Breville EW40 Instructions For Use Manual page 31

Stir-fries
continued
Stir fried Chinese
green vegetables
1 tablespoon peanut oil
1 bunch Chinese green vegetables cut into
5cm pieces washed (bok choy, choy sum
or Chinese broccoli)
1 teaspoon garlic, crushed
2 teaspoons soy sauce
2 tablespoons oyster sauce
1. Heat the wok on high sear setting, add the oil
then the remaining ingredients apart from the
oyster and soy sauce.
. When the vegetables have wilted add the oyster
and soy sauce, and cook for 1 minute.
Serve as an accompaniment.
R14
Ginger and coriander
4-6
calamari with rice noodles
1kg squid tubes
1 tablespoons of pureed ginger
⁄ bunch of coriander, well washed
1
2
2 tablespoon peanut oil
1 teaspoon fish sauce
⁄ tablespoon sesame oil
1
2
1 red capsicum, cut into triangles
1 punnet of baby corn, cut in half
1 x 200g packet of fresh rice noodles (sliced into
1cm strips if not already sliced)
⁄ bunch Thai basil leaves
1
2
1. Cut squid hoods open, clean and remove quill from
squid hood.
. Cut shallow diagonal slashes in criss–cross
pattern on the inside of the squid, then cut
into small triangles.
3. Place the ginger, roots and steams of the
coriander and
processor to form a paste.
4. Marinate the calamari with the paste and add the
fish sauce. This mixture can be used immediately
or left for 4 hrs.
. Heat the wok on high sear setting, add the
remaining oil, add the calamari and cook for 
minutes. Add the remaining ingredients and cook
until the noodles have heated through.
. Before serving mix the sesame oil and basil leaves
into the stir fry.
Serve with steamed jasmine rice.
⁄ the peanut oil into a food
1
2
4