Sunbeam WW7500D Instruction Booklet page 16

Recipes continued
Sang Choy Bao
Serves: 4 as an entrée
Preparation: 10 minutes
Cooking: 8 minutes
3 green onions
1 tablespoon peanut oil
1 clove garlic, crushed
½ teaspoon grated fresh ginger
6 fresh shitake mushrooms, chopped finely
10 water chestnuts, chopped finely
350g lean chicken or pork mince
4 lettuce leaves, to serve
2 teaspoons sesame seeds, toasted
Sauce
1 tablespoon shao hsing cooking wine
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon white sugar
1.Separate white and green parts of onions.
Finely chop the white parts and thinly slice
the green. Keep separate and set aside.
2.Heat wok on setting 9; add oil and cook
garlic, ginger, mushrooms, water chestnuts
and white parts of green onions and cook,
stirring frequently for 1 minute.
3.Add mince and cook 3-4 minutes or until
golden and crumbly.
4.Combine sauce ingredients in a separate
bowl, mix well. Pour into chicken mince
and stir-fry 3 minutes or until chicken
mince is cooked and sauce has thickened.
Stir through green parts of green onions.
5.Spoon into lettuce cups, sprinkle with
sesame seeds and serve immediately.
14
Tip: Shao Hsing is a Chinese cooking wine
and is available from Asian supermarkets. If
unavailable then recipe can be substituted
with sweet sherry.
Chicken Laksa
Serves: 4
Preparation: 15 minutes
Cooking: 10 minutes
3-4 tablespoons laksa paste
1 clove garlic, crushed
2 cups chicken stock
2 cups coconut milk
300g cooked chicken, roughly chopped
150g store bought fried tofu (optional)
250g rice vermicelli noodles, cooked and
drained
100g bean sprouts
½ cup fresh coriander leaves
¹/ ³ cup packaged fried shallots
1.Heat wok on setting 7. Add paste and
garlic and stir fry for 1-2 minutes or until
fragrant. Add stock and coconut milk
and simmer, stirring occasionally for 3-5
minutes.
2.Add chicken and tofu to liquid and cook
until heated through.
3.Divide warm noodles among four bowls.
Ladle liquid with chicken and tofu among
the bowls. Top with bean sprouts, coriander
leaves and fried shallots.
Tip: Fried shallots are available from asian
grocers and some good supermarkets.