Wok's cooking?

BY JAN BILTON

About 5000 years ago, the Chinese were using twigs to lift food out of boiling pots. These primitive implements were the precursors of chopsticks. As cooking styles progressed and food was cut into smaller pieces, lengths of bamboo were shaped for use as both a cooking and eating utensil.

Bamboo or wooden chopsticks are favoured by many, because they are less slippery and easier to hold than some of the more fancy models. Sometimes they are embellished with calligraphy, or lacquered and painted with intricate designs.

Children's chopsticks may feature cartoon characters such as Mickey Mouse. Others are manufactured from bone, jade, ivory, porcelain or plastic.

Silver chopsticks were favoured in the Middle Ages, because it was believed the silver would tarnish if it came in contact with poison.

Chopsticks are ideal for wok cookery – another Chinese first. Fuel was expensive in China and living conditions were cramped. Cutting vegetables, meats and fish into thin strips meant a meal could be cooked quickly in one pan in a confined space using little fuel. The moon-shaped wok was designed to channel the heat up the sides of the pan as it nestled on the burning wood or coal. The wok can also act as a steamer and smoker, but it is best known for stir-frying where food retains maximum colour and loses minimal vitamins and minerals.

Woks should be heated for a couple of minutes before the oil is added. If you're weight-watching, stir-fry meat and vegetables in water or fruit juice rather than oil. The flavour isn't the same, but the lack of calories may compensate.

STIR-FRIED PRAWNS ON NOODLE NESTS

Noodles: 200g fine Asian wheat noodles or angel hair pasta

2 Tbsp sesame oil

Stir-fry: 1 1/2 cups good chicken stock

2 Tbsp each: cornflour, soy sauce

1 Tbsp rice bran oil

2 Tbsp grated root ginger

2 cloves garlic, crushed

400g broccoli florets

1-2 Tbsp water

500g raw shelled, deveined prawns

To make the noodle nests, preheat the oven to 220C. Line an oven tray with baking paper. Bring a large saucepan of boiling water to the boil. Cook the noodles for 3-4 minutes or until cooked. Drain well and add the sesame oil.

Divide into four equal portions and coil into four nests on the baking paper. Pat into 2cm thick rounds. Bake for 20 minutes, until the tops are crisp and browned.

Combine the stock, cornflour and soy sauce and place to one side. Heat the oil in a wok on high. Stir-fry the ginger and garlic for 30 seconds. Add the broccoli florets and the water. Stir-fry for 1 minute, then cover and cook until crisp tender, about 1 minute. Add the prawns and stir-fry until they are cooked, about 2-3 minutes.

Stir the chicken stock combo until well mixed. Add to the wok, stirring until thickened. Place the noodle nests on serving plates and top with the stir-fry. Serves 4.

STIR-FRIED VENISON & ASIAN SALAD

The salad ingredients should be underdone, rather than overdone.

400g venison steak, sliced into thin strips

2 Tbsp tamarind paste

3-4 Tbsp rice bran oil

1 medium red onion, thinly sliced

100g sugar snap peas or snow peas, thinly sliced

2 kaffir lime leaves, finely sliced

2 cups mung bean sprouts

1/2 cup mint leaves, coarsely chopped

1/4 cup coriander leaves

Dressing: 2 Tbsp sweet chilli sauce

3 Tbsp rice wine vinegar

Place the venison in a bowl. Combine the tamarind paste and 1 tablespoon of the oil and mix into the venison. Marinate for at least an hour.

Heat 2 tablespoons of the oil in a wok over high heat. Stir-fry the venison for 1-2 minutes, until just cooked. Remove to one side. Wipe out the pan if required, add a little more oil and heat. Stir-fry the red onion for 1 minute. Add the sugar snap peas and kaffir lime leaves and stir-fry for 30 seconds. Add the bean sprouts, mint leaves and coriander and stir-fry briefly.

Add the combined dressing ingredients and heat through, then return the venison to the pan and warm through quickly. Serve immediately on steamed rice. Serves 4.

CHAR SIU PORK WITH CRISPY NOODLES

The vegetables are cooked first, as the pork discolours the pan during cooking.

2 Tbsp char siu sauce

1 tsp each: soy sauce, cornflour

300g lean pork leg steak, thinly sliced

2 Tbsp rice bran or canola oil

1 carrot, julienned

250g mushrooms, thinly sliced

2 cups each: mung bean sprouts, crispy noodles

Combine 1 tablespoon of the char siu sauce with the soy sauce and cornflour. Add the pork and mix well.

Heat 1 tablespoon of the oil in a wok (or frying pan) and add the vegetables in the order listed, stir-frying until hot. Tip into a bowl.

Heat the remaining oil in the wok. Stir-fry the pork until just cooked, about 2-3 minutes. Return the vegetables to the pan. Add the remaining char siu sauce and the noodles. Serves 2-3.

HOT STUFF CHICKEN

Prepare all the ingredients before cooking. Serve with noodles or rice.

2 skinned and boned chicken breasts, about 400g

1-2 Tbsp rice bran oil

1 tsp sugar

1/2 each: red, yellow peppers (capsicums), thinly sliced

1-2 chillies, seeded and sliced

4 spring onions, finely sliced

1 cup frozen peas, slightly thawed

2-3 cups finely sliced spinach or Chinese cabbage

Sauce: 2 tsp cornflour

1 tsp chilli paste

2 Tbsp each: water, soy sauce, hoisin sauce

1/2 cup toasted cashew nuts

Cut the chicken into thin strips. Heat 1 tablespoon of oil in a wok over a high heat. Add the chicken and sugar. Stir-fry until lightly browned. Remove to one side.

Add a little more oil to the wok, if necessary. Add the peppers, chillies, spring onions and peas and stir-fry for 1 minute. Add the spinach or cabbage and continue stir-frying for another minute.

Whisk together the cornflour, chilli paste, water, soy sauce and hoisin sauce. Stir into the wok.

Return chicken to the pan with the cashew nuts and cook until the sauce is bubbling and thick. Serve immediately. Serves 4.

Copyright Jan Bilton

- The Marlborough Express