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RECIPES
BOK CHOY WITH CHILLI AND
GINGER SAUCE
Serves 2 to 4
1 bunch bok choy or Chinese broccoli
Sauce:
1 tablespoon peanut oil or vegetable oil
3 cloves garlic, peeled and finely chopped
2 teaspoons finely chopped fresh ginger
1 small red chili, finely chopped
2 tablespoons Chinese cooking wine
(Shao hsing)
2 tablespoons oyster sauce
1 teaspoon sesame oil, for serving
1. Wash bok choy well and separate
leaves. If using Chinese broccoli slice
into 2in (5cm) lengths.
2. Fill water reservoir to MAX level, insert
the drip tray then place steamer basket
(–) on top.
3. Place bok choy into steamer basket,
and cover with lid.
4. Set steaming timer to 5 minutes.
Adjust for shorter or longer cooking
time as required.
5. 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 color.
6. Add wine and simmer 20 seconds.
Stir in oyster sauce, bring to boil and
remove from heat.
7. Remove bok choy when cooked and
place onto a serving plate, drizzle with
sesame oil and ginger and chili sauce.
Serve hot.
SPRING VEGETABLES WITH
LEMON DRESSING
Serves 4 to 6
3 carrots, peeled and thinly sliced
8.5oz (250g) cauliflower florets
2 cobs corn, husks removed
8.5oz (250g) broccoli florets
1 bunch asparagus, trimmed
3.5oz (100g) snow peas, trimmed
Dressing:
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
2 tablespoons light olive oil
Salt and pepper, optional
1. Fill water reservoir to MAX level, insert
the drip tray then place steamer
basket (–) on top.
2. Place carrots and cauliflower into
steamer basket and cover with lid.
3. Set steaming timer 4 minutes. Steam
until partially cooked.
4. 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
5. Place broccoli, asparagus and snow
peas into steamer basket (
), remove
lid and place on top of steamer
basket (=) on steamer. Cover with lid.
6. Set steaming timer to 7 minutes (14
minutes total steaming time). Adjust for
shorter or longer cooking time
as required.
7. Combine dressing ingredients together
in a clean, screw top jar and shake well.
8. Remove vegetables when cooked and
place into a serving bowl. Pour dressing
over vegetables and toss to coat.
Serve immediately.