R-343 (serv.man5) - Sharp Home Appliance User Guide / Operation Manual. Page 43

41

Serves 4    

15ml (1tbsp) sunflower oil
30ml (2tbsp) soy sauce
15ml (1tbsp) sherry
2.5cm (1”) root ginger, peeled and finely grated 
1 garlic clove, crushed
2 medium carrots, cut into fine strips 
100g (4oz) button mushrooms, chopped
50g (2oz) beansprouts
100g (4oz) mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
100g (4oz) 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 (HIGH) 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 (HIGH) for 6 minutes, until the

vegetables are tender.  Stir twice during
cooking.

Stir fried vegetables are ideally served with
meat or fish.

Serves 4     

50g (2oz) butter
225g (8oz) baby sweetcorn
225g (8oz) mange-tout
salt and pepper to taste

1 Melt the butter on 100P (HIGH) for 1 minute.
2 Add sweetcorn and cook on 100P (HIGH) for

2-3 minutes.

3 Add the mange-tout. Cover and cook on 100P

(HIGH) for 4-5 minutes and season to taste.

Serves 4     

450g (1lb) Brussels sprouts, peeled
30ml (2tbsp) water
50g (2oz) almonds, flaked
50g (2oz) butter
salt and pepper to taste

1 Place Brussels sprouts and water in a large

bowl.  Cover and cook on 100P (HIGH) for
10 minutes, stirring halfway through cooking.
Drain.

2 Place almonds and butter in a dish and cook on

100P (HIGH) for 2-3 minutes. Pour the almond
and butter mixture over sprouts and season to
taste.

Serves 4     

450g (1lb) courgettes, sliced
275g (10oz) baby carrots
125g (5oz) mushrooms, sliced
175g (6oz) roasted cashew nuts
300ml (1/2 pint) cheese sauce (See Page 44)
50g (2oz) fresh wholemeal breadcrumbs
50g (2oz) Cheddar or Parmesan cheese, grated

1 Place courgettes in a bowl with 15ml (1tbsp)

water.  Cover and cook on 100P (HIGH) for 
6 minutes.  Drain.  

2 Place baby carrots in a bowl with 30ml (2tbsp)

water.  Cover and cook on 100P (HIGH) for 
6 minutes.  Drain and add the mushrooms,
cook on 100P (HIGH) for 1 minute. Add the
courgettes and mix well.

3 Place the vegetables in a serving dish, cover

with the cashew nuts and add the sauce.
Sprinkle with the breadcrumbs and cheese.

4 Cook on 50P (MEDIUM) for 10 minutes.

2. R-343M  COOK BOOK  19/1/2000  9:22  Page 41