Wok's cooking?

For best results southeast Asian cuisine should be cooked in a wok So bring out the pan and stirfry to your hearts contentGinger Garlic Pak Choiu00a0 Ingredients 250 gm pak choiu00a0u00a0u00a0u00a0u00a0 1 tbsp oilu00a0u00a0u00a0u00a0u00a02 inch piece ginger slicedu00a0u00a0u00a010 garlic cloves slicedu00a0u00a0u00a0u00a01 tbsp cornflour dissolved in 1 cup water1 tbsp soy sauceu00a0Salt to tasteu00a0u00a0u00a0u00a0u00bd tbsp sugaru00a0u00a0u00a0u00a0u00a01 tbsp sesame oil u00a0Method Wash the pak choi well Heat a wok Add a little oil Add ginger and stir fry for half a minute Add garlic and continue to sateAdd pak choi and tossBlend cornflour in a little waterAdd soy sauce salt sugar and half a cup of water to the wok and cook Remove the pak choi pieces and place them in a serving bowlAdd cornfour to the wok and cook till the sauce thickensPour over the pak choi Drizzle sesame oil and serve hot with steamed riceStir Fried AubergineIngredients 2 long aubergines brinjalsu00a0u00a0Salt to tasteu00a0u00a0u00a0u00a03 tbsp cornflouru00a0u00a0u00a0u00a01 tbsp soy sauceu00a0u00a0u00a0u00a01 medium red capsicum seeded slicedu00a03 tbsp oilu00a0u00a0u00a0u00a0u00a045 spring onions roughly choppedu00a0u00a01012 garlic cloves choppedu00a0u00a01 tbsp oyster sauceu00a0u00a0u00a01u00bd tsp red chilli sauceu00a0u00a01 tsp sugaru00a0MethodPeel and cut the aubergines into batonsu00a0 Soak them in water for 15 minutes Drain and place them in a bowl Sprinkle salt two tbsp cornflour and soy sauce and mixRemove seeds and slice red capsicumHeat oil in a wok and stir fry the aubergine batons on high heat till brownedu00a0u00a0 Take the remaining cornflour in a bowl add half a cup of water and blendAdd spring onions and garlic to the wok and stirfryu00a0 Add oyster sauce chilli sauce sugar and two tbsp of water and stir fryAdd red capsicum and stiru00a0 Add the blended cornflour and cook for a minute or twoServe hotu00a0Noodles with Stir Fried Vegetablesu00a0 Ingredients 200 gm noodlesu00a0u00a0u00a0u00a05 tbsp oilu00a0u00a0u00a0u00a0u00a01 medium onion u00bd inch cubesu00a0u00a0u00bd small broccoli small floretsu00a06 babycorns diagonally slicedu00a0u00a02 medium carrots u00bd inch diamondsu00a0u00a0Salt to tasteu00a0u00a0u00a0u00a0810 garlic cloves choppedu00a0u00a0u00a02 cups vegetable stocku00a0u00a0u00a02 fresh red chillies diagonally slicedu00a0u00a0u00bd tsp MSGu00a0u00a0u00a0u00a01 tbsp soy sauceu00a0u00a0u00a0u00a02 medium green capsicums u00bd inch diamondsu00a0u00a0 2 tbsp cornflouru00a0u00a0u00a0u00a0u00a0u00bc cup bean sproutsu00a0u00a0u00a0u00a0u00a0u00a0MethodBoil noodles in six to eight cups of salted water to which one tbsp of oil has been added and cook till almost done Drain refresh in cold water drain again and spread on a large plate to coolu00a0 Heat two tbsp oil in a wok Heat two tbsp oil in another wokAdd onion broccoli babycorns carrots and salt to one wok and sautu00e9u00a0 Add chopped garlic to the other wok and sautu00e9Add stock to the vegetables along with fresh red chillies MSG and soy sauceAdd boiled noodles to garlic and tossAdd green capsicum to the vegetables and stir Add cornflour blended in half a cup of water and stirPlace the noodles in a serving plateAdd bean sprouts to the vegetables and mix Pour the vegetables over the noodles and serve immediatelyu00a0Stir Fried Chicken with Chillies and Basilu00a0 Ingredients 600 gm boneless chicken skinned and cut into thin strips6 fresh red chillies 40 fresh Thai basil leavesu00a0 2u00bd tbsp cornflour1 eggSalt to tasteu00bc tsp white pepper powder2u00bd tbsp olive oil rice bran oilu00a0u00a0u00a0 6 garlic cloves sliced3 tbsp fish sauce3 tsp dark soy u00a0u00a0Method Slice four red chillies remove seeds and chop Slice the remaining two Set asideAdd cornflour egg salt and white pepper powder to the chicken strips and mix wellHeat oil in a nonstick wok and sautu00e9 30 fresh Thai basil leaves Drain on absorbent paper and set asideIn the same oil stirfry the marinated chicken pieces on medium heat until crispu00a0 Drain and set asideIn the same oil add garlic and chopped red chillies and stirfry for half a minute or until golden Add chicken fish sauce dark soy sauce and sugar and stirfry for three to four minutes or until cookedAdd the remaining Thai basil leaves and mixu00a0 Serve hot garnished with sliced red chillies and fried Thai basil leavesShopping list for next weekCHILLI HOPPERS250 gm refined flour 200 gm mozzarella or processed cheese 16 small Bhavnagri green chillies 1 bunch fresh parsley 1 packet cornflouru00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0 CHICKEN AND PRAWN LAKSA200 ml coconut milk 100 gm boneless chicken 100 gm bean sprouts 50 gm peanuts 15 shallots 12 medium prawns 2 stalks lemon grass 1 inch piece fresh turmeric 1 packet noodles 1 bunch fresh mint leaves a few dried red chilliesGARLIC AND PARSLEY BREAD1 French loaf baguette 2 pods garlicPEAR AND MULBERRY UPSIDE DOWN CAKEu00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0 100 gm mulberries 100 gm butter 2 pears 2 eggs 1 bottle honey or golden syrup 1 packet brown sugar 1 packet vanilla custard powderu00a0u00a0u00a0u00a0