Selwyn Times: November 17, 2021

Selwyn Times Wednesday November 17 2021
32
FOOD
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Warm up the wok for Asian flavours
Try these easy
one-pan meals that
will satisfy the whole
family
Hoisin Sweet Chilli Lamb
and Vegetable Stir Fry
Serves 4
Ingredients
2 tablespoons peanut oil, place
in wok
750gm lamb strips
400gm fresh mixed vegetables
(eg capsicum, bok choy, mushrooms
and snow peas, but can
use anything)
1 tablespoon root ginger
4 cloves garlic (crushed)
1/3rd cup hoisin Sauce
2 tablespoons sweet chilli sauce
2 tablespoons water
Coriander, fresh (for garnish –
optional, or could sprinkle with
dried)
Directions
Stir fry lamb in batches until
cooked through (about 3min),
remove from frypan. Stir fry
vegetables, ginger and garlic until
almost tender (about 5min).
Return lamb to wok with
vegetables/ginger/garlic, add the
sauces and water, stir fry until
hot. Serve on rice vermicelli.
Honey Soy Beef & Noodle
Stir Fry
Serves 4-5
Ingredients
2 tablespoons peanut oil, place
in wok
1 small red onion, thinly sliced
600gm rump steak, cut into
strips
1 teaspoon minced ginger
½ red chilli, de-seeded and
finely chopped
400gm stir fry vegetables
½ teaspoon ground five spice
1/3 cup soy sauce
½ cup liquid honey
1 x 350gm packet noodles
Handful fresh coriander leaves,
chopped
Roasted cashew nuts, roughly
chopped
Directions
Heat oil, add onion and stir fry
over medium heat until it beings
to soften.
Increase heat and add beef and
stir fry until meat browns. Reduce
the heat and add ginger, vegetables
and five spice, and continue
stir frying for a further minute.
Pour over soy sauce and honey,
stir through, and continue cooking
for a further 5min until meat
is cooked and vegetables are
heated through and tender.
Remove noodles from the
packet and put into a bowl. Pour
over boiling water to heat them,
then drain.
Serve the beef and vegetables
over the noodles, or toss the
noodles through.
Garnish with coriander and
cashew nuts.
Chicken Stir Fry
Serves 3-4
Ingredients
HELP
YOURSELF:
Wok-prepared
meals are
generally light
on the
clean-up.
4 tablespoons soy sauce, place in
bowl with:
3 tablespoons peanut butter
2 tablespoons liquid honey
1 teaspoon sesame oil
1 tablespoon root ginger, grated
2 tablespoons olive oil, place in
wok and heat, then add:
3-4 skinless chicken breast fillets,
sliced
Peppercorns
4 cloves garlic, crushed
1 head broccoli, broken into
florets
1 red capsicum, halved, then
sliced
1 packet snowpeas
1 large carrot, sliced
1/3rd cup unsalted cashew nuts
1 bunch spring onions, sliced
Directions
Mix soy sauce/peanut butter/
honey/sesame oil and root ginger
thoroughly and set aside.
Saute chicken, season with peppercorns.
Add garlic and saute for 30sec,
mixing with chicken.
Add broccoli/capsicum/snow
peas/carrot and cook until vegetables
are tender.
Add cashews and spring onions,
then drizzle peanut sauce
over the top.
Mix everything together in the
sauce, coating well and cook for
1min until well heated through.
Serve with rice or noodles.
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