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have an electric wok Rss

and have only done stir fry chicken and vegies in it

looking for simple quick recipes and also recipes that means i only use the wok

it is an 8 litre bowl

I always do my spag bol in the electric wok. Works a treat (have to cook the pasta separate though - you can though, and I have, cook it first in the wok then drain off and coat with a bit of olive oil, salt and pepper and cover and it'll stay warm till your sauce is done, which doesn't take long)

Risotto works brilliantly too, as does fried rice (though you have to cook the rice first for fried rice). Ummm, I am pretty addicted to mine so really use it for everything...those marinated chicken wings you get from the deli turn out an absolute treat (thougH I usually add extra boiling water so it kind of steams them a bit at first, then let it thicken and they colour up beautifully). All pasta sauces go a treat too - just add everything one by one till you're done (same as with rice though, pasta needs to be cooked first is all).

Hope that's a few ideas anyway!!!
I do fried rice in mine, works good esp to do the egg for the fried rice. I don't have that recipe on me now but if you like it I'll post it on here for you.
yep looking fpr any recipes that would suit a lazy man with a quick family meal

You could just try all the "Chicken Tonight" and "Kantong" form the supermarket. When using these, I always add a bit extra meat, and a packet of frozen stir fry vegies to make it go further.

I also make the Continental recipe base Spaghetti Bolognese and Beef Stroganoff in the wok, when I use the recipe bases
Happy Cooking!

[b][color=maroon]Not exactly a quick meal, cooking the chicken takes a while, but an extremely yummy one is my Ginger Garlic Chicken

Ginger Garlic Chicken

1.5kg (3lb) Chicken (I use breast)
185g (6oz) Chinese Egg noodles
Oil for frying
3 teaspoons soy sauce
1 large onion
2 tablespoons of oil extra
2 cloves garlic
2 teaspoons of grated green ginger
Half cup water
1 chicken stock cube
3 teaspoons soy sauce extra
1 teaspoon white vinegar
¼ cup tomato sauce
¼ teaspoon sugar
Salt, pepper
1 teaspoon cornflour extra
3 shallots (spring Onions for garnish)

1. Add noodles to large quantity of boiling salted water, stir well to separate the noodles. Boil uncovered for 5 minutes or until noodles are tender; drain, rinse under cold water. Make sure noodles are well drained.

2. Cut chicken into small serving size pieces.

3. Coat chicken pieces lightly in cornflour, shake off excess cornflour. (I do this by putting it in a freezer bag and shaking it around.

4. Heat about ¼ cup oil in a pan or wok. Fry a few pieces of chicken at a time until golden brown and cooked through – usually about 5 mins. Drain well (on paper towel works well). Repeat with the remaining chicken in batches

It may be necessary to discard oil and clean pan/wok after a couple of batches of chicken.

5. Add about another 1/4cup oil to the cleaned pan or wok, add noodles and soy sauce. Toss in a pan until heated. Spread on a serving plate and keep it warm

6. Peel onion, cut into thin wedges. Heat extra oil in a clean pan, add crushed garlic, ginger and onion, stir fry until onion is transparent.

7. Add chicken, mix well.

8. Put water, crumbled stock cube, extra soy sauce, vinegar, tomato sauce, sugar, salt, pepper and extra cornflour in a bowl and mix together. Once together add to chicken.

9. Stir fry until sauce thickens, spoon over the noodles and garnish with finely shredded shallots/spring onions.

Serves 4 people…. And is my all time favourite dish. [/b][/color]

Other WOK recipes that I have are:

[color=blue]Beef and black bean stir-fry


* 2 tblsps black bean garlic sauce
* 2 tblsps beef stock
* 2 tblsps vegetable oil
* 500g beef stir-fry strips
* 1 onion, thinly sliced
* 1 red capsicum, thinly sliced
* 115g packet fresh baby corn, halved lengthways
* 150g snow peas, trimmed
* Steamed rice, to serve
1 Place sauce and stock in a small jug. Whisk to combine.

2 Heat half the oil in a hot wok. Add beef in two batches. Stir-fry until brown. Remove from wok.

3 Heat remaining oil in same hot wok. Add onion and capsicum. Stir-fry until onion is almost tender. Add corn and snow peas. Stir-fry until they are tender.

