Breville Gourmet Wok EW30XL Manuel page 16

STIR-FRIES cont'd
STIR FRY PRAWNS WITH
SNOWPEAS AND
OYSTER SAUCE
Serves 4-6
1 tablespoon (15ml) peanut oil
1 medium carrot peeled, finely sliced
1 ⁄ lb (150g) snow peas
4
1 clove garlic, finely sliced
1 teaspoon grated ginger
32 medium shrimp, peeled and deveined
2 tablespoons (30ml) oyster sauce
1 cup green onions cut into 3cm (1 in) pieces
1. Heat the wok on high sear setting, add
the oil and stir fry the carrots and snow
peas. Cook for 3 minutes, then remove.
2. Add the garlic and ginger to the wok and
cook for a minute before adding the
shrimp, cook the shrimp until they
turn red.
3. Return the vegetables to the wok, add
the oyster sauce and green onions, cook
until the shrimp are coated in sauce.
Serve with boiled rice.
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SATE PRAWNS
Serves 4-6
32 medium shrimp, peeled and deveined
1 teaspoon ground coriander
1 teaspoon ground cumin
1 clove garlic, finely chopped
1 small Thai chile, seeds removed,
finely sliced
2 tablespoons (30ml) light olive oil
1 small brown onion, diced
1 cup (125ml) crunchy peanut butter
1 ⁄ cup (125ml) coconut cream
2
2 teaspoons (10ml) soy sauce
1 tablespoon (15ml) lemon juice
1. Mix the shrimp with the ground spices,
garlic, and chile.
2. Heat the wok on high sear setting, add
the oil, then the shrimp and cook for
2 minutes. Remove.
3. Add the onion and stir fry until soft. Add
the peanut butter, coconut cream and soy
sauce, bring to a boil then add the shrimp
and lemon juice. Continue to cook until
the shrimp have heated through.
Serve with steamed jasmine rice.
STIR-FRIES cont'd
STIR FRIED SEAFOOD
WITH RICE NOODLES
Serves 4-6
1 tablespoon (15ml) peanut oil
1 tablespoon ginger, cut into matchsticks
1 garlic clove diced
2 cups (500g) mixed seafood (Marinara mix)
2 tablespoons (30ml) light soy sauce
1 x cup chicken stock
1 ⁄ lb (225g) fresh rice noodles, sliced
2
1 ⁄ lb (250g) can baby corn
2
1. Heat the wok on high sear setting, add
the oil then garlic and ginger, cook for
2 minutes or until the ginger is fragrant.
2. Add the seafood and stir for a few
minutes to infuse the flavours, add the
soy and stock then bring the mixture
to the boil.
3. Add the noodles, corn, and stir
to heat through.
Serve with sliced green shallots.
CHILLI CHICKEN WITH
SINGAPORE NOODLES
Serves 4-6
6 chicken thighs
1 1 ⁄ cups sweet chilli sauce
2
1 tablespoon vegetable oil
1 ⁄ cup (125ml) chicken stock
2
2 sticks celery, finely sliced
1 x 15oz (410g) can champignon mushrooms
1 x 12oz (350g) packet of fresh
Singapore noodles
3oz (100g) bean shoots
1. Marinate the chicken in the sweet chilli
sauce for 2 hours or overnight.
2. Heat the wok on high sear setting, add
the oil and seal the chicken thighs on
each side.
3. Remove the chicken thighs and
slice them.
4. Add the chicken stock, celery, and
mushrooms and bring to the boil, add the
noodles and cook for 2-3 minutes to
heat through.
5. Add the chicken and bean shoots, heat
the chicken through and serve.
Serve with fresh, warm bread.
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