Recipe ideas from The Australian Women’s Weekly
Test Kitchen’s Cookbooks
ninemsn.com.au/aww
stir-fried seafood with asian greens
• 20 medium uncooked prawns (500g)
• 500g squid hoods
• 500g rm white sh llets
• 1 tablespoon peanut oil
• 5 green onions, chopped coarsely
• 2 cloves garlic, sliced thinly
• 50g fresh ginger, peeled, sliced thinly
• 500g baby bok choy, trimmed,
chopped coarsely
• 500g choy sum, trimmed, chopped coarsely
• 2 tablespoons light soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon mild chilli sauce
Method
Shell and devein prawns, leaving tails intact.
Cut squid hoods in half. Score inside surface
of each piece; cut into 5cm-wide strips.
Cut sh into 3cm pieces.
Heat half of the oil in your Frypan; stir-fry
seafood, in batches until browned all over and
cooked through.
Heat remaining oil in your Frypan; stir-fry onion,
garlic and ginger until onion softens.
Return seafood to your Frypan. Add bok choy,
choy sum and combined sauces; stir-fry until
greens are just wilted and heated through.
Serves 4
from ASIAN MEALS IN MINUTES
beef and noodle stir-fry
• 250g rice stick noodles
• 2 teaspoons peanut oil
• 500g beef eye llet, sliced thinly
• 1 clove garlic, crushed
• 1 tablespoon nely chopped lemon grass
• 2 red thai chillies, seeded, sliced thinly
•
1
/3 cup (80ml) lime juice
• 1 tablespoon sh sauce
• 100g baby rocket leaves
• 1 cup (80g) bean sprouts
•
1
/2 cup loosely packed fresh coriander leaves
•
1
/2 cup loosely packed fresh mint leaves
• 3 green onions, sliced thinly
• 1 lebanese cucumber (130g), seeded,
sliced thinly
Method
Place noodles in large heatproof bowl, cover
with boiling water; stand 5 minutes or until
tender, drain.
Heat half of the oil in your Frypan; cook beef,
in batches, until browned.
Heat remaining oil in Frypan; cook garlic,
lemon grass and chilli until fragrant.
Return beef to Frypan with juice and sauce,
stir-fry until heated through. Add noodles;
stir-fry until heated through. Stir in remaining
ingredients; serve immediately.
Serves 4
from GOOD FOOD FAST
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