Gastroback 42515 Design Wok Advanced Pro - Manual (Page 33)

approx. 450 g Hokkien noodles Sauce
approx. 125 ml chicken stock
1 tablespoon (15 ml) sweet soy sauce
1 tablespoon (15 ml) light soy sauce
method:
1. Set the wok temperature to ›High Sear‹.
Add oil then garlic and chili. Stir-fry for 1
minute, add eggs, and continue to stir until
the eggs is cooked.
2. Add curry powder, prawns, pork, capsi-
cum, and carrot. Continue to cook for 2
minutes then add noodles and sauce, stir
until noodles are heated through.
Serve with toasted sesame seeds.
Indian eggplant curry
Makes 6 servings
Ingredients:
12 small eggplants (Japanese), diced
2 tablespoons Madras curry powder
1 teaspoons sea salt
2 tablespoons (30 ml) peanut oil
1 small onion, diced
1 teaspoon garlic, crushed
1 teaspoon ginger, minced
1 tablespoon (15 ml) fish sauce
2 tomatoes, diced
approx. 180 ml yogurt
method:
1. Mix eggplants with half the curry powder
and sea salt. Let sit for 20 minutes in a
colander.
2. Set the wok temperature to ›High Sear‹.
Add oil, onion, curry powder, garlic and
ginger and cook for 2 minutes. Add the
drained eggplant and stir-fry until well
browned.
3. Add fish sauce and tomatoes, reduce the
wok temperature to Heat Setting 6. Cook
until eggplant is tender. Mix in yogurt, but
do not let the curry boil. (The yogurt will
separate).
Serve with steamed basmati rice.
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