R-25STM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 35

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225g mushrooms, sliced
125g onion, chopped
1 clove garlic, crushed
60ml (4 tbsp) tomato purée
300ml (

1

/

2

pint) red wine

5ml (1 tsp) dried oregano
5ml (1 tsp) dried parsley
salt and pepper to taste 
4 chicken fillets (200g each)

1 Place mushrooms, onion and garlic in a large

casserole dish. Cook on 100P for 3 minutes.

2 Stir in all remaining ingredients except for the

chicken. Mix well.

3 Add chicken fillets and coat with the sauce.
4 Cook on 70P for 25 minutes.  Stir and coat the

chicken twice during cooking.

Serve with rice or jacket potatoes.

15ml (1 tbsp) olive oil
200g aubergines, cut in 2.5cm cubes
100g leeks, sliced
1 clove garlic, crushed
50g celery, sliced
500g canned, chopped tomatoes
300g canned, mixed beans, drained
2 vegetable stock cubes
2.5ml (

1

/

2

tsp)  basil

50g fresh baby sweetcorn, chopped
salt and pepper to taste

1 Place the oil, aubergine, leeks, garlic and celery in a

2.5 litre casserole dish, mix well. Heat on 100P for
4 - 5 minutes, stir after 3 minutes.

2 Add the tomatoes, beans, crumbled stock cubes basil

and sweetcorn. Season and mix well.

3 Cover and cook on 70P for 20 minutes, stir twice

during cooking.

Serve with rice or jacket potatoes.

15ml (1 tbsp) sunflower oil
30ml (2 tbsp) soy sauce
15ml (1 tbsp) sherry
2.5cm root ginger, peeled and finely grated 
1 garlic clove, crushed
2 medium carrots, cut into fine strips 
100g button mushrooms, chopped
50g beansprouts
100g mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
100g canned water chestnuts, sliced

1

/

4

head of chinese leaves, thinly sliced

1 Place the oil, soy sauce, sherry, ginger, garlic and

carrots in a large bowl, mix thoroughly.

2 Cover and cook on 100P for 5 minutes, stirring once.
3 Add the button mushrooms, beansprouts, mange-

tout, red pepper, spring onions, water chestnuts and
chinese leaves. Mix thoroughly.

4 Cook on 100P for 6 minutes, until the vegetables are

tender. Stir 2 - 3 times during cooking.

Stir fried vegetables are ideally served with meat or
fish.

R-25STM Cookbook  11/03/2005  14:04  Page 33