Breville EW40 - Manual (Page 16)

STIR FRIED CHINESE
GREEN VEGETABLES
Serves 4
1 tablespoon peanut oil
1 bunch Chinese green vegetables cut into
5cm pieces washed (bok choy, choy sum
or Chinese broccoli)
1 teaspoon garlic crushed
2 teaspoons soy sauce
2 tablespoons oyster sauce
1. Heat the wok on high sear setting, add
the oil then the remaining ingredients
apart from the oyster and soy sauce.
2. When the vegetables have wilted add the
oyster and soy sauce, and cook for
1 minute.
Serve as an accompaniment.
GINGER AND CORIANDER
CALAMARI WITH
RICE NOODLES
Serves 4
1kg squid tubes
1 tablespoons of pureed ginger
1 / 2 bunch of coriander, well washed
2 tablespoon peanut oil
1 teaspoon fish sauce
1 / 2 tablespoon sesame oil
1 red capsicum cut into triangles
1 punnet of baby corn cut in half
1 x 200g packet of fresh rice noodles (sliced
into 1cm strips if not already sliced)
1 / 2 bunch Thai basil leaves
1. Cut squid hoods open, clean and remove
quill from squid hood.
2. Cut shallow diagonal slashes in
criss- cross pattern on the inside of
the squid, then cut into small triangles.
3. Place the ginger, roots and steams of the
coriander and 1 / 2 the peanut oil into a
food processor to form a paste.
4. Marinate the calamari with the paste and
ad the fish sauce. This mixture can be
used immediately or left for 24 hrs.
5. Heat the wok on high sear setting, add
the remaining oil, add the calamari and
cook for 2 minutes add the remaining
ingredients and cook until the noodles
have heated through.
6. Before serving mix the sesame oil
and basil leaves into the stir fry.
Serve with steamed jasmine rice.
STIR FRIES cont’d
31
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
30
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