Recipes continued
French Beans and Mushrooms | (Serves 4) |
1 tablespoon butter (20g) or margarine
1 clove garlic, finely chopped
1 tablespoon lemon juice
500g French beans, trimmed
100g mushrooms sliced
2 tablespoons pine nuts
1.Heat butter or margarine in Wok on setting 12. Sauté garlic for 1 minute.
2.Add lemon juice and beans. Reduce heat to setting 3, cover and cook until beans are just tender.
3.Increase heat to setting 5, add mushrooms and pine nuts. Sauté until mushrooms are tender and pine nuts are browned.
Curried Nut Rice | (Serves 4) |
2 tablespoons (40g) butter or margarine
11/2 teaspoons curry powder
2 cups long grain rice
21/2 cups chicken stock
125g slivered almonds
8 green onions, finely sliced
1.Heat butter in Wok on setting 15. Add
curry and rice, cook for
2.Add chicken stock and bring to the boil. Return heat to setting 4 to simmer, cover and cook until all liquid has been absorbed.
3.Add almonds and green onions, stir through rice and cook for a further
Tempeh and Nuts | (Serves 4) |
1/2 cup soy sauce
1/4 cup brown sugar
2 cloves garlic
1 long red chilli sliced
300g block Tempeh, sliced and deep fried
200g roasted peanuts
200g roasted cashews
1.Preheat wok to setting 9. Add soy sauce, brown sugar, garlic and chilli. Stir until sugar is dissolved and mixture starts to boil and thicken. Immediately toss in Tempeh and nuts, cook for 1 minute. Remove and serve.
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