Sunbeam WW7500D Instruction Booklet page 18

Recipes continued
6.Add paste to wok and stir fry for 1 minute
or until fragrant. Add noodles and cook,
stirring until the noodles are coated in the
paste. Push the noodles to one side and
pour eggs into wok. Stir eggs together until
the base starts to cook then stir eggs into
noodles. Add tofu, prawns, chives, bean
sprouts and fried shallots and stir through.
Top with nuts and coriander leaves. Serve
with lime wedges.
Note: There are several types of Pad Thai
pastes. We used the Valcom brand which is
available in supermarkets. Fried shallots are
available from asian grocers and some good
supermarkets.
Mussels in White Wine and Garlic
Serves: 4
Preparation: 10 minutes
Cooking: 7-10 minutes
2 kg black mussels
1 tablespoon olive oil
3 eschalots, chopped finely
3 cloves garlic, chopped finely
1 cup white wine
100g unsalted butter, chopped
¹/ ³ cup chopped fresh parsley
Freshly ground black pepper
Sliced ciabatta bread, to serve
1.Clean mussels and debeard.
2.Heat wok on setting 5 then add oil. Add
eschalots and garlic and cook, stirring until
softened. Add the mussels and wine; cover
and increase heat to setting 11-13. Cook
mussels with lid on for about 2 ½ minutes,
stirring once, until the mussels have
opened. Remove mussels and set aside.
Add the butter and parsley and cook for
16
another few minutes until the butter has
melted and the sauce has thickened.
Note: Sometimes the mussels release a lot of
liquid. Reduce liquid down for a few minutes
before adding butter if desired.
3.Spoon mussels into bowls and carefully
spoon over liquid; season with pepper.
Serve with crusty bread.
Beef with Cashews and Hokkien Noodles
Serves: 4
Preparation: 15 minutes
Cooking: 10 minutes
500g rump steak, sliced thinly
2 tablespoons peanut oil
1 onion, sliced
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 bunch gai lan (Chinese broccoli), washed
and roughly sliced
400g fresh hokkien noodles
2 tablespoons light soy sauce
1 tablespoon honey
1.Combine beef with 1 tablespoon of the oil
in a bowl; mix well to coat beef in oil.
2.Heat wok on setting 13-15. Cook beef in
batches until browned. Set aside.
3.Reduce heat to setting 7. Add remaining
oil to wok; add onion, garlic and ginger and
stir-fry for 1 minute. Add gai lan and stir
fry for 1 minute then return beef to wok
with noodles, soy and honey. Stir-fry until
noodles are heated through.
4.Serve immediately.