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14
SIDE DISHES
Tossed Asian Greens
with Oyster Sauce (Serves 4)
500g mixed Asian green, washed and trimmed
50ml water
2 cloves garlic crushed
3 tablespoons oyster sauce
1 tablespoon sesame oil
1.Preheat wok to setting 11. Add Asian
greens, water, garlic, oyster sauce and
sesame oil. Toss quickly for 1-2 minutes
until heated through and just wilted.
2.Serve immediately.
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.
Garlic Potatoes (Serves 6)
1.5 kg new potatoes, halved
2 tablespoons (40g) butter
1 tablespoon oil
2 cloves garlic, finely chopped
2 tablespoons fresh chopped chives
1.Boil potatoes until almost tender. Do not
over cook. Drain.
2.Heat oil and butter in Wok on setting 12.
Add garlic and sauté for 1 minute. Add
potatoes and cook until golden brown,
stirring throughout cooking.
3.Stir chives through potatoes just before
serving.
4.Serve with sour cream if desired.
Recipes continued