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Szechuan pork with thai
rice stick noodles
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
⁄2 lb (250g) pork fillet sliced in
1
⁄
3
inch (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 2inch (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
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 (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; 20 ml) 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.
4-6
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