W O K A N D S T I R - F R Y D I S H E S

IN A WOK I
kitchen cleanser and hot water. This is
the only time you should scrub the
wok, unles~it rusts during storage. Dry
the wok and place it over a law heat for
a few minuw , to drg thoroughly. To
sewn, add 2 tablapmu vegetable oil
and, using a double thickns d folded,
&&nt kitchen paper, rub a thn
ALm of oil all over the h i d e of the wok.
Heat the wok for a few more minutes
and wipe again. T h e paper will pro-
Idly be black horn rnaahine oil
midue. Repeat mdl the paper stays
clean. The wok is now ready for use.
CIeaning the Wok: F d rareiy sticks
to a seasoned wok, man ordinary wash
in hot water wirh na detergent should
a c e . If any f d has stuck, use
a bamboo wok brush, or ordinary
plasti kitchen &bra Dry the wok
t3roroughly and put it wet. a Iow heat
to prevent rust during storage. As a
precaution, rub the inside surface of
the dry wok with 1 teagpoon of oil.
If the wok msts, repeat the seawning
prrlcess-

CUTTING AND SLICLNG

=Qm
Cutting and dicing Chinex style is an
art. The s h and shape d ingredients
deterink cooking time, and there L
link t h e fnr foodP to ah& flawms
and samw. M o r e , cut vege-
tab!= thinly, with a many cut surfaces
as p a h l e . Cut meats,f i and poultry
generally ecross the grain, f ~ r
maximum r&mess.
Slidne; Hold food firmly against a
curring h a r d with one hand and, wirh
a knife, slice the food stmight down
into thin strips. Hold a cleaver with
y w r indm fmger e x m d d over the rap
edge and y a u ~thumb on the near side,
to guide the cutting edge. Hold the
food with the other hand, tucking
your fmgers under, so the blade m m
against your k n u d a for safety. For
matchsti&-thin strips, quare off rhe
side of the prepared vegetable, cut
cmxways into 5 cm (2 in) Imgths.
Stack a few slices and cut even
lengthwise strips.
Shrsdding:Mdascabhgeor
spinach are easily shredded by piling
up a few l a v e s and cutting length*
into thin, ftne shreds. Roll largeleaves,
Swbmll fashion, before cutting, to
teducewidth, Meat and pultty bceasw
or cutletswe asier loshred if frozenfor
a b u t 20 minutes first-
Horizwtal Slicing;To cut thick f
into two or more thin pieces to bg
sliced or shr&, hold the cleaver or
knife parallel to the cutting hard.
Place one hand flat On the f dd a c e
and p r w down while slicing horizon-
tally into the food. Repcat.-fi
h g m a l Slicing: Mast 'long' vege-
tables such as spring onions, asparagus
or murgettes look rnnre attractive and
more surface m a is e x w e d for quicker
cmking, if sliced cm the diagonal.
Angle the cleaver or knife and cut.
RDU Cutting: This is like diagonal
cutting, but is suitable for larger or
tougher, long vegetables,such as celev
or large carrots. Make a diagonal slice
at one end. Turn the vegerabtt 180"
and make another draganal slice.
Continue until thc whole vegetable is
cut into triangular pieca about 2.5 cm
(I in) long.
Cut f d into slices, then into
lengthwise sticks. Stack the sticks and
cut craglrwise into e v e n - s d cubes.
Chopping: First cut the fd into long
srrips, align them and, holding them
with one hand, fingers tucked under,
cut crosswise with a knife or cleaver.
Useadingrnorion, keepingthe tipof
the knife or cleaver agaivsr the cutting
board and using the knucklesas a guide.
d SmR-mnNG
Probably the most imprtant tech-
niqw in stir-frying, is p ~ e - b r i n gthe
wok. This prevents fmd sticking and
absorbing ex- oil. Place the wok
over a malerate heat and wait a few
minutes until the wok is very hor,then
add the oil and swirl to quickly a t the
bottom and sides.
For recipes that begin by adding the
flav~uringingredients, such as garlic,
ginger and spring onions to the oil, it
s h l d k only maderately hot or these
delicate Ingredients r n q bum or
become bitter. If, however, the fiat
ingredient added is a meat or hearty
vegetable, make the ail very hot, just
b l o w smaking point. As other ingte.
dients are added, stir-fsy wer a high
heat by stirring and casing them with
the metal spatula or spoon- Allow mcnr
to rest a minute on orre side before
stimng, m c& and brown. Keep the
food moving from the centre, up and
out onto theside. Ifamuce tobe thick-
ened with cordour is added to tbe
dish, remove the wok briefly from the
har and push the foad away from the
centre so the sauce-thickening mixture
g m directly to the bottom of the
wok; spir vigornusly and then continue
tossing the ingredients in the sauce.
T H E B O O K W O K
I
STIR- FRY INGREDIENTS I
Elamboo Shoots: Young, tender shoots Lemon Grass: A, long, thin, lemony
from the base of barnboo shoots, these herb. Bruise the stems, then chop or
are crunchy but bland, absorbing slice. Grated lemon or lime peel can be
I
stronger flavwrs. Sold canned. wed instead.
Bean Curd. Bean curd, or tofu, in N&:
Japanese, is nutritious, low-calorie Berm Thread Also called cellophane
food made from soy beans. Bland, with noodles, t h mansparent
~ dies are
a soft-chew texturn. it absorbs other made b m ground mung beans. Stir
flavours. Stir-fry w i t h care as i t can into mps or stirpfry with vegetables.
!
disintegrate. 'Silken tofu' has a much Soak in warm water for 5 minutes for
d t e r texture and is mostly used in general use, but use unsoaked if deep-
soups and saucs. frying*
i 3 - d Chmese Sjughr.ri This thin firm
B h k &am: These small, fermented noodle cooks quickly: any thin spag- !
soy beans are very salty. Black bean hetti-type n d e can be substituted.
sauce, in cans or bottla, is a quick, Chinese egg nmdles are also sold fresh
hmndy substitute. in wpermdets and Asian markets.
Rice Sricb Long, h,dtied noodles
b k Choy: Alw known as Chinese made from rice flour, rice sticks can be '
cabbage, this resembles Swiss chard. fried directly in hot oil and increase
many rimes in volume. A good base for
Daikon: A long white, bland mt any Chinese-sryledish.
vegetable with a cntnchy texture: also Soh This spaghetti-size noodle, made
called m l i or Japanesewhite radish. from buckwheat flour, is often used in
Japan- soups. Ideal for cold n d l e
Fish Sauce: A h called Nuoc Nam and salads. Very quick d i n g .
Nam Pla, made from salted, fermented
anchovies and used in sauces, stir- Oriental Aubergine: These long, thin Samw Oil: Made hmdii,
fries and as a condiment. The lighter aubergines (eggptants) are tastier than this has a rich, p l d e n - b +r
Vietnamese and Thai sauces are best. large aubergines (eggplants), do not and a nutty flavout a d amma. Hm a
A little p a long way. Keeps need peeling and do not absorb much low s m w point aml can bsrm easily.
indefinitely. oil. Sold in supermarkets and Asian h a smming, a teasp~onadded toa
markets. stir-fry dish just before *wing a
Fiw-Spice Powder: A blend of $elicW flavour.
cinnamon, cloves, star anise, fennel Wter Sauce: A thick, brown,battled
and Szechuan peppet, used in Chinese sauce with an m-fishy rich, subtle &mme Pate: A h known as tsrhini,
marinades and sauces. Sold in super- flavour, made h m concentrated this is m d e horn ground sesame st&
markets and Asian markets. oysters and my sauce. %en wed in It is often combined with &arkdl, ,
beef and vegetable stir-fry dishes. lemon juice and m n i n g s and used
GaIand: Known as Thai ginger or a Middle-Wrn dipping sawe or
lam, this i a used huh, minced or Plum Sauce: A thick, sweet Canton- condiment.
sliced, in soups, sauces and s t i r 4 w . ese condiment made from plums,
Sold in Asian markets. apricots, garlic, chillies, sugar, vinegar SesameSeeds: Widely available, t k
and flavourings. Use as a dip or a base add texture and flavour to stir+
Ginger Root:This hobby root's sweet for barbecue sauces. dishes. Dry-fry in the wok first ro briq
spicy flavour is used in arienml soups, out flavatlr, then stir& and w ss a
stir-fries and in fish dishes. Store in a Radicchio; A small, tight, slightly garnish. Black sesame ss& can be
dark place, but do not refrigerate. bitter, red-leaf chicory. Use shredded hterchangedwith white ones-dry-by
in stir-fries, risottos or salads. Sold in them in the same way..
Hoisin Sauce: This sweet-spicy, dark supemarkew or ltalian markets.
red-brown wndiment is used in Sop Sauces: This essential C h i 1
Cl~incsemarinades, barbecue sauca Rice Vinegar: Use Japanese rice wdlment, flavwring a d d i
m A
and stir-fries. Made from soy flour, vinegar, mild and clear, for salad d m - tmceisdfromafermentcdrafxtme '
chillies, garlic, ginger and sugar. ings, sauces and pickling. Chinese ofswybeans, flowandwater.llem
Excellent dipping sauce. vinegar is not strong enough. d e b = Light Soy Sauce is mc#rc cprm- '
man, It is mlty, but clan be diluted with

Jicama: A sweet, crunchy Mexican
root vegetable similar to water chest-
nuts. Add to salads and stir-fries. Peel
before using.
I.
Rice Wine: Made from fermented rice
and yeast, rhis mellow wine is widely
used for stir-fry cooking. A dry shew
can be substitutedfor it.
water. Dark Say is thicker d
sweeter, containing m o b or m
mel. Japan- 5 h y %we, shoyu, is
always n a d y fermented.
~ O K
O F W O K S T I R - F R Y D I S H E S

p INGREDIENTS
ternon Cms: A, l a , thin, lemony
herb. hk the stems, thm chop or
slice. G r a d lemon or Lime pecl can k
wed i n s d .

