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29
SWEET POTATO, ZUCCHINI,
BEAN SHOOT AND TOFU
STIR FRY
Serves 4
2 tablespoons (30ml) peanut oil
1 medium sweet potato, peeled and diced
1 zucchini, cut into matchsticks
1 clove garlic, diced
1 teaspoon ginger, sliced into matchsticks
4 oz (100g) bean sprouts
5 oz (150g) firm tofu cut into slices
1 teaspoon sesame seeds
1 teaspoon (5ml) sesame oil
1 tablespoon (15ml) dark soy sauce
1. Heat the wok on high sear setting, add
the oil then the sweet potato and cook for
2 minutes, add the zucchini, garlic and
ginger continue to cook for a few more
minutes to release the aromatics.
2. Add the remaining ingredients, continue
to cook for 2 minutes then serve.
Serve with grilled chicken or pork.
SINGAPORE HOKKIEN
NOODLES
Serves 4-6
2 tablespoons (30ml) peanut oil
1 teaspoon crushed garlic
1
⁄2 teaspoon dried chilli
2 eggs, lightly beaten
1 tablespoon curry powder
1
⁄4lb (100g) BBQ pork, finely sliced
1
⁄2lb (225g) green prawns, peeled and sliced
in half
1 red capsicum, finely sliced
1 medium carrot, finely sliced
1 lb (450g) hokkien noodles
SAUCE
1
⁄2 cup (125ml) chicken stock
1 tablespoon (15ml) sweet soy sauce
1 teaspoons (15ml) light soy sauce
1. Heat the wok on high sear setting,
add the oil then garlic and chilli, stir
for 1 minute, add the egg, and continue
to stir until the egg is cooked.
2. Add the curry powder, prawns, pork,
capsicum, and carrot continue to cook
for 2 minutes then add the noodles and
sauce, stir until the noodles are
heated through.
Serve with toasted sesame seeds.
28
STIR-FRIES
STIR FRIED CHINESE
GREEN VEGETABLES
Serves 4
1 tablespoon (15ml) peanut oil
1 bunch Chinese green vegetables (bok choy
or Chinese broccoli) cut into 5cm
(2in; 5cm) pieces washed
1 teaspoon garlic crushed
2 teaspoons (10ml) soy sauce
2 tablespoons (30ml)oyster sauce
1. Heat the wok on high sear setting, add
the oil then the remaining ingredients
apart from the oyster and soy sauce.
2. When the vegetables have wilted add
the oyster and soy sauce, and cook
for 1 minute.
Serve as an accompaniment.
GINGER AND CORIANDER
CALAMARI WITH
RICE NOODLES
Serves 4
2
1
⁄4lbs (1 kg) squid tubes
1 tablespoons of pureed ginger
1
⁄2 bunch of coriander, well washed
2 tablespoon (30ml) peanut oil
1 teaspoon (5ml) fish sauce
1
⁄2 tablespoon (7.5ml) sesame oil
1 red capsicum cut into triangles
1 punnet of baby corn cut in half
1 pqt x (225g) packet of fresh rice noodles
(sliced into 1cm strips if not
already sliced)
1
⁄2 bunch Thai basil leaves
1. Cut squid hoods open, clean and remove
quill from squid hood.
2. Cut shallow diagonal slashes in
criss- cross pattern on the inside of
the squid, then cut into small triangles.
3. Place the ginger, roots and steams of the
coriander and
1
⁄2 the peanut oil into a food
processor to form a paste.
4. Marinate the calamari with the paste and
ad the fish sauce. This mixture can be
used immediately or left for 24 hrs.
5. Heat the wok on high sear setting, add
the remaining oil, add the calamari and
cook for 2 minutes add the remaining
ingredients and cook until the noodles
have heated through.
6. Before serving mix the sesame oil
and basil leaves into the stir fry.
Serve with steamed jasmine rice.
STIR-FRIES cont’d