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stir fries
continued
mongolian lamb
serves 4 – 6
750g lean lamb, cut into strips
2 tablespoons soy sauce
2 tablespoons rice wine or dry sherry
½ teaspoon salt
3 teaspoons sugar
1 tablespoon sesame oil
1 teaspoon cornflour
2-3 tablespoons peanut or vegetable oil
2 cloves garlic, finely chopped
1 small red chilli, seeded and finely chopped
1 onion, peeled and finely chopped
½ bunch green shallots, cut into 2cm lengths
1 red capsicum, trimmed and sliced
1.
Place lamb strips, 1 tablespoon of soy
sauce and 1 tablespoon of rice wine in a
bowl, stir to coat lamb. Cover and marinate
in refrigerator for 30 minutes.
.
Place salt, sugar, sesame oil, cornflour and
remaining soy sauce and rice wine into a
small bowl, mix well. Set aside.
3.
Heat Wok on setting HIGH SEAR. Add 1
tablespoon of oil, then add garlic, chilli,
onion, shallots and capsicum, stir fry for
minutes. Remove from Wok, set aside and
keep warm.
4.
Add remaining oil to the Wok, add lamb
in three batches and stir fry until well
browned, about minutes per batch.
5.
Return all meat to Wok with sauce mixture
and vegetables. Cook stirring until heated
through, about 1 to minutes.
Serve with steamed rice.
NOTE: All RECIPES uSE AuSTRAlIAN STANDARD MEASuRING CuPS AND SPOONS.
teriyaki beef
serves 4-6
3 tablespoons peanut oil
750g beef strips
¼ cup soy sauce
1½ tablespoons mirin (rice wine)
2 teaspoons sake (or mirin)
2 teaspoons caster sugar
1 carrot, finely sliced
1 zucchini, cut into batons
150g spinach leaves
1.
Place beef strips, soy, mirin, sake and
sugar into a bowl, cover and marinate in
refrigerator for 4 hours.
.
Heat the Wok on setting HIGH SEAR. Add
1 tablespoon of oil, then add
strips and stir fry until well browned, about
minutes, remove, set aside and keep warm.
Repeat with remaining oil and beef strips.
3.
Add carrot and zucchini, stir fry for
minutes. Return beef strips to the Wok then
add spinach. Stir fry until spinach has just
wilted.
Serve with steamed new potatoes.
⁄
of the beef
1
3
R15
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