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Nancy Lam's One Stop Wok Recipes
With Uncle Ben's Wok Rice
Grab your wok! Nancy Lam shows you how to stir-fry using the new range of Uncle Ben’s Wok Rice and sauces. These recipes would be great for celebrating Chinese New Year or for any time you fancy Chinese food.
Red And Green Pepper Beef
Serves: 4
Ready in: 12 minutes
Cost per portion: £3.99
Ingredients
300g beef fillet
2tsp Cornflour
1/2tsp black pepper
1 tsp Oyster sauce
1 tsp white wine
¼ red pepper (about 50g)
¼ green pepper (about 50g)
1tsp groundnut oil
2 slices of fresh root ginger, peeled and thinly shredded
2tbsp vegetable stock or water
250g sachet Uncle Ben’s Oriental Wok Rice
Preparation
- Slice the beef as thinly as possible and mix with the Cornflour, pepper, Oyster sauce and white wine. Set aside.
- Thinly slice the red and green pepper. Set aside.
Cooking
- Heat the oil and add the ginger and peppers and then stir in the seasoned beef and stir-fry for 5 minutes.
- Pour over two tablespoons of stock or water and stir well until cooked. Push to one side of the wok.
- Add Uncle Ben’s Oriental Wok Rice and stir-fry until well combined. Serve immediately.
Nancy’s Tip:
Choosing fillet steak may seem extravagant, however the results are amazing. To keep it tender it needs fast cooking.
Stir Fry Vegetables With Garlic And Herb Rice
Serves: 4
Ready in: 15 minutes
Cost per portion: 89p
Ingredients
1 head Pak choi (about 50g)
½ small carrot (about 30g)
50g baby corn
50g sugar snap peas
¼ red pepper (about 50g)
¼ orange pepper (about 50g)
1 spring onion (about 15g)
¼ courgette trimmed (about 50g)
30g small broccoli florets
30g trimmed french beans
2tbsp groundnut oil
2tbsp Oyster sauce
Sesame oil for garnishing
250g sachet Uncle Ben’s Garlic & Herb Wok Rice
Preparation
- Cut all of the vegetables into bite size pieces.
Cooking
- Heat the oil and stir-fry the carrots for 1 minute. Add the remaining vegetables and stir-fry for 5 minutes.
- Pour over the oyster sauce and mix well until all of the vegetables are evenly coated. Season well with a little sesame oil.
- Add the Uncle Ben’s Garlic & Herb Wok Rice stirring continuously for 2 minutes until very hot. Serve immediately.
Sweet And Tasty Prawns
Serves: 2
Ready in: 8 minutes
Cost per portion: £3.13
Ingredients
1 tbsp groundnut oil
200g raw peeled king prawns
2 spring onions, trimmed and sliced
2 red chillies, trimmed and slice
1 sachet of Uncle Ben’s Oriental Sweet & Spicy Chilli Stir Fry Sauce
250g Uncle Ben’s Basmati Wok Rice
Cooking
- Heat the oil in the wok.
- Add the prawns, spring onion and red chillies and cook until the prawns are no longer translucent.
- Add the Uncle Ben’s Sweet & Spicy Chilli sauce and stir until all of the ingredients are well coated.
- Add the Uncle Ben’s Wok Basmati Rice. Stir well on a high heat and serve immediately.
Nancy’s Tip:
This recipe works equally well with fresh squid. Simply replace the prawns with 300g of sliced squid.
Yummy Chicken Rice
Serves: 4
Ready in: 20 minutes
Cost per portion: £1.21
Ingredients
1 clove garlic
2 shallots, peeled and roughly chopped
1cm fresh root ginger, peeled and finely chopped
4cm top end lemon grass, very finely chopped
2tsp turmeric powder
2tbsp honey
3tbsp soya sauce
Salt and pepper
2 skinless, boneless chicken breasts
1tbsp groundnut oil
250g sachet Uncle Ben’s Basmati Wok Rice
Preparation
- Blend the garlic, onion, ginger and lemon grass in a food processor until finely chopped or pound in a pestal and mortar. Tip into a bowl and stir in the turmeric, honey and soya sauce and season with salt and pepper.
- Slice the chicken into 12 long pieces and add to the blended ingredients and stir well until all the chicken is coated in the mixture.
Cooking
- Heat the oil in the wok and cook the chicken for 5 minutes on each side until golden brown. Stir in the Uncle Ben’s Basmati Wok Rice and stir-fry for 2 minutes until piping hot.
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