School Holidays Cooking Program - Workshop 5

• 
• Servings
  2
• Prep
  30 m
• Cook
  45 m

Recipe By: Philip Moon

Workshop 5: Stir-Fry & Knife Skills (Wednesday) 

Gỏi Cuốn (Vietnamese Fresh Spring Rolls) & Beef Stir-Fry with Jasmine Rice  

Serves: 2

Ingredients  

Fresh Spring Rolls

• 8 rice paper sheets
• 100g cooked prawns or sliced cooked chicken (optional)
• 80g hard tofu
• 50g vermicelli noodles, cooked
• 1 cup lettuce leaves, shredded
• ½ cucumber, julienned
• ½ carrot, julienned
• Fresh herbs (mint, coriander, Thai mint, shiso)

Beef Stir-Fry

• 250g beef (sirloin or rump), thinly sliced
• 1 bok choy
• 1/2pcs onion
• 1/2pcs carrot
• 1/2pcs red capsicum
• 5pcs baby corn
• 1 tbsp oil
• 2 cloves garlic, minced
• 2 tsp soy sauce
• 1 tsp dark soy sauce
• 3 tbsp oyster sauce
• 2 tsp chinese wine
• 3 tsp sugar
• 1 tsp sesame oil
• 1 tsp corn flour(option)
• ½ tsp sugar
• ¼ tsp black pepper
• ¼ tsp baking soda (for tender)

Jasmine Rice & Greens

• 150g jasmine rice
• 300ml water
• Pinch of salt

Dipping Sauce (optional)

• Sweet Chilli Sauce or Hoisin Sauce

Method

       Cook Rice

•  Rinse rice, combine with water and salt. Bring to boil, reduce heat, cover, and cook 12–15 minutes. Fluff and set aside.

       Fresh Rolls

•  Soften rice paper in warm water. Fill with lettuce, noodles, vegetables, herbs, and protein. Fold sides and roll tightly.

        Beef Stir-Fry

• Beef mix with baking soda for tender.
• Heat oil in pan. Add garlic, stir 10 sec. Add vegetables and cook 2–3 min. Add beef cook 2–3 min. Combine all sauce and add.

       Serve

•  Plate beef stir-fry with rice. Serve spring rolls with dipping sauce on the side.

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