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4.Add crumbled stock cubes, sauces and
combined cornflour and water, stir-fry until
mixture boils and thickens slightly.
5.Add pork and coriander. Stir-fry for a
further 1 minute or until heated through.
SIDE DISHES
Chinese Rice
2 tablespoons oil
3 eggs, lightly beaten
1 onion, finely chopped
3 bacon rashers, finely chopped
1
/
2
cup frozen peas, thawed
6 green onions, finely sliced
3 cups cooked rice
1 teaspoon grated fresh ginger
2 teaspoons soy sauce
1.Heat oil in Wok on setting 15. Pour eggs
into Wok, turn to cook other side. Remove
from Wok and chop finely. Add onions and
bacon, stir fry until onion is tender.
2.Add peas, green onions, rice and egg, stir
to combine. Stir ginger and soy sauce
through rice.
3.Cook until heated through.
Chinese Fried Vegetables (Serves 6)
2 tablespoons oil
1 onion, cut into wedges
1 clove garlic, finely chopped
1 turnip, cut into thin strips
4 celery stalks, thinly sliced
2 leeks, thinly sliced
1 small cucumber, thinly sliced
125g can bamboo shoots, drained
125g mushrooms, sliced
1 teaspoon grated fresh ginger
1 teaspoon soy sauce
1 teaspoon wine vinegar
1 teaspoon sesame oil
1.Heat oil in Wok on setting 15, stir fry
onion and garlic until onion is tender.
2.Add all vegetables and stir-fry for 3-4
minutes, stirring constantly.
3.Add ginger, soy sauce, vinegar and sesame
oil. Cook for a further 2 minutes.
Recipes continued