By JOHN HALL
YOU don’t need years of experience in the kitchen to be a prize-winning cook!
Twelve-year-old Emma Roberts of Brighton is one of three winners in the recent Uncle Chris stir-fry recipe competition.
“I really like cooking for the family,” she said. “I enjoy reading what Uncle Chris has to say and some of his recipes have become family favourites.”
Emma’s winning recipe is for a pork and mango stir fry. Emma and the two other winners of the stir-fry competition will each receive a wok with stir-fry utensils.
The two other winners are: Alicia Young of Gagebrook for her chicken and cashew stir-fry and Joselle Griffin of Bridgewater for her simple beef stir-fry. Each recipe below is for four people.
Emma’s pork and mango stir-fry
2/3 cup mango chutney
sugar to taste
¼ cup of sweet soy sauce
Bring ingredients gently to the boil, then thicken with cornflour mixed with ½ cup of water.
1 tablespoon peanut oil
450g lean cubed pork
1 large onion, peeled and roughly chopped
1 large red or green capsicum, sliced into thin strips
1 fresh mango, sliced into strips
1 small piece of fresh ginger, finely grated
Fry pork in oil, then add onion and capsicum and fry until soft. Then stir in the mango, ginger and the sauce. Serve on a bed of rice.
Alicia’s chicken and cashew stir-fry
2 small chicken breasts diced
1 teaspoon fresh ginger chopped
1 clove garlic chopped
1 teaspoon sesame oil
¼ cup peanut oil
2 tablespoons light soy sauce
1 cup broccoli florets
1 onion cut into wedges
1 cup raw cashew nuts
1 red capsicum diced
1 celery stick diced
I medium carrot diced
½ cup bamboo shoots diced
1 tablespoon corn flour
1 ½ cups chicken stock
salt and pepper to taste
Season the chicken with ginger, garlic, sesame oil and 1 tablespoon of soy sauce.
Heat the peanut oil on high in the wok. Fry the cashew nuts until golden brown.
Remove nuts from wok and dry in a paper towel.
Reheat the oil in the wok on medium high and stir-fry the chicken for 2 minutes or until it changes colour. Remove from the wok and set aside.
Put the vegies in the wok and stir-fry for 3 minutes. Then add the chicken and bamboo shoots and cook for another 2 minutes.
Mix the cornflour and stock and pour into the wok, add the remaining tablespoon of soy sauce and bring to the boil, stirring constantly.
Add the cashews and salt and pepper to taste.
Cook for a further 3-4 minutes until the sauce glazes the ingredients.
Serve with rice.
Joselle’s simple beef stir-fry
500g rump steak, thinly sliced
1 onion in wedges
1 cup broccoli or broccolini chopped
1 cup snow peas
1 cup julienned carrot
¼ cup oyster sauce
2 teaspoons garlic chopped
1 teaspoon ginger
1 teaspoon chili flakes
2 teaspoons peanut oil
1 teaspoon sesame oil
Heat the peanut oil in the wok. When super hot add the meat, onion and stir constantly until the meat is brown. Stir in a teaspoon of garlic, then set aside the onion and meat on a plate.
Throw the carrot and broccoli into the wok and stir constantly until slightly softened. Mix the ginger, chili and remaining garlic in the oyster sauce and add to the vegetables. Stir fry for another minute, then add the meat and onions and snow peas. Fry for another minute. Then serve with steamed rice.