wok out tonight recipe book - trident foods

There are 10 great Trident recipes to choose from.

Wok cooking is perfect for today’s busy lifestyle. It’s quick, versatile, easy,and a great way to impress family and friends.

Inside this book you’ll discover a variety of dishes you can make using Trident’s deliciously authentic range of products - starters, curries and lots of stir-frys.

Keep a copy of this recipe book handy in your kitchen so you’ll never be stuckfor quick & tasty meal ideas again.

Happy cooking!

Wok out tonightRecipe Book

Watch this recipe being created by Daniel MacPherson at:

1. Spicy Singapore Noodles with Fresh Prawns and Corn

Serves: 4

Ingredients required for this recipe:½ green capsicum, cut into strips½ large onion, cut into strips2 tablespoons oil300g-400g raw peeled prawns, tails on (butterfl y cut, if you prefer)2 slices ginger, shredded1 garlic clove, chopped1-2 fresh chillies, seeded and sliced½ x 410g can Trident Baby Cut Corn, drained350g Trident Singapore Noodles (2 x 175g packs)1 tablespoon Trident Sweet Chilli Sauce2½ tablespoons Trident Stir-Fry Hoisin Sauce

Instructions:• Heat oil in the wok and stir-fry capsicum and onion for 1½ minutes. Remove to a plate.• Stir-fry prawns with ginger, garlic and chillies for 1 minute.• Add Trident Baby Cut Corn and Trident Singapore Noodles followed by stir-fried capsicum and onions.• Add Trident Sweet Chilli Sauce, Trident Hoisin Sauce and 2-3 tablespoons water.

• Stir-fry for 2 minutes and serve.

½ x 410g can Trident Baby Cut Corn, drained350g Trident Singapore Noodles (2 x 175g packs)

2½ tablespoons Trident Stir-Fry Hoisin Sauce

Trident products used in this recipe:

TridentBaby Cut

Corn

TridentSweet Chilli

Sauce

TridentSingapore Noodles

TridentStir-Fry Hoisin

Sauce


2. Malaysian Chicken and Mushrooms in Spicy Coconut Soup

Serves: 4

Ingredients required for this recipe:250g chicken thigh fi llet, trimmed and diced2 teaspoons Trident Mussaman Curry Paste1½ tablespoons oil120g sliced mushrooms1 spring onion, chopped1 x 50g pack Trident Thai Chicken Soup400ml can Trident Coconut Cream1½ tablespoons Trident Sweet Chilli Sauce1 teaspoon Trident Stir-Fry Fish Sauce

Instructions:• Mix chicken with curry paste and marinate for 10 minutes.• Heat oil in the wok and stir-fry chicken, mushrooms and spring onion for 1½ minutes.• Add 2 cups water and Trident Thai Chicken Soup with the fl avour sachets. Simmer for 3 minutes.• Add Trident Coconut Cream, Trident Sweet Chilli Sauce and Trident Stir-Fry Fish Sauce.

• Simmer for 3 minutes and serve.


Trident Mussaman

Curry Paste

Trident Coconut Cream

Trident Stir-Fry Fish

Sauce

Trident Thai Chicken

Soup

Trident Sweet Chilli

Sauce


3. Black Bean Beef Stir-Fry with Garlic, Chilli and Rice Stick Noodles

Serves: 4

Ingredients required for this recipe:400g rump steak, trimmed and fi nely sliced5 tablespoons Trident Stir-Fry Black Bean Sauce1 tablespoon light soy sauce1 garlic clove, chopped2 fresh chillies, seeded and sliced2 tablespoons oil250g pack Trident Rice Stick Noodles1 medium onion, sliced1 zucchini, sliced½ each red and green capsicum, fi nely sliced1 tablespoon Trident Sweet Chilli Sauce

Instructions:• Marinate beef for 10 minutes with Trident Stir-Fry Black Bean Sauce and soy sauce.• Soften noodles in boiling salted water for 4 minutes. Drain.• Heat oil in the wok and stir-fry capsicum, onion, and zucchini for 2½ minutes. Remove to a plate.• Stir-fry beef, garlic and chilli for 1½ minutes.• Then add the stir-fried vegetables, Trident Rice Stick Noodles and Trident Sweet Chilli Sauce. Salt to taste.• Stir-fry for 2 minutes and serve.

