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Mongolian Lamb
Serves 4 – 6
750g lean lamb strips
3 teaspoons oil
4 medium onions, quartered
1 teaspoon crushed garlic
3 shallots, chopped
1 teaspoon minced chilli
2 teaspoon cornflour
2 tablespoons light soy sauce
1 tablespoon oyster sauce
1
⁄2 cup chicken stock
1. Heat oil in wok on setting 10. Stir-fry
lamb in two batches, 2 – 3 minutes,
remove. Set aside. Stir-fry onions, garlic,
shallots and chillies, 2 minutes.
2. Blend cornflour with soy sauce, oyster
sauce and stock. Return lamb strips to
pan. Stir in cornflour mixture, cook
2 – 3 minutes or until slightly thickened.
Serve with rice
Chicken and Tomato Risotto
Serves 4
60g butter
2 tablespoons olive oil.
1 Spanish onion, chopped
1
1
⁄2 cups arborio rice
5 cups chicken stock
1 teaspoon crushed garlic
2 tomatoes chopped
1 tablespoon chopped basil
1
⁄2 cup freshly grated Parmesan cheese
Freshly ground black pepper
1. Melt butter and heat oil in wok on
setting 10. Stir-fry onion and garlic, 2
minutes.Add rice. Stir rice through until
butter has covered all grains.
Stir through stock. Bring to the boil,
continually stirring.
2. Reduce to a simmer on a setting 3 – 4
until rice is creamy (not gluggy, but
cooked). Stir through remaining
ingredients. Serve.
Tangy Citrus Stir – Fry
Serves 4 – 6
2 teaspoons cornflour
1
⁄3 cup orange juice
1
⁄4 cup lemon juice
2 tablespoons dry sherry
1 tablespoon oil
500g chicken (breast or thigh) fillets, or
pork fillets, cut into thin strips
375g sliced mixed vegetables
1. Mix cornflour, orange and lemon juice,
sherry and set aside.
2. Heat half the oil in wok on setting 10.
Stir-fry meat in two batches for approx.
3 – 4 minutes. Remove.
3.Add vegetables and stir-fry on setting 6
for 3 – 4 minutes or until just tender.
Add 1 tablespoon water, cover and
steam for 2 minutes.
4. Remove lid, increase heat to setting 10
and stir in the sauce. Bring to the boil
and toss until the vegetables are coated
with sauce. Return meat to wok.Toss
through until well combined.
Serve with rice.
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