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Skillet Recipes continued
22
Chinese Vegetables Serves 6
2 tablespoons oil
1 small onion, cut into wedges
1 clove garlic, finely chopped
1 turnip, cut into thin strips
1 celery stalk, thinly sliced
125g can bamboo shoots, drained
125g mushrooms, sliced
1 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
1. Heat oil in skillet on setting 6. Add onion
and garlic, stir fry until onion is tender.
2. Add all vegetables and stir fry for 3-4
minutes, stirring constantly.
3. Add ginger, soy sauce, vinegar and
sesame oil. Stir fry for a further 2
minutes.
Garlic Potatoes Serves 4
1 kg new potatoes, halved
2 tablespoons (40g) butter
1 tablespoon oil
2 cloves garlic, finely chopped
2 tablespoons chopped fresh chives
1. Boil potatoes until almost tender. DO NOT
OVER COOK. Drain.
2. Heat oil and butter in skillet 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 toasted sesame seeds
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1. Heat butter in skillet 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.