N&r
Ban T h d A h called cellophane
d e s , these mnspmt n d l e s are
mde fm grwnd mung beans. Stir
into or srir+fry with vegetables.
Soak in warm water for 5 minutes for
g e n d use, but use u m k e d ifdeep-
ww-
Dried S+ This thin firm
d f e cook quickly: any thin qag-
h i - t y p e n o d e can bt substituted.
~~~noodlesarralw~ldfmh
in ~ ~ eand Asian
t markem
s
Rsce Stickr Long, thin, dried noodles
madehriceflwr,ricescicksanbe
fried direct$ in hot ail and h c m w
many ti= in voIume, A g d kfor
any Chinesemledish.
h This qtaghem-size n d l e , made
S
hkkwheat flour, k often used in
Japrmcsot+. ldeal for cold noodle
&. Very quick d i n g .

Orhtal A u k q k : These long, thin
-a (-lane) am mstier than
large aubergines (eggplants), da nor
need peelmg and do not absorb much
oil. Sold in supermarkets and Asian
mafkefs.
Oyster Sauce: A chick, brown, baled
sauce with an un.fishy rich, subtle
f l a w , made from concenrratcd
oysters and my awe. Often used
W a n d vegetable stir-fry dishes.
Plum Sauce: A thick, sweet Canton-
ese condiment made from plums,
apricots, garlic, chillie, sugar, vinew
and flavouringsoU s as a dip or a bast
for barkcue Sauce.
W o r A small, right, slightly
bitter, &leaf chicory. Use shredded
m stir-fie, risottos or pal&. %Id In
sltpermarkecs or Italian markets.
Rice V i : Use Japnese rice
vhgw, mild and clear, for salad dress-
ingsr, sauces and pickling. C h i n a
vinegar is not strong enough.
d a m Ricewine: Made fromfermentedrice
&at- and p s t , this mellow wine is widely
Peel used for stir-fry c d m g . A dry shmy
can be substituted for it.
k a m e Oil: Made from sesame seeds,
this has a rich, goEden-bwwn -lour
and a nutty flavour and aroma. Has a
low smoking paint dcan burn easily.
As a ~ n i n ga ,teaspoon added w a
stir-fry dish just before w i n g adds a
delicious flavour.
!hmme Paste: Also known as tahini,
Jlis is made from ground sesame d.and is u d in marinades,
in It is aften combined with garlic, oil,
h n juicc and m n i n g s and wed as
a Middle-Eastern dipping sauce or
condiment.
b e Seeds: Widely availabk. these
a$d texture and flavour to stir-fry
dishes. Dry-fry in the wok first to bmg
out flavour, then stir-hy and use as a
mi&. Black sesame geds can be
inter&& with white anes - dryfry
them in the same way..
Soy Sauces: lhii esmtial Chinese
condiment, flavouring and dippiw
sauce is made from a fermented mimure
dsoy b, flwr and water. The mom
delicate Light Soy Sauce is most corn-
taon. It h salty, but can be diluted with
water. Dark Soy Sauce is thicker arad
sweeter, containing molasses or cara-
mel. Japanese Soy Sauce, shop, is
always naturally fermented,
Spring R d skinst Thee paper-thin,
flaur-bgh skins are sold as S h a d i
wrappers or lumpia skins. They are
thinnw and fry more crisply than
thicker Cantonese egg roll skins. They
canbedmen.
Star Aniw This eight-pointed star-
sltaped pod has a mild liquwice flavour
Szechuan P p : k am-
matic, reddish-brown dried
have a mildly spicy flavour. Taast in a
Bry wok or frying pan before @rig to
a powder.
Water C h l a a r : A smrchy, bland,
c d y tuber. Use raw in salads or add
to mps and stir-&=. Widely sold in
cam, rinse m cold wattr or drop briefly
into boiling water, then rim to
remove any memlllc w w .
Won- S w Th- smooth, whem
flour dough wrappca a b u t 7.5 un
(3 in) square are mld kwhand froaffl in
supermarkets and M imarkers.
Yeflow Bean hdhce This thick,
aromatic, spicy sauce is made from
fermented yellow beans, flour and =It;
flavours fish, p l a y and vegetables.
T H E

1
CREOLE-STYLE FISH -SWEET & SOU1
3 mbb#-
light my sluce
Z~dyrhuryatriceWi11~
3 ~ w l n t o r c I d a ~
1-m~
'12 t v hot chilli powder 2 teas- mediumchilli epuce or torano
'/* blsck ptppcr ktchupt-1
4- t
v b o s ~ s p u clot
t tomitt) 4SQg{1 Ib)uwosdfisb~&,2.5cmI~ h)&k
BOOg(lY-lb)firmwhitchh f+ts, such w plnice, 3hlblcepmraJvcgembkoil
cut inlo2.5 cm ( 1in) h)pk
1 redprpper(crprkum),cufbt02~5olr(l
1oaioa,choppoa ~w~Pw(-),~~o~*~-(LIQ)@

I 3 dw~sgadk, finely chop&

tstPllrrdeq,w y & d
~ ~ p e p p r r ( ~ ) . d i w d
1 red pepprr (capurn),died
4 ~ o n i w & e u 1 i n t o 5 c m (in)*
3 t
Eddwater
~ ~ r ,
t
~ W d

(5 tld%
1501111 cup] firhotchick;en&
225 g (8 rwl k b okmsliced
~p(I4w)c~ochoppadtomotm

In a shallow dish. combine 2 tablespoons of -

the oil, paprika, oregano, cumin, chilli
powder, black pepper and hot pepper sauce,
Add fish pieces and stir gently to coat. Allow
ro stand for 15 minutes. Heat the wok over
high hear until very hat. With a slotted
spoon, drain tih pieces and, working in
batches, if necessarv, add to rhc wok. Sriccfty
gently for 2 minutes until pieces are firm. I
Remove to a bowl. 1

i1,
Heat m i n i n g o i l in the WE and add onion,
garlic and d e r y . Stir-* far 102 minutes
mtilonion k g ~ n to s sofwn. Add green ar$
red peppers (@urns$ a d okra dstir+
for 1-3 minutes. Add any remaining mari-
nade and cLsoppedtwaahxs. Bring to the boil
md simmer far 4.5 minutes until sl&tly
thickened, stirring fnqumtly. k h r m 6sh
p i a s m wok d mdrgmtly bI minute to
hear through. ,Serve~l nct.
 A N D S T I R - F R Y D I S H E S

-SWEET & SOUR SWORDFISH-

3 tablapna light soy sauce
2 o b w dry sherry or rice wine
3 teaspoons wine or& vi-r
1, tablwpoonwgpr
2 t e a m rncdiumchilli~ucrortonrare
ketchup iseure)
4 5 0 g ( I Ib) swordfisbsreaks,2.5 cm ( 1 in)thick
3 tables* vegetableoil

F
1 redpepper (cqqsicurn),cut into 2.5 cm ( 1 in)pieces
1grewpppr(rapsicum),cut intoZ.5 cm ( 1 in) pi-
4sprin$onimr, cut into 5 cm (2 in)pieces
3 t ~ s u r m f l o u r , d i s s o l v e din I tab-
cold water
1K)ml(SflodY~cup)f~orchickenst~k

I~FW ~ ~ ~ S ~ . Q T ~ *

h e , vi-, s u p d chilli $awe or

t k h d b ~ p p e r ~ h -to 'kitchup fsaua). 431
t swordfish jnto
~ & r i d ~ i p ~ W g l i t ~ ~ t . ~
rod&r2!"ut&~ H athedund
rtnril v q hop. With a %rW veryb~mm dd2tiIM
~, ,

~slbseilsrdruirlrarostd.~
t n b h , p i t m s d +in
# f ~ , & c o t h e ~ ~ ~ * ~~ d w m m m f & ~ h r h s
n e w h d c , & * o f f d ~ d
iiq& as psshlc. Add P i to, & 4 4
Rk&r hr 2-3 minure, @il fraih is @m.
~ & a ~ s p t r o n , ~ ~ r t r g - f i m i ~ t a
a MI,
a
H a t remainingoil in the wok and add onion, Add peppars
Add tematqing 011 to tb d.
garlic and celery. Stir-fry for 1.2 minutes (-urns) diirek & 3 minutes, until
1, until MLiam begu~sm d e n . Add gretn and ~ l q h ~ ~ ~ . ~ b p t i n g ~
dp(capkums) and okra and air-Erj d air-Ery h.1hare minute. Stir the'-
, h 2-3 minutes. Add any remaining mari- f k w n l ~ m d ~ , ~ ~ m a r i ~ ,
:. nade and W psdtomatas. Bring to the bail h&fn&aockunxit d l bk&, Pow
r . . d simmer for 4-5 minutes until slightly tntothedZMdbhgegrht.~,~
. thickad, stirring frequently. Remm fish kquently, S i ~ m e rfor Id minuts until
piecesto wok and cmk gently for I minute to &kW&turn . nwdgb trr the m e : &
,- k t through.Serve with rice. $th@ndybrI ~ t l e r o b r ~ . ~
wit& ri*arqlw&l Ki#*itk &$v&,
T H E B O O K 0 F W O K A N D S T I R - F

- INDONESIAN-STYLE HALIBUT - - BLACKENED TI,

4helibutlilkcs,rbout 175g(doz)nch 1 tmqmmchillipwkr (ortotwe)
juiceof f lime 'h-pmgprmd@t~tpper
2 tmpmm ground wrmehc It m s p m4
~ coripodrr
1lSml(4tl~ Y z c u p ) ~ l e o i l 'At~gmund~umiu
1clweguli, liacly cboppad 'h-d-
lcm{Vzia)piscefnsh~gin~r,pkdud It-Pdh
finely c M M driedthyme
1 f d cbii, w r d a d d c h o p p d 55 mlI 2 fl mllr'*cup) ~ h i l
1o a i o n . s l i w d ~ b w k t o t w r a ' + d 3tabkspooas~juk
2 t#~pooasgrwod cwiPndcr 3tnbdespwnsridPr-
150 ml(5 fl &cup) u m w n d coeonut milk 1tnMrPpowbowy
1- 1 sufp 4 t t t n a e t & , ~ 1 2 2 5 g f 8 o t ) ~ s d 2 . 5 c m ( I In)
'Atwspoon d t tbick, cut i t o p k m
17Sir(6w)mwrwt(mperrs) 2 ~ d . W ~ c b o p p e B
f r d roriaDder d g a , to p m h b 4*a*, tWsliced

Place f ~ fillers
h in a shallow dish. Sprinkle h s h g l l ~ wdish, mrnbine chilli
with the lime juice and rub the turmeric into black 'p@pzI g m d cori&l ad&
both sides of each fillet. Set aside. In a wok, twnalc, ppib d hpe. In &
hat half the oil until hot, but nut smoking; M i o w diih, combine d,m ge juice,
swirl to coat wok. Gently slide 2 of the fish I vim@$and holl-ey. T m tuaa w ia
fillets into t k oil and fry for 4+5 minutes, o i l ~ t ~ w a t a U ~h &Q~ g d
carefully turning once during cooking, tumpiactina, t b s p I c e m ~ n m t 0 w x u : d
Remove and drain on absorbent kitchen &wmly.
paper. Add remaining oil to wok and fry
remaining f ~ fillets
h in the samc way. Drain
as before and keep fish fillets warm.

P~w~@allhtltabI~p~~ndlhrnthewdr.
A d d ~ l i cginger
, and chilli adstir-fry for 1
minute, Add the onion'petals' and coriander
a d stir-fry for 2 minutes until onion kgins
ta d e n . Stirin oxonttt milk, slugar and salt
bdrvwok.mrblghbm~I~
rmtil h. bmva m
lnixarrtmwokdstirto~onp
e i Add epdie apd e

rtir*fry Cw 1-2 l
d n m spm
$&
q-4
e
-
A d me pbapts d stir-fry fat 3-5 mitt-

and Erring to rlw bil, adding a littte more

water if sauce is rcx> t h a . Stir in the mange cunadeemwichabmwriceprild, t
tout {snow ps)and cook for 1 minute, until
they turn & i t green, Spoonsauce over fish
filtets and garnish with M corider. b e
immediately.
 W O K S
~ S I X HALIBUT-
E -BLACKENED TUNA
I
PEaoe hh fillets in a shdaw dish. Sprinkae
with the lime juice and rub the turmeric inw
both rid= of each fillet. Set aside. In a wok,
kt. half the oil untd hat, but not smoking;
mirl to coat wok. Gently slide 2 d the f&
Wlets into the ~ i dl fry for 4-5 minut-
bardully turning once during =king.
, b v e and drain on h r b t kitchen
peper. Add remaining ail to wok and fry
remaining f& fillets in the sum way. Drain
w b h m d keep fish filleb warm.
Prau o & dbut 1 tabtspoon oil from the wok.
Add ~;arbc,ginger and chilli and stir-fq for 1
minute. Add the onion 'ptt als' and coriander
and stir-fry for 2 minutes until o n i ~ nkgiw
m &en. Stir in coconut milk, rand salt
"t"
4 bring to the boil, d i n g a ittle mure
water if sauce is too thick. Stir In the mange
row (snow peas) and c w k for 1 minute, until
they turn bright green. Spoon sauce over fish
T 1 R - F R Y
PIECES -
In a shallow dish, combine chilli powder.
black pepper, ground coriander, cumin,
turmeric, paprika and thyme. In another
shallow dish, eombie ail. oranp juice,
vinegar and honey. Tea tuna pieces m
oil mixcure to mat all sides, then dip each
tuna piece in to the spice mixture to a t each
side even1y,
H a t dry wok over high heat until very hot.
Add tuna p i m e and stir-fry for 3-5 minutes
until finn. Remove to warm plates. Add oil
m i m to wok and stir to deglaze any spice
mixture. Add garlic and spring onions and
stir-fq for 1-2 minutes. Spoon sauce wer
tlrrra andsetve wwirh a brown rice p i l d

T Y E B O O K A
D
-TUNA, TOMATO & PENNE -
2 tablespoonsolivc oil
I o m i o n , c ~
2 doves prlic,fiaelychappsd
8Wg(28w~uapsekdtomatms
1 ubbpmm tOrnPtoputet{paste)
I!
a b l t s p o o n c ~ ~ h ~ 1om os rp m dried
55p (t'/rod%cup)suudr&d tomaims in oil, d
d c b d
rslt nnd fd ground black pepper
350g(ltoo)peaneotrigatoni
55 g ( Z I h & % c u p ) blackolives,ca~rsclycbopprd
2 dkspoons capers, drained
2Wg(7or)canlightw,drnid
2 tablesvns chopped f r d pmky
Pumewn cheese, to gmbh
Heat the wok until hot. Add the ail and swirl
to coat wok. Add onion and garlic and stir-fry
for 1-2 minutes until beginning to soften.
Add the tomatoes, stirring to break up the
large pieces. Stir in the tomato p&e (paste),
oregano and sun-dried tomatoes. Bring to the
boil and simmer for 10-12 minutt~until sauce
is slightly thickened. Season with salt and
pepper. Meanwhile, in a large saucepan of
bailing water, cook penne acwrding to
d
packet directions.
Stir btack olives, capers and tuna into the
sauce. Drain pasta and add to sauce. stirring
gently ro mix well, Stir in chopped psnley
and serve immediately from the wok, or
s p n into 4 swp platers. Using a swivel-
bladed vegeeabte peeler, shave flak= of
Parmesan aver each serving. Altemntiveiy,
grate Parmesan over each serving.
P
N D S T I R - F R
-TUNA WITH SPI
d
In a shallow dish, combine 1 tablespoon
seame oil with soy sauce and garlic. Add
a
uma chunks and rossgently to mat. Allow to
s d for 15 minutes. Heat the wok until v q
hot; d 1 tablespoon of the vegetable oil and
swirl to coat. Add daikon, cucumber, red
-
pepper (capsicum),red onion and fmhchiUi .
and stir-fry far 2-3 rninutecr until v e & b
begin to softerr and nun a bright C O ~ Soir .
in lime juice, sugar and remaining oil ,
and c m k for 30 seconds until sugar d i m j
Remove t~a bowl. I
I
Add remaining vegetable oil to wok d,
warking in htchts, if necwaq, add the f&
ch& and stir+ gently for 2-3 minum,
und firm. Arrange fish on 4 dinner p h
and sprinkle with the w a n e d. Spocrn
sane of the warm relish onto a h plate ad
w i s h with lime w d g a and f d corhder
sprigs. S p c wirh ndles.
A N D $ T I R - F R Y D I S H E S

-TUNA WITH SPICY SALSA-

2 f a l l e s ~ n =same
r oil
1 tableepoon Ilght soy sauce
1 clowpdic, f i ~ l y c b o p d
700g(i'/ztb)tunasteakk2a5cm(linjthick,
cut inur chunks
2 t a b n s vegetable d
-
225 g(8 w )dnioa (maoli),p l e d a d d i c d
2~g(8w)cucumbcr,pacled,Beadedzoddiead
1red pepper (capsicum), diced
1 doniom,cmrselyC b d
1 fd chilli, d e d aml fdycbopped
2 lnb8espw~limejuice
lreospoonauw
1 tnbltapDoo d s , toasted
limew~mdf~hcoriPoder~toprnisb

In a shallow dish, combine 1 tablesen

sesame oil with soy sauce and garlic. Add
tuna chunks and toss gently to coat. Allow to
dfor 15 minuta. Heat the wok until very
hot; add I tableqmmd t h e vegetable oil and
swirl to coat. Add daikoa, cucumber, red
p p p (capsicum), d onion and k hchilli
and stir-fry for 2-3 minutes until vegctablcs
kgin to softenand tun a bnght co!our. Stir
in lime juice, sugar and remaining sesame oil
and m k for 30 seconds until sugar dissolves.
Remove ro a h l .

Add remitring vegeGable oil t~ wok and,

working in brches, if necessary, add rhe fish
chunks and stir-fry gently for 2 ~ 3minutes,
until f&m. Ar*mge fish on 4 dinner plates
and sprinkle wirh the -me seeds. S p w n
m e of rhe w m r e l i onro each plate and
m a s
h with lime &and frtsh coriander
sprigs. Save with &a.

h 4.
T H E B O O K A N D S T I R - F

-SNAPPER WITH CAPELLINI- FIVE-SPICE

_ I I ~ablespond i v e ail

!
55 g(20d1/4cup) u w l t e d butter
4 5 0 g ( 1 Ib)rcda~ppcrsrwbssBLkta,cutinto
2,5 cm ( 1in)st+
silt and fmhly groundblack ppper
225 g (8m) mushrmma, quanerd
Lcbves garlic, finely tho@
150 ml(5 fl d K cup) dry d i t c wine
2 turnatmy, p l e d , sctdsd and chopped
juice of 1 lemon
1 t n b l a m tomatopu& (prte)
4 sptin$oaionr,thinly sliced
ttablmpowthlnly~brcddedfresh basil
450~(llb) upellhi or thin s&ti
freshWi@p, topmish

Heat the wnk until hot, Add oil and swirl to
coat wok. Add half the butter and swirl to
mix with oil. Add snappr or bass strips and
gently stir-fry (or 1-2 minutes until just firm.
Season with salt and pepper and, with a slot-
ted spwn, remove ta a bowl. Stir mushrooms
intr~remaining oil and butter in the wok,
then add garlic and stir-fry fnr 1 minute.
Add white wine and stir to deglaze aoy bits
stuck to wok. Bring to the boil and simmer for
I minute.
In a shllw baking dish, combine the saam
oil, my sauce, sherry or wine, honey, limta
Iernon juice and five-spice pw&. Ad
salmon strips and toss gently to coat. Lmv
to stand tor 30 minutes. With a s h m
spoon, remove the salmon strip hm
marina& and pat dry with absarbent kitdm
paper. Regervc marinade. In a small dbh
beat egg whites and cornflour to make
htter. Add salmon strips and toss gently a
coat completely.

Add chopped tomatoes, lemon juice. tomato
pude (paste), springoninnsandbasil, stirring
frequently. Whisk in remaining butter in
small pieces to thicken and smooth sauce.
Return fish to sauce and cmk gently for
1 minute until hem4 thmugh. Meanwhile,
in a large saucepan of h i l i n g water, caok
capllini or spaghetti according to directions.
k i n and divide amam 4 plates. Top with
f i strips and &uce and wich fresh
basil sprigs.
H a t the vegetable ail in the wok until l~
Add the salmon in htcha. b for 24
minutes until golden, tuming awe. Rcmm
and drain on ahorbent kitchen p a p .
oil horn wok and wipc wok c h . h
m a r i d into wok and add sprins
d M water and pepper sauce, if
Brmg to the boil and simmer for 1-2 m n
iw
Add fish and rum gcntly to a t . C h k fo
1 minute until hot. Garnish with l i i m
m e with n d l e s .

S e w s 4.
 Heat the wok until hot. Add oil and swirl to X r i a n h a I l k w ~ ~ ~ e l r t ~ ~
coat d. Add half the butter and swirl to dr 4bp=W,w wine, honeyt hmq
mix with dl. Add sllapper or bass strips and h a m we d fi**?" p d e r * Add
lpently stir-fry for 1-2 minutes until jusr firm. h & k . & w m d ~ ~ 1 .haw
-.
Seiwn with salt and pepper and, with a slot- to d bz $0 .slime With a &id
