Breville EW40 Instructions For Use Manual page 34

Lemon chicken
600g chicken breast fillets, sliced into
strips
2 egg whites, lightly beaten
1 teaspoon finely chopped minced ginger
1 clove garlic, crushed
1 tablespoon cornflour
1 cup peanut oil
1 cup fresh lemon juice
⁄ cup white sugar
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1 tablespoon corn flour
2 tablespoons water
1. Toss chicken strips into the egg white, ginger,
garlic and cornflour, and mix well.
. Refrigerate for 1 hour.
3. Heat the wok on high sear setting, add the oil
individually add the chicken strips, cook in small
batches until golden, then remove.
4. Add the lemon juice and sugar to the wok and
bring the mix to the boil, then add the corn flour
mixed with water. Reduce the heat after the corn
flour has been added to setting .
. Return the chicken to the wok and stir to coat in
the lemon sauce.
Serve with fried or boiled rice.
Szechuan pork with Thai
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rice stick noodles
150g rice stick noodles
2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon chilli paste
⁄ teaspoon garlic
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1 teaspoon sugar
⁄ cup beef stock
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2 tablespoons peanut or vegetable oil
250g pork fillet sliced in 1cm rounds
2 green shallots, sliced
1 teaspoon grated ginger
⁄ cup sliced water chestnuts
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1 punnet baby corn, sliced in half
1. Place the noodles into a bowl of boiling water, to
soften for  minutes. Drain the noodles and cut to
approximately cm lengths, using kitchen scissors.
. Combine the next  ingredients in a small bowl.
3. Heat the wok on high sear setting, add the oil and
stir fry the pork for 3–4 minutes.
4. Add the green shallots, ginger, and water
chestnuts, cook for a further 30 seconds.
. Add the soy mixture and drained noodles, reduce
the heat to setting , cook until the liquid has
almost absorbed but still moist.
. Taste and adjust the seasoning, if desired.
Serve with steamed Chinese green vegetables.
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R1