Crafty Meals – easy recipes for healthy meals

Nasi Goreng Pork
Serves 4
Prep time : 10 minutes
Cooking time : 12 minutes
For conversions, click here to use our handy guide.

Ingredients
600 grams assorted stir fry vegetables, diced. See our article on wok vegetables for stir fry.
400 grams pork fillet, quartered length ways then thinly sliced. Partially freeze to make cutting easier.
1 1/2 cups rinsed basmati rice.
1/3 cup hoisin sauce.
1/2 teaspoon Chinese five spice powder
1 tablespoon of brown sugar.
1/2 tablespoon sweet chili sauce.
1 tablespoon soy sauce.
2 cloves of garlic, crushed.
1 tablespoon fresh grated ginger.
2 tablespoons peanut oil.
4 eggs, beaten.

Method
Place a pot of water on to boil and cook rice to packet instructions. Remaining dish requires about 10 minutes to finish, time rice and sauce to be ready at the same time.
Meanwhile, heat a wok over high heat.
Add 1 teaspoon of oil and swirl to coat.
Add eggs and swirl around wok to form a very thin omlette.
Cook for 2 minutes, remove to plate. Roll once cooled and slice thinly.
Add remaining oil and heat over high heat.
Add pork and stir fry for 2 minutes.
Add garlic, ginger and hardy vegetables and cook for 1 minute.
Add any semi-hardy vegetables and cook for 3 minues.
In a jug blend the hoisin, five spice, soy, sugar and sweet chili and add to wok.
Drain rice, toss through wok ingredients.

Serving
Mound into bowls, top with sliced egg and serve.

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Fried Rice
Serves 4
Prep time : minutes
Cooking time : minutes
For conversions, click here to use our handy guide.

Ingredients
1/4 cup peanut oil.
3 large eggs, beaten.
1 1/2 tablespoons finely chopped ginger.
4 garlic cloves, diced.
1 medium-sized brown onion, finely diced.
1 cup roughly chopped roast pork.
1 teaspoon white sugar.
2 tablespoons Shao Hsing wine or dry sherry.
4 cups cooked long-grain white rice, cold.
1 tablespoon oyster sauce.
1 cup finely sliced spring onions.
1/4 cup frozen green peas.
3 tablespoons soy sauce.
1/4 teaspoon sesame oil.
2 spring onions, finely sliced on the diagonal.
1/4 cup light soy sauce.
1 large red chili, finely sliced on the diagonal.

Method
Heat 1/2 the peanut oil in a wok over high heat.
Pour beaten eggs into wok and swirl to make 1 large omlette. Cook for about 1 minute
Carefully remove omelette from the wok and drain on kitchen paper. Set aside.
Wipe out the wok with kitchen paper.
Add remaining oil and stir-fry ginger and garlic for 1 minute.
Add onion and stir-fry for 2 minutes, or until lightly browned and tender.
Add roasted pork and stir-fry for a further minute, or until lightly browned.
Stir in sugar and wine, then stir-fry for 30 seconds.
Add rice, sliced reserved omelette, oyster sauce, spring onions, peas and sesame oil.
Stir-fry for 3 minutes, or until rice is heated through.

Serving
Divide rice between individual bowls and garnish with extra spring onions.
Combine soy sauce and chili in a small bowl and serve on the side.

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Wok Fried Cracked Pepper Beef
Serves 4
Prep time : 10 minutes
Cooking time : 10 minutes
For conversions, click here to use our handy guide.

Ingredients
600 grams thinly sliced beef.
600 grams mixed stir fry vegetables. See our article on stir fry vegetables.
1/2 tablespoon of fresh cracked black pepper.
4 cloves of garlic, crushed.
4 tablespoons soy sauce.
3 teaspoons of corn flour.
2 tablespoons oyster sauce.
2 tablespoons of peanut oil.
1/2 cup of beef stock
1 teaspoon sesame oil.

Method
Combine garlic, 2 tablespoons of soy, black pepper and 2 teaspoons of the cornflour in a bowl.
Add meat, stir to coat, cover and refrigerate for 2 hours, mixing every half hour or so.
Heat half the peanut oil in a wok until smoking hot.
Add half the beef, stir fry until sealed. Remove and set aside.
Repeat with remaining oil and meat.
Pour some of the meat juices and oil back into the wok and cook your vegetables as you like them.
4 minutes before you are ready to serve, add the meat back to the wok.
In a jug add the remaining soy, cornflour, beef stock, oyster sauce and sesame oil and whisk to combine.
Pour into wok and heat through until sauce begins to thicken.

Serving
Serve over egg noodles or basmati rice.

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Wok Fried Green Beans
Serves 4 as a side
Prep time : 5 minutes
Cooking time : 5 minutes
For conversions, click here to use our handy guide.

Ingredients
400 grams green beans, trimmed.
2 tablespoons sweet chili sauce.
4 cloves of garlic, crushed.
2 tablespoons freshly grated ginger.
1 teaspoon olive oil.

Method
Heat a wok over high heat.
Add oil and swirl to coat.
Add garlic and ginger, cook for 30 seconds minute.
Add beans and stir fry for 3 minutes, stirring constantly.
Add sweet chili sauce and toss to coat the beans. Cook for a further minute.