ted q w n ,remove to a a w l . Stir mushrwm v* remow 6,wlmon mpg +
into remaining oil and butter in the wok, ~ - i i i d p t d r y # i i ~ ~ ~ t k i t & e n
then d garlic and stir+ for 1 minute. pqm. n t a r i d mJk a d l &,
Add white wine and stir to deglaze any bits ktqgwhibda&&rb&a
snrdt to wok. Bring to the !mil and simmer fbr
1minute.
m .

km: ~~ mips Mid w>@mb, to

m-wbeaeb.

ip
Add choppcl tomatoes, lemon juice, tomato
pun% (pame),springonions and b d l, at irring
frequently. W h i i in remaining butter in
small pix- u, thicken and s w r h sauce.
Rtturn fish to sauce d cmk gently for
1 minute until heated through. Meanwhile,
in a large saucepan of boiling water, cmk
cq&m or spaghetti accoding to d i m r i m .
Drain a d divide among 4 plat- Top with
zy scrips and sauce ad h i s h with fresh
Heat the vegetable ail in the wok until hot.
Add the &on in batch=. FFJ for 2-3
minutes until g o k h , turning onoe. Remove
and drain on absorbent kitchen paper. Pour
oil €mnwok and wipe wok clean. Pwr
marinade into wok and add spring onions,
w k or warer and pepper sauce, if using.
Bringto the boit and simmer for 1-2 minum.
Acid f i iand rum gntly to coat. b k fat
1 minute until hot. Garnish with l i e and
m e with n d l m .
T H E B O O K W O K

STEAMED SEA BASS -SINGAPORE C

Itob-wgc&d
1bblwpwa moil
4 chva dlc,fmclychopped
2.5cm ( ] . i a ) f ~ r o o t ~ , p c e k d P n d c b o p p c d
2takpm.riaeheBiU
~ s o r n l ( ~ n ~ ~ ~ ~
70 ml I2lh €I
&%cup) twr~mLtctchup(uu#)
3~eachbtchilHsauced~op.~
1 - h ~ ~
2M- t cornflour W v c d in 3 rsMnpooar
Wter
4~ooions,t~dlrui
1large cmkd cnb, d ~ t d d in the rhdl, cboppcd
intosewhgpmeCa,with kpradclawa mkdw
o r 4 ~ ~ r a b c h w s , f t ~ ~o k pc d
II ~I ~as*t. rdp. rmat=owi li n g m i m , t o ~ 1
Ncurnber d t i c k r mdcoddwqu+I to&

1
With a sharp knife, make 3 or 4 diagvnal Heat the wok until very hot. Add the oils ar
slashes I cm (M in) deep on both sides offish. swirl to coat the wok. Add garlic and ging
Sprinkle inside and out with wine or sherry I
andstir-fry for 1-2 minutes until softened, b
and salt. Place in an wal baking dish which do not brown. Stir in wine vinegar, f& I
will fit in a wok. Allow to stand 20 minureso ! chicken stock, tomato ketchup (saw
Place a wire rack or an inverted r a d hand chilli sauce, soy sauce and sugat and brh
a plate in wok. Fill wok with 2.5 an (1 in) to the h i l .
water and bnng to the boil. Place dish with
the fish on the rack or r a m e k h and cover
t~ghtly.Cook for 8-12 minutes, until f&
f l a k easily. Remove fih from wok and keep
warm. Remove rack or ramekinand plate and
pour off water. Wipe wok dry and r e h t .
Add panut oil arid swirl to mt wok. Add Stir the cornflour mixture, and stir into th
the black h, garlic and g i w r and stir& wok with spring onions and crab pi- (

for 1 minute. Stir in the spring onions,
sauce and srwk and h n g to the boil; codr for
1 minute. Stir in the chilli sauce and -me
oil and remwe kam the heat. Pour sauce
over fwh and serve immediately, garnished
with fwb coriander or spring onions.
claws. Simmer crab pie= in the -sauce fr
2-4 minutes, until sauce thickens and era
is heated through. Garnish with cucumbr
matchsticks and coriander sprig and serv
with plain boiled tice.
SEA BASS -SINGAPORE CHILLI CRAB -
ldl- wgetabk d
I ~ s e s ~ m e o i l
4dovcspdkr finely c h o w
2.5cm~lla)fmA~giqer,~andcbopprd
2-wine-
l S O m 1 ( 5 f l & c u p ) ~ t hhmchickrnst~~k
70ml (tl/z fladficrrp) toamioketchup (mwe)
3~ c o c h b o t c h i l l l s ~ u c e m d m y ~ u c e
1-h-
2v2 t ~ ~ d i d d3 m i k pn m
warn
4 a* onioas, thinly sliced
Ilargec&aab,c~urdhtheM,~
intoserving~,with~dclnwne*rkdopen,
or 4 large crab claws, cmckd oppl
cucumber mat~hrtidrsa d c o h d e r s p r i p , to pmkh
Heat the wok until very hot. Add the oils and
swirl to coat the wok. Add garlic and ginger
and stir-fry for 1-2 minutes until softened, but
do not brown. Stir in wine vinegar, ftsh or
chicken stock, tomato ketchup (sauce),
chilli sauce, soy sauce and sugar and h n g
to the boil.

Stir the cornflour mixture, and stir into the

wok with spring onions &d cmb pieces or
claws. Simmer crab pieces in the sauce for
24 minut-. until sauce thickens and cmb
b heated
matchicks
9 Garnish with eucwnber
coriander sprieg and serve
with plain hi14rice.
T H E A N D S T I R - F R

CRAB WONTONS HOT PRAWh

7Od(t'/hfldY~cup)~~taoy~ m i d d Ira- lor =wing
t ~ w i a r v h e g a r 2 ~ ~ r a a ~
t - m o i l t ~ a l l v e d
Mtoospocm~driDdchik
190r(5w)nwrrurpprs1
z ~ h m r y o r * w = r : ~ ~ ~ l M n l y ~ i a p o t S c w ( 1 i n )
6 . 8 d w h h walerhtnuta rinaedandmiacd
Zqhg- fiDclychoppDd
, 1 5 g ( H d I ublcsprron)butter
4 s o $ ( l l b ) c o o k o a t + r ~ ~
1t ~ h l y c h o & f d m o t g I n s w I ~ ~ H n v o u r e d ~
225 (8 w )wbltt c h t , d r d d dpicltedover I
55 1111(2 fl oaf44cup) u m a m
'/a t v rod pcpprtSaUK
f h l y choppsdfmbooaiudetotdill i W ~ Y W ~ ~ V
'3-
1~
M ~ m ~
ddfrwhlyppundblack~
ZElblclpDoaschoppDdimhdltl
tomisb
~ ~ ~ f w B k s p W w

In asrtlalIbswl, mix together 55 ml(2 fl dbh
cup) wy sauce, wine vinegar, 1 tablespoon
ssame ail, I tablespoon water, crush4
chilies and honey or sugar. Set aside. Heat
remaining oil in the wok, add the water
chestnuts, spEing onim and toot ginger and
stir-fry for 1-2 minutcs. Cool slightly, then
mix with uab, remaining soy sauce, red
pepper 8auce. fmh coriander or dill and egg
yolk. Place a t w n of mimre In the
centre of each wonm skin. b m p n edges
with a little water and fold up QM comer to
p i t e comer to farm a triangIe,
Ammge h e salad leaves on one side of 4 larip
and fan out the mango slim on b
pla't:~
&r dde; set aide. Heat the oil in the d
md swirl ts coat wok. Add sugar snap p&
and spring oniom and stir fr, for 1-2 mi-
mtil kam turn bright green and onkn$
begin ta sahn. With a strainer or dottd
F, remo~eto a bowl.

Fold over the h t m m 2 m e r s KOmeet and
press together to ~ m b nk melloni. &
sure the filling is w e l l d e d In the wok,
heat 7.5 cm 13 in) vegetable oil to 1%
(375F)and deep fry the wontons in batches
for 3 minutes, until goldcn on all sides, cum-
ing once during mking. Remove with a
Chinese strainer or slotted spoon to a h -
k t kitchen paper to drain. Servc with the
dipping sauce and a salad.
Add butter to oil in the wok ;uPd sdx k
prawns. Stir-lry for 1-2 minutes until h a d
th- do not owrcmk. Remow ro tW
bowl Pour in anise-flavour liquwr d s
tir ~
deglazt the wok. C m k for 1mime, &ma@'
in cram and bring to the hil. Scasu>n w+&
m e g , satt and peppr. Stir in dill, p-
sugar snap peas and spring onions, * t ta
mt.Immediately, spwn mixture onto sLd
leaves and garnish with dill sprigs.

hrtcmall bowl, mix together 55 ml (2 flodb'i
-1 my gauce, wine vinegar, 1 sahlqmm
emre oil, 1 tablespwn warer, crushed
t wide. Heat
&Ilia and honey or sugar. S
remaining oil in the wok, add ihe water
&etnm, spring on& d root ginger and
&*fry for 1-2 minutes. -1 slightly, then
mix with crab, remaining soy sauce, red
pepper sauce, fresh. coriander or dill and egg
yolk. P k a waspon of mixture in the
centre of & w m t ~ n skin. Dampcn edges
with a tittle warm a d fold up one comer to
m i
tt camer m form a triangle.
Fold aver the b o r n 2 comers to meet md
press togaher to regemble a rortelloni. Be
m e the filling is well-sealed. In thE wok,
haat 7.5 cm (3 in) vegetable oil to lgQC
(315F)ddecp fry the wontom in latches
br 3 minutes, until golden on alt sides, m-
ing once during caoking. Remow with a
Chest sminer or slatted hpoon m a k -
tKlU kitchen paper to dram Serve with the
dppq sauce and a salad.
HOT P W SALAD
Anange thesalad leaves on one side d4 large
plates and fan wt the mango dices on the
ather side; set aside. Heat the oil in the wok
and swirl to coat wok. Add sugar snap pas
a d springonions and stir fry for 1-2 minutes
mil beans turn bright green and onions
begin to soften. With a stminer or slotfed
qmn, remove to a bowl.
Add butter to oil in the wok and stir in
prawns. Stir-fry for 1-2 minutes until heated
throurrh: do nat o v e m k . Remove to h e
b l . P o u r in anise-flavour liqueur and stir ro
$egiaze the wok. Codr for 1 minute, then stir
in c m and bring to the boil. S e w n with
nutmeg, s ~ land r pepper. Stir in dill, p r a m ,
su$ar m a p peas and spring onions. tossing to
mat. Immediately, s p n mixture anta salad
lamand garnish with dill sprigs.
T H E
-'MOCK' LOBSTER STIR-FRY -
u 15cm ( C i n ) a P l l r f r e s b l e m o n ~trimmad
It- tomatopu&(p$tt)
1 tablespmn vcgetablcoil
I tablwod -me dl
450g{ i lb) oloak~rajbr.skitracdrdcutinto
chunks,ar450g( 1 lb) ccmktdl&tcr
3 dovw garlic, finely c w
2.5cm(lm)Iwb~~r,peeledradchopped
, 450gtIlbj~
1 wion,cut lengthwise into'pelals'
1 f r d c b i l l i , ~ ~ kn ld y chopped
2 tomrtoa, peeled, seeded dc l q p d
1t msuw
2 hrgesmonioru,eNwdinto2.5 an (1 in) p k e s
2 iablcqmmlr tresbchopped cotinader
1 nbleqwmlimejuice
l i + pnd wrhnder, to garnish
Cnrsh lemon grass and cut into 2.5 cm (1 in)
pieces. Place in a saucepan with 175 rnl
(6 fl ozlj/r cup) water and bring ro the boil.
Simmer for 3 minutes. Add tomato pude
(paste): stir until dissolved. Set aside. Heat
the oils in rhe wok until very hot. Add fish
and stir-fry for 3-4 minutes, until firm.
Tmnsfer fish to a bowl. If using lobster, stir-
fry far 1-2 minutes, then transfer to a bowl.
Add garlic and ginger to wok and s t i r k y for
10seconds. Add onion and chilli and stir-fq
for 1-2 minutes, untilonion begins to when.
Add tornarm, sugar and iemongms mixmre.
1 Add spring onions, chopped coriander and
lime juice; caok for 1 minute until spring
anions turn bright green. Return fish or
I lobster to wok and cook for I minute until
it is heated through. Serve immediately,
gamishd with lime wedges and coriander.
Accompany wirh n d l e s ,
Note: Monkfish (anglerfish) is often called
' p r man's lobster' due to its sweet flavour
and firm, lobster~liketexture.
125 g (am)
225 (~narll
piarh-~-ww
~ p a ~ i - , blmU,ilb
lSg(%dl d e q I o m ) h
l-flaeh/chPppd
ldevcgu&,MyM
droawr
w t
1# d ( 4 f l d M c u p ) d q ~ c w b t
C ~ ) ~ & I ~ * C -
~ ~ ~ ~ d b J = k p e p p
4 qriqaniou, thinly 8lkd
1-2 t*#arpawuDipa mustard
In a saucepan d boiling water, c d t:
pm- for 12-15 minutes until tender4
pierad with a sharp knife. H a t the e
I =ti1 hot Add butter and swirl to d I
wat wok. Add onion and garlic a d s h
fw 1 minute. Add mushmm and stir&
a further 1-2 minutes. Add white wine I
bring to the bail. Simmw for 1-3 raiaQ
, mil reduced by half. Stir in the aeaml
bmg k k to the bail. Simmer taP
ramutesuntilreduced and thickened. Sea
with nutmeg, salt and freshly g r o d pcp
andstir in spring onions.
I
Stir in 1 m b l q m n Dijon m u t a d I&
I d pmwns and cook 1-2 mlnuta ,19
chop& Basil and new p o t a m Tam r
stir in remaining mresrard for a
, 8.w. onto dinner p h e 4
I garnish wit fresh bail leaves.
V d t i o n : Coaked prams a n be mbstinr
' Cur the lobster meat. Alremtively, 7a
114Cr Ib) cooked monkfish ( a n g l d i ) pie
I can be subst ltuted for t h e lobster and paaw

ILOBSTER STIR-FRY - -
1 5 c m ( b i n ) a t a ~ f d l ~ r n o trimmed
n~s~
1 t w p n tomato pu+e (paste)
I&poonv~Iroil
I &poon~meoil
450g(l Ib) monkf!& tails, skinned and cut into
chunks, or450 g (1 Ib) cooked l&tm
3 h & i , fintlycbapped
2.5cm(I,ia)IFesbm~&ger,pledddtopped
I mion,cut Iemghwiseinto 'petals'
1 fmh chilli,seeded and the1y chopaed
2 t o m t w , p l e d , swdcd and chopped
I tcsspooa sugar
2 hrgt sprjngonim, sliced into2.5 cm ( 1 in) picces
2 mbleqKmns fresh chopped c a r h d t r
I despwnlimejuice
lime+ mdcoriander, to praisb
i
Crush lemon grass and cut iri to 2.5 cm ( 1 in)
pieces. Place in a saucepan w i t h 175 rnl
(6 fl 0dY4 CUP) water and bring ro the boil.
Simmer for 3 minutts. Add tomato pude
(pate); stir until dissolved. Set aside, Heat
the oils in the wok until very hot. Add fish
and stir-fry for 3-4 minutes, until firm.
Transfer fish to a bowl. If using lobster. stir-
fry lor 1-2 minutes, then ttansfer to a howl.
Add garlic and ginger to wok and stir-fry for
10seconds. Add onion and chilli and stir-fry
for 1-2 minutes, until onion hegins to soften.
Add tomatoes, sugarand lemongmsrnixture.
Add spring onions, chopped coriander and
lime juice; cook for 1 minute until spring
aninns nrrn bright green. Return fish or
lobster to wok and cmk for 1 minute until
it is heated through. Serve immediately.
garnished with lime wedges and coriander.
Accompany with rides.
r
LL:
Note: Monkfish (anglerfish) is often called
'p,m n P slobster1 , , , ,a
to iu ,weer
and firm, lobircr-like texture.
A N D S T I R - F R Y D I S H E S
LOBSTER IN MUSTARD CREAM -
450g(1 Ib) new put-, cut inhalf, il large
15gt1/2 &I tabla-) butter
1onion,finelychopptd
I clovegrrlic, fineky chopped
225g(8m)mushrooms
115m1(4fld%cup)drywhitewinr
225 m l ( 8 f l d l cup)doubleor whippingcream
pinch freshly gnted nutmeg
salt and freshly + black pcppcr
4 springoniomthinly sliced
1-2 lnbltspoansDijm mustard
450 g ( I Ib) cooked lobster went
I t 5 ~ ( 8 0p l~r )d c m k d prawns, d e f m t e d d d t i e d ,
iffmzen
I
Z d e s p o o r u s h d d fresh basil
bnsdleaves, togarnish
In a saucepan of b i l i n g water, c!x)k new
1 potatws far 12- 15 minutes unril tender when
1 pierced with a sharp knife. Heat the wok
until hot. Add butter and swirl to melt and
I
coat wok. Add onion and gadic and stir-fry
for 1 minute. Add mushrw~msand stir-fry for
a further 1-2 minutes. Add white wine and
bring to the boil. Sinlnler for 2-3 minutes
until reduced by hall. Stir in the cream and
bring back to the h i l - Simmer br 5-6
minutesuntil reduced and thickened, Season
with nutmeg, salt and freshly ground pepper
and stir in spring onions.
Stir in 1 cablespn Dijon mrlstard, lobster
and prawns and w o k 1-2 minutes. Add
chopped basil and new ptarocs. Taste and
stir in remaining mustard for a stronger
flavour. S p n onto dinner ~ l a r e s and
garnish with fresh basil leaves.
Variation;Gn~kedprawns can he? suhsr iruted
for the Iphrer meat. Altcmatively, 700 g
(1 Vz Ib) cocbked monkfish (anglerfish) pieces
can be substi tltred for the Ir>hsterand prawns. -
T H E A N D T I R - F R I

-CHILLI CUCUMBER PRAWNS- - JASMINE-SCENTE!

3
450 ( t Ib) d d ~ W M h, the shell 3~ ~ ~a wine, sakeor+shrrry
iJ a p tv l e rice
lmbkspnvrsctpbltoil 1 light my sauce
lnMwpoonsesuard 2.5 cm( 1 in) p i e c c h h root piitger,pecledd
2.5 cm ( 1 in) p k e fresh root g&r, p l e d nnd finely cboppcd
finely choppad 1 tcaspoon =same oil
2-3c k p r l i c , M y minced V4 t e m p o wl t
t 3 frwh chiUks, w d x l and choppul (orto taste) 7OOg{1 'hIb)raw mtdium prawm,sheUdand
ficucumber, petled, steded d d i c e d &veined, tails left on I( wished
2-3 s ~ o n thinly ~ drccd
. 2 t w b m i n e w ther ram mark tea l m w ,
1 t a w s t-to ketchup(aawe) such as Earl Grey
3t m w l n e v i n c p r t 15 ml(4flod'/r cup) light fish orchickens~ock
'Aw p n s u p 2 teaspons cornflour, dissdverl in 1 tabhpoon water
Yz leaspoon sugu
1 tabkpoon wgembk oil
4 qingonions, thinly s l i d
mint q r i p or jasmine flowers, to pmish

In a medium bowl, mmhine rice wine, sake

or dry sherry, m y sauce, ginger, sesame oil
Hack Y@IQ* KEqmg<*b imw, auf and salt. Add prawns and tcm to coat well.
& vydn & running add wter. -h Allow to stand lor 30 minutes, stirring once
pmmm dry with -a kitchen gaper* or twice. In a small h w l , stir the tea leaves
b t t & d u f dk. &dd& ~ f k tbm into 11 5 mi (4 fl od'/i cup) hiling warer and
e o a r ~ d A d d ~ , ~ ~ ~ l &allow w dto steep for 1 minute. Strain tea
u-f@ far 1 *hue mtit mframm b i t through a fine tea srrainer or sieve into
d m h .~ n c c e a w b t a d d & ~ m . another bowl and dkard the tea leaves. Add
Srir4iyfor 1-2 mhv~esluntil pmm me hot. the fish or chicken stock to the tea and stir in
the comflwr mixture and sugar.

Stir in the cucumk and spring onions. Add .Heat wok until hot, add vegcrable oil d
the tamata ketchup (sauce), wine vinegar mid ta m a r wok. With a aimsmhr rn
b. ,
,and sugar and srir-fry for 1 minure, undl
, i&cly caered 4 tha a u d
hned w n , irmove p p r a w n s from
made. Working in h&, d p r a m to

3
cucumber lmks translucent.. Serve the wok d stir-fry €or 1.2 mtnuta until pi&
prawns immediately. and limn; r m v e to a h w l . Stir in &
onions and ~ r v mda r i a and cook hr
smles 2. 1 minute. Stir rea mixture a d add to wo&
stirring until thickened, Ream prams td
wok and lass lightly to coat. G d with
minr ar jasmine a d serve with rim, 1
I

Using kitchen scimrs or small sharp knife,
cut along backs of prawn shell to ex- the
black vein. Keeping shells intact, rinse our
the vein under running cold water. Pat
p r a m dry with absorbent kitchen paper,
