Get ready to wok and roll
Cookbook shows how versatile stir-fries can be
Garlic chive eggs
SERVES: 2
Ingredients
4 eggs, whisked in a bowl
1 tsp Japanese base sauce
2 tbsp safflower oil or any vegetable oil
60g garlic chives, chopped Salt and ground pepper 330g cooked sushi brown rice
Method
Combine the eggs and sauce and set aside. Heat 1 tablespoon of oil in a wok over high heat, add the garlic chives and stirfry until tender, about 2 minutes. Place the cooked chives in the egg mixture. Heat the remaining oil in the wok over a high heat until smoking, add the egg and chive mixture to the wok and gently fold the egg mixture from outside in until cooked through. Season to taste. Divide the rice and eggs between 2 bowls.
JAPANESE BASE SAUCE: 150ml (½ cup) soy sauce 60ml (¼ cup) mirin
60ml (¼ cup) sake
2 tbsp sugar
Method
Combine all the ingredients in a jar and store in a cool, dry place for up to a month.
Beef chow fun
SERVES: 2 280g bavette, cut into 7cm chunks
1 tsp cornflour 1 tsp soy sauce
3 tbsp vegetable oil
½ small onion, thinly sliced 175g gai lan or broccoli, cut into bite-sized pieces
255g cooked flat wheat noodles 2 tbsp stir-fry sauce
1 tsp toasted sesame oil
60g beansprouts
Method
Combine the beef, cornflour and soy sauce and marinate for 1 hour.
Heat a wok over a high heat until smoking, add 1½ tablespoons of vegetable oil and the marinated beef and cook for 5 minutes until browned; set aside.
Add the remaining vegetable oil to the wok with the onion and cook for 5 minutes. Add the gai lan and cook for 3–5 minutes.
Toss in the noodles and stirfry with the vegetables, sauce and sesame oil. Add the bean sprouts and beef and stir-fry until everything is coated and hot. Divide between 2 bowls and serve immediately. STIR-FRY SAUCE:
100ml (½ cup) dark soy sauce 60ml (¼ cup) light soy sauce 2 tbsp Chinese cooking wine or dry sherry
1 tsp ground white pepper
Method
Combine all the ingredients in a jar or container and keep in a cool, dry place.
Chicken pad thai
SERVES: 2
2 tbsp tamarind paste
4 tbsp sugar
3 tbsp nuoc cham base sauce 4 tbsp vegetable oil 225g boneless, skinless chicken breast, cut into slices
½ small onion, sliced
175g broccoli, cut into small florets
2 eggs, beaten
350g cooked skinny rice noodles
Method
Combine the tamarind, sugar, nuoc cham and 60ml of water and set aside. Heat half oil in a wok over high heat, add the chicken and cook, turning occasionally, for 3–4 minutes. Add onion and broccoli and cook for 5 minutes until broccoli is tender. Set aside. Add remaining oil and eggs and swirl in the wok. When the eggs are no longer wet, add the noodles and sauce. Stir to combine. Add the chicken and vegetables and stir-fry until well combined. NUOC CHAM BASE SAUCE: 120ml (½ cup) fish sauce 120ml (½ cup) rice vinegar 120ml (½ cup) lime juice 65g (generous ¼ cup) sugar 4 garlic cloves, finely cut
Method
Combine all the ingredients together and store in a jar or container. Keep in the refrigerator. This is an edited extract from
Stir-Fry by Caroline Hwang, published by Hardie Grant Books, RRP $19.99 and available in stores nationally. Photography: Julia Stotz.