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STEAMED WHOLE FISH
1 whole fish, cleaned and scaled (bass, perch or
trout)
1 teaspoon salt
2 spring onions, chopped
1/2'' ginger root, peeled and minced
2 cloves garlic, minced
2 tablespoons light soy sauce
3 tablespoons cooking oil
Bamboo steamer rack required.
- Rub salt on fish.
- Arrange 1/2 the onion pieces on a serving dish
and place the fish on top.
- Pour water into Wok, position steamer rack
above the water level. Cover Wok and bring
water to boil.
- Place the serving dish containing fish on
steamer rack and cover Wok.
- Steam 15 to 20 minutes (or until fish is tender).
- In frying pan, heat 3 tablespoons oil and stir-fry
garlic and ginger.
- Remove serving dish with steamed fish from
Wok. Drain-off juices.
- Top fish with the garlic and ginger oil, the soy
sauce and the onion, and serve.
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TOFU-VEGETABLE STIR-FRY
1 cup fresh mushrooms, thinly sliced
1/2 cup celery, cut diagonally in 1/2" slices
1/4 cup bamboo shoots, thinly sliced
4 cakes tofu, rinsed, drained and cut in 1" cubes
1 tablespoon light soy sauce
11/2 teaspoons oyster sauce
11/2 teaspoons cornstarch dissolved in 2
tablespoons cold water
1/2 teaspoon sugar
3 tablespoons cooking oil
- Set Wok at setting 3.
- Heat 1 tablespoon oil and stir-fry the
mushrooms, celery and bamboo shoots.
-Remove the vegetables from the Wok.
- Add 2 tablespoons oil, heat and add the tofu.
- Stir carefully to avoid breaking the tofu, sprinkle
with soy sauce.
- Add the oyster sauce and sugar.
- Add cornstarch and water and cook until
slightly thickened.
- Return the vegetables to the Wok, heat through
and serve. Makes 4 portions.
■■■
'WOK-LUCK SUPPER'
An excellent way to use up assorted vegetables -
an almost-anything-goes recipe!
3 tablespoons cooking oil
1 clove garlic, minced
1/2" ginger root, peeled and sliced
1 cup chicken, or shrimp, or beef, or pork
whatever is available
- or any combination
1 cup broccoli, or celery, or green pepper, or a
combination of green vegetables
1 cup fresh mushrooms, sliced
2 green onions, sliced
1/2 cup bamboo shoots, sliced
1/4 cup water chestnuts, sliced
1/2 cup carrots, sliced thinly
1/2 cup mirin (rice wine)
1/3 cup soy sauce
1/3 cup water
- Heat cooking oil, add garlic and ginger root and
stir-fry for 15 seconds.
- Add chicken (or shrimp, or beef, or pork); stir-
fry for 2 minutes.
- Add vegetables, mirin, soy sauce and water.
Stir well.
- Cover and cook for 3 minutes.
- Serve with rice. Serves 4.
Explore Oriental grocery stores
and Chinese cookbooks
for more ideas.
Be innovative
and adapt your
everyday recipes
to the fun of
Wok cooking.
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