Gastroback 42515 Design Wok Advanced Pro - Manual (Page 22)

60
soups
chicken and sweet corn soup
Makes 4 – 6 servings
Ingredients:
1 tablespoon (15 ml) peanut oil
1 clove garlic, crushed
approx. 500 ml creamed corn
approx. 750 g cooked and shredded
chicken
approx. 1 L chicken stock
4 egg whites
1 tablespoon of finely chopped parsley
1 teaspoon ground black pepper
4 green onions, sliced
method:
1. Set the wok temperature to ›High Sear‹.
Add the oil then garlic, corn, and chicken
meat into the wok and stir-fry for 1 minute.
2. Add chicken stock and bring to a boil, re-
duce the temperature to heat setting 2.
3. Add egg whites and stir to break them up.
4. Sprinkle with parsley and pepper.
Serve with sliced green onions.
Thai hot and sour shrimp soup
›tom yum goon‹
Makes 4 – 6 servings
Ingredients:
2 Kaffir lime leaves, cut in ½
1 stalk lemongrass, bottom third finely sliced
1 teaspoon grated ginger
1 tablespoon tom yum paste
4 button mushrooms, sliced
approx. 2 L chicken stock
1 tomato, seeds removed and diced
16 medium shrimp, peeled and deveined
2 tablespoons (30 ml) lime juice
method:
1. Set the wok temperature to ›High Sear‹.
Add the first 6 ingredients into the wok.
Once the soup begins to boil, reduce the
temperature to heat setting 2. Allow the
flavors to infuse for 5 minutes.
2. Add tomato and shrimp and return to the
boil, simmer for a further 5 minutes or until
the shrimp are just cooked. Add lime juice
and serve.
Serve with cilantro leaves.
chinese won ton soup
Makes 6 servings
Ingredients:
approx. 200 g dried sliced mushrooms
2 teaspoons grated ginger
approx. 1 L chicken stock
approx. 225 g fresh egg noodles
24 prepared won tons (available refrigera-
ted or frozen from the supermarket)
4 green onions, sliced
method:
1. Place mushrooms into boiling water for 10
minutes, then drain.
2. Set the wok temperature to ›High Sear‹.
Place ginger and stock into the wok and
bring to a boil, add noodles and won tons,
return to a boil.
3. Reduce the temperature to heat setting 2,
simmer the soup for 7 minutes to cook the
won tons.
Serve with sliced green onions
French onion soup
Makes 4 – 6 servings
Ingredients:
2 tablespoons butter
1 tablespoon (15 ml) oil
6 medium brown onions, finely sliced
1 clove of garlic, crushed
2 tablespoons of all purpose flour
approx. 250 ml red wine
1 teaspoon chopped fresh thyme
approx. 1.2 L beef stock
1 tablespoon brown sugar