Gastroback 42515 Design Wok Advanced Pro - Manual (Page 24)

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3. Set the wok temperature to heat setting 8.
Add 4 cups (1 L) of vegetable oil and heat
for 4 minutes.
4. Dip small batches of vegetables into batter
mixture and then carefully place into hot oil.
5. Shallow fry until golden brown then remo-
ve onto paper towels. Continue until all
vegetables are cooked.
Serve with dipping sauce.
sweet potato, zucchini,
bean shoot and tofu stir-fry
Makes 4 servings
Ingredients:
2 tablespoons (30 ml) peanut oil
1 medium sweet potato, peeled and diced
1 zucchini, cut into matchsticks
1 clove garlic, diced
1 teaspoon ginger, sliced into matchsticks
approx.100 g bean sprouts
approx.150 g firm tofu cut into slices
1 teaspoon sesame seeds
1 teaspoon (5 ml) sesame oil
1 tablespoon (15 ml) dark soy sauce
method:
1. Set the wok temperature to ›High Sear‹.
Add oil then the sweet potato and cook
for 2 minutes. Add zucchini, garlic and
ginger. Continue to cook for a few more
minutes to release the aromatics.
2. Add remaining ingredients, continue to
cook for 2 minutes then serve.
Serve with grilled chicken or pork.
stir fried chinese green vegetables
Makes 4 – 6 servings
Ingredients:
1 tablespoon (15 ml) peanut oil
1 bunch Chinese green vegetables (bok choy
or Chinese broccoli) cut into 5 cm pieces
washed
1 teaspoon garlic crushed
2 teaspoons (10 ml) soy sauce
2 tablespoons (30 ml) oyster sauce
method:
1. Set the wok temperature to ›High Sear‹.
Add oil then the remaining ingredients
apart from the oyster and soy sauce.
2. When vegetables have wilted, add oyster
and soy sauce, and cook for 1 minute.
Serve as an accompaniment.
chicken
Plum glazed chicken wings
Makes 4 – 6 servings
Ingredients:
approx. 1 kg chicken wings or drumettes
approx. 125 ml prepared plum sauce
1 tablespoon (15 ml) honey
2 tablespoons (30 ml) sweet Thai Chili sauce
(Sriracha)
2 tablespoons (30 ml) dark soy sauce
1 tablespoon sesame seeds
approx. 250 ml chicken stock
method:
1. Place prepared chicken into a large mi-
xing bowl.
2. Combine remaining ingredients and mix
well.
3. Marinate and refrigerate for several hours
or overnight.
4. Set the wok temperature to heat setting 8.
Add chicken wings and stir for 5 minutes,
add 1 cup of chicken stock and place the
lid onto the wok for 10 minutes to comple-
te the cooking.
Serve with mixed salad leaves.
nOTe: Remove each batch when cooked
and allow the wok to reheat before shallow
frying the next batch. By cooking in small
batches, the heat of the oil remains constant.