Sunbeam WW7500D manual Chinese Style Fried Rice, Pad Thai

Page 17

Recipes continued

Chinese Style Fried Rice

Serves: 4

Preparation: 20 minutes

Cooking: 10 minutes

3 green onions

2 tablespoons peanut oil

4 eggs, lightly whisked

175g rindless bacon rashers, diced

1 small red capsicum, seeded, chopped finely

¾ cup fresh or frozen peas

4 cups cold cooked rice (see tip)

2 tablespoons soy sauce

2 tablespoons oyster sauce

250g small cooked prawns, peeled and deveined

2 cups shredded wom bok cabbage White pepper, to taste

1.Slice green onions and separate white and green parts; set aside.

2.Heat wok on setting 3. Add 1 teaspoon of the oil and pour one quarter of the egg mixture into the wok; carefully swirl the wok around to spread the egg into the thin omelette. Cook for 1-1 ½ minutes without turning over. Repeat with remaining egg to make 4 omelettes. Roll omelettes up and thinly slice.

3.Increase heat to setting 7; add bacon and cook until browned; set aside.

4.Add remaining oil to the wok and cook the white parts of the onions for 1 minute. Add the capsicum and peas and cook for a further 1 minute. Add the rice, sauces and prawns to the wok and stir fry until the rice has warmed. Return the bacon to the wok together with the cabbage, green parts of the onions and the omelette. Season with ground white pepper.

Tip: Cook the rice the day before or several hours in advance as per the directions on the packet. Rinse rice and drain well then layer on a tray lined with baking paper; cover with paper towelling and refrigerate.

Pad Thai

Serves: 4

Preparation: 15 minutes

Cooking: 10 minutes

200g rice stick noodles

200g firm tofu

¼cup vegetable oil 3 eggs

500g large green prawns, peeled and deveined

¹/³ – ½ cup Pad Thai paste

1 bunch garlic chives cut into 4cm pieces

100g bean sprouts

¼cup packaged fried shallots

¼cup chopped peanuts

½cup fresh coriander leaves Lime wedges, to serve

1.Soak noodles in a large bowl of cold water for 20 minutes; drain and set aside. Cut the tofu into 2 thick slices and pat dry with paper towelling.

2.Heat wok on setting 7; add 2 teaspoons of the oil and cook tofu one piece at a time until golden on both sides; drain on paper towelling. Cut tofu into small pieces, about 1cm.

3.Break eggs into a small bowl.

4.Turn wok off and carefully wipe out and remaining oil with paper towelling.

5.Heat wok on setting 5. Add remaining oil and cook prawns until just cooked. Remove from heat and set aside.

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Contents Professional Wok Contents Sunbeam’s Safety Precautions Detachable cook and clean base Glass lid with adjustable steam ventTeflon Platinum Pro non-stick coating Watt ‘heat-wall’ elementDishwasher safe parts Cool touch handles and lid knobHeavy duty die-cast cooking vessel Non-slip rubber feetDuPont Teflon Platinum Pro Your Sunbeam Professional Wok featuresCompletely cast-in element Trigger-Release Control Probe with 15 Heat SettingsBefore First Use Using your Professional WokDetachable Cook & Clean Base Cooking Techniques Stewing and Braising SteamingTo Clean Steaming Rack Care and CleaningHeat Control Probe Wok, Base and Glass LidRecipes Heat oil on setting 9-11 until hotArancini Cheese Filled Risotto Balls Vegetarian Curry PuffsDough Steamed Pork BunsSpring Rolls Thai Fish CakesDipping Sauce Remove any bones from fish and roughly chopHoney Chilli sauce Honey Chilli Chicken WingsChicken Laksa Sang Choy BaoSauce Add mince and cook 3-4 minutes or until golden and crumblyPad Thai Chinese Style Fried RiceBeef with Cashews and Hokkien Noodles Clean mussels and debeardMussels in White Wine and Garlic Soy Ginger Steamed Fish Thai Red Curry Chicken Stir FryMongolian Lamb Rendang Daging Spicy Coconut Beef CurryCurry Paste Cook, stirring, for about 5 minutes or until fragrantChinese Style Tofu and Green Vegetables Japanese Stir-Fry PorkCinnamon sugar Cinnamon DoughnutsBanana Fritters New Zealand Month Replacement GuaranteeAustralia Need help with your appliance?
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