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STIR-FRIES
Chilli Beef (Serves 4)
2 tablespoons oil
500g topside steak, cut into thin strips
2 onions, cut into thin wedges
1 clove garlic, finely chopped
1 teaspoon grated fresh ginger
1 green capsicum, cut into thin strips
1 red capsicum, cut into thin strips
1 celery stalk, cut into diagonal strips
1 beef stock cube blended with 1 tablespoon
hot water
2 tablespoons soy sauce
2 teaspoons brown sugar
2 green onions, chopped
1
/
4
cup roasted almonds
1.Heat oil in Wok on setting 15. Add meat
and stir-fry in batches. Remove.
2.Reduce heat to setting 12. Add onions,
garlic, ginger stir-fry until tender.
3.Add capsicum, celery, stock and sugar.
Stir-fry for 2-3 minutes return beef to wok
and mix to heat through. Garnish stir-fry
with green onions and almonds.
Pork with Broccoli (Serves 4)
2 tablespoons oil
500g pork fillet, sliced thinly
Salt and pepper to taste
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
3 carrots, sliced thinly
1 large head brocoli, chopped into florets
100g mushrooms, sliced
1
/
3
cup soy sauce
125ml chicken stock
1 tablespoon cornflour
1 tablespoon sugar
1
/
2
bunch chives, chopped
1.Heat half oil in Wok on setting 15. Add
pork, seasoned with salt and pepper in
batches until cooked. Remove from wok.
2.Heat remaining oil in wok and add garlic
and ginger; cook for 1 minute. Add carrots,
broccoli and mushrooms and stir fry for 1
minute.
3.Reduce heat to setting 12. Add soy sauce,
combined stock, cornflour and sugar. Stir
fry until carrots are tender, about 3-4
minutes.
5.Return pork to Wok and mix thorough to
heat. Sprinkle with chopped chives and
serve with rice.
Recipes continued