Chinese stir-fry
vegetables
15-30ml/1-2 tablespoons oil
1 onion cut into wedges
1 clove garlic, crushed
4 celery stalks, sliced
2 leeks, sliced
125gms/5oz can bamboo
shoots, drained
125gms/5oz mushrooms, sliced
5ml/1 teaspoon, grated fresh ginger
5 ml/1 teaspoon soy sauce
5 ml/1 teaspoon wine vinegar
5 ml/1 teaspoon sesame oil
Heat the oil on a medium to high
setting, add the onion and garlic and
fry until onion is tender. Add all
vegetables and stir-fry for 3-4 minutes,
stirring constantly. Add ginger, soy
sauce, vinegar and sesame oil. Cook
for a further 2 minutes.
garlic prawns
900g/2lb green king prawns, shelled.
125ml/
1
⁄
4
pt olive oil
4 cloves garlic, peeled
15ml/1 tablespoon parsley, chopped
2.5ml/
1
⁄
2
teaspoon salt
Marinade all ingredients in a bowl and
place in refrigerator for 2 hours.
Preheat wok on a medium to high
setting. Stir fry prawns until pink colour.
Remove garlic cloves and serve.
chicken curry
675g/1
1
⁄
2
lb chicken breast
cut into bite size pieces
45ml/3 tablespoons oil (approx)
2 large onions, finely chopped
2 cloves garlic, crushed
50g/1oz fresh ginger, finely chopped
15ml/1 tablespoon vinegar
4 fresh tomatoes, chopped
30ml/2 tablespoons fresh
coriander, chopped
3 green chillies, chopped
7.5ml/1
1
⁄
2
teaspoons cummin seeds
5ml/1 teaspoon mustard seeds
5ml/1 teaspoon ground coriander
5ml/1 teaspoon paprika
2.5ml/
1
⁄
2
teaspoon chilli powder
2.5ml/
1
⁄
2
teaspoon ground turmeric
salt and pepper
Heat a little oil in the wok on a medium
to high setting. Fry the chicken in
batches until cooked approximately 6
minutes. Remove to a dish and keep
warm. Heat the remaining oil in the wok
add the cummin and mustard seeds
immediately followed by the onion,
garlic and ginger and fry for 5-10
minutes. Mix the ground coriander,
paprika, chilli powder and turmeric with
the vinegar and add to the onion mix
and continue cooking for 5 minutes.
Add the tomato, fresh coriander, chilli
and chicken pieces and fry until heated
through.
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