5 tablespoons Trident Stir-Fry Black Bean Sauce


Trident Stir-Fry Black Bean Sauce

Trident Rice Stick Noodles


Sauce


4. Thai Oyster Stir-Fry of Beef and Vegetables on Rice Stick Noodles

Serves: 4

Ingredients required for this recipe:250g Trident Rice Stick Noodles2 tablespoons oil1 small onion, sliced1 carrot, thinly sliced and parboiled½ head broccoli, cut into fl orets and parboiled1 spring onion, chopped300g rump steak, thin sliced4 thin slices fresh ginger, fi nely chopped¼ cup Trident Stir-Fry Oyster Sauce

Instructions:• Soften Trident Rice Stick Noodles in boiling salted water for 4 minutes. Drain.• Heat oil in the wok and stir-fry sliced onions for 2 minutes.• Stir-fry beef and ginger for about a minute.• Add the parboiled vegetables and Trident Stir-Fry Oyster Sauce. Stir-fry for 20 seconds.• Add Trident Rice Stick Noodles and ¼ cup water.• Stir-fry for 1 minute and serve.

½ head broccoli, cut into fl orets and parboiled


Trident Rice Stick Noodles

Trident Stir-Fry Oyster

Sauce


5. Stir-Fried Chicken and Snow Peas with Hokkien Noodles

Serves: 4

Ingredients required for this recipe:400g chicken, thinly sliced2 tablespoons Trident Stir-Fry Fish Sauce2 tablespoons oil2 spring onions, sliced1 large red chilli, seeded and sliced5 thin slices fresh ginger, shredded100g snow peas, blanched300g cabbage, fi nely sliced and blanched400g Trident Hokkien Noodles (2 x 200g packs)½ cup chicken stock2 tablespoons Trident Sweet Chilli Ginger Sauce

Instructions:• Heat oil in the wok and stir-fry chicken with Trident Fish Sauce, spring onions, chilli and ginger for 1½ minutes.• Add snow peas, cabbage, Trident Hokkien Noodles, chicken stock and Trident Sweet Chilli Ginger Sauce. Salt to taste.• Stir-fry for 2 minutes and serve.

2 tablespoons Trident Sweet Chilli Ginger Sauce



Sauce

Trident Sweet Chilli Ginger Sauce

Trident Hokkien Noodles


6. Thai Chilli Beef and Bean Stir-Fry with Basil

Serves: 4

Ingredients required for this recipe:150g green beans, halved and parboiled2 tablespoons oil400g rump steak, trimmed and very thinly sliced1-1½ tablespoons Trident Red Curry Paste1 garlic clove, chopped2 spring onions, sliced½ x 410g can Trident Baby Cut Corn, drained3-4 tablespoons Trident Coconut Milk1 tablespoon Trident Stir-Fry Fish Sauce½-1 teaspoon sugar½ bunch fresh basil, leaves picked from stems

Instructions:• Heat oil in the wok and stir-fry beef, Trident Red Curry Paste, garlic and spring onions for 1½ minutes.• Add Trident Coconut Milk, Trident Stir-Fry Fish Sauce and sugar. Stir-fry for 1 minute.• Then add the parboiled beans, Trident Baby Cut Corn & basil leaves. Stir just enough to heat them up.• Serve over jasmine rice.