Heat the wok until hot. Add oils, swirling to
coat wok,Add ginger, garlic and chill ics and
stir-fry for 1 minute until wry fmgrant but
not brown, Increaw heat and add the prawns.
Stir-fryfor 1-2 minutw until prawns are hot.
Stir in the cucurnhr 4spring onion&.Add
the tawm ketchup (sauce), wine vinyqr
and sugar and stir+ for 1 minute, until
prawns are lightly coated with sauce and
cucumber imkS ~ramlucent. S e m the
p m immtdiately.
s3w 2.
-JASMINE-SCENTEDPRAWNS-
3 r P M e # p m J- rice wine, sakeor dry sherry
IIPMespocwligIltsoymu~e
Z.5cm(lin)pirC~treshiwt&tgtr,pteledand
b l v Ehoppsd
1t e a s p o a n ~ m c d
Y4 wlt
700g(~MIb)rawmcdium~,MsdPnd
dtvelncd, talh leit on ifwished
2 w b l q w n sjasmincorothernmolatic tm Itnw,
UlEbasePtjGrry
I t 5 m l ( 4 f l d Y 2 CUP) ligfit fiShorrhjcIIcnsmk
2 cwatlwr, d i v e d in 1 tnbkspoonwater
WraPDonsugsr
1 iabhpooa w b l e oil
4Pprifigmionr, thinly sliced
mint sprissajamkfhvtmtop&
1
ln a ~ l e d i u nbowl,
~ combine rice wine, sake
w dry sherry, soy sauce, ginger, sesame oil
I
and d t . Add prawns and tosr to coat well.
Allow to stand for 30 minutes, stirring once
I or~ice.lnasmallh~wl,s~irchecealtavcs
I into 115 ml(4 fl uzlM cup) bailing warer and
allow to steep for 1 minute, Strain tea
through a fine tea strainer or sieve into
I anorher bowl and dimrd the tea leaves. Add
the fish or chicken st& to the tea and stir in
the carnilourmixture and sugar.
.Heat wok until hot, add vegetable oil and
; swirl to coat wok. Wit11a Chinese strainer or
slotted q w n , remove pmwns from mari-
nade. Working in batches, add prawns to
wok and stir-fq for 1-2 minures mril pink
I
and firm; remove to a howl. Srir in spring
onions and reserved marinade and cook for
1minute. Stir tea n~ixtureand add to wok,
stirring until thickened. Return prawns to
wok and tw lightly ro coat. Garnish with
mint or jasmine and erve with rice.
Serves 4.
 S T I R - F

PACIFIC PRAWNS -PRAWNS WITHl

ZtaWnpwnradiveoil
2-pc~nutoil
450gI L Ib) m w m c Q i u m p w m , d d l d d & t n e d r*dkm+
ZdovcJdGWcboppad
2.5clll(1 in)picccfdroorginser,p"Md
700g(l'hIb)mwarrdiumpnwns,
fincl~c h d
2 d k s c*, deed
1 rrdprppcrt~icuml,lticd
I llSd(4fldlAap)~orbmdy
4&ngonbnslcut htothh~pg
225g(8w)rrdkfbio,lhilllylreddPd
225 g ( 8 ~can) urrswtemed +gplcchmka, tJOaJ(9flodl.cup)whippIrrsrmm
-4, mwd
jub~
2- t nrmfbr I UtlW#pooascaoppcdM+
2 tmpmswsoucc N g ( J Jbllitrgldoe
1t~,Mespow Iemmjuacc Hear wok until hot. Add oIIve all and wid m
dgshmptpprr#aw
1 S a g l W l c u p ~ ~ a u triruad
s , I war d.
Add garlic, shallots and bwm
l i d v if SdmI
Heat h e wok until hot. Add 1 tablespoon oil for 1-2 minutes until bacon is crisp
and swirl m caat wok. Add prawns and stir- , Add prawns and stir+ for 2 mintnea d
turn pink and kt1 firm to the to&
fry for 2 minutes until prawns turn pink and
feel finn to the touch. Remove to bowl. Add Wath a Chinese miner or slotted spoanv
remaining oil to the wok. Add garlic and t h o v e prawns to a bowl. Add es
ginger afld 5th-f. for 30 seconds. Stir in bandy and bring to the boil, stirring 6nr
celery, red peppet (capsicum) and spring , qwmtIy. Stir in shredckd radicchio.
d t d pepper and b r i i to simmering pobry
onions and stir-Fry fw 3.4 minutes until
vegetable are redder but still crisp, Srir in for L minute until sauce thidwrra
pineapple ch&. shghtly. R e m p r a m ro wok and stir w
mat. Stir in half the panky.

In a large saucepanof boiling water, d h

I
Dissolve the cornflour in the r e w e d pine-
apple juice. Stir in the soy sauce, lemon juice h i n e according to packet -d
and hot p p p r sauce. Stir into the vegetable r)rainand divide among 4 large hwb, Sgmi
and pineapple mixture and k ing to simmcr- pmwns and same equally over psm d
ing p i n t . Add resewed prawns and macada- with remainingparsley.
mia nuts and stir-fry until sauce thickens and
prawns are heated through. Setlrcs 4.
I

serves 4. I Variation: M e d prawns carz be d & w

~, but do not stir+ Add w t b k d
' wandheatchm&gentlyfarI~
L before adding parsley.
rl

~ I F I cPRAWNS
2 -rl$ pe%nutail
450g (1 b)mw d u r n mrms,sbdlad and &wined
Z c l o v e a ~ , f i n e l pchop+
25em(~m)pkeclr~shicw~~,psclcdaad
findv-.
Z ~ c e k r y , ~
1 red pppr (Caprieum), s l i d
4 q h g ~ , c u intothinstrip
t U Q m l ( 4 f l d Ic u p ) w & p h g c m
225g(8or)cm~d~Iecbun&l,
d& juice rcurvcd
2tmcomllonr
Z t ~ s q s a w r
1mbl~kmonjuife
~hotpppwsaute
1 5 0 g ( W l cup)mecPd?minnuts,~
Ibgbtly Itsaltad
Heat the wok until har, Add 1 t a b l q w n oil
and swirl to coat wok, Add prawns and srir-
fiy for 2 minuces unti t pmwns rum pink and
feel firm to the touch. Remove tp bowl. Add
remaining oil to the wok. Add garlic and
@ngm and stir-fry for 30 seconds. Srir in
celery, red pepper (capicum) and spring
onions and stir-fry for 3-4 minutes until
vegetables are tender bur still crisp. Stir in
pineapple chunks.
I
I
Dissolve the codour in the reserved pine-
apple juice. Stir in the soy sauce, lemon juice
and hot pepper sauce. Stir into the aegtsMc
and pineapple m i x m and bring to simmer*
bag pant. Add -wed prawns and m a d a -
mia nuts a d stir+ until aauce thickerrs and
prawns m hated through.
A N D -S T I R - F R Y D 1 S H E S
-PRAWNS WITH RADICCHIO-
2 ~ o L i v e o i l
4 c l w a g a ? l k ~ y ~
2Ufidycbapped
4&b*wa.diwd
7 w g ( l ~ I b ) t n a r ~ p r s ~ ,
&lledpnddcveiwd
1,15mt(4tl1d~hcap)gtspprorbrandy
225g(8os) t;Ddk& rhinlysbrrddrd
~ t p n d W d M . c k w
31t*bspspaonscboppsdldpd=~
450g(l Lb) L i m p h e
I
Heac wok until h o t Add alive nil andswirl to
coat wok. Add garlic, shallcirs and bamn.
Stir-fry for 1.2 minutes until bacon is crisp.
Add prawns and stir-fry for 2 minutes until
p w n s turn pink and feel firm to the touch.
With a Chinese maioer or slotted spoon,
remove prawns ro a bowl. Add grapp or
brandy and bring to the boil, stirring fre-
quently. Stir in shredded radicchio, cream,
salt and pepperand bring to simmering point;
wok for 1 minute until sauce thickens
d i t l y . Return prawns to wok and stir to
coax. Stir in half the parsley.
In a Large saucepanof boiling water, cook the
lrnguine according to packet directions.
Drain and divide among 4 large bowls. S p n
prawns and sauce equally over pasta and
sprinkle with remaining pmky.
Variation: Cooked prawns can be subrim-
td; bur do not stir+. Add to thickened
sauce md heat through gently for 1 minute
before adding parsley.
. --
 B O O K W O K S T.1 R - FR

MUSSELS WITH WATERCRESS-

- OYSTER WOI
1 rmioa; f i ~ c l ychopped
2hgPrfiE.M~~hopped
250ml(9 nodl cup)li&~ fishorchickcnstmk
1 smPll rod (capifum),thinly sliced
150ml{5lIodV1cp) wbipphgcanm
2 buncbta wrrrercmor mket, washed,
dricdandchoppcd
At mdk h l y p n dpppr
450gI 1 lb) t a g h t e k

I that
With a stiff brush, =rub mussels. Discard any
are not tightly clmed. Using a small
knife, remove beards and barnacles.

Heat the w& until hot. A& the olive oil and
swirl to coat wok. Add the onion and garlic
and stir-fry for 1-2 minutes, until onion
begins to soften. Stir in the fah or chicken
stack and the mussels. Bring to the boil,
cover and simmer for 3-4 minutes until
rnursels open. Using a Chinese strainer,
scoop out the mussels into a large bowl;
discard any unopned mussels. If you like,
remove and discard half the mussel shells.

Add the red pepper (capsicum) and boil the

cooking liquid until r e d u d rn about 250 ml
(9 ff od i cup). Add cream and simmer for a
further 3 minutes until slightly thickened.
Stir in the watercress or rocket and seamn
with salt and pepper. Return the mussels to
the sauce, stirring to heat through. In a large
saucepan of hiling water, cook the ragha-
teUe according to the packet directions.
Drain and divide among 4 soup plates. Top
w i t h equal amounts of m w l s and sauce.
mT
HWATERCRESS- OYSTER WOK STEW -

Add tbe red p e p (caphum) and boil the

cooking liquid until r e d d to about 250 ml
(9 fl d l cup). Add cream and simmer for a
M cr 3 minutes until slightly thickened.
Stir in the w a t e r c m w mket and seami
with salt and pepper. Return the musgels to
the saucc, stirring to heat through.In a large
saucepan of boiling water, cook the tagha-
teUe -ding eo the packtr di&ans.
Drain and divide among 4 soup plates. Top
w i t h q u a 1 amountsof mussels and sauce.

Serves 4.
 w°Kl
T H E B O O K
A N D S T 1 R - F R

'C-

MALAY CURRIED CLAMS -SWEET & SOUR Z

24 steamer (wbt&l) c h s
1
I
2**, fidy *
~

2.5cmfl in) p$cafdrwt-Ip&eod

~ d

cbtgpDd
l ~ ~ b k k h , ~ d
M

Witb stiff h s h , scrub dams well. &vet

with cold water and soak for about 1 hour.
With a Chinese strainer, cadidly remove
clams from d i n g liquid to a c&nder.
(This leav~sany sand or grit on the bottom.)
Bmrd any c h that me not: rightly c l o d .
Heat oils in the wok, swirling to mix oils d
c m c wok. Add prlic, ginger and black b n s
and stir+ for XI seconds, un ti1 fmgmnt 'Stir
in cwry paste or powder and cook for 1
minute, airring constantly.
Crush lemon p stalk and cut into f
( M in) pieces. Heat the wok until hat, add
&oil a d s w i r l romrtwk. ~ ~ 1 - n
II
gms, garlic, ginger and chilli and stir-fry 6w
W w r s d s . Add scallop d stir-fry fw
1 3minuresuntil~araopgqued.l&~
, firm tothe twch. With a Chinese strainerar
. I
I dotted spoon, remove toa h w l .

Stir in dams, Fih or chicken stack. tomato

ketchup (sauce), oyster sauce, soy sauce and
chilli sauce, Bring to the boil, cover and
simmer far abut 5 minumiuntil clams open.
5tir m d o w mixture d stir into clam
with a p i n g onions. Stir until sauct thickens
and spring onions rum a bright c o h r .
Discard any unopened dam. Swve immc-
diately with smmd rice or noodb.
! Add green and red p q p m (capsicums) arad
1
spring onions to the wok and stir-fry for 2-3
minutesuntil vegetablestpginto soften. hkl
I vinegar, nam pla, sugar, tomato and chappat5
cmiander. Return mllops to the wok n d
for 30-50 seconds to mat with rhc
I d heat through, Garnish with corianda
sprigs and serve with boiled and wild rice.

I s m s 2.

PkC-RRIED
CLAMS
I With stiff brush, xmb &mi well. a v e r
I w i h cold water and soak for akur 1 hour.
With a Chin= miner, carefully remove
clam h m making liquid to a colander.
(Thia leaus any gand or grit an the httwn.)
Discadmy dam rhatare not rqhtiy c l d .
Heat oils In wok, s w i r J i ~ , t mix
o d s and
coat d .Add garlic, ginger dblack k m
ad stir-fq for 30 seconds until. hgmnt. $rir
in curry p t e or powder and cmk far 1
minute, stirring comrantly.
1 Stir in clams, fish or chicken at&, t o m
ketchup (WE), ~ y s t sauce,
e~ soy sauce and
chilli sauce, Bring to the boil, cwer and
simmer f o r a b u t 5 minute until clanlshwn.
Stir cornflour mixture and stir inco clam
wirh spring onions. Stir uncil g u e thick-
md spring onions turn a brjght c0laur.
h a r d any unopened chw. &we imme-
&eIy with s ~ tics ordnoall*.
A N '
- SWEET & SOUR SCALLOPS -
15- (6 b)stalkfreshkmbngm~a,trimmed
2 bbiww1b3L & ~ U I Oil
2 clow gdk W y c h q d
2.5 cm F1 in)p k e tresb mr @@,-peeled d
WYc w
rfdcbintdccdadd-
4 5 0 g ~ 1 1 b ) w a ~ l c u t m ~ ~ e
1 pepper (cagsi~um),d i d
1dmw(*~,-
~ ~ i u *y w ,
90ml(2% f i d I S cup) w r l r c vin-
2-3 hkk8pm.m ph((Thnifish saw)
l ~ s u g p r
l ~ , ~ ~ a r d c b s p i w d
J~~Ke5bcahiPnder,~ussprip
orbhx
Mlemon gas qaIk and cut inm l xm
(kin) pieces, Heat the wok until hot, add
the oil and swirl rn coat wok. Add lempn
gras, garlic, ginger and.&illi and Stir-hy for
30 m n & . Add xallops 3rd stir-fry for
3 minutes unril ch@yare opaque and slightly
r i m the tauch, With a Chinese strainer at
slotted s p n , remQve to a h w l .
Add grem and red peppers (capsicums) and
qring onions to the wok md stir-@ far 2-3
unri1 v+get&les begin to dm4Add
*im@r+nam ph,$ugw,tomaw and chopped
mdmder. Return m1lepa ro the wok and
tm for 30.50 =con& to coat with the sauce
and heat throw&. Garnish whh mrimder
@rigsand serve with hiled and wild rice.
 W B K A N D S T I R - F R

I
m
I
I

SCALLOPS WITH CASHEWS-

- THAI CURRIED
55 ml(t fld'/*cup)dsysberrymrice wine f-*d
3 toblespoonslomitoketchup (sauce) ~ ~ ~ ~ W h m M b ~ h t p e r W
1 tabkspwnoystersauce 1 - w
I~ k s p o ~ o w i m ~ , s~ah~gk-bcrh-m,&dm
It a w = u ~ e o l l Wd
4ebWadkAwY4d
1- t Chinese chillisauce (orto taste)

-
I tablespoon grated zest nod 1 tnbkspoon - S~mpmmglr~yp-d-~~m
dwd
a r a w juice
1 tuapwn c o d o u r
1 tables- vegetable oil
I ?:&-- h4-W-
700g~l'~zLb)qucea~ : et5
WL~f +a.
<r)cgeupb*~
umwemdv*
2 clove$guljc, riel y c t ~ o p p d
r smonim,thinly sliced &d&p
1 S d r d&ku@w

I'
1
175g{Bw)f r c r e l h ~cut
(1
150g(5 w)uphew nuts, lightly t l n d
, 2.5 cm
~ into
pA1&-z~Ihm
~ h l q d f
I
In a medium bowl, combine dry sherry or rice t d ~ a t r h e d u n & i f ~ d
&dt~m& M*d~bgMd-
I

--
wine, tomato ketchup (sauce), uyster sauce,
wine vinegar, sesame oil, chilli sauce, orange & bt 2-3 mwefi 4@
zest and juice and cornflour. Heat the wok ~ w b d A w m a ~ d ~ $
until hot, add oil and swirl to coat wok, Add l o ) r m d s d d o a i s O ,a~d*.-
scallops and stir-fry for 1-2 minutes until they .&l~P.-mti oniosl~b*
I
bcg~nto t u r n opaque. Remove to a bowl. I & d d ~ ~ ~ r y @ m t e
I
4 ~,~ S€ir+ for 1-2

72+*
a&'wmoesdbd
Wl$tbth6W*
I & 9 ~ & ~ w m 1y d d
1
I & i & e n e d . ~ t h e ~ m i H
-, f y 3-3 minutes.
Add garlic, spring onions and apmgw and Wr mars#binto-& mh,d . h
stir-fry far 2 3 minutes, until &pangus b 112m w # t q d h t ~ - w
brqht green and tender but still c&. Stir . l a p c p w ~d
, _&mirr~o~msI~
sauce ingredients and pow into the wk ~ d - d ~ w
Bring to simmering point. Rtnrm xallops 14mw ls d
dl r n t r ~ ~opwt
mtar liff~ii
to xhe wok and add the d e w s . Stir-fry 6 r ~ i 9 w & r u q & . - *
I minute until scallop a= heated thrwgh, l.wmgrasdannnd~pn?
t~soingto coat aU ingradrents %we with rice k i * f l g ? c & h & d
garnished with strips of mangerind.
h*&+- *
*M:
* 7
 S T I R - FR Y

PPS WITH CASHEWS-

-
1
55 d (2 fld'Acup)dry&emyorrictwioc
3 tamomketchup(saw)
1tlMaEpoonmtcr wce
I-dviocpllr
1-mmcdl
1t q m o chilli rpucc(0rto w e )
l ~ ~ ~ ~ ~ a r d l L a b k s p o o o
O-Wjd-
Iltaapoontwtlflwt
1tabkmn~~tpblcoll
7Wg(l1h1b)gwcn&
2c l o v e s & i c , a a c ~ y ~
4lophagoaiona,tblnlysl~
175g(6w)kh~,cutinto2.5cm
I1 tn)Pkm
15Qg15m)&nuu,l~dv r i n d
In a medium bowl, combine dry shenyor rice
wine, romara ketchup (sauce), oy5ter sauce,
wine vinegar, sesame ail, chilli =we, orange
eest and juice and cornflour. H a t the wok
until hot, add oil and swirl to coat wok, Add
d l o p s and stir-fry for 1.2 minute until he
y
k nto turn opaque. Remove to a bowl.
i

'
Add &I:, spring anions and asparagus and ' '&irmwklsinmauceatbdaok,d,
for
stir-fry for 2-3 minutes, until asparagus is *ldui-+ u d l uumCb@'td Stir m.
bright green and tender bur still crisp. Stir h-rtdei&~int~lm('&In)
sauce ingdients and pour into the wok. Pm&!.drn& C s o k , w ,
h n g to simmering point. Return scallops 12 miuummoreuntil dt aurssds ogm and
to the wok and add the cashews. Stir-Frjfor ~ ~ ~ ~ R e m D k r t t h 9
1 minute until allops are heated through, ' lmmqtaWmUbaavd#Wmy~
tossing tacoat all ingredients. Serve with rice ' ht hiahrz mt d p e d '&m.&ed with
gdmished with strips of orange rind. ~dlappdc&hdw PnB &Y& k&nut6
I h : \ u * , ~ d r k
~ W4. J
T H E

SEAFWD JAMBALAYA ? CHILLI-CHICKI

225 g(8ozll V4 c u p ) brownrice
3 d e s p m n r wmme oil
2 tablespoons peanut oil
150 g (Sodl cup) c d e w nutsorpwaue
150g( 5 oa)mange tout (snow m)
7OO 9 (1 V2 Ib) rkinncd and baned cbkkm k&
cur into thinstrip
2 tnkpoons sunfloweroil
2.5 cm ( 1 in) i r c s h w r , peed and thinly s t i d
2 h p & , f f m l y cbopprd
9 6 ~ o n i o n sdiced ,
1-2fmh penchillies, d a d ~ y
3 t P M c s m wine h r p r
2 tabl- cboppsd frcgh minr or d r
mixed lettuce Iravea
1clmnge,peeled. segmentedand any juice remwed

r - Heat wok m i 1hot, mid oil d swirl to mat

WE Add p m a n ddr-fry for 2-3m i w e ,
mtilpmwmmm &rtndMfmmrmh.
P'
WAm#~~abrnv.Adddlmmwkand
+ qdhfryfor&~minu~undlop&eandfimh
lbmtwc wllqps 0 b l. StiT mmge mat
Ifrm wok grid sdr-fw f;m 4-5 mhm, until
6d( rice for 30-35 minutes or according to
directions, until tender. b i n and place in a
large bowl; tm with mame oil and set dk
Heat the wok until hot, add peanut oil and
wirl to coar wok. Add the nuts and stir-fry
for 1p2 minutes until t h y turn golden.
Remove and add to rice. Add mange tout
, d l l m w n d Stir flour i n t o s a w mmt (snow pas) to oil in wok and stir-fry for
upti\ cwaplrwly bl-, &n d mion, 1-2 minutes until bright green. Add to the
'garilc.C&kry* p p # M
uming mb ox ~hifii&.
~~~~~ dGjun
S&& Edr
rice. Add chicken to the wok. in 2 batches,
and stir4i-y for 2-3 minutes until chicktll
4.5 m b t * mTiItm** to dtm turns white and feels firm to the touch. Add
t b r L ~ iirnrice, to the rice.
4