4 Return beef to wok. Add sauce mixture. Stir-fry until beef is hot.

5 Serve stir-fry with rice.

Tip: Make sure your wok is very hot before you start stir-frying or the ingredients won’t cook quickly enough, which will result in tough meat and soggy vegetables. To extend this dish, add a thinly sliced zucchini or 2 sticks of celery, chopped, with the onion and capsicum. If fresh corn is unavailable, try using a well-drained can of baby corn spears. [/color]

[color=green]Chicken fried rice


* 2/3 cup white long-grain rice
* 1 cup frozen pea, corn and carrot mix
* 1 barbecued chicken
* 1 tblsp peanut oil
* 3 eggs, lightly beaten
* 4 bacon rashers, chopped
* 1 red capsicum, finely diced
* 2 cloves garlic, crushed
* 2cm piece fresh ginger, grated
* 1/3 cup light soy sauce
* 5 green spring onions, sliced
* 1 cups bean sprouts
* Extra soy sauce, to serve

1 Cook rice in a pan of boiling salted water for 10 minutes. Add pea, corn and carrot mix. Return to boil. Boil for 2 minutes, or until rice is tender. Drain. Rinse under cold water. Drain. Spread onto a tray. Refrigerate until required.

2 Remove skin and bones from chicken. Shred meat coarsely.

3 Heat half the oil in a hot wok. Add eggs, swirling wok to form an omelette. Cook for 1 min, or until set. Remove, roll up, then cut into 1cm-wide strips.

4 Heat remaining oil in same hot wok. Add bacon. Stir-fry for 1 minute. Add capsicum, garlic and ginger. Stir-fry until capsicum is tender. Add rice and chicken. Stir-fry until hot. Add omelette, sauce, onions and bean sprouts. Stir-fry to combine.

5 Serve rice with extra soy sauce.

You can add shaved turkey or ham instead of barbecued chicken. [/color]

Wok fried pepper prawns

* 1 tsp coarse sea salt
* 1 tsp Sichuan peppercorns
* 1 tsp black peppercorns
* 1 tbsp light sesame oil or safflower oil
* 3 kaffir lime leaves, kept whole
* 3cm lemongrass stalk, cut into thin rounds
* 1kg whole green king prawns
* ½ tsp sambal oelek (fresh chilli paste), optional
* 2 tbsp fresh coriander leaves, roughly chopped
* juice of 1 lime

Heat a wok and gently heat the salt, stirring until it turns grey (about 3 minutes). Pour into a mortar. Add the Sichuan and black peppercorns to the hot wok and dry-roast until fragrant. Grind with the salt to a coarse consistency in the mortar. Set aside.

Re-heat the wok and add the oil, followed by the lime leaves and lemongrass. Toss for a few minutes, add the prawns and stirfry for 3 to 5 minutes.

Spoon in the sambal oelek and ground pepper mix. Keep stirring for a few minutes longer, until the prawns turn red.

Remove from the heat and sprinkle with coriander leaves and a squeeze of lime juice.
To serve

Serve piping hot with a cooling salad.

Serves 4 [/color]

Wok Fired chicken with asparagus and shiitake

* 5 dried shiitake mushrooms
* 2 chicken breasts, skinless
* 300g asparagus
* 2 tbsp peanut oil
* 1 slice ginger, finely shredded
* 100g bean sprouts, rinsed
* 2 tbsp soy sauce
* 2 tbsp oyster sauce
* 1/2 tsp salt
* 1/2 tsp sugar
* 1 tbsp Chinese rice wine
* 1 tsp corn flour
* 2 spring onions, finely chopped


* 1 tbsp soy sauce
* 1 tbsp Chinese rice wine
* 1 tsp corn flour


Soak the mushrooms in 200mL boiling water and leave for 30 minutes. Finely slice the chicken against the grain, cut each slice in two and coat well in the soy, rice wine and cornflour marinade.

Wash the asparagus and snap off and discard the woody ends. Slice into 2cm sections on an extreme diagonal. Drain the mushrooms, strain the soaking water and set aside. Finely slice the
Heat the oil in a wok, add the ginger and asparagus and stir-

Wok-fried vegetables

Baby wombok (Chinese cabbage) has a sweet, delicate flavour and is available from some Woolworths. You can make these wok-fried vegetables into a vegetarian meal. Add 1 x 320g pkt nigari hard tofu (TLY Joyce brand), drained, cut into 2cm pieces, to the hot oil at the beginning of step 1. Stir-fry for 2-3 minutes or until golden. Transfer to a plate lined with paper towel and set aside to drain. Return to the pan with the stir-fried vegetables at the end of step 1 and toss until well combined. Serve sprinkled with toasted flaked almonds.

