Frypan Recipes continued
Chinese Fried Vegetables | Serves 6 |
2 tablespoons oil
1 onion, cut into wedges
1 clove garlic, finely chopped
1 turnip, cut into thin strips
4 celery stalks, thinly sliced
1 small cucumber, thinly sliced
125g can bamboo shoots, drained
125g mushrooms, sliced
1 teaspoon grated ginger
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
1.Heat oil in frypan on setting 6. Add onion and garlic, sauté until onion is tender.
2.Add all vegetables and sauté for
3.Add ginger, soy sauce, vinegar and sesame oil. Cook for a further 2 minutes.
Garlic Potatoes | Serves 6 |
11/2 kg new potatoes, halved
2 tablespoons (40g) butter
1 tablespoon oil
2 cloves garlic, finely chopped
2 tablespoons fresh chopped chives
1.Boil potatoes until almost tender. DO NOT OVER COOK. Drain.
2.Heat oil and butter in frypan on setting 5. Add garlic and sauté for 1 minute. Add potatoes and cook until golden brown, stirring throughout cooking.
3.Stir chives through potatoes just before serving. Serve with sour cream if desired.
Hot Asparagus and Zucchini Salad Serves 4-6
1 tablespoon (20g) butter
1 small leek, finely sliced
4 medium zucchini, cut into thick strips, 5cm long
1 bunch fresh asparagus, cut into 4cm lengths
1 tablespoon sesame seeds
1 tablespoon lemon juice
1 tablespoon fresh chopped parsley
1.Heat butter in frypan on setting 5. Add leek and sauté until tender.
2.Add zucchini, asparagus, sesame seeds and lemon juice. Cook until asparagus is just tender, stirring occasionally.
3.Stir through lemon juice and parsley just before serving.
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