Panasonic NN-CD87KS - Chinese Recipes (continued); Vegetarian Mixed Vegetables Recipe; Chinese Beef and Vegetables Recipe; Szechuan Lamb Recipe

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Chinese Recipes
Chinese Beef and Vegetables
Vegetarian Mixed
Vegetables
Serves : 4
Ingredients:
30 ml oil
15 g garlic, chopped
20 g dried Chinese mushrooms
(soaked)
10 ml oyster sauce
100 g cauliflower, cut into flowerettes
100 g tomatoes, wedged
70 g young corn, halved lengthwise
60 g carrots, sliced
50 g button mushrooms
100 g snow peas
5 g salt
Method:
Heat oil and garlic in a 2-litre shallow
casserole dish on 1000 W for 2
minutes. Add Chinese mushrooms
and oyster sauce, and cook on
1000 W for 1½ minutes. Stir in
cauliflower, tomatoes, corn, carrots
and button mushrooms, and cover
with a tight fitting lid. Cook on
1000 W for 3 minutes. Add snow
peas and salt, and cover again.
Cook on 1000 W for 2 minutes.
Serve Hot.
Chinese Beef and
Vegetables
Serves : 4 – 6
Ingredients:
500 g rump steak
5 g root ginger, grated
1 clove garlic, crushed
15 ml oil
125 ml beef stock
15 ml soy sauce
30 ml Hoi Sin sauce
10 g cornflour
375 g frozen vegetables (eg-broccoli,
mushrooms, onions, cauliflower,
snow peas, pepper chunks, etc.)
Method:
Cut beef into paper thin strips. Place
ginger, garlic and oil in a casserole
dish. Cook on 1000 W for 1 minute.
Keep aside. Combine stock, soy
sauce, Hoi Sin sauce and cornflour.
Add to ginger-garlic mixture. Cook
on 1000 W for 2 minutes. Add
vegetables and cook covered on
1000 W for 5 minutes. Mix well. Add
meat strips and cook on 1000 W
for 6 to 7 minutes, stirring midway.
Stand covered for 3 minutes before
serving with boiled rice.
Szechuan Lamb
Serves : 4
Ingredients:
500 g lamb meat, shredded
20 ml oil
½ dried chilli pepper, crushed
40 ml soy sauce
100 ml stock
20 g cornstarch
3 sticks celery, shredded
1 medium sized sweet red pepper,
shredded
Method:
Combine meat and oil in a 2-litre
casserole dish and cook covered on
1000 W for 5-6 minutes each. Add
crushed chilli pepper. Keep aside.
Mix the soy sauce and stock, and
gradually stir into the cornstarch.
Pour over the meat and cook on
800 W for 3 to 4 minutes. Add celery
and red pepper, and mix well. Cook
for another 1 minute on 1000 W until
sauce thickens and the vegetables
still remaining crisp.