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.
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
* 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
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
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.
* 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
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
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]