Sunbeam WW8900 manual French Beans and Mushrooms, Curried Nut Rice, Tempeh and Nuts

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.

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 2-3 minutes stirring constantly.

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 2-3 minutes.

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.