400g rump steak, trimmed and very thinly sliced


Trident Red Curry

Paste

Trident Coconut

Milk


Sauce

TridentBaby Cut

Corn


7. Thai Style Caramelised Prawns

Serves: 4

Ingredients required for this recipe:2 tablespoons Trident Stir-Fry Fish Sauce1 tablespoon palm or soft brown sugar2 tablespoons oil1 medium onion, sliced400-500g raw peeled prawns, tails on (butterfl y cut, if you prefer)½ x 410g can Trident Baby Cut Corn1 garlic clove, sliced1-2 chillies, seeded and sliced8 basil leaves

Instructions:• Combine Trident Stir-Fry Fish Sauce and palm or brown sugar in a bowl.• Heat oil in the wok and stir-fry onions for about a minute.• Add prawns, garlic, chilli, and Trident Baby Cut Corn. Stir-fry for 1 minute.• Add the Trident Stir-Fry Fish Sauce and sugar mix.• Stir-fry for 1 minute and add basil. Serve over jasmine rice.

2 tablespoons Trident Stir-Fry Fish Sauce



Sauce

TridentBaby Cut

Corn


8. Sang Choi Bau Lettuce Wraps

Serves: 4

Ingredients required for this recipe:500g chicken mince2 tablespoons oil3 spring onions, chopped2 garlic cloves, chopped1 teaspoon ginger, chopped3 tablespoons Trident Stir-Fry Hoisin Sauce2 teaspoons Trident Sweet Chilli Sauce1-2 teaspoons Trident Stir-Fry Fish Sauce1/3 cup water chestnuts, fi nely chopped1/3 cup roasted cashews or peanuts, chopped1½ teaspoons cornfl ourLettuce leaves, cut into cups

Instructions:• Heat oil in the wok and stir-fry chicken, spring onion, garlic and ginger for 3 minutes.• Add ½ cup water and the Trident sauces. Simmer for 5 minutes.• Stir in the chopped nuts and water chestnuts.• Mix the cornfl our with 2 tablespoons of water and add to the stir-fry.• Stir everything together until it thickens.• Serve wrapped in lettuce leaves.


Trident Stir-Fry Hoisin

Sauce


Sauce


Sauce


9. Chicken and Vegetable Pad Thai

Serves: 4

Ingredients required for this recipe:1 x 300g pack Trident Pad Thai Noodles2 tablespoons oil350g diced chicken3 spring onions, sliced1-2 tablespoons Trident Sweet Chilli Sauce410g can Trident Chinese Mixed Vegetables, drained

Instructions:• Soften noodles in boiling salted water for 4 minutes. Drain.• To prepare the sauce, mix the seasoning sachets from the Trident Pad Thai Noodles Pack with ¼ cup of water and Trident Sweet Chilli Sauce until dissolved.• Heat oil in the wok.• Stir-fry chicken and spring onions for 2 minutes.• Add the Trident Chinese Mixed Vegetables, noodles and the prepared sauce.• Stir-fry for 2½ minutes and serve.


Trident Pad Thai Noodles

Trident Chinese Mixed

Vegetables


Sauce


10. Vietnamese Meatballs in Rice Paper Wraps

Makes: 20Serves: 4

Ingredients required for this recipe:½ x 125g pack Trident Rice Vermicelli, softened in hot water450g diced lean pork1 spring onion (white part only), chopped1 garlic clove, peeled1½ tablespoons Trident Stir-Fry Fish SauceCornfl our or plain fl our2-3 cups oil for deep-frying½ Trident Rice Paper Roll Kit20 small lettuce leaves1 small bunch mint

Instructions:• Grind the pork, spring onion, garlic, Trident Stir-Fry Fish Sauce and a pinch of salt and pepper to a smooth paste in a food processor.• Form the paste into 20 small balls and coat with fl our or cornfl our.• Heat the oil in a wok to medium-hot.• Deep fry meatballs for about 2 minutes until golden.• Soften rice paper in hot water and then spread it out on paper towel.• Add a few meatballs, some lettuce, a little softened vermicelli and a mint leaf.• Fold the rice paper and serve with dipping sauce.


Trident Rice

Vermicelli

Trident Rice Paper

Roll Kit


Sauce

wok out tonight recipe book - trident foods

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