Advertisement
Recipes – Stir Fry function
STIR FRY FUNCTION
Stir Fried Seafood
Ingredients
200g white fish fillets
8 mussels
100g scallops
250g uncooked king prawns
2 cloves garlic crushed
1 fresh red chilli sliced thinly
1 tbsp finely chopped coriander root
¼ cup peanut oil
2 tbsp oyster sauce
2 tbsp fish sauce
1 med red capsicum sliced finely
8 spring onions chopped finely
1/3 cup shredded basil
Method
Select the STIR FRY function
Cut the fish into bite sized pieces. Scrub the
mussels and remove the beards. Shell the
prawns leaving the tails intact. (Everything can
be done a day ahead at this stage and
refrigerated covered)
Using a mortar and pestle, grind the garlic, chilli
and coriander until the mixture forms a paste.
Press the START/STOP button and add some
oil to the pan. After the oil has heated, add the
paste and cook stirring about one minute until
fragrant. Add all the seafood to the multi
cooker and stir fry until tender.
Stir in the sauces, capsicum, onion and basil.
Stir fry for a further 2 minutes.
Serve with extra basil and green onion curls if
desired.
Chicken with Stir-Fried Vegetables
Ingredients
2 tablespoons canola or walnut oil
450g lean boneless chicken meat
3 cups mixed vegetables, sliced (green beans,
asparagus, mushrooms, courgette)
1 clove garlic, finely chopped
½ cup stir-fry sauce
Method
Cut the chicken into cubes and slice the
vegetables. Select STIR FRY and heat the oil
in the 8 in 1 Multi Cooker. Add the chicken.
Continue stirring until the meat is golden brown
all around, approximately 7-10 minutes.
Then add the garlic and the vegetables and stir
fry another 5-7 minutes until the vegetables are
crisp.
Shrimps Sauté
Ingredients
1 cup butter
2 large cloves of Garlic, finely chopped
900-1350g raw jumbo shrimps, cleaned
2 tablespoons dry sherry or white wine
1 cup cream
Salt and pepper to taste
Method
Select STIR FRY and heat the butter with the
garlic in the 8 in 1 Multi Cooker until soft. Add
the shrimps and let them cook until pink in
colour Then add the sherry or wine and let it
stew for another minute. Now add the cream,
salt and pepper to taste.
Delicious with rice or try with vegetables
steamed on the steam rack whilst the shrimps
are cooking.
Scrambled Eggs with Spinach
Ingredients
350g young leaf spinach
2 tablespoons olive oil
¼ cup chopped onions
3-4 tablespoons cream
5 eggs, beaten
Salt and pepper to taste
Method
Chop the spinach coarsely. Select STIR FRY
and heat the olive oil in the 8 in 1 Multi Cooker.
Fry the onions until soft. Add the coarsely
chopped spinach and stir-fry for 5-7 minutes
until the spinach is soft. Add a little cream
whilst cooking to allow the mixture to stay
moist. Then add the beaten eggs and keep
stirring until the eggs slowly start to solidify,
approximately another 4-5 minutes. Season to
taste with salt and pepper.
BOIL & STIR FRY FUNCTIONS
Pesto Pasta
Ingredients
2 cups penne pasta
475gm frozen pepper/onion mix
300gm pesto
Method
Set 8 in 1 Multi Cooker to BOIL. Bring water to
boil, add salt then cook the pasta until the
desired softness is achieved. Drain and set
aside. Switch to STIR FRY. Stir fry the peppers
with the onions and 1 tablespoon of water until
they are still slightly crisp. Add the pasta and
the pesto and stir gently for 2-3 minutes to
warm everything up. Sprinkle with Parmesan
cheese, if desired.
Advertisement
