a eral portion of dackin the middle of each pancake, fod in the edges and roll up. PEKING DUCK PANCAKES WITH PLUM SAUCE 75SINGAPORE PEPPER CRAB 76 INGREDIENTS Stity sauce ‘tablespoons dark say saves tablespoons oyster sauce 1509 (9/02) batter ‘Mablespoon grated palm sugar or sft brown sugar ‘tablespoons finely chopped gic {tablespoon Finely chopped ginger 1 smallred chil, seeded an finely chopped Vatablespoors ground back pepper 1 sping onion, green parton thinly siced onthe eixgonal >] Write arent tore sauce na sl bowl erg ana set aide 2 ‘Wash the crabs well with a stif brush. Pull back the apron and remove the top shell from each crab (t should come off easy). Remove the intestine and the grey feathery gis. Using a lage sharp hele, cut the crab lengthways through the cent othe bady to orm two halves with the logs attached, Cut each hail n hall again erossways. Crack the thicker part ofthe lags withthe back of a heavy knife or crab ereckers. Hest wotcoverhigh heat ada ite ards o coat. Ad the cra in afew batches, strtrying over very high heat for 4 minutes each batch, or untl the shols tan bright orange, acéing mare of if needed. Remove fram the wok. Reduce the heat te medium high, add the butter, garic, gnge, chili and pepper and stifry for 30 seconds, then ack the stitry sauce and simmer for! minute, or untl glossy. A Ravan the eb to the wok. ene stieng every mints & minutes, orb cooked Sprinkle with the spring onion and eerve with rice, Provide bowls of warm water with lerron slices forninsing stcky fingers.INGREDIENTS ‘Chinese barbecued duck (about | ig/2 It), boned 1 tablesgeen ol 1 onlon, sled ‘cloves gatic, crushed ‘teaspoons grated iresh ginger ‘tablespoon orange rind "Toei (170 nS Met aang ied “Yocup (60 mi? M02) chicken stock 2 teaspoons soft brown sugar 2 teaspoons cornour (corstarct) 15g (3 Ib) baby bok choy, leaves separated ‘orange, segmented 4 Cutthe duck meat io pieces Reserve and thn se some crispy skin or garish Heat the wok until very hot, add the of and snc atcund to coat the side. Sify the onion for 3 minutes, a until tender. St in the gale and ginger for 1~2 meutes Pourin the combined orange rind, juice, stock ard sugar. Bring tothe bol 1D, Mlcthe comflaur with ite water to foem a paste, Peurint the wok sting until the rrinture bolls. and thickens, Pace the duck pieces in the sauce and simmer for 1=2 minutes. or unl heated through. Remove trom the wok ard keep warm. Place the bok choy inthe wok with 2 tablespoons water. Cover and stearn unt just witled Arrange on a serving pie, epeoa the duck mature over the top and garwich with the orange segments and the evspy duck skin, co DUCK AND GRANGE STIR-+ 9AND WHEAT NOODLES GINGER CHICKEN WITH iUSHROOMS INGREDIENTS 4 dried Chinese mushrooms ‘2 teaspoons cemiteur (ors 2 tablespoons soy sauce ‘tablespoons oyster sauce 1 tables pen itn or sweet sherry 200g (67,6) dried whest noe "teaspoon sesame cil «il forcooking 2-9.dores gare, eushed ‘4m (3 inch) piece tesh ginger, cut into matchsticks 375 (12 2) chicken breast filets or tendercns, ct ito thin tips 1 rd onion cut int thin wedges ‘spring eniont, ut inte short lengths 185 g( on) smell felé mushrooms, thickly siced 1 cup (90 9/3 ot) bean sprouts "Tocap (20 91023 chopped mint “Pace the cried mushrooms ina smal boul and cover with hot wate. Leave to soak or YO minutes oF Unt softened, Drain and squeeze diy; then discard the hard centte stom and chop the mushrooms finely. 2, Contre the catour ith cup (80 r/c water and mito. fn paste, Ad the 7 sauc8 oyster sauce and mein, 3 ovktne none na large pan of oling sted mate fr 1=2 minutes oraccodng tothe manta ture’ instructions. Drain and set asi. QL Hestthe wok very not. athe setae ol and 1 ablaspoon of he oan vi sound coat the side. Stinfry the gutic. ginger and chicken strips in batches over high heat for 2=3 minutes, or until the chicken has cooked through Ramave from the wok and set aside 5 Reneut ne wok, add 1 tablespoon of th lan sty the onan and spring onion fer 1~D mrutes, oF ntl softened, Ad the cried and tld mushrooms then sty the micure for 1=2 minutes oc unt tender Remove from the wok and set ase, GAs te soy sauce mature tothe wok and sifer 1-2 ennutes or unt the sauce is wll Heated and sight thickened. Return the chicken and vegetables to the wok withthe bean sprouts, noodles and mint. ‘Stiruntl well coated wih sauce. Sene al once.INGREDIENTS ‘Mteaspecns Sichuan pepper 45009 (418) chicken thigh filets, cut int strips 2 tablespocns soy stuce 1 love gurl, ereshed 1 teaspoon grated fresh ginger 3 teaspoons cornlou (cornstarch) 100 (87: on) died thin ge noodles i fercooking ‘anion, seed 1 yellow capsicum (pepper cu inte thin ste {ed capsicum (pepe cut into thin seis 100 (37; 02) sugar snap peas ‘Ye cup (60 mU/2 Hex) chicken jock Heat the woi until very hot and di-fry the Sichuan pepper For 30 seconds. Remove from the wok and crush with a moelar and paste orin a spice mil or small food processor 2. Cambie he chicken paces wit tho soy sauce gate, ge comfourand Shan epperin a bowl Cover ad rehigerate for 2 hours. J _Ceoktteeo9 nodes in bling wale er mes, out tender. Oran then sie th alitle of and toss it trough th noodles to prevent then rom stick togothr Setaside. A, Hest the wok ut very he dt abespoon ofthe of and swt rund to coat the sie. Stivfry the chicken in baiches over mediurmhigh heat for 5 minutes, or unbl golden brown and cooked. Add mare cil when necessary, Remove from the wok and set aside, 15)_Reteat the wok, tt tablespoon ofthe ofan ty the nan, capsicum and sugar snap peas over high hea! for 2-3 minutes, or unl the vegetables. ae tender. Add he checkan stock and berg fo th bo G _Petun te chicken and egg ncodes othe wok ad toss over high heat. Serve mediate SICHUAN PEPPER CHICKENCHILLI BEEF INGREDIENTS: mt (cup) Resap manis ‘Dh teuapeans samba oak 2 garlic cloves, crushed "h teaspoon ground coriander (cilantro) | ablespoon grated palm sugar or soft brown suger ‘teaspoon sesame oil 400g (1402) beet filet, partly trozen, tiny siced {tablespoon pearut of ‘tablespoons eheppad coriander (canta) leaves, {Combine the heca mans sam wale, gare, gtund eerander, palm sugay, sesame i and 2 tablespoons water in a lage bowl Add the bee! slices and coat wel, Cover with plastic wrap and refrigerate for 20 minutes. 2. Hest wok ovrhgh eat, 28th pean ol and vo con Aad he ma in batches a cook each batch for 23 minutes, oF ntl bowed 3 _ Arango the beet on a serving plates sprinkle wih the chopped peanuts and coriander and conv with steamad nes.