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  ·  April Module

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Entrée

Gỏi Cuốn (Vietnamese Fresh Spring Rolls) (2 pax)

Ingredients

•   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)

•   Dipping sauce: sweet chilli sauce or hoisin sauce

Method

Step 1:  Soften rice paper in warm water.

Step 2:  Fill with lettuce, noodles, vegetables, herbs and protein.

Step 3:  Fold the sides in and roll tightly.

Step 4:  Serve with dipping sauce on the side.

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Main

Beef Stir-Fry with Jasmine Rice (2 pax)

Ingredients

•   250g beef (sirloin or rump), thinly sliced

•   1 bok choy

•   ½ onion

•   ½ carrot

•   ½ red capsicum

•   5 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 cornflour (optional)

•   ¼ tsp black pepper

•   ¼ tsp baking soda (for tenderising)

•   150g jasmine rice

•   300ml water

•   Pinch of salt

Method

Step 1:  Rinse the rice, combine with water and salt. Bring to the boil, reduce heat, cover, and cook 12–15 minutes. Fluff and set aside.

Step 2:  Mix the beef with baking soda to tenderise.

Step 3:  Heat oil in a pan or wok. Add garlic and stir for 10 seconds.

Step 4:  Add the vegetables and cook for 2–3 minutes. Add the beef and cook a further 2–3 minutes.

Step 5:  Combine all the sauce ingredients and add to the pan, tossing to coat.

Step 6:  Plate the beef stir-fry with rice. Serve spring rolls with dipping sauce on the side.

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