47
Add
salt and
freshly ground pepper to taste.
Carefully mix the noodles
with the meat and
vegetables and garnish with
spring onion ringlets.
Lamb wok with beans
Press
4 cloves of garlic using a garlic press into a
large bowl. Squeeze
1 lemon and add the juice to the
bowl with
4 tablespoons oil. Season with
salt and
freshly ground pepper plus
1 large pinch of
Cayenne pepper.
Chop
1 teaspoon
fresh oregano and
1 teaspoon fresh thyme and add to the bowl. Stir
together thoroughly.
Dice
600 g lamb and leave in marinade for
20 minutes.
Cut
500 g green beans into 2 or 3 pieces and cook
in salt water for 10 minutes.
Drain in a sieve and douse
with ice-cold water.
Heat
1 tablespoon oil 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
⁄
2
l peanut oil in the Solis wok and fry the
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.