Preparation Time
15 minutes

Ingredients (serves 4)

* 2 tsp vegetable oil
* 2cm-piece fresh ginger, peeled, finely grated
* 1 garlic clove, crushed
* 2 carrots, peeled, cut into batons
* 100g sugar snap peas, ends trimmed
* 2 green shallots, ends trimmed, thinly sliced lengthways
* 1 bunch choy sum, ends trimmed, finely shredded
* 1/2 baby wombok (Chinese cabbage), finely shredded
* 1 tbs light soy sauce
* 125ml (1/2 cup) vegetable stock

1. Heat the oil in a large wok over high heat until just smoking. Add the ginger and garlic, and stir-fry for 1 minute or until aromatic. Add the carrot and sugar snap peas, and stir-fry for 2 minutes or until sugar snap peas are bright green and tender crisp. Add the green shallot, choy sum, wombok, soy sauce and stock, and stir-fry for 1 minute or until choy sum and wombok just wilt. Remove from heat.
2. Divide vegetable mixture among serving plates. Serve immediately.

Wok tossed Thai Pork Satay
ingredients list
* 1 bunch Baby Bok Choy, stems sliced and leaves roughly chopped
* 2 cups Chinese Cabbage, shredded
* 1 Large Carrot, thinly sliced
* 1 tspn Freshly Crushed Garlic
* 350 ml TAYLOR'S Thai Satay Sauce
* 1 tspn Crushed Ginger
* 1 1/2 tbspn Peanut Oil
* 3 pkts Chicken Happy Noodles
* 2 tbspn Peanut Butter, Crunchy
* 400 g Pork Fillets, thinly sliced
* 2 tbspn Water

cooking method

1. Heat 2 teaspoons oil in a wok or large frying pan over high heat. Stir-fry half the pork for 3 to 4 minutes or until light golden. Remove pork and set aside. Repeat with another 2 teaspoons oil and remaining pork.

2. Heat remaining oil. Stir-fry ginger and garlic for 1 minute. Add carrot. Stir-fry for 1 to 2 minutes.

3. Blend in satay sauce, peanut butter and water, mixing well. Add cabbage. Bring to boil. Stir in the pork.

4. Meanwhile cook noodles in a large saucepan of boiling water for 2 to 3 minutes or until tender. Add the box choy in the last 30 seconds of cooking. Cook until the leaves have just wilted. Drain well.

5. Arrange the bok choy on serving plates. Top with the noodles, followed by the satay port and cabbage. Serve Immediately.

Asian Sesame Chicken


* 2 teaspoons cornflour
* 2 tablespoons rice wine
* 1 tablespoon lemon juice
* 1 tablespoon soy sauce
* 1 pinch crushed chillies
* 1 tablespoon grated fresh ginger
* 1 clove crushed garlic
* 500g skinless, boneless chicken breast fillets, cut into bite-size pieces
* 2 tablespoons sesame seeds
* 1 tablespoon sesame oil
* 2 tablespoons vegetable oil
* 125g fresh mushrooms, quartered
* 1 green capsicum, thinly sliced
* 4 spring onions, sliced diagonally

preparation method

1. For marinade: In a dish or bowl, blend cornflour with rice wine; stir in lemon juice, soy sauce, chillies, ginger and garlic. Blend and stir in chicken pieces to coat. Cover and refrigerate to marinate for 3 to 4 hours.

2. In a wok or large frying pan, toast the sesame seeds over medium heat, shaking the pan until the seeds are a golden brown colour. Remove seeds and set aside.

3. To same wok or frying pan, add sesame oil and vegetable oil and heat slowly.

4. Drain chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until browned. Remove chicken with a slotted spoon and set aside.

5. Add mushrooms and green capsicum to same wok or frying pan and stir-fry for 2 to 3 minutes. Add the spring onions and stir-fry 1 minute more.

6. Return chicken to pan, together with reserved marinade, and stir over medium high heat for another 2 to 4 minutes, or until the ingredients are evenly coated with the sauce. Sprinkle toasted sesame seeds on top and serve immediately.