Add sunflower oil to wok and stir in ginger,

garLic, spring onions and chillies. Stir-fty 6Dr
I minute until onion bgins to soften. Pour
contents of wok over rice mixture. Return
wok to heat and pour in vinegar, swirling to
T c wok. Pour vinegar over rice mixture,
half the he& and toss to mix well. h a
shallow serving bowl with lettuce. Spoon rice
mixture on to leaves, decorate with orange
wgments and pour over any juice. Garnish
wixh remaining herbs.
O O K

BDJAMBALAYA -
4
CHILLI-CHICEN SALAD
wrmb*
"--*ard
@#(
3351Q'cltlm&dW
as wkaa4-d
ltatDIr
~W~~
Eze,w-
l m d l =+tqMQWW4rdbed
h m q P - ~ ~ ~ ~ ~
a d
ms (I4fl~
I
380s 1 3 o d l h & W *
upr3mPM-
K 8 4 & ~
dlfflW@-m
t #b
$84g1JIt,1W1m?hh~orWbm
AA.l.d-&Iwm
H d d until l m r , . d ~ i I y i d w I rtotpar
l Wrke &3.Q-f5 minuw or &iw. t t ~
dm Add pra~da1r&pfgr2-3 minu- ~ , ~ n t i 1 t e n d e ~ ~ ~ ~ i n ~ ~
mdlgmwm turn pink@ fed fhrnto mwb. h&w1; tm with mmeoil and set &,
~~a bl . APfs!mlbpm8wkaisd MsarIhtwkmlril~~~ut~1and
srbfryim2-$ m i ~ ~ ~ s g uo- p
t iq! x a M t M t h tamtwuk* W * f i u ~ d S t k *
b v e m~qw q~h l . Sdr s a w inma ' tshlm d tiley turn g o k b 4

into d and RI~& br 4-5 minutmi wtil, brmda&dotkemA4dmxt~~

~ps)t~oilbrd:adritir&@r
min~tt8~ti~~t~Wr&rttrP
' rpbe,Add&tohwkihZhdw,
Wcfry b 2.5 m i d k s chib,
r ~~itsaxdkc:bhmh~h,.Ad
, o*&e:
b

~ ~ thleitliqtdawl ~ ~ t h
&khdi&r~dd&~d&Srrft
a n d W + k k ~ * ~ * r a
' &mering paint and 4,E
:
@
, for Mt
&ub mil rice t tea& atrd liquid is
*. %ik h m e d @iwIis, dEop
&1#saW &d s or wab p k e ~ ~ d
o c r a k , ~ E v r r S ~ r r ~ a r t ~ ~ ~ i ! ~
W k W c t r d . @mi&*PEe4h
&andserve,+wtd deer
 ""'I
T H E B O O K A N D S 1 I R - F R

rT CHICKEN YELLOW BEANI

In a medium bowl, beat egg whites with 4 bi a medium b a w l beat tgg whim with the
ZPQMIS cmnfh. Add the chicken strip asmfiour. Add chickenc u k , tmingto c a t
and toss to mat well. Refrigerate for 10-15 4.Rgfrigeme for 10-15 minutes. In d~
minum. In the wok, he* the vegetable oil heat peanut oil mtil vev hot and SPIM
until very hat and wid to a t wok. Using &coatwok. Usingadmtedspson, d d
tow or a f d , add h e d c h mip a few bg in 2 htchs, lift out chicken cubes md
at a time. Stu-fqquickly to k e q strips h m d to wok. Stir* quickly to k c q
sticking. C q k chicken amips hr 2-3 minutes &tam sticking. b k &&en
c u b fw 2-3
until jusr gullden. Remove to a h r b n t golden. Remove to h a r *
&mite$ until just
kitchen paper to drain and pwu off dl but k t kitchen paper to drain and pwr off d
1 tablespoon oil. ( R m eoil fos futuref q i i bt 2 tab!- oil. (W oil for hlttlrr
ardkd.) Wmdkd.)

Add onion, garlic and red pqqm(capsicum)
to t b wok. Sdr-fry lor 1-2 minuteg until
onion kgiw to soften. Add chicken tack,
lemon rind and juice, sugar, saw, wine
pr sherry a
d a few drops hot peppet sauce.
Dismlve remaining cornflour in '2 table-
spoons water a d stir Into the Bauce. Cmk for
30 seconds until sam thickens. Add chicken
mips and toas to r m . Qmk fm 1 minute,
until chicken is t r through.
~ Garnish
~ -panid
with chives and m e with boiled rice.
Add spring onions, cekv, green w
w m n ) and ginger and stir-fry fix 2 4
until o n h d pepper (m
begin to soften. Stir in the crushed chill&
q p r , yellow bean paste, brp sherry OY r i a
miwand thecashew nuts, m s h g m t i l ~
d i d m Add chicken c u b and tam ar
mt; d far 30 d. %we i-
htely, garnished with l e m wcdp d
by a dad.
 I

7
Q O K W O K A S T I R - F R Y D I S H 8 6

YELLOW BEAN CHICKEN

-
- -7 . tw*
*I-mnkr
mgftacb?d@ddbd*k=e- ~li&Y&bddbd&khkm~~
W-b* ~ttffuiups&5&(lk)*&Ik
I L l d i4 a-eW-). l w l ~ a d % ~ ~ ~ d
1wlWF- s*mh&dkd
~*mhhbrkmorl Wh#krp#W~~
'dry-11
1909 5 0 f i a w j & ~ k d
&tbUmWaiiW
-M 4U"m-
~~wII"-*"
JorrpwaM*
zt4kwWw
1-
b -
e -
*ram& t
d
-
* bm

bar&W,k- laphImwrtth4 hadiumW,h wW~withrht

~ c o m A o t l r Add
. %~ h k k e n d p ~ 6amfh*~r~lGhi~~-wtP~
dltws.awat d l .
thed*btYE-" V@dhbteQil
I""
d ~ t l t o e o g t d L h $
h m ~ t ~ a w d ~ ~ b d d
Irr tttr
rudl. &&pate Eos E045 @-
, b w ~ dW. s h g a s h d p m , d d -
q w o a a W d d w ~ s ~ ~ tltrZk&&, ~ lifrmt&i&m&bd
~ ~ a r i r n . S ~ i r ~ q d & y r n b r r r i p f r,a
aticking.hk*e*%3- .
",.
SaL i* m - k q mw
h- G k k for g-3
leuil .jm goHm. Remove tos &dmt P ~ ~ l
a t t i l ~ # O ~ ~ m *
ki-Amtcidm&d &dIh
.l&Wedl tk@%,b t kkchen psper to drain a
h
r t
d
2 ~ d grur"J'
L
forfuture ~ ~ ~
WQrW.)
!

Addcaboh,'gdiiandxdpppr(~pi~) ' ~~
ta the mk; %ir*fr,for 1-2 m
mfmkgimrn mfmb&&chickenmkl
m untie
u
m*onians,ce

&iQutts
ad 3sir+
gill@
WL.&imt and
fbr 2 ~ 3
p3pp& Etap&um)
b r k d m d j u ~~ p~ ~ ,r ~ p e , w i r ~ e ~ w & x i 4 % r i n t b & & 1 h ~
rrrdwqmd9fmdlwh ~ r n u p c * @ w P * k w ~ ~ s g y ~ ~ ~ ~
~ I v e d n ~ ~ q ki @xtk&wnms,mhwuncil
n ~ ~
~ ~ ~ t ~ d & i ~ c o t & ihd we% A~d d~& &k& w t o

**.
NMuntilm- Wchicb ~ & ~ ~ - s e o o n d p . ~ ~ -
~ d ~ r t i ~ . ~ f o r 1 , m l n ~W~ , t ~r ~ ~ k m o n * a t B $
mtil &,&m is hwed , w E e d b ~~.
with chi= 4ww Mrh boiled r b .
*Y*
+ 39
 B O O K 0 I?

-ARABIAN CHICKEN IN PITTA- I CHICKEN IN BALSP

midMIas-for~ng
2 mbhmuuolive oi1

Arrange salad haves on 4 dinner plate and

set aside.

&at the wok until hot. Add olive oil a d

wid to coat wok. Add onion and garlic and
&-frj for 1-2 minutes until onion kgms a
darnon, cinnamon, cloves, allspice, cayenne
h e n . Add chicken strip, w o r k i i in 2
or chilli powder and lemon juice. Toss pieces htcha. and stir-fry fur 3 4 rninum mil
of chicken in spice mixnut to coat well and and chicken fcels firm to the touch.
leave to marinate in the refrigerator for 4-6 Return all thicken to the wok,
hours or overnight. H a t h e wok until hot,
Add the olive oil and wirl to coat wok, Add
mated chicken pieces and, working in 2
batches, stir-fry for 2-3 minutes until just
golden and firm to the toud. Remove
chicken to ahsotbent kitchen p a p r to drain.

Preheat ~ 1 1 Arrange
. girtas on a grlll rack
Sm in vinegas and mustard and stir-fry &r
&3 minutes until chicken is 4 4 h o t &
andhruundergrillbrl-2minures.turning d well coated with vinegar and m u a d .
once during cooking, until p i m arc puffed Smwn with pepper and sprinkle with shtad.
and golden. Cut each pirta uosswiw in half dd b i l . S p n onto =lad-lined plates and
to open, and place s lettuce Leaf in each half.
w i s h with additional basil leave. %we
Spoon equal amounts of chicken snips into with gautkl potaroes.
pittas, sprinkIe with chopped anion and
d r i i with tahini sauce. Garnish with l s i l
sprigs and anion rings.
 A N D . S T I R - F R Y D l S H E S
O O K 0 F

CHICKEN IN PITEA- CHICKEN IN BALSAMIC VINEGAR

In a large shallow baking dish, combine

chicken with black p e w , salt, car-
darnon, cinnamon, cloves, allspice, cayenne
or chi1I i powder and lemon juice. TW pieces
of hicken in spice mixture to mat well and
leave to marinate in the &geraror for 4-6
ham or overnight. Heat the wok until hot.
Add the olive oil and swirl to coat wok. Add
coated chicken pi- md, working in 2
bat&@, stir-fry for 2-3 minutes until just
galden and firm to the touch. R m w
chicken to absQtbent kitchen p q m to b i n .

@& in vinegar and mustad and stir-fry for

Preheat grill. Arrange pittas on a grill rack 3+3minute undl chickm is wked thraugh
8nd heat d e r grill for 1-2 minures, tuning ! d dl mated with vinegar and mwrard.
once during -king, until p i m are puffed Sumn with pepper and sprinkle with shred*
and goiden. Cut each pitta crocrswise In half asd Wl. 6pm onto ddlW plates and
to open, and place a lettuce leaf in each half. gsrniah with additional bad leaves. Serve
S p n e q d amounts of chicken strips into
p i n s , sprinkle with
drirrle with tahini sauce. M
onion and
i with h i 1
. withsauc&lp.stauses.

sprigs and onion rings.

T H E S T I R -
SAWSTILE CHICKEN
Srir in chilli powder, peanut butter, chilli
sauce and tho spring unions. Slowly add
coronur milk, stirring until sauce is smmth.
Add sugar and salt and simmer for 3-5
minutes until sauce is thickened. Spoon onto
a sewing di& and sprinkle with choppd
peanuts and coriander leava. Sewe with
F
55 ml f2f l d V 4 cup) peanut oil
3-c~ intojuliincstrips
l~cbiUi,ddchoppea
223 g(8-1 bennapswtr,mimmed
!4cuerrmkr,seededorsdcut k t o j u k d p
80Og(l~Ib}slr;nneddWchiikcn~
cut into shreds
r s e p a fhl ) ~ * , ~ ~ t h j h * t r f p
k t wok until hot. Add 2 r a b w n s pes
nvt oil and swirl tocoat wok. Add c m m
&illi and stir-fry for 2-3minutes. Removes
g &I. St ir-ETy bean sprout^ for 1 minute mm
w m v e to bowl. Add ct~cun~ber m b l
&at m i n i n g oil in wok and add c h h
Working in 2 batches, stir+ for 2-3 minute
mxil the chicken is white and the juicts rw
b.Remove to another bowl. Inness
*t, add ginger and garlic to wok and stir*
BM 1 minute. Add spring onions and stir&
far 1 minute. Add remainingingredientsanr
stir-fry until sauce is smooth and hick.
Four half the sduce over c a m mixme m
d n i n g sauce over chicken; toss ach &
a m well. Spoon chicken onto centre of:
m g dish, then spmn vegctablw
a c k e n . %we with rice or noodles.
Mote: Garnish with sesame seeds or c h p p
mnutsand coriander, if wished.
 & N D S T I R - F Y D I S H E S

BANG BANG CHICKEN

*
rnh
Zdmlblls;)W ' ,wki**
Z**CT
lamkwm&=l?dbl
B-h---
3-dru-a**

r8-w d c r a H ~M- d= w u
alaiclRPaas~?i@~d-
W l ~ v mcumbet
A ~ gmurclr ~ d sticks # b twok dM.Add 2 ~bles-+a-
~ ~ s h s l b ~ ~ W m d s e r =& dl ~m~ d d m m t mk.A & m d
~wkunriibot.Adddrxrrddmcaa~ ~ d ~ ~ f o r b ) m i @UWW n w .w
m k&ki@geradgarlbcmddr&farf
b 1 b L $iir*b kamgmbfml~ard
minu61, tuitil *t; do nat b m Add move ta W. A eut& to b w L
~ d s a i r - h y f o r 3 rninut~s~ntiljust
4 H b $ r - s h goil in wokand &chiJtq.
g O k , d # ~ ~ d & ~ P " ~ & t h eWhg in3 .stir-@ h 2 . 3 ~ i n u m
larh dthchick& Is&tredtheju~rw
dm. k m m m mohr &I. In-
&, d g i q p a d g a r b mwolcmdstir4v
h 1 minute. Add sptingpnbq d c k a S
frw 1miwe. Ad$ remaining in@ents a d
&&y until w w Psrrwothand t V i

I stir in cbifi3 &*

md t h @ng
mUfbum%,
miom
w m u t rrdk, airring until mm &
chi&
&
qhA
! ? m w ~ md
Peurh~&'~ ~ m
r e d d n g s u c e o v e r qhkh. @xm?s&mi~
t m d . S p o p n chickmmto-ctntrede

-
mt at 4 am- h 3-5 -8 dbh, thm d w around
~ ~ d ~ $ h i c b e & ~ b f ' l& &
rrmhg.dishandbapinkfg..f#i&~
v d tea= %mwith "
kl%ttvrr*ithrkame,

6,

I
ha
h i & with m4orxhq~ped
p m t l t k a r r d c ~ wifwbhed4
,

U
T H E

-MOROCCAN-STYLE CHICKEN - SPICY CHICKl

wtfd rind ad juioeof t kmw
1 ~ p o each
m ground cimmmm, g m ~ n ginger
d and
w n d cumin
'/z - t d t
'ht-csyanne r to taste)
p e ~ t(or
Ionioa,cboppcd
3-4 cbwprlic, finely choppod
I red gqqwr (capifurn), diced
r ~ W M ~ Op, e ~ l ds, d e d d chopped
250 ml(9 nod1 cup) chicktnstofkorwater
16 s t o d p r u n e
55ml(2flod'/rcup)homy
1large lemon, thinly a l i i
masted pl& dc w fresh&, ropmish

In a large shallow baking dish, combine

chicken piece with 2 tablespons olive oil,
h a AaIlow baking dish, combine boy m
sherry or rice wine and chicken IVitg
the lemon rind and juice, cinnamon, ginger, FmweM and leave to stand, wed,1 h
cumin, salt and cayenne pepper to taste.
h t the wok until hot. Add peanut oil m d
Work the spices into the chicken pieces,
cover and leave to marinate in the refrigerator
for4-6hoursorovernight. Hear the wak until
hot. Add 1 tablespoon oil and swirl to coat.
Arrange marinated chicken pieces un h t t o m
I
mid ra coat d. Add ginger and garlic a
--fry for 1 minute. Working in 2 bat&#
W r y , add chicken wings dstir-fry firrr
&5 minutesuntil $olden brown. Stir in Ida&
d

snd side of wok in a single layer and srir4y for

b. s t d . sov sauce and chilli sauce. P
-kng in batcga, return all chicken w h @
6-8 minutes, until golden brown. Remove
chicken pieces to the cleaned baking dish.
I

l
a 1

mu
C
0 0 K W 0 K A N

-
% T I R h F R I

'r

--

E:
1

-STYLE CHICKEN - SPICY CHICKEN WINGS.

