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Stir-fried Chinese vegetables with green beans
| Ingredients: |
| 350g green beans, halved |
| 2 tablespoons peanut oil |
| 1 teaspoon sesame oil |
| 2 cloves garlic, crushed |
| 2 teaspoons grated fresh ginger |
| 8 green onions, chopped roughly |
| 500g Choi Sum |
| 670g green Pak choi |
| 1 tablespoon teriyaki sauce |
| 1 tablespoon-reduced soy sauce |
| 1 tablespoon mild sweet chilli sauce |
| 2 tablespoons finely chopped fresh coriander leaves |
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| Preparation: | 10 mins |
| Cooking time: | 10 mins |
| Serves: | 4 |
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Instructions:
| 1. | Add beans to large saucepan of boiling water; drain. |
| 2. | Heat oils in wok or large frying pan; stir-fry garlic, ginger and onion until onion is soft. |
| 3. | Add beans, Choi Sum and green Pak choi; stir-fry until pak choi is just wilted. |
| 4. | Add sauces; stir until hot. |
| 5. | Serve sprinkled with coriander |
Mixed vegetable stir-fry
| Ingredients: |
| 3 dried cloud ear mushrooms |
| 500g Kai Lan (Chinese Broccoli) |
| 1 tablespoon peanut oil |
| 2 medium carrots (240g), sliced thinly |
| 2 cloves garlic, crushed |
| 230g can water chestnuts, drained, halved |
| 230g can bamboo shoots, drained, sliced thinly |
| 1 tablespoon oyster sauce |
| 2 teaspoon oyster sauce |
| 2 teaspoon satay sauce |
| 1 teaspoon sesame oil |
| 4 green onions, chopped finely |
| 425g can baby corn, drained |
| 2 cups bean sprouts (160g) |
| 1 tablespoon finely chopped fresh coriander leaves |
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| Preparation: | 20 mins |
| Cooking time: | 15 mins |
| Serves: | 4 |
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Instructions:
| 1. | Place mushrooms in small heatproof bowl, cover with boiling water, stand 20 minutes; drain. |
| 2. | Discard stems, slice caps thinly. Discard tough ends from broccoli; chop broccoli coarsely. |
| 3. | Heat peanut oil in wok or large frying pan; stir-fry carrot until almost tender. |
| 4. | Add mushrooms, garlic, chestnuts, shoots, sauces, sesame oil, onion, corn and Kai Lan; stir-fry until broccoli is just tender. |
| 5. | Add sprouts and coriander, off the heat; toss until combined. |
Soup noodles with vegetables
| Ingredients: |
| Water - 1 pint (boil) |
| Sunflower oil - 1 table spoon |
| Salt (to individual taste) |
Stock - half a cube
(vegetable/chicken/beef) |
| Leafy vegetables - 100g (chopped) |
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Instructions:
| 1. | Bring water to boil in wok with oil and salt* |
| 2. | Place the leafy vegetables in the water for about 1 minute or until it begins to soft. |
| 3. | For the soup base use a flavouring agent such as chicken or vegetable stock and add soy sauce |
| 4. | Add 1 portion of dried noodles, place lid over, and cook for 1 minute |
| 5. | Pour it all into a deep bowl and serve with extra soy sauce to taste as a table sauce |
Note: Lard is a classic Thai dish usually made with minced beef, chicken, or pork and vegetables instead of tofu
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