Sunbeam DF4500 Instruction Booklet page 28

Main Courses continued
Fried Rice
Makes 4 to 6 servings
2 tablespoons oil
1 clove garlic, crushed
1 teaspoon finely chopped fresh ginger
4 cups cooked rice
1 ½ cups chopped cooked chicken
1 ½ cups chopped cooked pork
½ cup spring onions
2 tablespoons soy sauce
2 eggs, beaten
Salt and freshly ground black pepper
heat oil in cooking vessel on No. 6; add
garlic and ginger. Add rice, cooked meat and
shallots; stir well to combine. Add soy sauce;
pour in beaten eggs and stir continuously
until eggs are cooked. Season with salt and
pepper; serve immediately.
Fried Onion Sambol
1 cup vegetable oil
4 onions, sliced finely
6 dried chillies, roughly chopped
2 tablespoons dried mustard powder
1 teaspoon salt
¼ cup lemon juice
heat oil in cooking vessel on No. 2, fry onion
until soft. Add chillies and mustard powder;
cover vessel, cook, stirring occasionally
for 10 minutes or until oil separates from
other ingredients. Add salt and lemon juice,
cook for a further 2 minutes. Serve as an
accompaniment to curries.
26
Chinese Fried Vegetables
Makes 6 servings
¼ cup vegetable oil
4 stalks celery, sliced thinly
2 large carrots, peeled, cut into julienne
strips
1 small cucumber, sliced thinly
1 turnip, peeled, cut into julienne strips
125g can bamboo shoots, drained
125g button mushrooms, sliced
1 cup bean sprouts
1 teaspoon chopped ginger
2 tablespoons soy sauce
1 teaspoon wine vinegar
1 teaspoon sesame oil
Salt and freshly ground black pepper
1.heat oil in frypan on setting 4. Add onion
and garlic and cook, stirring, for 2-3
minutes or until onion is soft.
2.Add dried spices and cook a further 1
minute, or until spices are fragrant. Stir
through tomato paste and cook for 2
minutes.
3.Increase heat to setting 9; add lentils,
stock and water and bring mixture to the
boil. Reduce heat to setting 3 and cook,
uncovered, stirring occasionally, until the
mixture thickens slightly.
4.Add the tomatoes and eggplant and cook,
covered, for 10 minutes. Remove lid and
cook for a further 10 minutes or until dhal
has thickened and the eggplant is soft.
5.Add whole peeled eggs and stir gently until
heated through.
6.Season to taste.