Beef Stroganoff

* 350 g tagliatelle
* 2 tablespoons vegetable oil
* 350 g lean beef fillet, cut into thin strips
* 1 onion, halved and thinly sliced
* 1 large garlic clove, finely chopped
* 300 g Swiss brown mushrooms, thickly sliced
* 2 tablespoons dry sherry
* ? cup (80 ml) diluted salt-reduced or homemade beef or vegetable stock
* 1 teaspoon cornflour
* ½ cup (130 g) light sour cream
* 2 teaspoons fresh thyme
* pinch of grated nutmeg
* 1 teaspoon ground paprika
* pinch of cayenne pepper

preparation method

1. Cook the tagliatelle in a large saucepan of boiling water for 10–12 minutes, or according to the packet instructions, until tender.
2. Meanwhile, heat 1 tablespoon of the oil in a large frying pan over a high heat. Add the beef and stir-fry for 1–2 minutes until browned all over. Remove from the pan and set aside.
3. Add the remaining 1 tablespoon oil to the pan, then reduce the heat to medium. Add the onion and fry for about 4 minutes, stirring frequently until beginning to soften, then stir in the garlic and mushrooms and continue cooking for a further 3–4 minutes until tender. Stir in the sherry and cook for a few seconds, then add the stock.
4. Blend the cornflour with 2 teaspoons cold water in a small bowl or jug. Stir in the sour cream, thyme, nutmeg, paprika and cayenne pepper, then stir this mixture into the pan and cook until it starts to bubble. Return the beef to the pan and cook for a few more seconds to heat through. Season to taste.
5. Tip the tagliatelle into a colander over the sink and drain thoroughly. Add to the stroganoff mixture and gently toss together, then serve straight away.

Broccoli and Ginger beef

* 4 tablespoons plain flour
* 1 1/4 cups beef stock
* 2 tablespoons caster sugar
* 2 tablespoons soy sauce
* 500g frying steak, cut into strips
* 1 teaspoon grated fresh ginger
* 1 clove garlic, crushed
* 375g chopped fresh broccoli

preparation method

1. In a small bowl, combine flour, stock, sugar and soy sauce. Stir until sugar and flour are dissolved.
2. In a large frying pan or wok over high heat, cook and stir-fry steak 2 to 4 minutes, or until browned. Stir in stock mixture, ginger, garlic and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

[Edited on 25/03/2009]

Chicken with sliced mushrooms

* 1 tablespoon vegetable oil
* 150g sliced fresh mushrooms
* 2 heads of broccoli, cut into florets
* 250g sliced bamboo shoots, drained
* 250g sliced water chestnuts, drained
* 1 tin whole straw mushrooms, drained or the equivalent of fresh or tinned Chinese mushrooms

* 1 tablespoon vegetable oil
* 2 cloves garlic, minced
* 500g skinless, boneless chicken breast, cut into strips

* 1 tablespoon corn flour
* 1 teaspoon white sugar
* 1 tablespoon (20ml) soy sauce
* 1 tablespoon (20ml) oyster sauce
* 1 tablespoon (20ml) rice wine
* 125ml chicken stock

preparation method

1. Heat 1 tablespoon of the oil in a wok or large frypan over high heat until it begins to smoke. Stir in the mushrooms, broccoli, bamboo shoots and water chestnuts.. Cook and stir until all the vegetables are hot and the broccoli is tender, about 5 minutes. Remove from the wok and set aside. Wipe out the wok.
2. Stir together the corn flour, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl.
3. Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes.
4. Stir together the corn flour, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.

Fried Rice


* 3 cups water
* ½ teaspoon salt
* 1½ cups long-grain rice
* 8 dried Chinese mushrooms
* ¼ cup chicken stock, low-sodium preferred
* 2 tablespoons soy sauce
* 2 eggs, lightly beaten
* 1 teaspoon grated fresh ginger
* 2 tablespoons vegetable oil
* 6 spring onions, thinly sliced
* 2 sticks celery, sliced diagonally
* 125 g ham or Chinese barbecued pork, cut into small slices
* 500 g small cooked prawns, peeled

preparation method

1. Bring the water, salt and rice to the boil in a medium, heavy-based saucepan with a tight-fitting lid. Reduce the heat to low and simmer for about 20 minutes, or until all the liquid is absorbed and the rice is just tender.
2. Remove from the heat. Spread the rice on a tray lined with baking paper and allow to cool. Cover with plastic wrap and refrigerate overnight.
3. The next day, cover the dried mushrooms with warm water in a small bowl and let stand for 30 minutes. Rinse them well and squeeze to drain thoroughly. Chop the mushrooms, discarding the stems.
4. Whisk the chicken stock in a small bowl with the soy sauce, egg and ginger. Heat the oil on medium-high heat in a heavy frying pan or wok. Add the spring onion and celery and stir-fry for 30 seconds.
5. Add the mushrooms, meat and prawns and stir-fry for 1 minute. Stir in the rice. While tossing the rice mixture constantly, drizzle in the egg mixture. Cook, tossing frequently, for 5 minutes, or until the egg is cooked and the rice is heated through.

