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RECIPES
CHICKEN WITH PLUM SAUCE AND
BOK CHOY
Makes 4 servings
INGREDIENTS
2¼lbs (1kg)) boneless chicken thighs, cut
into strips
2 tablespoons (30ml) dry sherry
1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) vegetable oil
1 medium Spanish onion, diced
½ cup (125ml) plum sauce
1 bunch bok choy, sliced
1 small can (8oz) water chestnuts
METHOD
1. Place the chicken into a bowl and mix
with the sherry and soy.
2. Set the Wok temperature to ‘High Sear’.
Heat the oil and add the onion and
stir-fry for 2 minutes. Add the chicken
and plum sauce and cook for 2 minutes.
Reduce the Wok temperature to Heat
Setting 6 and simmer the chicken for
10 minutes.
3. Add the bok choy and water chestnuts,
increase the Wok temperature to Heat
Setting 14, stir-fry until the bok choy
has wilted.
Serve with steamed egg noodles.
SZECHUAN PORK WITH THAI RICE
STICK NOODLES
Makes 4-6 servings
INGREDIENTS
¼lb (110g) rice stick noodles
2 tablespoons (30ml) soy sauce
1 tablespoon (15ml) dry sherry
1 teaspoon (5ml) chili paste
½ teaspoon garlic
1 teaspoon sugar
½ cup (125ml) beef stock
2 tablespoons (30ml) peanut or vegetable oil
½ lb (250g) pork fillet sliced in
1
⁄3 inch (1cm)
rounds
2 green shallots, sliced
1 teaspoon grated ginger
½ cup sliced water chestnuts
1 punnet baby corn sliced in half
METHOD
1. Place the noodles into a bowl of boiling
water, to soften for 5 minutes. Drain the
noodles and cut to approximately 2inch
(5cm) lengths, using kitchen scissors.
2. Combine the next 6 ingredients in a
small bowl.
3. Set the Wok temperature to ‘High Sear’.
Add the oil and stir-fry the pork for 3 - 4
minutes.
4. Add the green shallots, ginger, and water
chestnuts, cook for a further 30 seconds.
5. Add the soy mixture and drained
noodles, reduce the Wok temperature to
Heat Setting 8, cook until the liquid has
almost absorbed but still moist.
6. Taste and adjust the seasoning.
Serve with steamed Chinese green
vegetables.
BEW600XL_IB_A10.indd 38 24/06/10 1:28 PM