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Vegetables
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Kumera, zucchini,
bean shoot and tofu stir-fry
1 tablespoon peanut oil
1 medium kumera, peeled and diced
1 zucchini, cut into matchsticks
1 clove garlic, diced
1 teaspoon ginger, sliced into matchsticks
100g bean shoots
150g firm tofu, cut into slices
1 teaspoon sesame seeds
1 teaspoon sesame oil
1 tablespoon sweet soy sauce
1. Heat the Avance Cookware on setting 12. Add the
oil then the kumera and cook for 2 minutes.
Add the zucchini, garlic and ginger continue to
cook for a few minutes to release the aromatics.
2. Add the remaining ingredients, continue to cook
for 2 minutes then serve.
Serve with grilled chicken or pork.
R10
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4
Dry potato and
kumera curry
2 tablespoons olive oil
2 teaspoons brown mustard seeds
2 onions, thinly sliced
2 cloves garlic, crushed
2 teaspoons minced ginger
2 red chillies, thinly sliced
1 tablespoon marsala curry paste
500g potatoes, peeled and cubed
500g kumara, peeled and cubed
1 cup vegetable or chicken stock
1. Heat oil in Avance Cookware on setting 10. Sauté
mustard seeds until they start to pop.
2. Add onions, garlic and chillies. Sauté for 2 minutes
until softened.
3. Add curry paste, potatoes, kumera and stock.
Bring to the boil on setting 'High Sear' then
reduce to a fast simmer on setting 6-8. Simmer
for 20 minutes or until vegetables are just tender
and liquid has reduced and thickened.
Serve with basmati rice.
4
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