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NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Bok choy with chilli and ginger sauce
Serves 2 to 4
1 bunch bok choy or Chinese broccoli
Sauce:
1 tablespoon peanut oil
3 cloves garlic, peeled and finely chopped
2 teaspoons finely chopped fresh ginger
1 small red chilli, finely chopped
2 tablespoons Chinese cooking wine (Shao hsing)
2 tablespoons oyster sauce
1 teaspoon sesame oil, for serving
Wash bok choy well and separate leaves. If
using Chinese broccoli slice into 5cm lengths.
Fill water reservoir to MAX level, insert the drip
tray then place steamer basket (–) on top.
Place bok choy into steamer basket, and cover
with lid.
Set steaming timer to 5 minutes. Adjust for
shorter or longer cooking time as required.
While bok choy is cooking, heat a wok or frying
pan, add oil then garlic, ginger and chilli, stir
fry for 1 minute or until garlic is just beginning
to turn golden in colour.
Add wine and simmer 20 seconds. Stir in
oyster sauce, bring to boil and remove from
heat.
Remove bok choy when cooked and place onto
a serving plate, drizzle with sesame oil and
ginger and chilli sauce. Serve hot.
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Spring vegetables with lemon dressing
Serves 4 to 6
3 carrots, peeled and thinly sliced
250g cauliflower florets
2 cobs corn, husks removed
250g broccoli florets
1 bunch asparagus, trimmed
100g snow peas, topped and tailed
Dressing:
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
2 tablespoons light olive oil
Salt and pepper, optional
Fill water reservoir to MAX level, insert the drip
tray then place steamer basket (–) on top.
Place carrots and cauliflower into steamer
basket and cover with lid.
Set steaming timer 4 minutes. Steam until
partially cooked.
Place corn into steamer basket
(=), remove
lid and place on top of steamer basket (–) on
steamer cover with lid. Set steaming timer to 3
minutes. Steam until partially cooked
Place broccoli, asparagus and snow peas into
steamer basket
( ), remove lid and place on
top of steamer basket (=) on steamer.
Cover with lid.
Set steaming timer to 7 minutes (14 minutes
total steaming time). Adjust for shorter or
longer cooking time as required.
Combine dressing ingredients together in a
clean, screw top jar and shake well.
Remove vegetables when cooked and
place into a serving bowl. Pour dressing
over vegetables and toss to coat. Serve
immediately.
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