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33
LEMON CHICKEN
Serves 4
2
1
⁄4lb (1 kg) chicken breast fillets, sliced
into strips
2 egg whites, lightly beaten
1 teaspoon finely chopped minced ginger
1 clove garlic, crushed
2 tablespoons cornstarch, divided
1 cup (250ml) peanut oil
1 cup (250ml) fresh lemon juice
1
⁄4 cup (55g) white sugar
2 tablespoons (30ml) water
1. Toss chicken strips into the egg white,
ginger, garlic and 1 tablespoon
cornstarch, and mix well.
2. Refrigerate for 1 hour.
3. Heat the wok on high sear setting and
add the oil. Add the chicken strips one at
a time. Cook in small batches until
golden, then remove.
4. Add the lemon juice and sugar to the wok
and bring the mix to a boil. Then whisk in
1 tablespoon (1 tablespoon; 20ml)
cornstarch mixed with water. Reduce the
heat after the cornstarch has been added
to setting 8.
5. Return the chicken to the wok and stir to
coat in the lemon sauce.
Serve with fried or boiled rice.
CHICKEN WITH PLUM SAUCE
AND BOK CHOY
Serves 4
2
1
⁄4lbs (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
1
⁄2 cup (125ml) plum sauce
1 bunch bok choy, sliced
1 small can (8oz) water chestnuts
1. Place the chicken into a bowl and mix
with the sherry and soy.
2. Heat the wok on high sear setting. 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
heat to setting 6 and simmer the chicken
for 10 minutes.
3. Add the bok choy and water chestnuts,
increase the heat to setting 14, stir fry
until the bok choy has wilted.
Serve with steamed egg noodles.
32
STIR-FRIES cont’d
SZECHUAN PORK WITH THAI
RICE STICK NOODLES
Serves 4
1
⁄4lb (150g) rice stick noodles
2 tablespoons (30ml) soy sauce
1 tablespoon (15ml) dry sherry
1 teaspoon (5ml) chilli paste
1
⁄2 teaspoon garlic
1 teaspoon sugar
1
⁄2 cup (125ml) beef stock
2 tablespoons (30ml) peanut or vegetable oil
1
⁄2lb (250g) pork fillet sliced in 1cm rounds
2 green shallots, sliced
1 teaspoon grated ginger
1
⁄2 cup sliced water chestnuts
1 punnet baby corn sliced in half
1. Place the noodles into a bowl of boiling
water, to soften for 5 minutes. Drain
the noodles and cut to approximately 5cm
lengths, using kitchen scissors.
2. Combine the next 6 ingredients in a
small bowl.
3. Heat the wok on high sear setting,
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 heat to 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
Serves 4-6
3
⁄4 tasse (180ml) peanut oil, divided
2 brown onions, sliced
2 cloves garlic, finely sliced
1 tablespoon ginger, finely diced
2 red peppers, cut in strips
1
3
⁄4lbs (750g) lean beef strips
5 oz (150g) baby spinach
4 tablespoons mint leaves
1
⁄2 cup (60g) roasted cashews
1 tablespoon (15ml) lime juice
2 teaspoons (10ml) fish sauce
2 tablespoons (30ml) sweet Thai chili sauce
1 teaspoon (15ml) lemon grass, thinly sliced
1. Heat the wok on high sear setting,
add 1 tablespoon (1 tablespoon; 20ml) oil
and stir fry the garlic, ginger and onions.
Cook for 2 minutes. Then add
the red peppers. Cook for 2 minutes
more, then remove.
2. Add the remaining oil (1 tablespoon;
20ml) 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 to a medium heat, setting 8, until
spinach has softened.
Serve with coconut rice.
STIR-FRIES cont’d