Kambrook KEW5 User Manual
Page 10
Stir-Fry with Oyster Sauce
600g chicken or lean beef strips
1 tablespoon oil
2 tablespoons slivered almonds
1 teaspoon minced ginger
1 teaspoon minced garlic
2 carrots, thinly sliced
1 red or green capsicum, thinly sliced
2 small sticks celery, thinly sliced
2 shallots, chopped
200g snow peas, trimmed
1
⁄
3
cup oyster sauce
1. Heat half the oil in wok on setting 10.
Stir-fry almonds, ginger and garlic 1
minute. Add chicken or beef strips,
stir-fry a further 2 – 3 minutes. Remove.
2. Heat remaining oil in wok on setting 10.
Stir-fry vegetables 1 – 2 minutes. Return
almonds, ginger, garlic and chicken strips.
Stir in oyster sauce, allow to heat
through 2 – 3 minutes.
Serve with steamed rice.
Sesame Chicken Stir-Fry
Serves 4 – 6
500g chicken fillets, strips
1 tablespoon honey
1 tablespoon soy sauce
2 teaspoons sesame seeds
1 tablespoon oil
2 eggs, lightly beaten
100g snow peas
1 red capsicum, cut into strips
1 carrot, julienned
1. Cut fillets into strips and place into a
glass bowl with honey, soy sauce and
sesame seeds. Allow to marinate for
30 minutes.
2. Heat half the oil in wok on setting 6 – 8,
add lightly beaten egg and fry until set
and golden brown. Remove from wok
and cut into thin strips.
3. Heat remaining oil in wok on setting
6 – 8. Add chicken and stir-fry for
2 – 3 minutes. Add remaining ingredients
and stir-fry for a further 3 – 4 minutes.
Return egg to the wok, toss through.
Serve with rice
Honey Chicken
Serves 4
500g chicken thigh fillets, cubed
oil, for cooking
1 egg white, lightly beaten
1
⁄
3
cornflour
2 onions, thinly sliced
1 green capsicum, cubed
2 carrots, cut into batons
100g snow peas, sliced
1
⁄
4
cup honey
2 tablespoons toasted almonds
1. Heat 1
1
⁄
2
tablespoons oil in wok on
setting 10. Dip half of the chicken in
egg white, then lightly dust with the
cornflour.
2 Stir-fry on setting 10 for 4 – 5 minutes
or until chicken is golden brown and just
cooked. Remove and drain on paper
towels. Repeat with remaining chicken,
then remove all chicken from wok.
3. Reheat 1 tablespoon oil in wok on
setting 8. Stir-fry onions for 3 – 4
minutes. Add capsicum and carrot and
stir-fry for 3 – 4 minutes. Add snow
peas and cook a further 2 minutes.
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