Ginger Vegetable Stir Fry

* 3 teaspoons cornflour
* 1 1/2 cloves garlic, crushed
* 1 good knob (2.5cm-3cm) root ginger, finely chopped
* 4 tablespoons vegetable oil, divided
* 1 small head broccoli, cut into florets
* good handful snow peas, trimmed
* 1 carrot, peeled and cut into julienne (thin) strips
* good handful green beans, trimmed and halved
* 2 tablespoons soy sauce
* 2 tablespoons water
* 1/2 medium onion,finely chopped
* 1-2 teaspoons salt

preparation method

1. In a large bowl, blend cornflour, garlic, 1/2 of the ginger and 2 tablespoons vegetable oil until cornflour is dissolved. Mix in broccoli,snow peas, carrots and green beans, tossing to lightly coat.
2. Heat remaining 2 tablespoons oil in a large deep frying pan or wok over medium-high heat. Stir fry vegetables for 2 minutes. Stir in soy sauce and water. Mix in onion, salt and remaining ginger. Cook until vegetables are tender but still crisp.

Kangaroo Stir Fry Recipe


* 2 teaspoons chopped fresh ginger
* 1 clove garlic, minced
* 1 teaspoon fish sauce
* 1 teaspoon soy sauce
* 2 teaspoons miso
* 1 teaspoon sesame oil
* 1 tablespoon vegetable oil
* 250g kangaroo fillet
* 1 cup snow peas
* 1 cup broccoli, chopped
* 1 cup bok choy, chopped
* 1 cup chopped green capsicum
* 1 cup bean sprouts
* 1 cup chopped zucchini

preparation method

1. Whisk together the sauce ingredients - ginger, garlic, soy sauce, fish sauce, miso and sesame oil in a bowl.
2. Heat the vegetable oil in a wok or frying pan over medium heat. Add the kangaroo fillet and cook till medium rare - 3 to 5 minutes per side. Move to a cutting board to rest.
3. While the meat is resting, reheat the wok or frying pan to medium heat and add the snow peas, broccoli, bok choy, capsicum, bean sprouts and zucchini; cook and stir until the vegetables are softened. Pour the sauce into the pan and allow to simmer 5 minutes.
4. While the vegetables simmer, thinly slice the kangaroo. Stir into the vegetables and serve immediately.

Plum & Ginger Stir Fry Stew


* 500g meat (any meat works, chicken, lamb, roo, pork, beef or use firm Tofu or meat substitute or flat egg omlette).
* 1 leek (substitute any onion or if you don't like, omit)
* 2-3 cups spinach leaves (or silverbeet or chinese cabbage)
* 2 small zuchinni (substitute with celery or even carrot)
* Also any extra veggies like Snowpeas, bean shoots and so on.
* (note: you don't have to substitute, if you have extra veggies use those too! If you use potato or pumpkin or sweet potato chop extra fine or they won't cook)
* 1 heaped teaspoon of grated ginger
* 1 heaped teaspoon of finely chopped garlic
* 1/2 teaspoon chillies minced (I use Sambal Olek)
* 2 tablespoons of Soy Sauce (use the rich, dark one not the light one, or just use more of it)
* 1 cup of savoury Plum Sauce (smooth) - I use the SPC one. Don't use jam, it's too sweet and too thick.
* Enough ramen (noodles) to serve 6. Generally depends on the brand you buy. Either 3 of those "minute noodles" or 1 pack of normal ramen. If you can't find or don't know what it is, just use really thin spagetti like angel hair, or something along those lines. Like I said it's flexible and sometimes a "what's in the pantry" kinda meal.

