SOLIS Gourmet Wok 812 Mode D'emploi Et Recettes page 46

BDA_Solis_Wok_DE_FR_E.qxd 03.09.2004 10:40 Uhr Seite 46
250 g cooked ham
40 g frozen green peas and stir-fry for several
4 spring onions
2 tablespoons soy sauce and
250 g
cooked small shrimp
Beef with bok choy
600 g bok choy
(Chinese white cabbage)
250 g rump steak
1 tablespoon oil
2 cloves of garlic.
1 tablespoon oil
2 tablespoons soy sauce and
1 tablespoon
sweet sherry
46
into fine, thin stripes, add
and cook until slightly
browned.
Add the cooked rice as well
as
minutes, until the rice is
thoroughly heated through.
Cut
including the green into
diagonal slices (set apart
several green slices for
decoration), then add
scrambled egg,
and heat up again briefly.
Garnish with the remaining
spring onion ringlets.
Cut
into thin stripes.
Cut
into thin stripes.
Heat
in the Solis wok and press
Add garlic and toast briefly,
stirring continuously.
Add
and briefly sear (brown over
high heat) meat in portions
while stirring, avoiding
cooking it through. Remove
from the wok and set aside.
Then stir-fry bok choy in the
same oil until it collapses.
Place the meat back into
the wok.
Add
and cook while stirring until
the meat is done.
Chop
2 tablespoons
fresh basil and add to the wok together
with
2 teaspoons sesame oil.
Cut
1
⁄ yellow or red pepper into fine stripes and
4
sprinkle over the dish.
Mee goreng (fried noodles)
Finely chop
1 onion and
2 cloves of garlic. Remove the seeds from
2 red chillies and finely chop them. Grate
2 cm fresh ginger root. Work into a fine paste in the
Solis blender/mixer or
mortar, adding a little oil to
dilute the paste if neces-
sary. Set the paste aside.
Cut
250 g rump steak into narrow stripes. Chop
4 spring onions including the green (set
apart several green ringlets
for decoration). Cut
1 carrot and
2 celery stalks into matchstick-size pieces.
Carefully detangle
350 g
cooked hokkien noodles and stir fry in
1 tablespoon oil in the Solis wok over
medium heat until they
have risen and are warmed
through. Cover immediately
and set aside.
Heat
1 tablespoon oil in the Solis wok and stir fry
the spice paste until golden
brown.
Add
800 g peeled shrimp together with the meat and
vegetables and fry together
for a few minutes. Stir
1 tablespoon
kecap manis and
1 tablespoon soy sauce together with
1 tablespoon
tomato paste in with the meat and
vegetable mixture.