15
Teriyaki Chicken (Serves 4)
2 tablespoons oil
500g chicken breast fillets, sliced
1 small onion, thinly sliced
1 clove garlic, crushed
100g snow peas
1
/
2
cup water
2 tablespoons black bean sauce
2 tablespoons teriyaki sauce
1 bunch bok choy, sliced
1
/
2
cup bean sprouts
1.Heat half oil in Wok on setting 10. Add
chicken in batches, stir-fry until tender.
Remove from wok.
2.Head remaining oil in wok on setting 10.
Add onions and garlic and stir fry for 1
minute. Add snow peas, water and sauces.
Stir fry for a further 1 minute.
3.Add bok choy and sprouts. Stir-fry until
tender. Serve immediately.
Beef and Black Bean (Serves 4)
2 tablespoons oil
500g beef steak, thinly sliced
2 cloves garlic, crushed
1 onion sliced
1 stick celery, sliced
1 tablespoon cornflour
1
/
4
cup black bean sauce
2 tablespoons teriyaki sauce
1.Heat oil in Wok on setting 10. Add
combined beef and garlic in batches. Stir-
fry until beef is tender. Remove.
2.Add the onion and celery to the
Wok and stir-fry.
3.Add beef and combined cornflour and
sauces, stir until mixture thickens slightly.
Spicy Calamari (Serves 4)
500g calamari tubes
2 tablespoons oil
1 red pepper, sliced
2 teaspoons oyster sauce
1 teaspoon barbecue sauce
3 teaspoons soy sauce
1 vegetable stock cube
1 teaspoon cornflour
1
/
2
cup water
1.Score inside of calamari tubes in a
diamond pattern. Cut in thick strips.
2.Heat oil in Wok on setting 10. Stir-fry
calamari in batches until first tender,
remove. Stir-fry pepper and add calamari,
sauces, crumbled stock cube and blended
cornflour and water. Stir fry until sauce
boils and thickens slightly.
Noodles with Pork and Peanuts (Serves 4)
2 tablespoons oil
3 teaspoons Thai red curry paste
500g pork fillets, sliced thinly
250g packet dry rice noodles
1 chicken stock cube
2 teaspoons fish sauce
2 tablespoons soy sauce
2 teaspoons cornflour
1
/
2
cup water
3 tablespoons chopped coriander
1.Heat 2 teaspoons oil in Wok on setting 10.
Rub curry paste over pork and stir-fry pork
until tender. Remove.
2.Add noodles to a large pan of boiling water
until just tender, drain.
3.Add remaining oil to Wok, add noodles,
stir-fry until hot.
Recipes continued
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