1 3 5 kg (3 b)c b ~ k mcul
, inlo8 pi-

I
4 ~ o l i v e o i l IraWrrsowW~~
+rbddjuiceofltcmw
IrenapwaePch4c-,d*Pad 1- M"""*"F
dwdwmY~*a
!=--**dyad*

@&
'hmspnralt
l/rt~mvconc~(o~tOtnstc) t~l&=*madhb-
~oniogcboppcd
34dowr~rlic,~~cbopped a-w-r~w
I dpcppr(crplif~rn),dierd ris-d~ a ~ mtwqbm
j t&
J -WW,-~+
t M m l ( 9 8 d I cup)cbckcnsmkwwater I w a h d t i U f m
t6rtmedpnma ~&!wmw@d$~fid
SSml(2 fladl/rcup) honey 175~~&d~b4a~ihmlium
lbkmon,~vdk=I 4mFk
W
~ t t plmwdi
d and c wI d psmley, to@ ~ ~ ~ J W
b w -
In a large shallow baking dish, wmbine

I
chicken pieces with 2 tablespoons olive oil, b W m baking dish, conihe ~ $ b u d e +
the lemon rind and juice, cinnamon, ginger, &y s
hev & r i a wim atid c h W
cumin, dt and cayenne peppr to taste. T4mwII md ltawx~lm~$, GW&, 1b$+
Work the spices into tke chicken pieces, hrrbcw&untilhrrt- W - u t d a d
cover and ltave to marinateinthe reherator
d t o c o a t d . Addgirqgwandpkd
I ddq for 1pinwe.WmkFng in 2 htchw Ff
for 4-6 hours or overnightt Heat the wok until
m, a d d c h i E h ~ d & - ~ ~

1
hot. Add 1 tab1eqwon oil and swirl to mat.
Arrange marinated chicken pieces on bottom $5 rniriumunril gdhnkwrn. S&hH&
and side of wok in a single layer and stir-fry for h , ~ k , ~ @ ~ d $@ r i ~ -
6-8 minute, until golden brown. Remove wwk&id&~~,~d&@~n~W
I tndwwk.
chicken pi- to the cleaned baking dish.

Add remaining oil, onion, p1ic and red

I
peppee (capsicum) to d .Stir-fry fac 2.3 ~ t o e h b g l , ~ ~ b r ~ l l l d c ~ ~ k
minutea Add tomato and mwk or ware and
a 'k44 rqjwm &ing bqmly.Sfir In
bring to nrimmerlng point, st-. Return ~$3 imi g k orapre ~ dchkkm
n~ufitil ~ ~ tm a ngndd d f o r
chicken and maride to sauce, Simmer,
m d ,for 35-40 minu= until chicken is fal~&nm E I W . nkk with Jaappad p
tender, acfdingpnma,honeyand ~ e m o n s l i i
after 20 minutcscooking. Remove chicken to
riwsm&m& "P"
w th ~Matider1-b.

wrtgdish, s p n sauce wer and sprinlcb -4%

with aImonds and puntey. Serve with

45
T Y E

- TANGERINE CHICKEN WINGS - -BOMBAY CHICIQ

1maim, thinlydicd
2.5 cm (1in) pieccfrrsb run W r , p l e d attd
tbidysliced
1t-mdr
4 t-dq sbcrryor rice wine
4ublespowrs-v-
16 chicken wings, wingtip ramowl
1larst-
70 1(2'15 ff d / s cup)
2 h h chillies, a d d Pnd-
4 bpPinponhr, thinly sliced
2-suw
3 ~ w i n c v h p r
I tcpspooll-oil

1
In a large shallow baking dish, combine
onion, ginger, salt. I tablqxmn sherry or
rice wine and 1 tablespoon soy sauce. Add
chicken wings and w to coat well. h v e
to stand 30 minutes. Remove rind from
tangerine and slice thinly. Squeeze 2-3 table-
s p n s tangerine juice and reserve. Heat ail
in wok until hot and swirl t~ coat wok.
Remove chicken from the marinade, return-
ing any onion or ginger sticking to it, Work-
ing in 2 batches, add chicken wings to wok.
Fty for 3-4 minures until golden, w i n g
once. Drain on absorbent kitchen paper,

Pour off all but 1 tablespuon oil from wok.

Add chillies, spring onions and tangerine
r i d and stir-fry far 30-40 seconds. Pour in
reserved marinade with the onion and ginger
slices. Add sugar, vinegar and remaining %me with dbsmtifiu~.
sherry or rice wine, say sauce and tangerine
juice. Add the chicken wings and toss to coat
well; cook for 1 minute until heated thmugh.
h a l e with sesame oil and garnish with
coriander sprigs. Serve with n d l e s tossed in
s a m e oil and sesame seeds, if wished.
 P c M D S T f q - F F R D D S S H S

I -- -

b~CHICKEN WINGS- -BOMBAY CHICKEN THIGHS-

*-w=--

a
-
>*&
t-
, &vdzm-
32xgzEEh
2atlb
aE=z!
? "
,?p"
--.
m
-whtwnkCw
wirq -

I
In a la&& ~ 1 1 disk!~ d i ~ W t i~b d u n d l i l t . A d o i l d w i d to
m i o % ~ d, I i WqQpqshefqor ~ t w o kW
* :&r, ~mdchilliand
1 fable@& q s - Add 1 mimte m d ~ h g a n tAdd
.-lea. .
ctu6dcm~dm~~dl " :mpmd*s@&34
w minums
ts4M)mhures. WWfmm d * ~ w w l w . Stk,iflDnjOR
-maddice ~ l ~ -
@mm tmgqine ju@ and m.Htat 061
~ 2 d -c u w3 p a ~r ~ e d s i ~ w m . w-
' h d d w i i j u ~ k q c w h u h Ieqxtriqd
I
inarokuntdhofandd t o ~ t d WfirQt,bayb=dW-.*
B~MW chi& h the m m d e , t e r n *
£rigany aaeoR -+tirk'iTh&@)it. Worb
i n g l n 2 b d & ~ , ~ ~ w ~ m *
D-BbrddforM
igtdyttried,
smdlm&~4-

Fry fw 3-4
mirum und &n, 1witing
u- DmtttQN.*t ~eiaebtru@q&F#

*&ab 1 U ~ ~ I b d&.i n - m u t m i 8 4 k~ sm-

&81b,Wa isrnianr d lwr* 54 mbwcea mtil ;hi&e&
@ . a d sthfry h 3W mcmb Pbus in & * ~ p k c e S ~ w n d a . ~ h y

*
msarPedmdmdewitb thegnip~mdging~
q, y i t a q ~d w i s e
ar d& w * ~ ,
kd~*d*prM
k% m a r f & d b m a t i T i ~ $ . .
j v hWthechi&nw~adtm~mt kf.
d i & ~ o r 1 nrimd~~h*.
&& <wkh wmg oil &
maionderqrigj. B e w e e h C
- o i l a n r f ~ ~ *ifwidml.

47
T H E A N D 1 R - F

- DUCK WITH BEETS & BEANS- % DUCK WIT

1-divcoil
2 lar&db-fw, t # g ( S a x ) eacb,boasd
WirhhIdlodllriakhao
4 s ~ , ~ c b o p p s d
lekvcprk,fidydki
350g(12ae) wildrrrffikl muah-, trimmsd
1-plainawr
2 ~ M r e d w I m
1Md(5 fl d 45 cup) duck or fhkkm -4
225 g(&os) trrah w h e n b d ( h a ) kam
I lab- ~~f jelly
W Y ~ ~ W
1 t-emfhr
b ! ! ~ a F y m u r t P r d ~
I law-
gr~tcdriadPndjulocof
45Qg(lIb)trrshbabybsea,&mdp#M

Heat wok until hot. Add oil and swirl to mat.
With a sharp knife, remove skin and make
2 or 3 diagonal s t d m a c m duckling
bmasts, 1 cm (M in) deep. Add to wok and
cmk over moderate heat far 5-6 minutes
until golden, turning andstirring.Remove to
a plate and keep warm. Add shalloo md
garlic to wok. Stir-fry for 1 minute, then
add mushmms and s r i r + hfor 2-3 minutes
Sprinkle over flour and stir m blend. Add
wine and stock and bring to the boil.
Add beans,
kthe wok until hot. Add oil and swtd
sat wok. Add duckling breast s n i pand r
%dor 3-4 minutes until golden. R m v e t
h i . Add plum, port, wine vinegar, tl
&djuice of the orange, plum or duck saxr
%rhg onions, soy sauce, cloves. cinnama
and chilli sauce to caste. Bring to d
&wing point and cook gently for 4.5 mirw
MIplums begin to soften.
I',

Simmer, covered, for 15-20 minuses untd

b n s are tender and sauce is thickened.
(If using frozen haw, add 5 minutes Idore
E duckling strips to wok and dr-w
utts until duck is heated thm& I
is thickened. Gamkh with p d q i
end of amking time. ) Scir in redcumant jclt orange rind. Serve with n d h d
and gcason with pepper. Meanwhile, h a with sesame MA.

3
-am

saucepan, combine d o u r , m d -k
pawder, rind and juice d the orange and 4. 4
bets. Bring to the boil and simmer for
1 minute until &e thickens and are P
hot. Slict duck thinly; amnge sticss on
4 phtes with beam and beets.
setveJ rF.
1 BEETS 63 BEANS-
-fat removed, cut c m w i s c i n t o t f i i s t r i p
U5g ( 8 ~d) plums, stwed nndthinly sliced
55d(2flad1/rmp)pon
6 ~ w i n r h e p r
gmdrirtdpnd juiced 1mange
2 t d q w n s Chinege plum w duck muce
4 ~ ~ h g o n i 0 cutintothin~trips
n~,
1 -mysufe
3.4 w h d e ~ l ~ ~ e ~
~iUpkccintumM1stirk
I Mr w Chi- chilli s~lacc(wto taste)

b t . d milk*~ ~ ~ ~ W W H & Q ~ .
With a s l a p knife, r e ~ : & na d seaZht
2 ur 3 *l &*,I WzW d d l
b i t s , l.cm(Hin)dmpM&WM+
oucr m&me hmt Tw 5-6 mbm
3
u n r l l ~mingandand$einh$.
, bmwto
,a pW and h p m m . Add $lalleh a d
@tic tq w& for I miirute, h
add m-.d*~r-fcy for 2-3 minu-
$pinkle.m?r?rfiwpd stit w bklld-.W
w i w d + ~ d b ~ w ~
1
Add&.

w & ~ w ni h w.Miimdik, in a 1
cw 7 i 1m u d

I
,W,#O#~*pftk~~Jmd
Mng pg and sirmtaer b
l ~ t e a n t i ) * ~ ~ ~ ~
hot& S l k duck thid , mange dicta on
4dnur W i t h & a a s s n d L ,
S T I R - F

EY CHILLI I -
7 0 0 g 4 ~ ~ I b ) ~ ~ t h i &
2-3 -V-&I
1 * , w
4 c l m ~ g a r I k , ~ y ~
1-2 f r d t&Ik, d a d ciw&
4 chiW pwrder
m p q q w c , t0hStt
l Y , ~ & c u r a l o
(HXIgCMozPx)caaperledtaraom
bJhzmlqwIsmhbmm m p r
aak
~ 4 2 S g E 1 5 P F ~ c e a s d ~ ~
p d eW
~ u c ; l m d ~ y,*pmish
With a d, sharp knife,remove akin from
turkey and discard. Slice meat fiom 'hi&
hnq; cut into small pieces. H a rhe wok
mrif hot. ,Add 1 r a b l e p n oil ,and -1 m
coat wok. Add half the turkey wt md
fry h C 5 minlnw until brawn. Remove tu as
h I ; r q m t with remining turkey t m ~ ,
d i n g a little mure oil if n e q r y . Re-
m t to h ~ lAdd . remining oil to wok d
add wion and garlic. Srir*FT)rfor 3-4 minuts,
until m b =kens. Stir ir! &illlest chi&
powder, cayenne pepper a d ground cumin.
Srir in tmafaes, w I& their liquid, the
t h e q p r d s e a s ~ nwith&[.
ra rhe hi1 and reduce hat.
m v d , for 45-55 rninutw. Remwe
arvdoook 15 minutes more until a
andwell dud,T ~ tacd d j u s t
if necessary. Gamlfrh with
6-8.
A N D S T I R - F R Y D I S H E S
GREEN PEPPERCORN TURKEY -
2 tablmpwns olive oil
?Wg ( 1 I/*Ib) boneless rutkey breaut i d e r s
1dpvegarlic, finely chopped
4springoninas, thinly sticed
I lablespwngreen pppercorus
55 ml(2 fl oz/% cup) brandy or white wine
115 ml(4 floz/l/l cup) wbippingcream
+ t a qim n gal r
1 peerorapale,rut in half tengthwise, coredmd cut
lengthwiseinto hiin slices
maedsliverrrd almonds and fresh chives, to garnish
Heat the wok until hot. Add oil and swirl to
E O N wok. Amnge turkey in wok in a single
hyer, working in 2 hatches, if necessary.
G m k for 3-5 minutes, turning halfway
through cooking. Remove ra serving plate
and keep warm, Add prlic, spring r~nions
J peppercorns to wok and stir-fry for
~ cgreen
1, mhute until oniuns heein to sof'ren. Add
brandy or wine and stir rt;deglaz@. Cook for
1-2 minutes to reduce slightly.
I
I heat and add pat ar apple
I
I
I
 B O O K rJ 9 $ 1 R - "

TURKEY MARSALA

misirus. have to stand 20 minum. Heat the

UFok until h p t Add 1 tablegpdDn butter and
swirl to d t arrd war d. Add leeks and
stir-fry for I minute. Ackl 70 mi (2% A ad
IA cup) chicken st&, hay leaf, thyme and
sage and m k , covered, fox 4-6 minutes until
leeks are tender and Liquid has evaporated.
. Discard by ieaf. Remove to a bowt and cover
K) keep warm. Wipe wok dry.

Add tmahing butter to wok and swirl ar

a t . Add the turkey, in 2 h t h ,and stir-
fry for 2 minutes. Remove to a plate. Cook
lemonrid and b u r for I minute. Sbwlydd
remaining stock and bring to the boil, Add
Mamala, d i m and cream and simmer for
2 minutes. Spm leek mixture onto plates,
top with turkey adspaonsauccover.Gatnish
with sage and lemon. Serve with rite.

