Sunbeam SK6450 Cookware User Manual


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Soy Ginger Steamed Fish
Serves:2
1½tablespoonslightsoysauce
1½tablespoonsshaohsingcookingwine
2teaspoonspeanutoil
1teaspoonfinelygratedginger
1teaspooncastersugar
2x200gwhitefishfillets
Sliced shallots and coriander, to serve
Saltandfreshlygroundblackpepper,totaste
1.Combinesoy,shaohsing,oil,gingerand
sugar in a bowl.
2.Placefishonaheatproofplate.Spoon1
tablespoon of sauce over the fish.
3.Pour2cupsofwaterintothebaseofthe
wok.Placesteamerrackinwok.Coverwith
lidandplaceonsetting5.Oncewater
startstosimmer,placefishinwok.Steam
for9-10minutesoruntilfishiscooked.
4.Heatremainingsauce.Pouroverfish.Top
with shallots and coriander. Season to taste
with salt and pepper. Serve.
Chinese Style Tofu and Green Vegetables
Serves:4
300gfirmtofu,halved
2tablespoonspeanutoil
1onion,sliced
2clovesgarlic,crushed
3bokchoy,trimmed,quartered
2smallzucchini,sliced
100genokimushrooms,endstrimmed,
separated
2tablespoonsoystersauce
1tablespoonlightsoysauce
1tablespoonsweetchillisauce
1.Heatoilinthewokonsetting10.Cook
one piece of tofu at a time until golden on
bothsides.Drainonpapertowelling.Cut
eachsliceinto6pieces.
2.Addoniontowokandstirfryfor1minute.
Addgarlicandcookforafurtherminute.
Addthebokchoyandzucchini,cookingfor
1-2minutesoruntilthezucchinistartsto
soften.
3.Addthemushroomsandthesaucesand
cookforafurther1minute.Seasonto
taste with salt and pepper. Serve.
41
Wok Recipes continued
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