Pot & Steamer Recipes continued
4. Pour the oil back into the pot and add
sauce ingredients. Cook on setting 6 for 5
minutes or until the sauce has thickened
slightly. Set aside.
5. Place 4 cups of water into a clean pot.
Heat on setting 10.
6. Place chicken, long green onions and
ginger into the steamer tray.
7. Once the water has reached a simmer
place the steamer tray into the pot. Cover.
8. Steam for about 10 minutes or until
chicken is cooked. Discard onion and
ginger.
9. Roughly slice the chicken and top with the
sauce.
10. Serve with freshly chopped green onion,
extra chilli and white rice.
Stir Fried Korean Beef
This stir fry has a bit of a kick so if you don’t
like lots of chilli, halve the amount.
Sauce:
¾ cup soy sauce
¼ cup brown sugar
2 tbsp chilli paste
1½ tbsp rice vinegar
1 tbsp freshly grated ginger
1 tbsp sesame oil
1 clove garlic, crushed
Stir fry:
2 tbsp sesame oil
2 carrots, peeled, chopped into match sticks
1 red capsicum, seeds removed, cut into thin
slices
1 green capsicum, seeds removed, cut into
thin slices
200g brown mushrooms, sliced
1kg stir fry beef
500g egg noodles, cooked as per back of
pack instructions
Long green onions, sesame seeds and fresh
coriander, to garnish
Salt and freshly ground black pepper, to taste
1. Combine all sauce ingredients. Stir to
combine. Set aside.
2. Add half of the sesame oil and heat on
setting 15. Add the carrots, capsicums and
mushrooms. Cook for about 3 minutes or
until tender.
3. Add 2 tablespoons of the sauce and cook
for a further minute. Remove from pot and
set aside.
4. Add the remaining sesame oil and heat
on setting 15. Add the beef and cook in
batches, for about 2 minutes.
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