56
m
O O K D I S H E S

-a
--TURKEY WITH CHILLI RELISH-

da816mBl1M,-&-wi&*
a&&Lmwmmd2&mirtum.~&

37
T H E

-CREAMY P,APRIKA TURKEY- TURKEY WITH 1

55 g(2 od4 tablapoom)butter
I onion, finely chopped ey cudtts, cut into tbm a t r i p
1 teasgmn paprika
250 ml(9 flodl cup) whippingcrenm
3 te~spwnsDijonmustard
2 tabkpoona chopped freshdill
salt and freshly p u n dblack pepper
71Xlg (I '/I Ib) turkey brsast fillets, cut m r m i s einto
2.5 cm ( 1 in)stnp
6 tabkpoons scnmnsd flour
2 tabbnsvqptabkofl
225 g(8 w )taeliatelle or dim
300g(IOoz)fmm1pms
2 l e q n m l s camwmyd s
I m b dill sprip, toprnbh

Hear wuk until hot. Add 1 tablespoon butter

and swirl to cmt wok. Add onion and stir-fry
for 7-8 minutes. Add paprika and cmk for and stir-fry fnr 2.3 minutes until
I minute, Add cream and bring to sirnrncrlng cotour. Remove to a bowl. Add
poinr; cook for 1-2 mlnutes untd slightly
thickened. Add mustard and dill and season.
!"bur mto small hjwl;keep warm,Wipe wok
:lean. Dredge turkey strips in seasoned flour.
Heat rhe wok until hot. Add vegetable oil
and I tablesptxm butter and swirl ro coat
wok. Acld turkey strips, working in batches,
and stirafry for 2- 3 minurts. Remove to plate
and keep warm.
C w k t~gliatellc according to packet
d~rections:drain well. Heat the wok u n t ~ l
hot. Add remaining buctcr, peas and caraway
seeds. Stir-hy for far 2-3 minutes until
are tender. Stir in noodles and wason. Stir in
a spoonful of the rwrved sauce and toss to
cvat noodles. Turn out onto serving plate.
Pour remaining sauce and turkey strips into
the wok, tossing to coat. h k for 1 minute.
S p o n rurkey strips and sauce over noodles.
Garnish with dl11 sprigs.

serves 4.
58
O O K Q F S T 1 R - F R Y

PRIKA TURKEY- -TURKEY WITH BROCCOLI-

labkspoonv~J
450s(l l b ) b ) n u k e y c u t h , c u t ~ t h i n o t t i p e
I- m o i l
450g(llb)bmfsoli.mrmsandflo~cutintot.Scm

B-Wt wmuw
f ~ c o r a f B w r b I v o ind I trblqwwnwater
!Xid(tflOJ!4cup)~ckend
225~(0oz)mndwterfhtrmuts,~Pnddiccd
bmbcwidq, togarnish

khtwkuntilhQa.&bj 1W~tPuttsr ;Haat the wok until very hut but not smoking.
d ~ ~ ~ ~ t w d c . W ~ dAdd s ~egetable
t b ~ oil and swirl to coat wok. Add
sk1.8mia~mA d d h d d k d e p scrip and stir-fry for 2-3 minutes until
1minute. Wctem d b h g t e ~ i m ~ kgmmg ta colaur. Remove ro a bowl, Add
j m h ; m k &t 1-2 m i n e until alight$ m e oil to wok. Add tmxxali and ~ i r - f r y
d~i~hed.Mtolusear$and&L&- h 2 minut&. Add the spriaonitsns, ginger.
kih@dWlikpwmtI%?pew4 .#id garlic and stir-fry for 2-3 minutes more,
csfm, Wmkx&p i n d k. mil b m l i is tender but still crisp.
H a t the wok until Add -table ail
a n d l r a b ~ E 4 ~ m d w i d m ~
wok. Add N F ~ctrips,
Y M n g in
4 stkdqfar2-3 rnimtec RWW t ~ g k b
 $5T I R - F
-

TURKEY WITH APRICOTS -

-
I 2 ubbprwnrsoliwoil
700 g ( 1'/z Ib) bonelw turkry brws~ fillets
-t &rid thym
salt ud M y grwndblack pcppcr
4 d d l o t s , thialv s r i
25 g ( Id 3 tab-) mMt3
45g(I WwlY4cup)dricdsprilcots,chopped
I dlgmnqgpcr!capkum),diced
2 tablqmmcldervmeg~r
55 ml(2 fldficup) dry white wine w mppk juice
115 ml(4 fl d'hcup) chieltea stock
1-2 ~ b m 8 * t proarm
1tnbkrpoanb-Y
chdfrahpuslrVorthyme,topmisb

Heat wok until hot. Add oil and swirl tocoat

wok. Arrange turkey breast fiIlets on bottom
and up side of wok in single layer, working in
2 batches, if necessary. Sprinkle with the
thyme and seasun with salt and ppper. Cook
fillets for 2-3 minutes, turning them halfway
through cooking. Remove ro sewing plate;
keep warm.
and gir-fiy for 2-3 minu-

Add shallots, uarikrries-, apricots and green

' p e ~ p e r(capsicum) and stirefry for 1 minute.
Stir in cider vinegar, white wine or apple
juice, chicken stock, apricot preserve and
honey. Bring to the boil and simmer for 3-4
minutes untilsauce thickens slightlyand frult
L d m . Spoonsauce and h i m over turkey

1 fdets and garnish with parsley or thyme.

Serve with wild rice.
b O D K D $ T I E - F R Y D I S H E S

ITH APRICOTS SPICY SESME BEEF

T H E
-
S T I R -

-1

TERIYRW STEAKS CHILLI BEEF W

-I
w d ~ f l d ~ ~ ~ m I d a w d w ~
?%nrlfm4~~W7
lwI%d*-~,*'*nd-
1**1-w
1 - 7
*w--J*wW
4~~~~~~~ A
I*-d
*mm***
b&#Ji&krbw*
In rrWbb&g&& s m & m m g n m
$=~=&&Y~w~=*I@W!
gartie; wgaf 4.fld-r to

1
Add & d d p s a n d t r e n EQ c q t WCK
b w e t ~ s p d f o 1r hwr, twning&p4nrw
or twice.

I Hear he d mrT1very h
i Ad&- oil
a d d t a w a t . Qraihm, W n g W
~,omndaddr~~&ir-fi$for24minum
until M ~ n a i i * PWpwrmwb
Id@ ~ ~ s p r a 4m k W
*fw~ ~
mimites wnrH & we
dto &ired
&tmmsrrd m ~ofmaride
t kern*
t&#C ~ ~ L ~ ~ w & ~ *
h* 2
d&n (-1i)
~arl.&&diWfmmk(rr
&dad rtCt.

~r - --
- smw 4.

62
J
T H E

kqm~liWvdhdw d w m m h
(5 fla!4 cup) **. Ifi th& *
 S T I R - FR Y

-CHILLI BEEF WITH PEPPERS-

%d(rh&r~p)-~- r comhr
.ahbJwmmpf 5sm1(2floJ%cup)li&t~1y~cc
sd(2ffarMer~~J?&~~ 3 d c s p o n boaey ot bmwn supr

~ ~ A
'1aTMb**mM

fw
~d~
w a 1w n Chimsr chilli sauce
L&paonsvqttObkoil
bH)g(I lb) rumporsidcin~terk.cutcrrwswiwinto
~ - w - ~ ~ ~ I ~ ~ t p . ~ #
/&w*mHm&&*#k4m ltPb8esvres~medl
hdbw-md Jclwrs garlic, finely chopped
4 - w M 1 chilli,& and thinly sliced
f P c r b - W ~ M I onion, tbinh/ diced
J dppper(capicum),cutintothiis~rips
h ~~ m h q m i r i n ~ ~
,J m p e ~ r ( c e p s i c u o r )cut
, intothinstrips ~ ,
- d r V h , ~-W,%&pt, 1ydbwpcpper (cnpsicum),cut in~othiistrip
m k , ~ a d d ~ t a m ~ l
Add€k&dpdmmt;aatd
apwSce.

kiWps d my fwiwd
mi- ufitil bbaf % h d
B O O K

h a b l ,eoanbimZ-ddw.-
ihIwirhwy~~dfkaw&*
W W#pwdmw ~ w U , A t h m
&.aaR215aiw;. hX$gddlm
bt.rRz?dp%d@warnw* ArMM
and stir& for 2 4 mixluaes until
bm4.With a & d e e m m e kdr
; z a d ~ m ~ r q M g
@rlar~* we

Stir In qmex saue and combine remaining

cornflour with the stock or water, then stir
imo the wok and bfing to the boil. Add
reserved beef strips and tw beef and vqcf-
abla for I minute until sauce bubbles and
rhickubs and k f is heated h u g h . Serve
wi& rice and wild rice.
I R - FR 1
T H E

-THAI BEEF WITH NOODLES-

A ~ m w ~ t b w m ' r d K d D a
m i w w ~ ~ ~ ~ i t r v p o k d *
hfqr1i n i w p S ~ ~ t ~ m + ~ n t k t ~ ~ e d
&intudwivithd&n&d
I R - F R Y t 1 S H E S
r P E E

MEXICAN BEEF WITH BEANS -

-

In the wok, place minced beefand heat until

it begins to r e l e juices. I n c w heat and
stir to break up meat and stir+fry for 5-6
minutes until meat is browned. Add onion,
garlic, green or red pepper (capsicum),
chopped chillis, kidney beam and sweet-
uxn and bring M the boil.

Stir in chilli pwckr, cumin, oregana and

peeled tcnnatw with their juice. Stir ta
W up tomatoes. h n with salt d
pepper, lower heat and cook, covered, for
20-30 minuns until sIightty thickened.
Remove from heat, stir in the w l e y andhalf
the cheese. Sprinkle with remaining cheese
and garnish wirh choppad parsley.
BEEF WITH BEANS- ITALIAN BEEF SALAD
1 d M d d C o s knu~twothtrbitter

-
~ V u , ~ r o d d t k d t ~ f l y
2-3 ra-oliveoil
450#(1 Ib) H k o l c P l r , b f w Mmhutes thencur
inrovcrythstri~
8 ~ ~ a l k i ef bd
55 g(2 w ) c h
24 Itmoojqicc
1oWcspooncspen, r i n d a d d r a i d
&dtrcshly+61#k
Fhoppsdtmhh&ro~"b
h g e the escarole, 6sor other leaves on
4 large plates. Set aide.

h t wok until very hot. A d 1 mbl-

diveoil and a few k f strips. Fry 58secods
d Mjust mlours, turning each slice
m a halfway thrwgh cooking. The k e l
h k l lx very ram. Remove to one of the
dad Continue -king bfin
b,
adding oil as necawyl and
m n g over leaves.

6br-
T H E B O O K

VEAL WI'TH PINE NUTS

Place escdop khveen 2 sheets of pew

proof paper and to a 0.5 cm ('4 in) hpshallow did,combine flour with d t and
rhickntss. Cut veal ind strips. hpme pepper ta mre,

In a shallow dish combine flour with salt and

pepper. Lightly dredge the veal strips,
shaking off any excess flour. Place bacon in
cold wok and hear over moderate heat until
&on h i m to cook and melt Increase heat
and stir-hy for f -2 minutes lrntil bacon is v-.

crisp. Remwe tu a bowl. Add 1 teaspoon
butter ta drippings in wok and swirl to coat
wok. Add pine nuu and stir-fry for 1 minute
until golden. Rmovera the buwl.
irwirl. Add veal strips and stir-fry for 2-3
until men on all s i d e . k m v e
d
-,' to 2 dinner plates and keep warm.

A d 1 t a M q n butter and the veal strip

and stir-fru for 2-3 minutes until golden on
all sides. Remove veal to 2 dinner plate and
keep warm. Add wine ta wok, stirring to
d e g I a artd bring to the boil. Boil for 1-2
minutes until d u d by half, then stir in
remaining butter. Add capers, bacon, pine
nuts and and toas well. hwith
pepper and spmn over veal. Garnish with
sage leaves, if using. !%we with OW (rice
shaped pasta) or linguine.
O O K s T 1 R - FR Y

-VEAL IN MUSTA
Z L S ~ ( 8 o r ) V t . l ~
JPblwpowsfh
dtltnndfrlahlypundblsek pcppcr
Irblrcadlced
55 E I Z ~ ~ ~ ~ C ~butter
W I U )
2-piat nus
115 ml (48 ml'hcup) dry white wim ~ d @ f i d ~ ~ * ~ h
I-caperwlmind 115d4404~a~eJ~-
2 t ~ A m & k d I r d ~ I e a w b-m-
~ ~ ~ ~ v ~ ~ . ~ ~ ~ ~ ~ ~ o P I J 2-frarbWCwda&wirh
O I I P I ~
aka&*
Place -lopes between 2 sheets of gre
proof and pound to a 0.5 cm ('/4 hrhbwdi&s9mb3neftourw~&sak aqd
thickness. Cut veal inr6 strips. wwtg taste.

In a shallow dish combine flour with At and

pepper. Lightly dredge the veal strip,
haking off any excless flour. Place bamn in
cold wok and heat over modeme heat until
b n k i n s tocook and melt. Increase heat
and stir-fry for 1-2 minutes until bacon i9
uisp. R m v e to a bowl. Add I, t e w
butter to drippings in wok and swirl to cost
W Q Add~ pine nuts and st irwfryfor 1 minute
unril golden. Ren~ovem the bowl,

A d the &allots to remainingoil in wok and

d for 2-3 minutes until mftened. Add the
whim wine, stirring to deglaze, and b r i i t o
boil. hi1for I t minutes until reduced by
M, then stir in crtam and bring back to the
bail. Cook for 1 minute marc until sauce
W e n s slightly. Stir in the mustard and
besil or dill. Pour sauce aver veal and garnish
with reserved leaves or sprigs. Serve with
, d l e s or s a u t k l p t a t c m and a dad.
T H E
 WITH M O N - -CHILLI-LAMB WITH TOMATOES -
l ~ o l i v c d
4 h m r b k g u e r b ~ c b a m p c h o p , ~I t7 5 g16ml
d~ ,
icm(Mh)Lbik
2*&*dtqrpsd
lchitli,s#dcdmdcboppod
tmpeeper(cWhm),M
1cmrgetre (zu&),&ed
P5g~8m)tsdorredd~kwrherrytoam~
SOgOd$5cup) rlmdriedtormtopiinoil.
dralnsddchopped
t ~ b o t t l c d ~ t 0 ~ ~ ~ ~ ~
bPsil sprigs, mpmisb
Whinddrepdbtom Heat the wok until very hot. Add the olive
m h t k b ~ d b w @ d , oil and swirl to caa t.

bwm kit 4 stir+ for 1-2 npimm

mtilwc*. ~ ~ 8 7 ~ ~ 1 . ~
m h r o *ng in dwB*-@ far 1 4
l w
m t h u ~ u a t ijust ng w $&mAdd
&&us and tu+ fm a f w k 1 4
YfdmtmuhlIl $ I p t t ~ t ~ & .
+rh m 1 t d . m m d rmmet~befPrl.
W o i l m p l p o P ~ ~ k - ~ k
~ d f l b k y ~ 1 - 2 m i n u ~ ~ i 1 ~ p s t
W The liver skbshct k pink b d e .
T H E

LAMB WITH SPINACH

 7
B O O K W O K A N D S T I R - F R Y D I S H E S

ITH SPINACH ORANGE-GLAZED LAMB

3*~soymm 1~ v q c r a b l e o i l
Y*~csrpwnfIVe3picL& X W g ( J ~ I b } h l a r n b , c u t i n t ol c m ( % z h ) s t r i ~
2Sm II i a ) p k C e f ~ r w ~ ~ , p e e l c d m d ~ ~ t 1 lSOtnl~5B&cUp~&ywhilcWfM
lntojubstrip I I H l d (5 f l d K cup)i d y w d mmwluke
2do+-*wckwd I 1mqwmgmdcoriPader
700g(l%Ib)WfakP,~m*into&s+ 4l~dryrnustardpdm
l ~ ~ a i l nhma*dbl*ckppgper
k~mdchillid.adrbinlysliced I 3 ~ d r W w d i a 2 t n M ~ ~ ~
8~m~,cruia105~~(2in)pieccc 1&rle- tcn d d c u t i m o j u k
l~psdedd~tinto1m(Mia)thickpitcea I radlkshdividcd ima -
U
175g(Boa)~hrby~bh~k I trclh&rn*I*)
%?&Pdntsddricd
9 dry Bharryor rice wine Heat the wak until very hot. Add vegetable
I ~ ~ ~ t ~ w d i a ~oil and
~ swirl
~ to coat
l c
wok* r

In a shallow hakingdiah, combine say sauce, Add lamb s t r i p and stir-fry tor 4-5 minutes.
five-spice powder, ginger and garlic. Add
lamb strips and rw to coat well. haw
I &move taa plate md keep warn,. PauroHzll
I dw fat Crom the wok and add the white wine.
to marinate for 1 hour, covered, stirring
wcasionally. Heat the wok until very hot, 'I xining to &glaze.
&,
Add umngc juicc, mi-
mustard powder, salt and v p w r and
Add -me oil and swirl to coat. With a bmgto the boil. Stir the cornflour mixture
slattwl spaon and working in 2 batches, add
lamb to wok, draining off and w e w i n g as
much n l a r i das pcssible. Stir-b lamb for
'
w t ldow'y r'
ur into the wok, stirring con-
y unti sauce thickens. 1
2-3 minute until browned on all sides.
Remaw co abowl. Add chilli to oil remain-
ing in wok and stirdfrj for 1 minute.

Add spring onionsand mmga and stir-fry for Return the lamb strips ro the sauce,
1 minute. Stir in spinacb leaves, resewed ig to mat each one, and ccmk far 1.2.

h b , dry s h q or rice wine and reserved
m a r i d e . Stu cornflourmixture and srir intar
wok. Stirrfw for 1 minute, tossing all i n p
dents until spinach wiles and lamb is lightly
g l a d with sauce. Sew with potatoes (li
n d b .
I
I m n
, minutes until sauce has g l a d the lamb srrips
' and they are heated thrtqh. Add orange
j&me and xgments and cook for 1 minute
: to hear &rough. Amngc lamb and or-
: WW on 4 dinner plates and garnish with
Qajnt, it wished, Serve with green h s -

h s 4.

-74
T H E S T I B - F I

'ALOPES NORMAND-
4 PORK wa

H-Wtbasma
~ ~ ~ b r P a i r Y
aira WWBV) -.&a-
*
* d * e - P m w
* ~ ~ * ~ ~

dice a d 4hm a& &-& fw 9-2

yntiltqpk$h~~~.

