User Manual

48
50g (2oz) butter
225g (8oz) baby sweetcorn
225g (8oz) mange-tout
salt and pepper to taste
M
ANGE-TOUT WITH BABY SWEETCORN
1 Heat butter on HIGH for 1 minute.
2 Add the sweetcorn, cover and cook on HIGH for
2 minutes. Stir in the mange-tout, cover and cook
on HIGH for 3 minutes. Season and serve hot.
SERVES 4PREPARATION TIME - 4 MINUTES
V
EGETABLES
Stir Fried Vegetables (page 45).
15ml (1tbsp) sunflower oil
30ml (2tbsp) soy sauce
15ml (1tbsp) sherry
2.5cm (1") root ginger, peeled and finely grated
1 clove garlic, crushed (see Tip, page 29)
2 medium carrots, cut into fine strips
100g (4oz) button mushrooms, halved
50g (2oz) beansprouts
100g (4oz) mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
100g (4oz) canned water chestnuts, sliced
half a head of chinese leaves, thinly sliced
SERVES 4PREPARATION TIME - 12 MINUTES
S
TIR FRIED VEGETABLES
1 Place the oil, soy sauce, sherry, ginger, garlic
and carrots in a large bowl and mix well. Cover
and cook on HIGH for 4-5 minutes.
2 Stir in the mushrooms, beansprouts, mange-
tout, red pepper, spring onions, water chestnuts
and chinese leaves. Cook on HIGH for 5-6
minutes until the vegetables are tender, stir
halfway through cooking.