Method:

• Heat wok over high heat, add peanut oil, once oil is hot add beef strips and stirfry 1-2 min.
• Remove beef strips from wok and set aside.
• Place chicken stock, garlic and all vegetables into wok and steam 2 min with lid on.
• Add soy and oyster sauce and mix through.
• Serve with ½ cup brown or white rice per serve.

 
In a hurry?

• Pre sliced beef strips.
• Pre chopped stirfry vegetables.

Method:

• Spray non stick fry pan with spray oil, add onion and garlic. Sauté over low heat until soft.
• Add passata, cherry tomatoes and bring to simmer.
• Place fish fillets into tomato mix.
• Sprinkle with olives and capers.
• Cover with a lid and simmer for 10-20 min or until fish is cooked through.
• Add chopped parsley, basil, salt and pepper to taste.
• Serve with ½ cup cooked rice or sweet potato and 3 cups steamed or roasted non starchy vegetables.

Method:

• Combine yoghurt and tandoori paste in bowl. Add fish fillets and coat with yoghurt mix.
• Cover and set aside in fridge for 1 hour.
• Preheat oven to 180ºC. Remove excess yoghurt mix from fish and place on a lined baking tray. Bake for 15-20min.
• In a bowl, combine mango, onion, chilli, coriander, lime juice, salt and pepper.
• Serve with ½ cup cooked rice, 3 cups steamed low carb vegetables.

 
In a hurry?

• Use pre cooked rice.

Method:

• Combine soy sauce, oyster sauce, ginger, garlic and water in bowl, whisk to combine.
• Line a bamboo steamer with non-stick baking paper. Place the steamer over a wok of boiling water.
• Place the fish in the steamer and spoon over soy mixture.
• Cover and steam for 6-8 min or until fish is cooked through.
• Serve with ½ cup brown or white rice, 3 cups steamed / stirfry Asian greens (see recipe).

 
In a hurry?

• Gourmet Garden pre minced condiments.
• Pre cooked rice.
• Pre chopped stirfry vegetables.

Method:

• Combine all dressing ingredients in small non metallic bowl.
• Heat wok to high heat, add sesame oil and ½ dressing mix, cook prawns 2-3 min or until cooked through. Water or stock can be added throughout cooking if wok becomes dry.
• Remove prawns from wok and add shallots, broccoli and remaining dressing to wok, steam fry 2-3 min add snow peas, capsicum and prawns back to wok, cook 1 min.
• Meanwhile, cook soba noodles as per directions on packet — rinse under cold water and drain.
• Add soba noodles to wok and combine so that dressing coats noodles.
• Serve with chopped coriander and 1 teaspoon sesame seeds.

 
In a hurry?

• Buy peeled fresh prawns.
• Use pre minced garlic, chilli and coriander.

Method:

• Combine lime juice, mirin, soy sauce and chilli in small bowl.
• Add chicken tenderloins and place in fridge for 30 min to marinade.
• Spray a non stick pan with oil and cook chicken for approximately 3-4 min on each side or until cooked through.
• Serve with ½ cup cooked brown or white rice, 2-3 cups non starchy vegetables — steamed or stirfried.

 
In a hurry?

• Gormet Garden pre minced fresh herbs — vegetable section supermarket.
• Pre cooked rice.
• Pre chopped stirfry vegetables.

Method:

• Cut cauliflower into florets and place in bamboo steamer. Place 2 cups water and 2 teaspoons chicken stock into base of wok, steam cauliflower 15 min or until tender.
• Remove from steamer and place in bowl with cream cheese, salt, pepper and garlic, blend to puree with hand blender and cover to keep warm.
• Place beans in steamer and steam for 5 min.
• Spray non stick fry pan with oil and place over high heat. Cook steaks for 3 min on each side, or until cooked to your liking. Remove and rest 2-3 min.
• Serve steak on cauliflower mash and beans with tomato relish.

Method:

• Pre heat oven to 200ºC. Line baking tray with baking paper and spray with oil.
• Wrap prosciutto around each chicken breast to cover.
• Place chicken on baking tray with pumpkin, cherry tomatoes, olives, thyme leaves, salt and pepper.
• Bake in oven for 10 min or until chicken is cooked through. Remove from oven and leave to sit for 5 min.
• Slice each breast into 4 pieces and serve on large bed of rocket. Top with tomato and olive mix.

Method:

• Heat large non stick saucepan on medium heat, spray with oil, add onion, carrot, zucchini, and garlic, cook for 5 min or until soft. Add mince and cook till brown.
• Add passata, mixed herbs, worcestershire sauce, salt and pepper.
• Simmer uncovered 10-15 min.
• Serve over cooked pasta and top with and fresh parsley.

Method:

• Combine all dressing ingredients in small bowl.
• Heat wok to high heat, add sesame oil and ½ dressing mix, cook tofu 2-3 min or until cooked through. Water or stock can be added throughout cooking if wok becomes dry.
• Remove tofu from wok, add shallots, broccoli and remaining dressing to wok. Steam fry 2-3 min, add snow peas, capsicum and tofu back to wok, cook 1 min.
• Meanwhile, cook soba noodles as per directions on packet — rinse under cold water and drain. Add soba noodles to wok and combine so that dressing coats noodles.
• Serve with chopped coriander and 1 teaspoon sesame seeds.

 
In a hurry?

• Use pre minced garlic, chilli, coriander to make dressing.

Method:

• Whisk together soy sauce, mirin and sugar.
• Heat sesame oil in a wok or large frying pan over high heat. Stirfry onion, garlic, chilli and ginger for 2 min or until onion has softened.
• Add vegetables and chicken stock stirfry for 3-4 min or until vegetables are just tender. Add sauce mixture, stirfry for 1 min to combine.
• Garnish with chopped coriander.