Add some healthy Asian ve­g­ies to meals with our fab-four staff faves

Woman’s Day (Australia) - - Everyday Food -



¼ cup vegetable oil 500g beef fil­let steak, thinly sliced 5cm piece gin­ger, finely chopped 2 gar­lic cloves, crushed 1 bunch gai lan (Chi­nese broc­coli), cut into 3cm pieces 250g shi­itake mush­rooms, thinly sliced ¼ cup water 2 tbsp soy sauce 2 tbsp rice wine (shao hs­ing) 2 tsp corn­flour 1 tsp sesame oil cooked long-grain rice, to serve

1 In a wok or large fry­ing pan, heat oil on high. Stir-fry steak, in 2 batches, 1-2 mins each batch. Re­move and set aside. Stir-fry gin­ger and gar­lic 30 secs.

2 Add gai lan stems and mush­room. Stir-fry 2 mins un­til just ten­der.

3 In a jug, com­bine water, soy, wine and corn­flour un­til smooth. Add to wok and stir-fry 2-3 mins un­til boil­ing and thick­ened.

4 Re­turn steak to wok with gai lan leaves. Stir-fry 1-2 mins to heat through. Driz­zle with sesame oil and serve with rice.



1 tbsp peanut oil 4 chicken thigh fil­lets, chopped 4 fin­ger egg­plants, sliced in half, quar­tered length­ways ¹⁄3 cup green curry paste 150g green beans, trimmed, cut into 3cm ba­tons 2 x 270ml light co­conut milk or cream 250g pun­net cherry toma­toes 100g tofu puffs, halved co­rian­der leaves, steamed gai lan, brown bas­mati rice, to serve 1 In a large fry­ing pan, heat oil on medium. Cook chicken and eg­g­plant 2-3 mins un­til slightly golden and ten­der. Stir in curry paste and cook, stir­ring, 1 min un­til fra­grant.

2 Add beans and cook, stir­ring, 1 min un­til well coated with paste. Mix in co­conut milk. Bring to the boil on high, stir­ring.

3 Re­duce heat to low and sim­mer, cov­ered, stir­ring oc­ca­sion­ally, 3-4 mins un­til veg­eta­bles are just ten­der.

4 Re­move from heat. Stir in toma­toes and tofu puffs. Sim­mer, cov­ered, stir­ring oc­ca­sion­ally, 2-3 mins un­til heated through and toma­toes have soft­ened.

5 Serve curry sprin­kled with co­rian­der. Ac­com­pany with gai lan and rice.

SERVES 4 PREP 20 MINS COOK 15 MINS oil, to shal­low-fry 500g pork rash­ers, cut into 1.5cm pieces ¼ cup corn­flour ¾ cup water ½ cup caster sugar 3cm piece gin­ger, peeled, juli­enned 4 gar­lic cloves, thinly sliced 1 bunch baby buk choy, quar­tered length­ways 2 tbsp rice wine vine­gar 1 tbsp soy sauce 3 green onions, thinly sliced cooked rice noo­dles, lime wedges, to serve

1 In a wok or large fry­ing pan, heat oil on high un­til a pinch of corn­flour siz­zles as soon as it’s added.

2 Dust pork in corn­flour, shak­ing off ex­cess. Cook pork, in 2 batches, 4-5 mins each batch un­til crisp and golden. Drain on pa­per towel.

3 Mean­while, in a large saucepan, com­bine water, sugar, gin­ger and gar­lic. Stir on low heat un­til sugar dis­solves. In­crease to high heat and bring to boil. Sim­mer 4-5 mins, with­out stir­ring, un­til slightly syrupy.

4 Ar­range buk choy, in a sin­gle layer, inside a steamer. Place over a saucepan of boil­ing water and steam, cov­ered, 2 mins.

5 Add pork to syrup with vine­gar and soy sauce. Mix well and sim­mer 1-2 mins to heat through. Toss onion through. Serve pork with buk choy and rice noo­dles. Ac­com­pany with lime wedges.


SERVES 4 PREP 15 MINS + MAR­I­NAT­ING COOK 15 MINS 3 co­rian­der roots, scrubbed, washed 4 gar­lic cloves 1 lemon, zest finely grated pinch salt ¼ cup peanut oil 24 green prawns, shelled, de­veined, tails in­tact 8 bam­boo skew­ers, soaked SALAD 2½ cups shred­ded Chi­nese cab­bage 1 baby buk choy, shred­ded 100g snow peas, trimmed, finely sliced 1 car­rot, halved, sliced into match­sticks ¼ cup ready-made Viet­namese dress­ing

1 Us­ing a mor­tar and pes­tle, pound co­rian­der roots, gar­lic, lemon zest and salt to a paste con­sis­tency. Stir in peanut oil. Season.

2 In a medium bowl, com­bine paste and prawns. Cover and chill 1 hour to mar­i­nate.

3 SALAD In a large bowl, toss all of the in­gre­di­ents to­gether. Season.

4 Heat a large, oiled fry­ing pan, char­grill pan or bar­be­cue plate on high. Thread 3 prawns onto each soaked skewer, bast­ing with mari­nade.

5 Cook prawn skew­ers, in batches, 2-3 mins each side un­til cooked through. Trans­fer to a plate.

6 Serve the prawns with salad. Ac­com­pany with ex­tra dress­ing, if you like.

“Add any left­over ve­g­ies to this flavour-packed curry.” Kristie Lau, Cat­e­gory Life­style Di­rec­tor “Serve this with some mi­crowave rice for a su­per-fast meal!” Lucy Manly, En­ter­tain­ment Writer

“Ditch the Fri­day night take­away for this de­li­cious op­tion.” Erin Holo­han Deputy Ed­i­tor

Gabriella Del Grande, Life­style Writer “T his recipe is eas­ily dou­bled if you’re feed­ing a crowd.”

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