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Spare Ribs in Green Curry
Serves 4
Prep time : 10 minutes
Cooking time : 15 minutes
For conversions, click here to use our handy guide.

Ingredients
600 grams pork spare ribs, cut into 2-3 cm pieces.
250mL coconut milk.
2 green chilies, halved, deseeded and thinly sliced.
10 small thai eggplants, quartered.
4 kaffir lime leaves, thinly sliced.
1 cup fresh basil leaves, washed and well dried.
1 teaspoon fish sauce.
1 teaspoon shaved palm sugar (or brown sugar).
3 tablespoons green curry paste. Try our green curry paste recipe.
1 tablespoon peanut oil.

Method
Heat the oil in a wok over medium high heat.
Fry basil leaves until crisp, remove and drain on absorbent paper.
Add green curry paste to the wok and fry until fragrant.
Add coconut milk and pork, bring to the boil then reduce to a gentle simmer.
Cook for 10 minutes, until pork is cooked through.
Add chili, eggplant, lime leaves, fish sauce and sugar to the wok.
Cook for a further 3-4 minutes, or until vegetables are heated through.

Serving
Serve in bowls over rice, top with crispy fried basil leaves.

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Red Curried Chicken
Serves 4
Prep time : 10 minutes
Cooking time : 12 minutes
For conversions, click here to use our handy guide.

Ingredients
500 grams chicken breast, thinly sliced. Partially freeze to make cutting easier.
250mL coconut cream.
2 tablespoons red curry paste. Check our red curry paste recipe.
100 grams oyster mushrooms, thinly sliced.
1 finely julienned carrot.
1 finely sliced brown onion.
1 red capsicum, halved and thinly sliced.
1 teaspoon brown sugar.
Salt to taste.
1 red chili, halved, deseeded and finely sliced.
1/4 cup fresh basil leaves, torn.

Method
In a wok, heat the coconut milk over medium heat.
Add the curry paste, stir to dissolve and bring the coconut milk to the boil.
Add the chicken, cook for 2 minutes.
Add remaining ingredients, cook for until vegetables are to your liking.

Serving
Spoon over rice.

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Simple Satay Beef
Serves 4
Prep time : 5 minutes
Cooking time : 10 minutes
For conversions, click here to use our handy guide.

Ingredients
800 grams thinly sliced beef steak, trimmed of fat and sinew.
1/4 cup peanut oil.
1 cup crunchy peanut butter.
1/2 cup sweet chili sauce.
1 tablespoon soy sauce.

Method
Heat 1/4 of the oil over high heat in a wok.
Add 1/4 of the beef, stirfry until sealed, 1-2 minutes.
Remove to bowl.
Repeat with remaining oil and beef, allowing the wok to return to high heat before adding beef.
Reduce heat to low, pour juices from cooked beef back into the wok.
Add peanut butter, sweet chili and soy and stir until a sauce if formed.
Return beef to pan, cook for 2 minutes.

Serving
Serve over rice with a salad dressed with an asian inspired dressing.

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Oyster Sauce Fish Stir Fry
Serves 4
Prep time : 5 minutes
Cooking time : 8 minutes
For conversions, click here to use our handy guide.

Ingredients
500 grams firm white fleshed fish, cubed.
1 brown onion, halved and sliced.
1/2 red capsicum, sliced.
1/2 yellow caspsicum, sliced.
2 cups snow peas, sliced.
3 tablespoons oyster sauce.
1 teaspoon cornflour.
1 teaspoon sesame oil.
2 tablespoons of water.
2 tablespoons of peanut oil.
2 teaspoons minced ginger
1 clove garlic, crushed.

Method
Heat the oil in a wok over medium heat.
Add fish and seal, remove to drain on absorbent paper.
To the pan add the onion and cook for 2 minutes.
Add the garlic and ginger, cook for a further minute.
Add the fish and remaining vegetables and cook for 2 minutes.
Combine oyster sauce, water, cornflour and sesame oil in a jug, add to wok.
Stir through ingredients until thick.

Serving
Serve over steamed fragrant rice or noodles.

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Veggie Pad Thai
Serves 4
Prep time : 10 minutes
Cooking time : 5 minutes
For conversions, click here to use our handy guide.

Ingredients
250 grams of dried or fresh rice noodles.
250 grams of frim tofu, diced.
100 grams beansprouts.
3 green onions, thinly sliced.
2 eggs, lightly beaten.
1/3 cup pad thai paste. Shop bought, or make your own using our pad thai paste recipe.
2 tablespoons peanut oil.
2 tablespoons finely crushed peanuts.

Method
Cook noodles as per packet instructions, drain and set aside.
Heat 1 tablespoon of the oil in a wok over high heat.
Add the eggs and swirl to make 1 large, thin omlette. Cook for 2 minutes, or until egg is set.
Remove from pan. When cool, roll and cut into thin strips, then cut resulting rounds in half.
Heat remaining oil over medium heat.
Add the tofu and paste and cook for 2-3 minutes.
Add noodles, beansprouts and green onion to the pan, toss well to cover all in the paste.

Serving
Heap into bowls and top with crushed peanuts.

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