Votes - 3, Average rating: 4.7
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Add meat and stir-fry in batches. Remove. 2.Reduce heat to setting 12. Add onions, garlic, ginger stir-fry until tender. 3.Add capsicum, celery, stock and sugar. Stir-fry for 2-3 minutes return beef to wok and mix to heat through. Garnish stir-fry with green onions and almonds. Recipes continued Pork with Broccoli (Serves 4) 2 tablespoons oil 500g pork fillet, sliced thinly Salt and pepper to taste 2 cloves garlic, crushed 2 teaspoons grated fresh ginger 3 carrots, sliced thinly 1 large head broccoli, chopped into florets 100g mushrooms, sliced 1/3 cup soy sauce 125ml chicken stock 1 tablespoon cornflour 1 tablespoon sugar 1/2 bunch chives, chopped 1.Heat half oil in Wok on setting 15. Add pork, seasoned with salt and pepper in batches until cooked. Remove from wok. 2.Heat remaining oil in wok and add garlic and ginger; cook for 1 minute. Add carrots, broccoli and mushrooms and stir fry for 1 minute. 3.Reduce heat to setting 12. Add soy sauce, combined stock, cornflour and sugar. Stir fry until carrots are tender, about 3-4 minutes. 5.Return pork to Wok and mix thorough to heat. Sprinkle with chopped chives and serve with rice. Vegetarian (Serves 4) 1 tablespoon oil 1/4 cup soy sauce 1 onion, sliced 1 clove garlic, crushed 2 carrots, sliced diagonally 2 large heads broccoli, chopped into florets 1 red capsicum, cut into strips 1 green capsicum, cut into strips 100g baby corn 100g green beans 1/4 cup orange juice 2 teaspoons cornflour 1 green onion, chopped 1.Heat oil in Wok on setting 15. Add soy sauce, onion and garlic. Stir-fry 2-3 minutes. 2.Add remainder of vegetables and stir-fry for 4 minutes or until tender. 3.Add combined orange juice and cornflour, stir-fry for a further 3 minutes. Serve sprinkled with green onion. Recipes continued Teriyaki Chicken (Serves 4) 2 tablespoons oil 500g chicken breast fillets, sliced 1 small onion, thinly sliced 1 clove garlic, crushed 100g snow peas 1/2 cup water 2 tablespoons black bean sauce 2 tablespoons teriyaki sauce 1 bunch bok choy, sliced 1/2 cup bean sprouts 1.Heat half oil in Wok on setting 15. Add chicken in batches, stir-fry until tender. Remove from Wok. 2.Head remaining oil in wok on setting 15. Add onions and garlic and stir fry for 1 minute. Add snow peas, water and sauces. Stir fry for a further 1 minute. 3.Add bok choy and sprouts. Stir-fry until tender. Serve immediately. Beef and Black Bean (Serves 4) 2 tablespoons oil 500g beef steak, thinly sliced 2 cloves garlic, crushed 1 onion sliced 1 stick celery, sliced 1 tablespoon cornflour 1/4 cup black bean sauce 2 tablespoons teriyaki sauce 1.Heat oil in Wok on setting 15. Add combined beef and garlic in batches. Stir- fry until beef is tender. Remove. 2.Add the onion and celery to the Wok and stir-fry. 3.Add beef and combined cornflour and sauces, stir until mixture thickens slightly. Spicy Calamari (Serves 4) 500g calamari tubes 2 tablespoons oil 1 red pepper, sliced 2 teaspoons oyster sauce 1 teaspoon barbecue sauce 3 teaspoons soy sauce 1 vegetable stock cube 1 teaspoon cornflour 1/2 cup water 1.Score inside of calamari tubes in a diamond pattern. Cut in thick strips. 2.Heat oil in Wok on setting 15. Stir-fry calamari in batches until first tender, remove. Stir-fry pepper and add calamari, sauces, crumbled stock cube and blended cornflour and water. Stir fry until sauce boils and thickens slightly. Noodles with Pork and Peanuts (Serves 4) 2 tablespoons oil 3 teaspoons Thai red curry paste 500g pork fillets, sliced thinly 250g packet dry rice noodles 1 chicken stock cube 2 teaspoons fish sauce 2 tablespoons soy sauce 2 teaspoons cornflour 1/2 cup water 3 tablespoons chopped coriander 1.Heat 2 teaspoons oil in Wok on setting 15. Rub curry paste over pork and stir-fry pork until tender. Remove. 2.Add noodles to a large pan of boiling water until just tender, drain. 3.Add remaining oil to Wok, add noodles, stir-fry until hot. Recipes continued 4.Add crumbled stock cubes, sauces and combined cornflour and water, stir-fry until mixture boils and thickens slightly. 5.Add pork and coriander. Stir-fry for a further 1 minute or until heated through. SIDE DISHES Chinese Rice 2 tablespoons oil 3 eggs, lightly beaten 1 onion, finely chopped 3 bacon rashers, finely chopped 1/2 cup frozen peas, thawed 6 green onions, finely sliced 3 cups cooked rice 1 teaspoon grated fresh ginger 2 teaspoons soy sauce 1.Heat oil in Wok on setting 15. Pour eggs into Wok, turn to cook other side. Remove from Wok and chop finely. Add onions and bacon, stir fry until onion is tender. 2.Add peas, green onions, rice and egg, stir to combine. Stir ginger and soy sauce through rice. 3.Cook until heated through. Chinese Fried Vegetables (Serves 6) 2 tablespoons oil 1 onion, cut into wedges 1 clove garlic, finely chopped 1 turnip, cut into thin strips 4 celery stalks, thinly sliced 2 leeks, thinly sliced 1 small cucumber, thinly sliced 125g can bamboo shoots, drained 125g mushrooms, sliced 1 teaspoon grated fresh ginger 1 teaspoon soy sauc...