Sunbeam WW7500D manual Sang Choy Bao, Chicken Laksa, Sauce

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Recipes continued

Sang Choy Bao

Serves: 4 as an entrée

Preparation: 10 minutes

Cooking: 8 minutes

3 green onions

1 tablespoon peanut oil

1 clove garlic, crushed

½ teaspoon grated fresh ginger

6 fresh shitake mushrooms, chopped finely

10 water chestnuts, chopped finely

350g lean chicken or pork mince

4 lettuce leaves, to serve

2 teaspoons sesame seeds, toasted

Sauce

1 tablespoon shao hsing cooking wine

1 tablespoon light soy sauce

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

1 teaspoon sesame oil

1 teaspoon white sugar

1.Separate white and green parts of onions. Finely chop the white parts and thinly slice the green. Keep separate and set aside.

2.Heat wok on setting 9; add oil and cook garlic, ginger, mushrooms, water chestnuts and white parts of green onions and cook, stirring frequently for 1 minute.

3.Add mince and cook 3-4 minutes or until golden and crumbly.

4.Combine sauce ingredients in a separate bowl, mix well. Pour into chicken mince and stir-fry 3 minutes or until chicken mince is cooked and sauce has thickened. Stir through green parts of green onions.

5.Spoon into lettuce cups, sprinkle with sesame seeds and serve immediately.

Tip: Shao Hsing is a Chinese cooking wine and is available from Asian supermarkets. If unavailable then recipe can be substituted with sweet sherry.

Chicken Laksa

Serves: 4

Preparation: 15 minutes

Cooking: 10 minutes

3-4 tablespoons laksa paste

1 clove garlic, crushed

2 cups chicken stock

2 cups coconut milk

300g cooked chicken, roughly chopped

150g store bought fried tofu (optional)

250g rice vermicelli noodles, cooked and drained

100g bean sprouts

½cup fresh coriander leaves ¹/³ cup packaged fried shallots

1.Heat wok on setting 7. Add paste and garlic and stir fry for 1-2 minutes or until fragrant. Add stock and coconut milk and simmer, stirring occasionally for 3-5 minutes.

2.Add chicken and tofu to liquid and cook until heated through.

3.Divide warm noodles among four bowls. Ladle liquid with chicken and tofu among the bowls. Top with bean sprouts, coriander leaves and fried shallots.

Tip: Fried shallots are available from asian grocers and some good supermarkets.

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Contents Professional Wok Contents Sunbeam’s Safety Precautions Glass lid with adjustable steam vent Detachable cook and clean baseTeflon Platinum Pro non-stick coating Watt ‘heat-wall’ elementCool touch handles and lid knob Dishwasher safe partsHeavy duty die-cast cooking vessel Non-slip rubber feetYour Sunbeam Professional Wok features DuPont Teflon Platinum ProTrigger-Release Control Probe with 15 Heat Settings Completely cast-in elementDetachable Cook & Clean Base Using your Professional WokBefore First Use Cooking Techniques Steaming Stewing and BraisingCare and Cleaning To Clean Steaming RackHeat Control Probe Wok, Base and Glass LidHeat oil on setting 9-11 until hot RecipesArancini Cheese Filled Risotto Balls Vegetarian Curry PuffsSteamed Pork Buns DoughThai Fish Cakes Spring RollsDipping Sauce Remove any bones from fish and roughly chopHoney Chilli Chicken Wings Honey Chilli sauceSang Choy Bao Chicken LaksaSauce Add mince and cook 3-4 minutes or until golden and crumblyChinese Style Fried Rice Pad ThaiMussels in White Wine and Garlic Clean mussels and debeardBeef with Cashews and Hokkien Noodles Thai Red Curry Chicken Stir Fry Soy Ginger Steamed FishRendang Daging Spicy Coconut Beef Curry Mongolian LambCurry Paste Cook, stirring, for about 5 minutes or until fragrantJapanese Stir-Fry Pork Chinese Style Tofu and Green VegetablesBanana Fritters Cinnamon DoughnutsCinnamon sugar Australia Month Replacement GuaranteeNew Zealand Need help with your appliance?
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