STIR IT UP
Chinese New Year is a good time to try a fry with a wok
We have the Chinese to thank for creating one of the world’s most popular methods of cookery — stir-frying. With fuel expensive and living conditions cramped, Chinese cooks sliced vegetables, meats and fish into thin strips so they could be cooked quickly in one pan. Distinctive halfmoon-shaped pans — woks — were designed to channel the heat up the sides of the pan as it nestled on the burning wood or coal.
Special flat-based woks have been developed for electric hobs. However, they must be heavy so they retain heat. An alternative is a heavy frying pan.
For best results, prepare all the ingredients before you start stirfrying. Cut meats and vegetables into thin strips or pieces of about equal size. This applies especially to vegetables that are dense in texture such as carrots, cauli and beans. Blanch first, then pat dry if preferred.
Prior to cooking, heat the wok or heavy frying pan for a couple of minutes before adding the oil. Begin with the dense ingredients, a little at a time, stir-frying continuously to ensure they don’t ‘stew’. Sometimes, vegetables take more time to cook than meats so cook these first, remove from the pan then cook the meat. Return the vegetables to heat through.
DUMPLINGS WITH STIRFRIED VEGETABLES
The dumplings are available from Asian food store and supermarket freezers.
Ingredient
■ 1 Tbsp rice bran oil
■ 250g pork and prawn dumplings
■ 1/2 cup water
■ 3 cloves garlic, crushed
■ 1/2 medium red capsicum, seeded and cubed
■ 3/4 cup fresh or frozen corn kernels
■ 100g snow peas, trimmed
■ 2 small bunches bok choy, chopped
■ Sauce: 1 Tbsp lemon juice
■ 2 Tbsp each: oyster sauce, Chinese cooking wine, plum sauce
■ 2 tsp brown sugar
Method
Place half the oil in a large non-stick frying pan or wok. Add the dumplings and stir to coat in oil. Cook until one side is golden. Turn them over, add the water and cover and simmer for five minutes, until cooked through. Place aside.
Clean the pan. Heat the remaining oil. Add the garlic, capsicum and corn. Stir-fry for three minutes. Add the snow peas and bok choy. Stir-fry until the bok choy is wilted.
Combine the sauce ingredients well. Stir into the pan. Return the dumplings and heat through. Great garnished with sesame seeds. —
Serves 2
STIR-FRIED TOFU, GINGER & GARLIC
Great served with rice or noodles.
Ingredients
■ Sauce: 1 1/2 Tbsp chopped root ginger
■ 2 cloves garlic
■ 1 Tbsp honey
■ 1/2 cup soy sauce
■ 2 Tbsp each: water, rice wine vinegar, canola oil
■ 2 tsp cornflour
■ Stir-fry: 300g firm tofu
■ 2 each: medium carrots (135g), courgettes (175g)
■ 3 Tbsp canola oil
■ 3 spring onions, finely chopped
Method
Place all the sauce ingredients in a blender and process until smooth.
Place the tofu on a paper towel and press out any water. Cut into 2cm cubes approximately. Press out any remaining water using a paper towel.
Trim the carrots and courgettes. Peel the carrots if preferred. Spiralise both or, using a potato peeler, cut into long thin ribbons.
Heat half the oil in a large wok or non-stick frying pan. Stir-fry the tofu — in batches if necessary — until golden on all side. Drain on paper towels.
Add the remaining oil and stir-fry the carrot until crisp-tender. Add the courgettes and stir-fry until crisptender. Return the tofu to the pan and add the sauce ingredients. Simmer until thickened. Serve sprinkled with the spring onions. — Serves 3-4
CAULIFLOWER & SHIITAKE MUSHROOM STIR-FRY Ingredients
■ 5 shiitake mushrooms
■ 2-3 Tbsp rice bran oil
■ 1 small cauliflower, cut into small florets
■ 1 onion, sliced
■ 1 Tbsp brown sugar
■ 2 cloves garlic, chopped
■ 3 Tbsp soy sauce
■ 1 tsp sesame oil
Method
Remove the stalks from the shiitake mushrooms. Thinly slice the caps.
Heat half the oil in a wok or nonstick frying pan. Add the cauliflower and stir-fry gently until browned. Remove and place aside.
Add the remaining oil to the pan. Add the onion and brown sugar. Stirfry until caramelised. Return the cauli to the pan together with the mushrooms, garlic and soy sauce. Stir well. Cook for three minutes then add the sesame oil. — Serves 4 as a side
SINGAPORIAN BEEF
Cook the rice and prepare a salad while the meat is marinating. The satay sauce could be replaced with peanut butter and a dash of curry powder.
Ingredients
■ 500g sirloin steak
■ 2 tsp each: soy sauce, sesame oil, cornflour
■ 2 Tbsp each: water, canola oil
■ Sauce: 1 medium onion, sliced
■ 1 clove garlic, crushed
■ 2 tsp each: satay sauce, dry sherry, soy sauce
■ 1 tsp each: curry powder, sugar
■ 2 Tbsp water
Method
Discard any fat from the meat then slice into 5mm pieces.
Flatten any thick pieces. Place in a bowl with the combined soy sauce, sesame oil, cornflour and water. Marinate for 15 minutes. Drain off any excess marinade.
Heat the oil in a wok or heavy frying pan and saute´ the meat quickly in batches, until browned. Remove to one side.
To make the sauce, saute´ the onion until tender. Combine the remaining ingredients and add to the pan. Stir until boiling. Return the meat to pan to heat through. Serve immediately with rice and salad. —