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RECIPES
SZECHUAN PORK WITH THAI RICE
STICK NOODLES
Makes 4-6 servings
INGREDIENTS
¼ lb rice stick noodles
2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon chili paste
1 clove garlic, crushed
1 teaspoon sugar
½ cup beef stock
2 tablespoons peanut or vegetable oil
½ lb pork fillet sliced in
1
⁄3 inch rounds
2 green shallots, sliced
1 teaspoon grated ginger
1
⁄3 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.
THAI BEEF AND SPINACH STIR-FRY
Makes 4 servings
INGREDIENTS
¾ cup peanut oil, divided
2 brown onions, sliced
2 cloves garlic, finely sliced
1 tablespoon finely diced ginger
2 red bell peppers, cut in strips
1¾ lbs lean beef strips
5 oz baby spinach
1
⁄3 cup mint leaves
½ cup roasted cashews
1 tablespoon lime juice
2 teaspoons fish sauce
2 tablespoons sweet Thai chili sauce
1 teaspoon finely chopped lemon grass
METHOD
1. Set the wok temperature to HIGH SEAR.
Add 1 tablespoon oil and stir-fry the
garlic, ginger and onions. Cook for 2
minutes. Then add the bell peppers. Cook
for 2 minutes more and then remove.
2. Add the remaining oil and stir-fry the
beef in small batches for 1–2 minutes.
3. Remove when cooked and allow wok to
reheat before stir-frying next batch.
4. Return all the ingredients to the wok.
5. Reduce the wok temperature to heat
setting 8, and cook until spinach
has softened.
Serve with coconut rice.
NOTE
Remove each batch when cooked
and allow the wok to reheat before
shallow frying the next batch. By
cooking in small batches, the heat of
the oil remains constant.
BEW800XL_IB_B12.indd 32 13/09/12 1:24 PM