KUMERA, ZUCCHINI, BEAN
SHOOT AND TOFU STIR FRY
Serves 4
1 tablespoon peanut oil
1 medium kumera, peeled and diced
1 zucchini cut into matchsticks
1 clove garlic, diced
1 teaspoon ginger sliced into matchsticks
100g bean shoots
150g firm tofu cut into slices
1 teaspoon sesame seeds
1 teaspoon sesame oil
1 tablespoon sweet soy sauce
1. Heat the wok on high sear setting, add
the oil then the kumera and cook for
2 minutes, add the zucchini, garlic and
ginger continue to cook for a few
minutes to release the aromatics.
2. Add the remaining ingredients, continue
to cook for 2 minutes then serve
Serve with grilled chicken or pork.
SINGAPORE HOKKIEN
NOODLES
Serves 4-6
2 tablespoons peanut oil
1 teaspoon crushed garlic
1
/
2
teaspoon dried chilli
2 eggs, lightly beaten
1 tablespoon curry powder
100g BBQ pork, finely sliced
200g green prawns, peeled and sliced in half
1 red capsicum, finely sliced
1 medium carrot, finely sliced
450g hokkien noodles
SAUCE
1/2 cup chicken stock
1 tablespoon sweet soy sauce
1 teaspoons light soy sauce
1. Heat the wok on high sear setting,
add the oil then garlic and chilli, stir
for 1 minute, add the egg, and continue
to stir until the egg is cooked.
2. Add the curry powder, prawns, pork,
capsicum, and carrot continue to cook
for 2 minutes then add the noodles and
sauce, stir until the noodles are
heated through.
Serve with toasted sesame seeds.
STIR-FRIES
27
SALT AND PEPPER CALAMARI
Serves 4-6
1kg squid hoods (small)
1 tablespoon szechuan peppercorns, ground
2 teaspoons sea salt
1 tablespoon corn flour
1 tablespoon plain flour
2 egg whites
4 cups sunflower oil for shallow frying
3 limes, quartered
1. Cut squid hoods open, clean and remove
quill from squid hood.
2. Cut shallow diagonal slashes in
criss-cross pattern on the inside.
3. Cut into 6cm x 2cm pieces
4. Combine remaining ingredients in bowl.
5. Toss prepared squid in the flour mixture.
6. Heat oil on setting 8 for 4 minutes, then
shallow fry squid in 3 batches.
7. Drain on absorbent paper.
Serve with lime wedges and
coriander leaves.
SANG CHOY BOW
(CHINESE LETTUCE ROLLS)
Serves 6
500g ground pork
1 egg yolk
1
/
2
cup bamboo shoots, finely sliced
1
/
4
cup water chestnuts, finely diced
3 cloves garlic, finely diced
4 shiitake mushrooms, diced
(canned mushrooms are suitable)
2 green shallots, finely sliced
2 tablespoons vegetable oil
SAUCE
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 Iceberg lettuce
1. Combine the pork mince,
egg yolk and vegetables.
2. Heat the wok on high sear setting, add
the oil then pork and vegetable mixture
and stir fry until the pork is cooked.
Add the sauce ingredients and cook
for a further minute.
3. Place the mixture into prepared lettuce
cups and serve.
ENTREES AND ACCOMPANIMENTS cont’d
26
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