Sunbeam WW4500D manual Thai Red Curry Chicken Stir Fry, Mongolian Lamb

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Recipes continued

Thai Red Curry Chicken Stir Fry

Serves: 4

Preparation: 15 minutes

Cooking: 5 minutes

2 large chicken breast fillets

2 tablespoons vegetable oil

4 eschalots, sliced

2-3 tablespoons red curry paste

1 small red capsicum, sliced

125g fresh baby corn, halved

150g baby green beans, trimmed and halved 270ml light coconut milk

4 kaffir lime leaves, shredded

2 teaspoons white sugar

¼cup chopped fresh coriander Jasmine rice, to serve

1.Slice chicken into thin slices. Place chicken in a medium bowl and stir through 1 tablespoon of the oil.

2.Preheat wok on setting 9. Stir fry chicken in batches until golden brown; set aside.

3.Add remaining oil to wok and cook eschalots until softened. Add curry paste and stir fry until fragrant. Add the vegetables and cook for 1-2 minutes then add the chicken and remaining ingredients except for the coriander to the wok. Cook, stirring, until chicken is cooked. Sprinkle with coriander and serve with steamed jasmine rice.

Mongolian Lamb

Serves: 4

Preparation: 15 minutes + marinating time

Cooking: 10 minutes

800g lamb backstraps, sliced

3 cloves garlic, crushed

1 tablespoon cornflour ¼ cup dark soy sauce

¹⁄³ cup shao hsing cooking wine 1 tablespoon oil

1 medium brown onion, sliced

1 green capsicum, sliced

1 tablespoon sugar

1 teaspoon sesame oil

4 green onions, thinly sliced

1.In a large bowl, combine the lamb, garlic, cornflour, soy sauce and wine. Mix well to combine; refrigerate for 1 hour.

2.Strain liquid from lamb and reserve liquid. Heat wok on setting 10. Add oil and cook lamb in small batches, until browned; set aside.

3.Add onion and capsicum to wok and stir fry for 1 minute. Return lamb to wok with sugar, sesame oil and reserved liquid.

4.Cook until sauce thickens and lamb has warmed through. Serve with green onions.

Tip: Shao Hsing is a Chinese cooking wine and is available from Asian supermarkets.

If unavailable then recipe can be substituted with sweet sherry.

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Contents Non-Stick Wok Contents Ensure the above safety precautions are understood Sunbeam’s Safety PrecautionsFeatures of your Non-Stick Wok Non-slip rubber feet Cool touch handles and lid knobDishwasher safe parts Heavy duty die-cast cooking vesselDuPont Teflon Platinum Pro Your Sunbeam Non-Stick Wok featuresWatt ‘Heat Wall’ Element Trigger-Release Control Probe with 10 Heat SettingsDetachable Cook & Clean Base Using your Non-Stick WokBefore First Use Cooking Techniques Stewing and Braising SteamingWok, Base and Glass Lid Care and CleaningTo Clean Steaming Rack Heat Control ProbeDrain on paper towelling Using the clean wok, heat oil on setting 9-10 until hotRecipes Arancini Cheese Filled Risotto BallsDough Steamed Pork BunsHoney Chilli Chicken Wings Thai Fish CakesDipping Sauce Remove any bones from fish and roughly chopSauce Sang Choy BaoChicken Laksa Fried RicePad Thai Clean mussels and debeardMussels in White Wine and Garlic Serve immediately Rendang Daging Spicy Coconut Beef CurryCurry Paste Beef with Cashews and Hokkien NoodlesMongolian Lamb Thai Red Curry Chicken Stir FryChinese Style Tofu and Green Vegetables Japanese Stir-Fry PorkCinnamon Sugar Cinnamon DoughnutsBanana Fritters Page New Zealand Major failureAustralia Units 5 & 6, 13 Lord Street Botany NSW 2019 AustraliaNeed help with your appliance?
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