Gastroback 42515 Design Wok Advanced Pro - Manual (Page 27)

4. Cook curry with the lid on for 20 minutes,
or until the chicken is cooked, add remai-
ning ingredients and cook for 5 minutes.
Serve with steamed jasmine rice.
chicken with plum sauce and
bok choy
Makes 4 servings
Ingredients:
approx. 1 kg boneless chicken thighs, cut
into strips
2 tablespoons (30 ml) dry sherry
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) vegetable oil
1 medium Spanish onion, diced
approx. 125 ml plum sauce
1 bunch bok choy, sliced
1 small can (approx. 230 g) water chestnuts
method:
1. Place chicken into a bowl and mix with the
sherry and soy.
2. Set the wok temperature to ›High Sear‹.
Heat oil and add onion and stir-fry for 2
minutes. Add chicken and plum sauce and
cook for 2 minutes. Reduce the wok tem-
perature to heat setting 6 and simmer the
chicken for 10 minutes.
3. Add bok choy and water chestnuts, increa-
se the wok temperature to heat setting 14,
stir-fry until the bok choy has wilted.
Serve with steamed egg noodles
Beef
Thai beef and spinach stir-fry
Makes 4 servings
Ingredients:
approx. 180 ml peanut oil, divided
2 brown onions, sliced
2 cloves garlic, finely sliced
1 tablespoon ginger, finely diced
2 red bell peppers, cut in strips
approx. 750 g lean beef strips
approx. 150 g baby spinach
4 tablespoons mint leaves
approx. 60 g roasted cashews
1 tablespoon (15 ml) lime juice
2 teaspoons (10 ml) fish sauce
2 tablespoons (30 ml) sweet Thai chili sauce
1 teaspoon (15 ml) lemon grass, thinly sliced
method:
1. Set the wok temperature to ›High Sear‹.
Add 1 tablespoon (20 ml) oil and stir-fry
garlic, ginger and onions. Cook for 2 mi-
nutes. Then add bell peppers. Cook for 2
minutes more and then remove.
2. Add remaining oil (1 tablespoon; 20 ml)
and stir-fry beef in small batches for 1 - 2
minutes.
3. Remove when cooked and allow wok to
reheat before stir-frying next batch.
4. Return all the ingredients to wok.
5. Reduce the wok temperature to heat setting
8, and cook until spinach has softened.
Serve with coconut rice.
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.
Teriyaki beef
Makes 4 – 6 servings
Ingredients:
2 tablespoons (30 ml) peanut oil
approx. 750 g beef strips
approx. 60 ml soy sauce
2 tablespoons (30 ml) mirin
2 teaspoons (10 ml) sake
2 teaspoons granulated sugar (superfine if
available)
1 carrot, finely sliced
1 zucchini, cut into batons
approx. 150 g spinach leaves
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