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BDA_Solis_Wok_DE_FR_E.qxd 03.09.2004 10:40 Uhr Seite 47
salt
freshly ground pepper
Lamb wok with beans
4 cloves of garlic
1 lemon
4 tablespoons oil.
salt
freshly ground pepper
1 large pinch of
Cayenne pepper.
1 teaspoon
fresh oregano
1 teaspoon fresh thyme and add to the bowl. Stir
600 g lamb
500 g green beans
1 tablespoon oil
Add
and
to taste.
Carefully mix the noodles
with the meat and
vegetables and garnish with
spring onion ringlets.
Press
using a garlic press into a
large bowl. Squeeze
and add the juice to the
bowl with
Season with
and
plus
Chop
and
together thoroughly.
Dice
and leave in marinade for
20 minutes.
Cut
into 2 or 3 pieces and cook
in salt water for 10 minutes.
Drain in a sieve and douse
with ice-cold water.
Heat
in the Solis wok. Dab the
meat to remove excess
moisture and sear it in the
wok. Add the beans and
pour in the remaining
marinade.
Braise for an additional 10
minutes.
Fish sweet'n'sour
Cut
500 g fish filet
(anglerfish, redfish etc.) into cubes.
Mix
2 tablespoons soy sauce with
2 tablespoons
rice wine or sherry
and
1 teaspoon
sambal oelek
and pour over the fish.
Cover and marinade for
approx. 30 minutes.
Wash and cut
3 red peppers
into small dice. Add
2 leek stalks
cut into fine rings.
Remove the fish from the
marinade and sprinkle with
3 tablespoons corn flour.
Beat
2 eggs
and place the pieces of fish
in the batter, making sure
they are thoroughly
covered. Heat
1
⁄
l peanut oil
in the Solis wok and fry the
2
fish in portions until golden
yellow. Place on paper
towels to drain excess oil.
Remove all but a few table-
spoons of the oil from the
Solis wok and fry the vege-
tables for a few minutes.
Add
2 tablespoons vinegar
and
150 ml tomato juice
as well as
3 tablespoons
rice wine or sherry
to the vegetables and bring
to the boil again.
Carefully stir in the fish and
warm up again briefly. Add
some
soy sauce
and
sugar
as well as a little
vinegar
to make a sweet-and-sour
sauce.
47
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