Thursday, 22 February 2018
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August 2017

With her new cookbook, I Love My Wok, award-winning food writer Nicola Graimes reveals how you can make mouth-watering, fresh and healthy versions of favourite take-away meals, which can be on the table quicker than ordering in…

PREPARATION TIME: 15 minutes, plus 30 minutes marinating

3 tbsp mirin
3 tbsp light soy sauce
2 tsp cornflour/cornstarch
8 skinless, boneless chicken thighs, about
600g/1lb 5oz total weight, cut into
bite-size pieces
300g/10.oz dried medium egg noodles
3 tbsp sunflower oil
2 cloves garlic, chopped
5cm/2in piece fresh ginger, peeled and finely chopped
1 carrot, diced
2 large handfuls of mangetout trimmed
3 Chinese leaves, sliced
5 spring onions/scallions, sliced
150ml/5fl oz/2⁄3 cup chicken stock
2 tbsp oyster sauce
1 tbsp light soy sauce
large handful of beansprouts

Mix together the mirin, soy sauce and cornflour/ cornstarch in a shallow dish. Add the chicken and turn to coat in the marinade. Leave to marinate for 30 minutes, then drain, reserving the marinade. Meanwhile, cook the noodles following the packet instructions. Drain, refresh under cold running water and set on one side.
Heat a wok until hot. Add the oil, then toss in the chicken and stir-fry it for 3–4 minutes until golden.
Remove the chicken from the wok using a slotted spoon, drain on paper towels and set on one side. Put the garlic, ginger, carrot, mangetout, Chinese leaves and spring onions/ scallions into the wok and stir-fry for two minutes.

Return the chicken to the wok and pour in the stock, oyster sauce, soy sauce and reserved marinade. Stir-fry for about two minutes, until the liquid has reduced and thickened. Stir in the cooked noodles and beansprouts. Heat through and serve immediately.


6 tbsp hoisin sauce
2 tbsp oyster sauce
2–3 tbsp sunflower oil
500g/1lb 2oz minced/ground beef
1 large onion, finely chopped
2 carrots, diced
handful of fine green beans, trimmed and sliced diagonally
2 cloves garlic, chopped
5cm/2in piece fresh ginger, finely chopped

Mix together the hoisin sauce, oyster sauce and 175ml/6fl oz/¾ cup water in a small bowl.
Heat a wok until hot. Add the oil, then add the beef and stir-fry until browned. Remove from the
wok using a slotted spoon and set on one side. Add more oil to the wok if necessary, then toss in the onion and stir-fry for four minutes. Add the carrots and beans and stir-fry for two minutes, then add the garlic and ginger and stir-fry for one minute. Pour in the hoisin sauce mixture, stir in the beef and cook for three minutes. Serve immediately.


4 plaice fillets, about 175g/6oz each
115g/4oz/scant 1 cup plain/all-purpose flour
1/2 tsp paprika
large pinch of salt
1 tbsp vegetable oil, plus extra for deep-frying
2 free-range egg whites

4 tbsp mayonnaise
2 tbsp sweet chilli sauce
1 tsp grated fresh ginger
1 mild red chilli, finely chopped

Mix together all the ingredients for the sweet chilli mayo in a small bowl and set on one side. Rinse
and pat dry the plaice fillets. Cut each fillet into about eight strips. Sift the flour, paprika and salt into a mixing bowl. Gradually beat in the oil and 150ml/5fl oz/ 2⁄3 cup water. Whisk the egg whites until they form stiff peaks, then fold them into the flour mixture, to form a coating batter. Pour enough oil into a wok until it is one-third full,
then heat the oil until it is hot enough to brown a cube of day-old bread in about 30 seconds.

Divide the fish into four batches. Cook the first batch by dipping each piece of fish into the batter, then frying in the hot oil for 2–3 minutes until crisp and golden. Drain on paper towels and keep warm. Repeat with the remaining batches of fish. Serve the fish sticks immediately with the sweet chilli mayo dip.

Recipes extracted from I Love My Wok © Nicola Graimes, 2017 published by Nourish Books, London. Paperback RRP £12.99

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