46
RECIPES
STIR FRIED VEGETABLES
Serves 4
15ml (1tbsp) sunflower oil
30ml (2tbsp) soy sauce
15ml (1tbsp) sherry
2.5cm (1”) root ginger, peeled and finely grated
1 garlic clove, crushed
2 medium carrots, cut into fine strips
100g (4oz) button mushrooms, chopped
50g (2oz) beansprouts
100g (4oz) mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
100g (4oz) canned water chestnuts, sliced
1/4 head of chinese leaves, thinly sliced
1 Place the oil, soy sauce, sherry, ginger, garlic
and carrots in a large bowl, mix thoroughly.
2 Cover and cook on 100% (HIGH) for 5
minutes, stirring once.
3 Add the button mushrooms, beansprouts,
mange-tout, red pepper, spring onions, water
chestnuts and chinese leaves. Mix thoroughly.
4 Cook on 100% (HIGH) for 6 minutes, until the
vegetables are tender. Stir twice during
cooking.
Stir fried vegetables are ideally served with
meat or fish.
MANGE-TOUT WITH BABY SWEETCORN
Serves 4
50g (2oz) butter
225g (8oz) baby sweetcorn
225g (8oz) mange-tout
salt and pepper to taste
1 Melt the butter on 100% (HIGH) for 1 minute.
2 Add sweetcorn and cook on 100% (HIGH) for
2-3 minutes.
3 Add the mange-tout. Cover and cook on 100%
(HIGH) for 4-5 minutes and season to taste.
BRUSSEL SPROUTS WITH ALMONDS
Serves 4
450g (1lb) Brussels sprouts, peeled
30ml (2tbsp) water
50g (2oz) almonds, flaked
50g (2oz) butter
salt and pepper to taste
1 Place Brussels sprouts and water in a large
bowl. Cover and cook on 100% (HIGH) for
10 minutes, stirring halfway through cooking.
Drain.
2 Place almonds and butter in a dish and cook on
100% (HIGH) for 2-3 minutes. Pour the almond
and butter mixture over sprouts and season to
taste.
COURGETTE & CASHEW NUT AU GRATIN
Serves 4
450g (1lb) courgettes, sliced
275g (10oz) baby carrots
45ml (3tbsp) water
125g (5oz) mushrooms, sliced
175g (6oz) roasted cashew nuts
300ml (1/2 pint) cheese sauce (See Page 50)
50g (2oz) fresh wholemeal breadcrumbs
50g (2oz) Cheddar or Parmesan cheese, grated
1 Place courgettes in a bowl with 15ml (1tbsp)
water. Cover and cook on 100% (HIGH) for
6 minutes. Drain.
2 Place baby carrots in a bowl with 30ml (2tbsp)
water. Cover and cook on 100% (HIGH) for
6 minutes. Drain and add the mushrooms,
cook on 100% (HIGH) for 1 minute. Add the
courgettes and mix well.
3 Place the vegetables in a serving dish, cover
with the cashew nuts and add the sauce.
Sprinkle with the breadcrumbs and cheese.
4 Cook on 50% (MEDIUM) for 10 minutes.
Summary of Contents for R-32STM
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