45
0.75 dl vegetable stock and thicken with
1 teaspoon dissolved
corn flour. Add the tofu to the
marinade and bring to the
boil again while stirring.
If necessary, add more
salt and
freshly ground pepper to taste. Sprinkle with
1 tablespoon chopped
chives.
Wok ratatouille
Dice
1 small eggplant. Halve
2 medium courgettes lengthways and cut into
slices. Deseed and dice
2 yellow peppers. Blanch and peel
4 small tomatoes. Cut into wedges and
remove the seeds, then
chop coarsely.
Finely chop
1 onion and
2 cloves of garlic. Heat
4 tablespoons olive oil in the Solis wok and braise
onion and garlic lightly. Add
the vegetables and briefly
steam everything.
Remove leaves of
1
⁄
2
bunch parsley and
1
⁄
2
bunch mint, chop coarsely and stir in
with the vegetables Season with
1 large pinch
cayenne pepper and
1 pinch ground cumin and add
salt and
freshly ground pepper to taste.
Spinach wok with cheese
Deseed and dice
3 large, red peppers. Wash and clean
1 kg
fresh spinach leaves. Cut
8 spring onions including the green into
ringlets. Finely chop
3 cm fresh ginger root. Finely dice
4 gloves of garlic.
Heat
6 tablespoons olive oil in the Solis wok. Braise
ginger and garlic lightly. Add
chopped pepper and spring
onion and briefly cook with
the spices. Add spinach
leaves and cook for several
minutes. Add
4 tablespoons soy sauce and
freshly ground pepper to taste.
Break
350 g gorgonzola
or feta (goat cheese) into small pieces and mix
with the vegetables. Serve
immediately.
Fried rice Chinese style
Cook
270 g long-grain rice and let it cool thoroughly (if
possible, prepare 1 day in
advance and keep in refri-
gerator. This prevents it
from sticking together when
frying).
Lightly beat
2 eggs and season with
salt and
freshly ground pepper.
Cut
1 onion into eighths.
Heat
1 tablespoon peanut oil in the Solis wok. Pour in
beaten eggs. Move the
thickened egg mixture from
the edge to the centre and
lift, ensuring that the egg
sets evenly. Remove, cut
into pieces and set apart.
Heat
2 tablespoons peanut oil in the Solis wok, spread
evenly and add the cut
onion. Cook over high heat
until transparent.
Cut
