Wok Recipes
Chicken Teriyaki
Ingredients
- 2 lbs. chicken cutlets
- 1/2 c. teriyaki sauce
- 3 cloves garlic
- 1 med. onion
- 1 red pepper
- 1/2 bunch fresh broccoli
- 10 fresh mushrooms
- A few tbsp. of vegetable oil
Method
- Cut chicken into small, thin, bite sized pieces. Add teriyaki sauce and let marinate at least 30 minutes.
- Cut up onion, garlic, pepper, broccoli and mushrooms into bite sized pieces. Heat up small amount of oil in wok or frying pan. Add garlic and onion, cook for a minute or two stirring constantly. Add pepper, broccoli and mushrooms. Continue cooking for a few minutes until vegetables are tender, crisp.
- While cooking vegetables add a splash of teriyaki if dry. Mix frequently.
- Remove vegetables to a bowl. Add small amount of oil to wok.
- Add chicken and teriyaki mixture. Cook about 7 to 10 minutes until chicken is done, stirring frequently. Pour vegetables back in and toss everything until well blended. Serve over white rice.
Beef and vegetable stir-fry
Ingredients
- 250 g dried medium egg noodles
- vegetable oil
- 350 g quality steak, thinly sliced
- 2 garlic cloves, peeled and finely sliced
- 1 thumb-sized piece fresh ginger, peeled and finely sliced
- 1-2 large fresh red chillies, finely sliced
- 200 g peanut shoots or bean sprouts
- soy sauce
- sesame oil
- juice of ½ lime
- 1 large red pepper, deseeded and finely sliced
- 1 handful snow peas, finely sliced
- 1 handful baby corn, quartered lengthways
- 6 spring onions, trimmed and finely sliced
- 1 bunch fresh coriander, leaves picked and roughly chopped
- cos lettuce leaves, to serve
Method
- Cook the egg noodles in boiling salted water until just tender. Drain, place in a bowl and set aside.
- Heat a large wok or a heavy-based frying pan until very hot. Add a splash of vegetable oil, then stir-fry the beef slices with the sliced garlic, ginger and chillies until just cooked. Add the shoots or bean sprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.
- Tip the contents of the wok into a large bowl, including all the lovely juices. Put the wok back on the heat, add a splash more vegetable oil and all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.
- Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir-fry until heated through. Add the coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.