Add CalvadoD or brandy to the wok and &

Add cream and bring to the boiL
to d e g k .
Add salt and pepper to m e . Cook fm i

I
minute, stirring constantly, until saw
thickens stightly and a p p h are r&<
Arrange pork strips on 4 dinner plates d
s p n over apples and sauce. Garnish with
apple slim and parsley sprigs. &we with
buttered egg d l e s or sautded ptstosr
O O K

PES NORMAND. PORK WITH BASIL

250gI9& thin e q s d e o
55 d (2 fl d
Ek cup) dive oil
575glI'/*lb)p$RUet,cut k a & &
ldonba,cutI~inbalf,Padrhid~~
4PWLlpwasrbraddedfrd~kIh I
6-P-W-
3-dpinenuts
ddUrspuadMrLpcepw
~ I b H i l ~ ~ , t o ~
In a large mucepan of boiling water, c m k
the egg noadb according tn the packet
directions. k i n and rinse. Turn into a large
1 g t a q d paper 'and pound to a 0.5
(% in) thickness. Cut into thin s t r i p
b w l and row with 2 tablespasns olive oil.
Keep warm.

Hetrt the wok until very ha. Add oil d
mid to coat wok. Add half the porlc atrip
dstir-fry for 2-3minutesuntil goldenon aEI
&lei. Remove to a plate, keep m,d
300k the remaining strip in the same wayy
Pour odf any oil from che wok. Add butter td
h e wok an8 allow to m1t. Add garlic, apple
slices and thyme and stir-fry for 1.2 minutes
miti1apple st ices arc mlden.
I
Hear the wok mtil very hat, Add remaining
olive oil and swirl to emt wok. Add shredded
prk and stir-fry for 2 3 minutes until ~ r is k
golden. Add red anion and trws with the
for I minute.
p k , henstir-~FJ

9 Add Cal&

I
or brandy to the wok and m1 Scir in shredded basil, the balsamic vinegar
q h . Add ueam and bring ta the W
rrl d
I
and pine nuts and mss to mix well. Add
Md dt and peppr to a t e . CoQL €at P mdla to the wok, semn to tasre and toss
with park mixture. Turn onto shallow
, &rig dish and pwnish with basil leaves.
b g c pork strip on 4 dmer plates d
ipoan over a p p b and sauce. Garnish with
apple dices and parsley quip. Serve with
xlttered egg n d b ar s a u d ptawea
T H E B O O K S T I R - F R
HAM & PWM STIR-FRY
 n
SZECHUAN AUBERGINE ;-GINGERED BEUSSm
I
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%*!aI in)& U b & & i & I-&

Lydw&
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for L3 m h c e tmtil &addk#mihg
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Srth ~ ~ ~ 1 15.a-ml
~ a W1@mwat&d&,M
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ww~bdngtothe~ &?,tZfmbutc5, StirrkQ w e w
R&&~h&ddm~tf;or5.?~ w n w k a r a d d 3 . t a ~ - ~
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m.fr8Qm~ly.rumm b t 0 h* d ~ d w h m a ~ *
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# 91-
i
O O K
A N D T P - P R Y 1 S M l 3 . S

PI,
T H E

SPICY CAULIFLOWER - BOMBAY POTATO1

5Bg(B~JLPacup)PrbakW
1 hpca-, M i n r o h m
ss gi2 d 4 ta-1baw
l h , & d y ~ -
.'h~clalpdcr
'&-tulmmk
3-4t ~ ~ i c e
55 g (2 d K cup) dried bradcrumbs
saltandfddy&kk~r
Ibw&mPndpPtstey&,togornlrb

Htat the wok u q i l hm. Add h e stlmmds

and scit-fry over a d a t e bear ntii
browned on ail sides. Remove ro a plate.
W e n cool, chop almwlds wrselg.

MaIf-ftIl the wok wt~hwater and Over hi&
heat bring to the boil. Add the c a u l i ~ r
d simmer for 2 minut&. Win a d
p F ~ ~d
rime; set aside. Wipe wok dry md return
to heat. Add butter to wok and swirl until
melted. Add the anion, chilli powder and
rurmeric .and stir-frp for 2-3 minutes und
dened.
the wok until h a Add .ail and swkf a
mt wok. Add anbn and garlic arrd m h
k t to medium. $&fry fior4.6 r n i n u r e W 1
d o n i s tender arid golden. Add the d
w x h and bla& mustard &and stir-h M
2 minutes until seeds kgin tom.Stir in &&
pQrder and ground whew and st%.
6-yb r a f u d e t 22.3 minure.

Add the bhehtd rauliflowe~pie= ;yld Add pow- and peas and a tir-frv, t&% @
kmon juice and stir-fty.for 3 4 minute$ until wat with the spice mimure, for 2-3
tender but still crisp. Add the breadcrumb ,&dd lemon juice and choppd c o r i d e r 4
and &opjxd a l m c & and tw until cauli- b gently until wtaew and d
flower p i e are well coated. a n witb s d heard through, adding a W
. ~ ~ a t i and
salt and m~r. Turn into a sewing dish and ! if pot-armbegin tr, stick. h4
serve kar, garni&d with lime wedges d I -khed
I
with coriandersprigs.
~ 1 4 .
 D I S H E S

CAULIFLOWER -BQMBAY POTATOES WITH PEAS -

$~B(~O~I/*EU~)W~O~C& quranw-pj-*
l ~ m d M o w t r , & ~ i n m ~ 1-w-
55g(2od4kbhpma)htter 3**u~-
~+Wchoppod *&
-I&
Vz-cMlipowdcr 1mblskmmdM
'h-pnrumaic 3 - h - e
3 4 ~ l m m a j l h
55g(20a/1/loa/'/l)drkdkerdcrumbs
s-m-4-
-41 W ~ W ~ ~ U P ~ ~ W ~ W
B t l t d f m C h ( y 4 k c k ~ ~ d j ~
~+-+~=k&,~guoisb/ i 7 h W l W 9 h m ~
LZ-bM
Heat the wok until hot. Add the almonds a-cboWgi--
ruzd stir-h over a moderate heat until -
*w-
browned on all sides. Remove to a plate.
Wfien cool, chop almonds coarsely.
Half-fill the wok with water and over h i ~ k a o o k ~ d I ~ . ~ ~ r ~ ~
heat bring to the boil. Add the cauliflower eoet r#ok. Add mian d wlk and
pi- and simmer for 2 minutes. Drain and la#t tod m .&ir*frp f o r 6 tninwe tic@
rinse, set aside. W i wok dry and re- mim k t & d e , A d i l & & n
ro hat. Add butter to wok and swirl until daadbkkddPPR$sW@f$r
melted. Add the onion. chilli powder and
tunneric and stir-fry for 2-3 minutes un%
 A N D S T I R - F R

-SWEET & SOUR VEGET-LES - . -CARRAUTS & MAl

'iktw&uqUhw, Mdldrnirh-
Mdwd&-@%r3inWed

H w k & m l d w ~ W ~
s t l d d m E $ m tW
d wmBk~
IQlpsian1 db&kdd*hh
~4mln~lrntiI~Spist~tagbfres.
Stir the c m h r mixture w k i r ' k m m k
Mrqmr)rebollattdst~ruritEE~~
d t t r l c k m l 8 . W ~ ~ ~ ~
~ 4 ~ ~ ~ r n l m ~ r n m & -
r 1-2 iuimrt~$rir
(atpqkdni) and sianarer h
tnmwedpinedlpple*dpkB
S m into w i n g dish;
d.
F

Q O K S T I R - F R Y D I - S H E S
B O O K
 S T R - FR Y

~ab?wmdbwd
25 tl&-)bm
rLdwkw
-dWt
M Q w q w k d ~
~
~

~
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#t!bamW-
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a
~
b

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1
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r
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- CREAMY CUCUMBER & LEEKS -
Z 5 g ~ l : d d ~ ) b u t m
~ & ctu t u baur 5remn( 2~in),j d~ i ti ~trlp
2 & r h 350 ~ ( 1 OZ),

,3
intnScm(2io)julknncuripo

-
) 1 chve
o pptlic,
k h le i y cbrqpd
34 d h p a a dry
~ ~ ~
ob white w h
~
dd{4 florlHcup)Boubk(bmy)arwbippiag
115

* ~ ~ ~ f dill m
nkaadfm4lydkkmr
towish
~ ~

h
-
~ o r ( ~ ~ ~ ~ , ~ y ~ -
2 lrimmed, wosbed Pnd cut

w ~

Heat the wok until h ~ t Add. olive oil d W d l e w & d h t . A A b ~

I
butter and swirl to cosp, Add bacon d arir- wkl w& ltjqtet mlw, Add -E and
fry for 2 minutes untit crisp. Add onim a d leek aerim and wtk id br 2-3
mlic and gtu.fr)f for 2-3 n~inutes until mhtt&~Wl~bcrsMi]~rsWimmm
browned and kginning to d e n . tndumt. h i d the &my a$ pihe wid
for 1 minute until kutd
~ f p v ~ x d *

'

I
Add the potato stices and rosemary or thyme Pedd rhe e m arvd t w c : r ~ c u m d
k Ids
d toss ra combine. Gmk gently for 3-5 'BBo. 1-1 mhufgs mtil d l d wirh the

-3
minute$ stirring occasionally until potatoed cmm4~eaderburdcrisp.~irh&e

T.
rm browned a d cri@. Add vinegar to taste : c&!tpddtl! andW?OIX
with t$3l~atd
and rn with salc and pepper. Garnish Tmirmasemingchhahd-
with extra chapped mamary, if wished. Turn . with d a e
into servingbowl.
h 44-

4 1

I ~ ! ! ! ! ~ l

,577
T H E B O O K S T I R - F
O O K
T H E

SPICY VEGETABLES -WARM ANTIPd

M O U T L C CMBAGE ~xixedsaadhres,sUGb&~rcdlcaf
55rnl~tfI&cup)@kd &cbEo rod mlrult o w e
2&&4fm+- 5 -dived
;?.tnbb* 9t-~mr@d*,m-dwm
~ d p e p p e r I ~ ~ t u t r p ~ p X i o e d 4 m g 1 l ~ m * r ) w d b d
~ ~ ~ ~ S P u c e aufn~~hge
~ q d Q k ~ # t h h l t ~ 2ag(~rrr)~EPaaeILinitreans
b 9 m h m j & 1C l # * & k , W
l ~ r ~ y u r ~ ~ , ~ ~ ~

H w wok milh ~ lZdd . oil and b i r 1 war.

&Id garlic, misrns and p p p r ( ~ ~ ]
and stir-fry far 3 m i n u t s 5th in the Mi
sauce, @g onions and lemon juice; t i .
Add cabbageand stir-@ for 3 4 minure.
,
' I n a large bowl, ross t h d~ a d k m W&
rablmpmrs alive qd and h t m
.gar.Arrange the mixed &d bm mi
large, shallow serving dish, H a the
M - W W .until hot. Add the remahiig oil d
1~rwetWcMUt8auce(mtaa) .-t. Add the aAch& heam, 4
b, garlic, red o o h and h i 1 and &;fl
for 2 3 minutes until heard &mu&. b
&Ily spm the mixturi onto the d a d h
Heat the wak untiI hot+Add xherpiI and swirl

a Add the c ~ u r g e t t a(zucchid) a d rosr lo

cast with flavourings. Stir in 2 tab1qsoris !
- Add the d-B and %undrid- C
m wok a d rm gently for 1-2 m h t e s m 4
,
r water and H l r . b h 335 minutes wtil tender
bur still crhp,adding a little mate waxer if
thW4h.A mg.ecrverthemi~tBQkeaasd
mixme. Sprinkle with the bh
necessary. k v e hat orat m m t ~ dives
~ . l m v s if hhd, d W
a d basil
I warm with emry bred.

, k 4 . 6 .

I
t

1
I

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L 1m.
 s TI. R - F R Y D I S H E S

ETABLES -WARM ANTIPASTI SALAD -

tmtil hm.Addoil and swirl to coat*

&, raisiw d r (capsicum)
sir+bfor 2 minutes% in the cehiui
&hm,spriw ontom ;lnd lemon juice; laas.
Adti* atba stir-fry for 3-5 minutes.
In a large h w l , r w tke said I e a v wirh
~ 3
tabkspmm olive oiI i l d 6 6v i n e
gar. Arrange rhe mixed d a d leaves on a
kg,shillow serving d&> H m ihe w ~ k
until h&. Add the remhjng oil and $wid to
coat. Add the artichake heam c a m e h i
bem*@rILl red onion and basil and scirdry
lor 2-3 minutes until hated through. C;ire~
fully spoon the mixture mto the salad leavefi,

I
wok until hat* Add the oil and wirl
&tat+A&thegdicdgichgeradair4ty
1 mute. Stir In the chilli &er, chi&
saKeBMl.m@r.

&t & I
h wcgeat?s (zucchini) ad row, to Add &e d peppas ac;d sun-dried tamataes
#w&dl f l a w stir in 2 tab1&pons mwok aiid~mgentlyfbr 1-2minutesto heat
w a n d srir-frJfor3-5 mitturn until thh th&.
Amgecrverthe;utichok~dh
kq dIu+q, addinga little morewater if %ri&le with the capers, btaek
mix&.
~ ~ and
~ . & w e h ~ t ~ a t r O O r n dim ~ basil learn, d w&cd, and sewe
warrs with crusty bred.
T H E B O O K S T I R - F

WILTED 'BPINACH SALAD

------- -I@
 -a
T H E T - 1

CHOW MIEN
3 ~ ~ s a r t c e
2tabl~dry~hcrryorrimwipe
1 t ~ C h l n e e c h i l lptcw=uu/
l
1 tablcspaon m e oil
6- t co&r
350g(12a)&ddbOlMdc&ke~~
cut into shreds
225g(8oz)Cblaweloag~noodlesorh~
Z-wgaableoil
2 stalks cekv, W y s h e d
1 7 5 g ( 6 m ) m ~
1 d w g m m p e ~ ( c a p u u m ) , ~ h f nrliced
ly
1 1 5 g ( 4 w ) m a n p ~ t ( ~ ~ ~ )
Qd~oniws
115 ml(4 floJ'hcup)chickea stockor w e r
1t5g(4~)km+-p~ts,trimmtdanddnd

In a shallow baking dish, combine the soy

sauce, shew or rice wine, chilli paste or
sauce, sesame oil and cornflour. Add the
shredded chicken and toss to coat evenly.
Allow to stand 20 minutes. In a large sauce-
pan of boiling water, cook the egg noodles or
linguinc according to the packet directions.
b i n and set aside.

Heat wok until hot. Add oil and swirl to mat

wok. Add elm, rnushrnoms and pepper.
Stir-fry far 2-3 minutes until vegetables begin
to soften. A d cgdtout and spring onions
and stir-fry fa 1 minute. Remove to a h l .
Add chicken and marhack to wok. Stir-frj
for 2 3 minutes until chicken is cooked. Add
stock, bring to the boil, then dd n d l e s or
litlguine and mewed vegetables and bean-
sprouts. Tosa and stir-fry fbt f -2 minut~until
gauce thickensand d m are hat.
 S T 1 R - FR Y

VOW MIEN
I
WOK-STYLE PAELLA

1
3t*Mwpooarmysauce 2 la- dive 011
2 ~ d q ~ o r k e w i a e 4Mg{IIb)Spaishcboriwm~s~gewhotl
1 ttlgpooaChioacchillipwuorowcc Itdart-dcyk uuspgr, cut into 2.5 era ( 1 ia)s h
1d h p m saameoil 450 g ( I lb) skinneda d k m d cMFken b w t s ,
6teupoo~rcoraflour cut i n t o 2 . 5 ~(~I 1
in)*+
359g(12 or)skinmdoadboaadcbuken k t s , IpniolkW
cut inlo&mi9 2-3cloves p&,f i l y chopped
225 g 18 M )C b b h g e g s d e s or IioNne 1 ~wdpepper(cPpsicum),drotd
t*u%erpbkd 40Dg(14w)mnItalipn-stykurmatms
Zddw1thlalyslioed 45Os(:~I~ZY,clrpr)~rioe

I
175 g (6-) mwhroamr 'ht c q m r crushed
~ d dc m a
1rtdcrpen pcpper ( c a p & , thinly sliced %~~dYied&ymc
115gl4w)m~ngetwt(mow~) 1~ ~ n u b e d d f m n t h d s
4-6~ooions 225g(8a)greroh,curhm2.5cm(lh)piecm 1
I15 ml(4 fld%cup) chicken~~wk
orwater 225 g ( 8 w )c& pasklpmwna {*kid)
115~(4ca)hnoprouu,trimwdPndrbd ~ ~ ~ p n d l i w o r ~ w o d g e s , ~ g p m i s b I
In a shallow baking dish, combine the soy Heat wok until hot. Add oil and swirl to coat 1
sauce, sherry or rice wine, chilli paste or wok. Add chorito or Italian s a w and stir-
sauce, saame oil and comfluur. Add the fry for 4-5 minutes until golden*Remove to a
shredded chicken and toss to coat evenly, plate. Add chicken pieces to oil in wok and
N o w to stand 20 minutes. In a large sauce- stir-fry for 3-4 minutes until golden. Remove
pan dboiling water, cook the egg noodles or ta the plate.
linguine according to the packet directions.
Drain and set aside.

Heat w k until hot. Add oil and swirl to coat
wok. Add celery, mushrooms and pepper.
Stir-fry for 2-3 minute until vegexablts begin
to soften. Add mange tout and spring onions
and stir-fry for I minute. Remove to a bowl.
Add chicken and marinade to wok. Sir-fry
for 2-3 minutes until chicken is cooked, Add
stock, bring to the boil, then add nodies or
linguine and r m e d vegetables and bean-
sprouts. Tbss andstir-Fry for I.2 minutes until
sauce thickens and noodles are hot.
Atid onion, garlic and pepper to wak. Stir-fv
for 3-4 minutes. Add tomatws, rice, 450 rnl
(16 f l od2 cups) water, chillies, thyme and
saffron. Boil, add the sausage and reduce heat
to h w . Cover wok and cook gently for 20-30
minutes until rice is tender. Add chicken and
g ~ t bans.
n Cmk,covered, fot 5-7 minutes
more. Add prawns and fluff with a fork.
Cook, uncoverad, for 2.3 minutes. Garnish
and serve,