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Stir-fries
32
Sweet potato, zucchini,
bean shoot and tofu stir fry
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
2 tablespoons (30ml) peanut oil
1 teaspoon crushed garlic
1
⁄
2
teaspoon dried chilli
2 eggs, lightly beaten
1 tablespoon curr
y powder
1
⁄
4
lb (100g) BBQ pork, finely sliced
1
⁄
2
lb (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.
4-6
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