46
250 g cooked ham into fine, thin stripes, add
and cook until slightly
browned.
Add the cooked rice as well
as
40 g frozen green peas and stir-fry for several
minutes, until the rice is
thoroughly heated through.
Cut
4 spring onions including the green into
diagonal slices (set apart
several green slices for
decoration), then add
scrambled egg,
2 tablespoons soy sauce and
250 g
cooked small shrimp and heat up again briefly.
Garnish with the remaining
spring onion ringlets.
Beef with bok choy
Cut
600 g bok choy into thin stripes.
(Chinese white cabbage)
Cut
250 g rump steak into thin stripes.
Heat
1 tablespoon oil in the Solis wok and press
2 cloves of garlic. Add garlic and toast briefly,
stirring continuously.
Add
1 tablespoon oil and briefly sear (brown over
high heat) meat in portions
while stirring, avoiding
cooking it through. Remove
from the wok and set aside.
Then stir-fry bok choy in the
same oil until it collapses.
Place the meat back into
the wok.
Add
2 tablespoons soy sauce and
1 tablespoon
sweet sherry and cook while stirring until
the meat is done.
Chop
2 tablespoons
fresh basil and add to the wok together
with
2 teaspoons sesame oil.
Cut
1
⁄
4
yellow or red pepper into fine stripes and
sprinkle over the dish.
Mee goreng (fried noodles)
Finely chop
1 onion and
2 cloves of garlic. Remove the seeds from
2 red chillies and finely chop them. Grate
2 cm fresh ginger root. Work into a fine paste in the
Solis blender/mixer or
mortar, adding a little oil to
dilute the paste if neces-
sary. Set the paste aside.
Cut
250 g rump steak into narrow stripes. Chop
4 spring onions including the green (set
apart several green ringlets
for decoration). Cut
1 carrot and
2 celery stalks into matchstick-size pieces.
Carefully detangle
350 g
cooked hokkien noodles and stir fry in
1 tablespoon oil in the Solis wok over
medium heat until they
have risen and are warmed
through. Cover immediately
and set aside.
Heat
1 tablespoon oil in the Solis wok and stir fry
the spice paste until golden
brown.
Add
800 g peeled shrimp together with the meat and
vegetables and fry together
for a few minutes. Stir
1 tablespoon
kecap manis and
1 tablespoon soy sauce together with
1 tablespoon
tomato paste in with the meat and
vegetable mixture.
