STIR CR AZY
There are few dishes we love more than stir frys. Quick and tasty, these numbers don't shy away from spice and in-your-face flavour. Dominic Smith works the wok, looking to a handful of Asian countries to create classics like drunken chicken and beef bulgogi, and updating favourites for insanely good plates.
DRUNKEN CHICKEN, BABY CORN, GREENS & CHILLI
SERVES 4-6
4 garlic cloves, crushed
5cm piece (25g) ginger, finely grated 2 tbs finely chopped coriander and
Vietnamese mint
140g tom yum paste
2 tbs sesame oil
800g skinless chicken thigh fillets, cut
into 3cm pieces
21/2 tbs peanut oil
1 onion, thinly sliced
1/2 cup (125ml) Chinese rice wine
(shaohsing)
2 x 125g punnets baby corn
1 bunch gai lan, trimmed, stems cut into
batons, leaves torn
1 long red chilli, thinly sliced, to serve
(optional)
To marinate the chicken, place the garlic, ginger, herbs, tom yum paste, sesame oil and chicken in a large bowl. Season and toss well to combine. Marinate for 1 hour at room temperature or, if time permits, overnight in the fridge.
Heat a large wok or large high-sided frypan with the oil over high heat. Add the onion and fry for 1-2 minutes until onion begins to soften. Add the chicken and stir-fry for a further 5-6 minutes until chicken is starting to brown. Add the shaohsing and toss chicken to coat. Add the baby corn and gai lan and stir-fry for 5-6 minutes until chicken is cooked, vegetables are tender but still crisp. Transfer to a large platter and serve with chilli, if using, alongside.
LIME & CHILLI CALAMARI
SERVES 4-6
3 garlic cloves, crushed
3cm piece (15g) galangal or ginger,
finely grated
2 lemongrass stalks, finely chopped Zest and juice of 1 lime
2 tsp fish sauce
2 kaffir lime leaves, stalks removed,
leave shredded
1 tbs caster sugar 100g chilli in soy bean oil
1 tbs sesame oil
3/4 cup (180ml) peanut oil
800g calamari or squid hoods, cleaned,
cut into pieces, finely scored
1 bunch Thai basil, leaves picked Finely chopped chilli (optional) and roasted cashews (we used Woolworths Macro Cashews), to serve
To marinate the calamari, place the garlic, galangal, lemongrass, lime zest and juice, fish sauce, kaffir lime leaves, sugar, chilli in soy bean oil and sesame oil and half of the peanut oil in a small food processor or blender. Whiz until finely chopped and combined. Transfer to a large bowl with the calamari, season and toss to combine. Marinate for
1 hour at room temperature or, if time permits, overnight in the fridge.
Heat a large wok or large high-sided frypan with the remaining oil over high heat. Add the calamari (in batches if necessary) and stir-fry for 5-6 minutes until the calamari is starting to brown. Add three-quarters of the basil, season and toss until basil is wilted. Transfer to a large platter and scatter with remaining basil, chilli, if using, and cashews to serve.
