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Chinese Fried Vegetables Serves 6
2 tablespoons oil
1 onion, cut into wedges
1 clove garlic, finely chopped
1 turnip, cut into thin strips
4 celery stalks, thinly sliced
1 small cucumber, thinly sliced
125g can bamboo shoots, drained
125g mushrooms, sliced
1 teaspoon grated ginger
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
1. Heat oil in frypan on setting 6. Add onion
and garlic, sauté until onion is tender.
2. Add all vegetables and sauté for 3-4
minutes, stirring constantly.
3. Add ginger, soy sauce, vinegar and
sesame oil. Cook for a further 2 minutes.
Garlic Potatoes Serves 6
1
1
/
2
kg new potatoes, halved
2 tablespoons (40g) butter
1 tablespoon oil
2 cloves garlic, finely chopped
2 tablespoons fresh chopped chives
1. Boil potatoes until almost tender. DO
NOT OVER COOK. Drain.
2. Heat oil and butter in frypan on setting
5. Add garlic and sauté for 1 minute.
Add potatoes and cook until golden
brown, stirring throughout cooking.
3. Stir chives through potatoes just before
serving. Serve with sour cream if desired.
Hot Asparagus and Zucchini Salad Serves 4-6
1 tablespoon (20g) butter
1 small leek, finely sliced
4 medium zucchini, cut into thick strips,
5cm long
1 bunch fresh asparagus, cut into 4cm
lengths
1 tablespoon sesame seeds
1 tablespoon lemon juice
1 tablespoon fresh chopped parsley
1. Heat butter in frypan on setting 5. Add
leek and sauté until tender.
2. Add zucchini, asparagus, sesame seeds
and lemon juice. Cook until asparagus is
just tender, stirring occasionally.
3. Stir through lemon juice and parsley just
before serving.
Frypan Recipes continued