Add some healthy Asian vegies to meals with our fab-four staff faves
STIR-FRIED BEEF & GAI LAN
SERVES 4 PREP 20 MINS + RESTING COOK 15 MINS
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.
CHICKEN & VEG THAI GREEN CURRY
SERVES 4 PREP 15 MINS COOK 15 MINS
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.”