Two-Burner wok grate
Discover the traditions, taboos and the dishes that are part of China’s most important holiday – Chinese New Year. Celebrate on the 5th Feb 2019 by preparing the perfect Chinese celebration dinner using the Two Burner Wok Grate from Wolf.
3-4 tbsp vegetable oil for cooking overall
150g dry rice noodles (this makes approx 300g cooked rice noodles)
10-12 king prawns
4 mushrooms, sliced
2 spring onions, cut into chunks
2 tbsp soy sauce, or to taste
Heat 1 tbsp vegetable oil in wok on high heat until hot.
Place the king prawns onto wok and fry for 2 minutes in total. Don’t turn them until they are browned on one side. Set king prawns aside in a bowl.
Using same wok, add 1 tbsp oil on high heat until hot. Fry mushrooms and beansprouts for 1 minute. Add noodles and fry for 2 minutes shaking to loosen the noodles as they cook.
Add the salt, soy sauce and spring onions to the wok and stir. Add the king prawns and fry for final 2 minutes. Serve.
Hardwood Cutting Block
Chop Chop Chop your way to a heathier food choices with 25% off
Wolf’s heat proof hardwood chopping board. It fits perfectly onto the griddle, teppanyaki aperture, when not in use, for that neat finish to your range oven.
Perfect winter warmer chopped to perfection..
2 tablespoons oil
2 cloves garlic, chopped on the hardwood Wolf chopping board
500g leeks, sliced on the hardwood Wolf chopping board
1 large carrot, diced on the hardwood Wolf chopping board
250g mushrooms, sliced on the hardwood Wolf chopping board
400g can tomatoes chopped on the hardwood Wolf chopping board
150ml vegetable stock
1 tablespoon each of tomato puree, paprika and soy sauce
400g can red kidney beans, drained
Salt and pepper to taste
VEGETARIAN DUMPLING INGREDIENTS:
125g self-raising flour, sifted
60g vegetable suet
2 tablespoons chopped mixed herbs
5 tablespoons cold water
Heat the oil in a large pan. Add the garlic, leeks, carrot and mushrooms and sauté until just tender.
Add the tomatoes with their juice, tomato puree, paprika, soy sauce and vegetable stock. Add more water if needed, bring to the boil and simmer, covered, for 20 minutes.
Meanwhile make the dumplings.
Mix the flour, suet and herbs together and gradually add just enough cold water to make a firm dough. Divide into 8 balls.
Now add the kidney beans to the stew and season to taste, then arrange the dumplings on top. Cover and simmer for 20 minutes, until the dumplings are light and fluffy. Serve as soon as possible.