Avance Ultimate Wok - Breville

Lemon chicken600g chicken breast fillets, sliced intostrips2 egg whites, lightly beaten1 teaspoon finely chopped minced ginger1 clove garlic, crushed1 tablespoon cornflour1 cup peanut oil1 cup fresh lemon juice1⁄ 4 cup white sugar1 tablespoon corn flour2 tablespoons water41. Toss chicken strips into the egg white, ginger,garlic and cornflour, and mix well.2. Refrigerate for 1 hour.3. Heat the wok on high sear setting, add the oilindividually add the chicken strips, cook in smallbatches until golden, then remove.4. Add the lemon juice and sugar to the wok andbring the mix to the boil, then add the corn flourmixed with water. Reduce the heat after the cornflour has been added to setting 8.5. Return the chicken to the wok and stir to coat inthe lemon sauce.Serve with fried or boiled rice.Szechuan pork with Thairice stick noodles150g rice stick noodles2 tablespoons soy sauce1 tablespoon dry sherry1 teaspoon chilli paste1⁄ 2 teaspoon garlic1 teaspoon sugar1⁄ 2 cup beef stock2 tablespoons peanut or vegetable oil250g pork fillet sliced in 1cm rounds2 green shallots, sliced1 teaspoon grated ginger1⁄ 2 cup sliced water chestnuts1 punnet baby corn, sliced in half1. Place the noodles into a bowl of boiling water, tosoften for 5 minutes. Drain the noodles and cut toapproximately 5cm lengths, using kitchen scissors.2. Combine the next 6 ingredients in a small bowl.3. Heat the wok on high sear setting, add the oil andstir fry the pork for 3–4 minutes.4. Add the green shallots, ginger, and waterchestnuts, cook for a further 30 seconds.5. Add the soy mixture and drained noodles, reducethe heat to setting 8, cook until the liquid hasalmost absorbed but still moist.6. Taste and adjust the seasoning, if desired.Serve with steamed Chinese green vegetables.4R17