1-2minutesuntilthechorizostartsto
brown.Addtheprawnsandmassaman
pasteandstir-fryfora further5-6minutes
untilprawnsarejustcooked.Tossthrough
theudon,seasontotasteandstir-fryfor
a further1-2minutesuntilnoodleshave
warmedthrough.Transfertoa largeplatter
andscatterwithremainingbasilleaves.
Removelonggreenshallotsandchillies
fromicedwateranddrainonpaper towel.
Scatter over noodles to serve
SHIITAKE,SPINACH
ANDTOFUIN OYSTER SAUCE
SERVES 4
(^1) / 3 cup(80ml)peanutoil
4 garliccloves,thinlysliced
5cmpiece(25g)ginger, cut into
matchsticks
3 x 100gshiitakemushrooms,stalks
trimmed,whole(halve if large)
3 tspshrimppaste
(^3) / 4 cups(80ml)oystersauce
(^2) / 3 cups(160ml)chicken stock
2 tspcastersugar
11 / 2 tspfinelygroundblackpepper
1 largebunchEnglishspinach,leaves
separated,stemscutintobatons
2 longredchillies, thinly sliced on the
diagonal
300gsilkentofu,drained, cut into
1cm pieces
Heata largewokorhigh-sidedfrypanwith
oiloverhighheat.Addthegarlicand
gingerandstir-fryfor 30 secondsoruntil
goldenandcrisp.Usinga slottedspoon
transfertopapertoweltodrainandseason
withfinesalt.Addthemushroomsand
stir-fryfor1-2minutes,addthestalksand
stirfryfora further1-2minutesoruntil
mushroomsarestartingtocolour.Addthe
shrimppaste,oystersauce,stock,sugar
andpepper.Bringtotheboilthenaddthe
spinachleaves(inbatchesif necessary)and
stemsandchilli,andstirfryfor1-2minutes
until leaves are wilted. Transfer to a shallow
servingbowl,scatterwithtofuand crispy
ginger and garlic to serve.
PORKNASIGORENG
SERVES 4-6
250gnasigorengpaste (we used
Ayambrand)
800gporkandvealmince
(^1) / 4 cup(60ml)peanutoil
4 longgreen shallots, cut into 3cm
pieces
200gcookedday-oldwhiterice
1 largecarrot,cutintomatchsticks
2 tbspalmsugarorbrownsugar
2 tbsfinelychoppedmintandcoriander
mintleaves,plusextratoserve
4-6wok-friedeggs,toserve
2 Lebanesecucumbers, sliced on the
diagonal
2 vine-ripened tomatoes, cut into
wedges
Lime wedges, to serve
Placethenasigorengpasteandmincein
a largebowlandmixtocombine.Marinate
for1 hourat roomtemperatureor,if time
permits,overnightin thefridge.
Heatoilin a largewokoverhighheat
withtheoil.Addthemincemixtureand
stirfryfor5-6minutesuntilmincebegins
tobrown.Addtheshallot,rice,carrot,
sugarandherbs.Stir-fryfora further
2-3minutesuntilminceis cooked.Transfer
toa largeplatterandtopwithextraherbs
andfriedeggs.Serve with cucumber,
tomato and lime.
BEEFBULGOGI
SERVES 4-6
5 garliccloves,crushed
6cmpieceginger,grated
11 / 2 tbsbrownsugar
21 / 2 tbssoysauce
200gchilliin soybeanoil
800gbeefsirloin, trimmed, very thinly
sliced
(^1) / 4 cup(60ml)peanutoil
400gsnakebeans, trimmed, cut into
8cmlengths
200gstore-boughtkimchi,drained
Steamed white rice, to serve
Tomarinatethebeef,placethegarlic,
ginger,sugar,soyandchilliwiththebeefin
alargebowl.Seasonandtosswellto
combine.Marinatefor1 hourat room
temperatureor,if time permits, overnight
inthefridge.
Heata largewokorlargehigh-sided
frypanwiththeoiloverhighheat.Add
thebeef(inbatchesif necessary)and
stir-fryfor4-5minutesoruntilbeefis
startingtobrown.Addthesnakebeans
andone-quarterofthekimchiandtossto
combine.Stir-fryfora further3-5minutes
untilbeefandbeansarecooked.Transfer
toa largeplatterandscatterwith
remainingkimchi. Serve with
steamed rice.
delicious.com.au 85
FASTER.