UDON NOODLES WITH FRIED GARLIC PRAWNS AND CHORIZO
SERVES 4-6
1/2 cup (125ml) peanut oil
6 garlic cloves, crushed
24 large green king prawns, peeled,
cleaned, deveined, tails left on 2 good-quality dried chorizo, sliced
3 red (Asian) eschalots, thinly sliced 1 bunch basil, leaves picked
21/2 tbs massaman paste
200g cooked udon noodles
Thinly sliced long green shallots and
chillies (soaked in iced water), to serve
Place half of the oil with the garlic and prawns in a large bowl. Season and toss to combine. Heat remaining oil in a large wok over high heat. Add the chorizo, eschalot, and half of the basil leaves and stir-fry for
“STIR FRYS ARE ALL ABOUT SPEED COOKING, BUT BENEFIT FROM PROPER PREP TIME. CHOP, BLEND AND MARINATE WELL FOR A FLASH FRY IN THE WOK.” @the_butlerspantry_
1-2 minutes until the chorizo starts to brown. Add the prawns and massaman paste and stir-fry for a further 5-6 minutes until prawns are just cooked. Toss through the udon, season to taste and stir-fry for a further 1-2 minutes until noodles have warmed through. Transfer to a large platter and scatter with remaining basil leaves. Remove long green shallots and chillies from iced water and drain on paper towel. Scatter over noodles to serve
SHIITAKE, SPINACH AND TOFU IN OYSTER SAUCE SERVES 4
1/3 cup (80ml) peanut oil
4 garlic cloves, thinly sliced
5cm piece (25g) ginger, cut into
matchsticks
3 x 100g shiitake mushrooms, stalks
trimmed, whole (halve if large)
3 tsp shrimp paste
3/4 cups (80ml) oyster sauce
2/3 cups (160ml) chicken stock
2 tsp caster sugar
11/2 tsp finely ground black pepper 1 large bunch English spinach, leaves
separated, stems cut into batons 2 long red chillies, thinly sliced on the
diagonal
300g silken tofu, drained, cut into
1cm pieces
Heat a large wok or high-sided frypan with oil over high heat. Add the garlic and ginger and stir-fry for 30 seconds or until golden and crisp. Using a slotted spoon transfer to paper towel to drain and season with fine salt. Add the mushrooms and stir-fry for 1-2 minutes, add the stalks and stir fry for a further 1-2 minutes or until mushrooms are starting to colour. Add the shrimp paste, oyster sauce, stock, sugar and pepper. Bring to the boil then add the spinach leaves (in batches if necessary) and stems and chilli, and stir fry for 1-2 minutes until leaves are wilted. Transfer to a shallow serving bowl, scatter with tofu and crispy ginger and garlic to serve.
PORK NASI GORENG SERVES 4-6
250g nasi goreng paste (we used
Ayam brand)
800g pork and veal mince
1/4 cup (60ml) peanut oil
4 long green shallots, cut into 3cm
pieces
200g cooked day-old white rice
1 large carrot, cut into matchsticks
2 tbs palm sugar or brown sugar
2 tbs finely chopped mint and coriander
mint leaves, plus extra to serve
4-6 wok-fried eggs, to serve
2 Lebanese cucumbers, sliced on the
diagonal
2 vine-ripened tomatoes, cut into
wedges
Lime wedges, to serve
Place the nasi goreng paste and mince in a large bowl and mix to combine. Marinate for 1 hour at room temperature or, if time permits, overnight in the fridge.
Heat oil in a large wok over high heat with the oil. Add the mince mixture and stir fry for 5-6 minutes until mince begins to brown. Add the shallot, rice, carrot, sugar and herbs. Stir-fry for a further
2-3 minutes until mince is cooked. Transfer to a large platter and top with extra herbs and fried eggs. Serve with cucumber, tomato and lime.
BEEF BULGOGI SERVES 4-6
5 garlic cloves, crushed
6cm piece ginger, grated
11/2 tbs brown sugar
21/2 tbs soy sauce
200g chilli in soy bean oil
800g beef sirloin, trimmed, very thinly
sliced
1/4 cup (60ml) peanut oil
400g snake beans, trimmed, cut into
8cm lengths
200g store-bought kimchi, drained Steamed white rice, to serve
To marinate the beef, place the garlic, ginger, sugar, soy and chilli with the beef in a large bowl. Season and toss well to combine. Marinate for 1 hour at room temperature or, if time permits, overnight in the fridge.
Heat a large wok or large high-sided frypan with the oil over high heat. Add the beef (in batches if necessary) and stir-fry for 4-5 minutes or until beef is starting to brown. Add the snake beans and one-quarter of the kimchi and toss to combine. Stir-fry for a further 3-5 minutes until beef and beans are cooked. Transfer to a large platter and scatter with remaining kimchi. Serve with steamed rice.