Sharp R-239VN, Operation Manual And Recipes

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E – 23
VEGETABLES
[Ingredients]
1 block Bean curd
110 g Ground pork or,
ground beef
1 /
4
cup Onion, chopped
[Seasonings]
1 tbsp Bean paste
1 tbsp Soy sauce
1
/
2
tbsp Sesame oil
1 1 /
2
tsp Sugar
50 ml Water
1 tsp Cornfl our mixed with 2 tsp water
Cold Bean Curd
[Method]
1. Place bean curd in casserole, microwave at HIGH
for 1 minute. Remove and soak in water. Drain
and cut into pieces. Arrange on serving plate.
2. Place meat and chopped onion in casserole,
cover and microwave at HIGH for 3 minutes.
Stir well after half the time, and remove excess
oil. Add bean paste, soy sauce, sesame oil, sugar
and water, stir well. Cover with the lid, microwave
at HIGH for around 3 minutes, stir well after half.
Check the color and doneness while cooking.
3. Pour in the cornfl our mixture and stir. Uncover
and microwave at HIGH for another 40 seconds
to 1 minute.
4. Top bean curd with meat mixture. Garnish with
lettuce, shredded green onion and cherries.
[Ingredients]
3 Potatoes (about 600 g)
150 g Onion, minced
100 g Ground beef
50 g Green peas
1 tsp Oil
[Seasonings]
1 tsp Salt
20 g Butter
Stuffed Potatoes with Mince Meat
[Method]
1. Wash potatoes and drain. Pierce the skin of each
potato with a fork or skewer to allow steam to
escape.
2. Place potatoes on the turntable, microwave at
HIGH for 8 to 9 minutes, turn over after half the
time. When done, cover with foil and set aside.
3. Place minced onion and 1 teaspoon of oil in
casserole, stir well. Cover and microwave at
HIGH for 2 to 3 minutes. Stir after half the time.
Check the color and doneness while cooking.
4. Stir in ground beef , green peas and salt, cover
and microwave at HIGH for 2 minutes. Stir after
half the cooking time.
5. Cut out the potatoes from the top, then hollow
out potatoes with a spoon.
6. Stuff potatoes with mixture from (4) and cover
openings with potato pieces taken out from (5).
7. Glaze thoroughly with butter. Place on a plate
and microwave at HIGH for 2 minutes 30 seconds
to 3 minutes. Serve hot.
[Ingredients]
30 g Baby bamboo shoots, canned
6 Cherry tomatoes
6 Champignon mushrooms
6 Baby cornshoots, canned
6 Straw mushrooms, canned
230 g Green vegetable
14 Green asparagus, cut in half
1 Carrot (sliced for decoration)
3 slices Potato
1
/
2
can Ginko nuts
1 1 /
2
tsp Salt
800 ml Vegetable stock
300 ml Stock mix with
1 1 /
2
tbsp cornstarch
few Cooked oil
Vegetable Platter
[Method]
1. Clean all the vegetables. Place in casserole with
salt and stock and microwave at HIGH for 1 minute
30 secons to 2 minutes for each kind.
2. Discard the stock each time.
3. Dip tomatoes in boiling water; remove skin.
4. Arrange vegetables colorfully on plate.
5. Heat 300 ml of cornstarch in microwave at HIGH
for 2 to 2 minutes 30 seconds until thicken. Pour
over vegetables, sprinkle cooked fat oil on top
and serve.
NOTE
Types of vegetables can vary or adjust
according to personal taste.
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