preparation method

1. Okay, first chop your stuff because it's good to have it all ready to go. Chop the meat into really fine strips - if you are using kangaroo the finer the better. If you are using Tofu you don't need to chop quite as thin, you don't want it falling apart.
2. Chop all the veggies up nice and small including the leek (say, in 2 cm cubes sort of size). With zuchinni I often quarter the whole thing and take the part with the seeds out.
3. Please note: vegetables that should not be cooked too much like Snow peas, Capsicum and anything you prefer crispy don't add those until the very last second.
4. Grab your wok and heat the oil, not too hot though, leek burns really easily so this is a slower heat than you might otherwise be used to. Also garlic and ginger spit if the oil is too hot.
5. You don't cook this in batches like a normal stirfry - in fact you throw in the meat, garlic, ginger and the leek first. Let those just go brown. Usually 2-3 minutes.
6. Once those are just starting to pick up a little colour you throw in any of the vegetables that take the longest to cook, such as the zuchini and carrot and any leaf vegetables. This takes a little longer, say 5-6 minutes. Keep an eye on the heat, if the leek is going too dark reduce heat.
7. While you're doing that have the water for the ramen in a pot and heating up to boil.
8. Before those veggies are quite done yet turn the heat down to simmer then throw in the soy sauce, chilli and plum sauce and stir it in.
9. Don't let the heat get too high now, the sugar in the plum sauce will burn and it'll taste bitter. Let it simmer until the sauce is thick. Most of your veggies will have a little bit of a bite in them, you don't want them soggy or what's the point of eating them?
10. At the last minute - get the ramen on the boil to cook. Break it up into reasonable lengths.
11. Taste the stuff in the work!! Make sure if you want to add more of the sauces you add it now, before the ramen goes in. Note - the ramen doesn't have to be added to the stew, I just find it adds flavour to the ramen and helps thicken the stew. Make sure you have a good strong flavour though, the ramen will reduce it a little.
12. Drain the ramen and throw that into the stew and stir it through. Any vegetables that you haven't added yet like snow peas, capsicum and anything you like crispy can be added, they'll just heat up before you serve, the ramen will help thicken the sauce that bit more. Some of the brands of plum sauce go a bit watery.
13. Serve immediatly once it's at your liking. It does keep well in the fridge but the veggies will be softer.
14. Extra note: I find that adding 1 teaspoon of unsalted butter (real butter) to it just before adding ramen gives it an extra something, you may disagree but if you want try it.

Stir Fried bok choy with garlic sauce


* 2 teaspoons peanut oil
* 10 cloves garlic, crushed
* 1 tablespoon chopped fresh ginger
* 1/4 cup chicken stock
* 1 red capsicum, cut into 1cm squares
* 2 carrots, halved lengthways and thinly sliced
* 4 cups sliced bok choy or green cabbage
* 1 teaspoon sugar
* 2 teaspoons sesame oil

preparation method

1. Heat the peanut oil in a large nonstick frying pan over moderately low heat. Add the garlic and ginger and cook for 1 minute or until slightly softened. Add the stock and 1/4 cup water, cover and cook for 7 minutes or until the garlic and ginger are very soft.
2. Add the capsicum and carrots and cook for 1 minute. Add the bok choy and toss until well coated. Sprinkle with the sugar and a pinch of salt and cook for 4 minutes (6 minutes if using green cabbage) or until tender. Drizzle with the sesame oil and serve hot.

Spaghetti with scallops, asparagus and silverbeet

* 300g spaghetti
* 1 tablespoon olive oil
* 350g scallops, quartered if large
* 200g asparagus, trimmed and cut into 3 cm lengths
* ½ teaspoon grated fresh ginger
* ½ lemon, zest grated and juiced
* 250g silverbeet leaves, coarsely shredded
* ? cup (80 ml) water

preparation method

1. Cook the spaghetti in a large saucepan of lightly salted boiling water for 10–12 minutes, or according to the packet instructions, until tender. When ready, drain in a colander.
2. While the pasta is cooking, heat the oil in a wok or large frying pan over a high heat. Add the scallops in a single layer and cook, turning occasionally, for about 3 minutes or until lightly golden and almost cooked through. Transfer the scallops to a plate, using a slotted spoon, and keep warm.
3. Add the asparagus to the wok with the ginger and lemon zest. Cook, stirring frequently, for about 4 minutes until starting to soften.
4. Add the silverbeet leaves to the wok and lightly toss to mix well. Pour in the water, cover the wok and cook for about 5 minutes until the silverbeet is wilted and the asparagus is tender.
5. Return the scallops to the wok with the lemon juice and season to taste. Add the spaghetti to the wok and gently toss to mix with the scallops and asparagus. Serve at once.

Stir fried Pork with Ginger

* 2 tablespoons vegetable oil
* 1cm piece ginger root, thinly sliced
* 125g lean pork, thinly sliced
* 1 teaspoon soy sauce
* 1/2 teaspoon dark soy sauce
* 1/2 teaspoon salt
* 1/3 teaspoon sugar
* 1 teaspoon sesame oil
* 1 spring onion, chopped
* 1 tablespoon Chinese rice wine

preparation method

1. Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar. Cook, stirring occasionally, for 10 minutes.
2. Stir in the sesame oil, spring onion and rice wine. Simmer until the pork is tender.

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