Institute - Flash in the Pan: Spice up your wok, noodles and stir-fries

Copyright The National Magazine Company Limited and Collins & Brown 2013 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written consent of the copyright holder. The expression Good Housekeeping as used in the title of the book is the trademark of The National Magazine Company and The Hearst Corporation, registered in the United Kingdom and USA, and other principal countries of the world, and is the absolute property of The National Magazine Company and The Hearst Corporation. The use of this trademark other than with the express permission of The National Magazine Company or The Hearst Corporation is strictly prohibited. The Good Housekeeping website is
www.goodhousekeeping.co.uk first eBook publication 2014
ISBN 978-1-90939-765-1 also available as paperback
ISBN 978-1-909397-02-6 This book can be ordered directly from the publisher
at www.anovabooks.com, or try your local bookshop. NOTES Both metric and imperial measures are given for the recipes.

Follow either set of measures, not a mixture of both, as they are not interchangeable. All spoon measures are level.
1 tsp = 5ml spoon; 1 tbsp = 15ml spoon. Ovens and grills must be preheated to the specified temperature. Medium eggs should be used except where otherwise specified. Free-range eggs are recommended. Note that some recipes contain raw or lightly cooked eggs.

The young, elderly, pregnant women and anyone with an immune-deficiency disease should avoid these because of the slight risk of salmonella. Sides and Salads Stir-frying Vegetables Stir-frying is perfect for non-starchy vegetables, as the quick cooking preserves their colour, freshness and texture. Perfect stir-frying

• Cut everything into small pieces of uniform size so that they cook quickly and evenly.
  
• If you're cooking onions or garlic with the vegetables, don't keep them in the high hear for too long or they will burn.
  
• Add liquids towards the end of cooking so they don't evaporate.
  

You will need 450 (1lb) vegetables, 1-2 tbsp vegetable oil, 2 crushed garlic cloves, 2 tbsp soy sauce, 2 tsp sesame oil. Cut the vegetables into even-size pieces. Heat the oil in a large wok or frying pan until smoking-hot. Adde the garlic and cook for a few seconds, then remove and put to one side. Add the vegetables to the wok, then toss and stir them.

Keep them moving constantly as they book, which will take 4-5 minutes. When the vegetables are just tender, but still with a slight bite, turn off the heat. Put the garlic back into the wok and stir well. Add the soy sauce and sesame oil, otss and serve. Stir-fried Beans with Cherry Tomatoes

Hands-on time: 10 minutes Cooking time: about 8 minutes 350g (12oz) green beans, trimmed 2 tsp olive oil 1 large garlic clove, crushed 150g (5oz) cherry or baby plum tomatoes, halved 2 tbsp freshly chopped flat-leafed parsley salt and freshly ground black pepper Serves 6 Cook the green beans in boiling salted water for 45 minutes, then drain well. Heat the oil in a wok or large frying pan over a high heat.

Stir-fry the beans with the garlic and tomatoes for 23 minutes until the beans are tender and the tomatoes are just beginning to soften without losing their shape. Season well with salt and ground black pepper, stir in the parsley and serve. Mushrooms with Cashew Nuts

Hands-on time: 5 minutes Cooking time: about 8 minutes 1 tbsp vegetable oil 25g (1oz) unsalted cashew nuts 225g (8oz) brown-cap mushrooms, sliced 1 tbsp lemon juice 4 tbsp freshly chopped coriander, plus sprigs to garnish 1 tbsp single cream (optional) salt and freshly ground black pepper Serves 4 Heat the oil in a wok or large frying pan. Add the cashew nuts and cook over a high heat for 23 minutes until golden. Add the mushrooms and cook for a further 23 minutes until tender, stirring frequently. Stir in the lemon juice and coriander and season to taste with salt and ground black pepper.

Heat until bubbling. Remove the pan from the heat and stir in the cream if you like. Adjust the seasoning if necessary, and serve immediately, garnished with coriander sprigs. Veggie Spring Rolls

Hands-on time: about 20 minutes Cooking time: about 30 minutes 150g (5oz) cooked rice vermicelli 150g (5oz) bamboo shoots 1 carrot, coarsely grated 3 spring onions, finely sliced 1 garlic clove, crushed 2ml (1fl oz) soy sauce 1 tbsp oil, plus extra to brush large handful fresh coriander, finely chopped 1-2 tsp toasted sesame oil 6 x 20.5cm (8in) square spring roll wrappers Makes 6 large Spring Roles Preheat oven to 200C (180C fan) mark 6. Roughly chop vermicelli into bite-sized pieces; put into a large bowl. Roughly cut bamboo shoots into matchsticks and add to vermicelli with the carrot, spring onions, garlic, soy sauce and some seasoning.

Heat the oil in a large wok or frying pan over high heat and add vermicelli mixture. Cook for a few min, stirring occasionally, until the veg are tender. Take off heat and leave to cool. Mix in coriander and sesame oil; check seasoning. Put a spring roll wrapper on a board and spoon 6 of the vermicelli mixture along one edge, leaving a 2.5cm (1in) border on each side. Fold in the sides over the filling, then roll up (encasing the filling), sealing with a little water.

Repeat with remaining mixture and wrappers. Arrange the spring rolls seam-side down on a non-stick baking tray and brush with oil. Cook in the oven for 20-25min until golden brown. Allow to cool for a few min, then serve with sweet chilli sauce. The Asian Storecupboard