Gastroback 42515 Design Wok Advanced Pro - Manual (Page 29)

POrk
spicy pork and chili salad
Makes 4 – 6 servings
Ingredients:
2 tablespoons (30 ml) peanut oil
½ cup peanuts
1 tablespoon Thai green curry paste
2 cloves garlic, lightly crushed
approx. 300 g ground pork
1 tablespoon brown sugar
2 teaspoons (10 ml) fish sauce
1 head iceberg lettuce, washed
2 tomatoes, cut into wedges
method:
1. Set the wok temperature to ›High Sear‹.
Add oil, nuts and curry paste and cook for
a few minutes.
2. Add ground pork and stir to brown. Add
brown sugar and fish sauce, stir-fry until
the liquid has evaporated.
3. Arrange lettuce on serving plates and top
with tomato then the pork mixture.
sang choy bow (chinese lettuce rolls)
Makes 4 – 6 servings
Ingredients:
approx. 500 g ground pork
1 egg yolk
approx. 120 g bamboo shoots, finely sliced
approx. 60 g water chestnuts, finely diced
3 cloves garlic, finely diced
4 shitake mushrooms, diced (if fresh are una-
vailable dried and reconstituted in water are
suitable)
2 green onions, finely sliced
2 tablespoons (30 ml) vegetable oil Sauce
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) oyster sauce
1 teaspoon (5 ml) sesame oil
1 head Iceberg lettuce
method:
1. Combine ground pork, egg yolk and vege-
tables.
2. Set the wok temperature to ›High Sear‹.
Add oil, then pork and vegetable mixture
and stir-fry until the pork is cooked.
3. Add sauce ingredients and cook for one
more minute.
4. Place mixture into prepared lettuce cups
and serve.
szechuan pork with Thai rice stick
noodles
Makes 4-6 servings
Ingredients:
approx. 110 g rice stick noodles
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) dry sherry
1 teaspoon (5 ml) chili paste
½ teaspoon garlic
1 teaspoon sugar
approx. 125 ml beef stock
2 tablespoons (30 ml) peanut or
vegetable oil
approx. 250 g pork fillet sliced
in 1 cm rounds
2 green shallots, sliced
1 teaspoon grated ginger
½ cup sliced water chestnuts
1 punnet baby corn sliced in half
method:
1. Place the noodles into a bowl of boiling
water, to soften for 5 minutes. Drain nood-
les and cut to approximately 5 cm lengths,
using kitchen scissors.
2. Combine next 6 ingredients in a small
bowl.
3. Set the wok temperature to ›High Sear‹.
Add oil and stir-fry the pork for 3 - 4 minu-
tes.
4. Add green shallots, ginger, and water
chestnuts, cook for a further 30 seconds.
5. Add soy mixture and drained noodles, re-
duce the wok temperature to heat setting
8, cook until the liquid has almost absor-
bed but still moist.
6. Taste and adjust the seasoning.
Serve with steamed Chinese green vegetab-
les.
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