sweet and sour
vegetables
2 tomatoes, cut into pieces
2 onions, cut into pieces
1 green pepper, cut into pieces
20 pineapple chunks
200ml/8fl oz sweet and sour sauce
Heat 20ml/1 tablespoon oil in the
wok, add the onion and pepper and
allow to brown. Add sweet and sour
sauce, tomato and pineapple and
allow to heat through.
lamb with onions
450g/1lb lean lamb, cut into
thin strips
3 onions, sliced
2 cloves garlic, crushed
15ml/1 tablespoon soy sauce
15ml/ 1 tablespoon dry sherry
125ml/
1
⁄
4
pt stock
15ml/1 tablespoon cornflour
salt and pepper
20-30ml/1-2 tablespoons oil
Mix together the garlic, soy sauce,
sherry, stock, cornflour and seasoning.
Heat the oil in the wok on a medium to
high setting and fry the lamb until it
changes colour. Stir the cornflour mix
and add to the wok along with the
onions. Allow to cook for approximately
5 minutes until the onions are cooked.
Chinese-Style steamed
fish
1 whole fish gutted and cleaned
eg sea bass or trout (make sure
it is not too long to fit into the wok)
15-25g/
1
⁄
2
-1oz fresh ginger, cut
into fine matchstick pieces
1 clove garlic, crushed
3-4 salad onions, cut diagonally
15ml/1 tablespoon light soy sauce
5ml/1 teaspoon sesame oil
Place the fish on a heat proof dish and
fill its cavity with half the ginger, garlic
and onions. Sprinkle the remainder on
top of the fish. Spoon over the soy
sauce and the oil. Steam the fish (see
cooking techniques) until the fish is
thoroughly cooked.
6
