Gastroback 42515 Design Wok Advanced Pro User Manual

Page 28

method:
1. Place beef strips into a bowl, add soy,

mirin, sake and sugar and marinate for 4

hours.

2. Set the wok temperature to ›High Sear‹

and heat the peanut oil. Quickly sear

of the beef strips to seal in the juices and

remove. Complete the process with all the

strips.

3. Add carrot and zucchini, cook for 2 mi-

nutes, add beef back and then spinach.

Stir-fry until the spinach has wilted.

Serve with steamed new potatoes.

lamb

mongolian lamb

Makes 4 – 6 servings
Ingredients:
approx. 750 g lamb, cut into strips

1 tablespoon (15 ml) light soy sauce

2 tablespoons (30 ml) rice wine, divided

½ teaspoon (2 ml) salt

1 teaspoon sugar

1 tablespoon (15 ml) soy sauce

1 tablespoon (15 ml) sesame oil

2 tablespoons (30 ml) peanut oil

2 cloves garlic, diced

1 brown onion, diced

½ bunch green onions, cut into 2 cm pieces

1 red pepper, sliced
method:
1. Place lamb into a bowl and mix with light

soy sauce and 1 tablespoon (15 ml) rice

wine. Allow to marinate for 30 minutes.

2. While meat is marinating place salt, su-

gar, regular soy sauce, 1 tablespoon (15

ml) rice wine, and sesame oil into a screw-

top jar and shake to make the sauce.

3. Set the wok temperature to ›High Sear‹

and add peanut oil. When the oil is hea-

ted, add vegetables and stir-fry for 2 minu-

tes, then remove. Add meat to the wok and

cook for 2 minutes. Then add sauce, bring

mixture to a boil and return the vegetables

to heat through.

Serve with steamed rice.

moroccan lamb tagine

Makes 6 – 8 servings
Ingredients:
3 tablespoons (45 ml) peanut oil

2 brown onions, diced

approx. 450 g small diced lamb (1.5 cm)

1½ teaspoons cumin

1½ teaspoons ground black pepper

1½ teaspoons ground coriander

1½ teaspoons salt

1 teaspoon paprika

1 teaspoon ground ginger

1 teaspoon turmeric

1 teaspoon cinnamon

approx. 450 g chickpeas

approx. 450 g diced tomatoes

2 stalks celery, diced

approx. 125 g red lentils

approx. 150 g tomato paste

1 teaspoon minced garlic

approx. 1¼ L water
method:
1. Set the wok temperature to ›High Sear‹.

Add 2 tsp oil and stir-fry the onion until

soft. Add meat and sear to seal in the jui-

ces. Remove from wok and reserve.

2. Place all ground spices and extra oil into

the wok and cook for 2 minutes to release

the flavors of the spices.

3. Add remaining ingredients and reserved

lamb and return the mixture to a boil. Re-

duce the wok temperature to heat setting

4. Place the lid on and cook for 1 hour.

Serve with steamed couscous