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French Vegetable Casserole (Serves 4)
1 large eggplant
4 tablespoons oil
2 onions, finely sliced
2 cloves garlic, finely chopped
2 green capsicum, cut into strips
500g zucchini, sliced
4 medium ripe tomatoes, roughly chopped
1 tablespoon mixed herbs
Pepper to taste
1.Slice eggplant, sprinkle with salt and allow
to stand for 30 minutes. Wipe away
moisture with absorbent paper. Cut into
2cm cubes. Heat oil in Wok on setting 12,
sauté onion and garlic until onion is
tender.
2.Add remaining ingredients and bring to the
boil. Reduce heat to simmer on setting 2-
3, cover and cook for 30 minutes.
Tomato, Onion and Zucchini
Casserole (Serves 4)
2 tablespoons oil
2 onions, finely sliced
1 clove garlic, finely chopped
500g zucchini, sliced
3 large ripe tomatoes, roughly chopped
500g zucchini, sliced
3 large ripe tomatoes, roughly chopped
1 tablespoon Worcestershire sauce
1 tablespoon fresh chopped parsley
1 teaspoon dried basil
Pepper to taste
1.Heat oil in Wok on setting 12. Add onion
and garlic, sauté until onion is tender.
2.Add zucchini, tomatoes, Worcestershire
sauce, parsley, basil and fresh ground
pepper to taste, bring to the boil.
3.Reduce heat to simmer on setting 2-3,
cover and cook until zucchini is tender.
STIR-FRIES
Chilli Beef (Serves 4)
2 tablespoons oil
500g topside steak, cut into thin strips
2 onions, cut into thin wedges
1 clove garlic, finely chopped
1 teaspoon grated fresh ginger
1 green capsicum, cut into thin strips
1 red capsicum, cut into thin strips
1 celery stalk, cut into diagonal strips
1 beef stock cube blended with 1 tablespoon
hot water
2 tablespoons soy sauce
2 teaspoons brown sugar
2 green onions, chopped
1
/
4
cup roasted almonds
1.Heat oil in Wok on setting 15. Add meat
and stir-fry in batches. Remove.
2.Reduce heat to setting 12. Add onions,
garlic, ginger stir-fry until tender.
3.Add capsicum, celery, stock and sugar.
Stir-fry for 2-3 minutes return beef to wok
and mix to heat through. Garnish stir-fry
with green onions and almonds.
Recipes continued