SOLIS 812 Gebrauchsanleitung Seite 57

BDA_Solis_Wok_DE_FR_E.qxd 03.09.2004 10:40 Uhr Seite 45
0.75 dl vegetable stock and thicken with
1 teaspoon dissolved
corn flour.
salt
freshly ground pepper
1 tablespoon chopped
chives.
Wok ratatouille
1 small eggplant.
2 medium courgettes
2 yellow peppers.
4 small tomatoes.
1 onion
2 cloves of garlic.
4 tablespoons olive oil
1
⁄ bunch parsley
2
1
⁄ bunch mint,
2
with the vegetables
1 large pinch
cayenne pepper
1 pinch ground cumin
salt
freshly ground pepper
Spinach wok with cheese
3 large, red peppers.
1 kg
fresh spinach leaves.
8 spring onions
Add the tofu to the
marinade and bring to the
boil again while stirring.
If necessary, add more
and
to taste. Sprinkle with
Dice
Halve
lengthways and cut into
slices. Deseed and dice
Blanch and peel
Cut into wedges and
remove the seeds, then
chop coarsely.
Finely chop
and
Heat
in the Solis wok and braise
onion and garlic lightly. Add
the vegetables and briefly
steam everything.
Remove leaves of
and
chop coarsely and stir in
Season with
and
and add
and
to taste.
Deseed and dice
Wash and clean
Cut
including the green into
ringlets. Finely chop
3 cm fresh ginger root. Finely dice
4 gloves of garlic.
Heat
6 tablespoons olive oil in the Solis wok. Braise
ginger and garlic lightly. Add
chopped pepper and spring
onion and briefly cook with
the spices. Add spinach
leaves and cook for several
minutes. Add
4 tablespoons soy sauce and
freshly ground pepper to taste.
Break
350 g gorgonzola
or feta (goat cheese) into small pieces and mix
with the vegetables. Serve
immediately.
Fried rice Chinese style
Cook
270 g long-grain rice and let it cool thoroughly (if
possible, prepare 1 day in
advance and keep in refri-
gerator. This prevents it
from sticking together when
frying).
Lightly beat
2 eggs and season with
salt and
freshly ground pepper.
Cut
1 onion into eighths.
Heat
1 tablespoon peanut oil in the Solis wok. Pour in
beaten eggs. Move the
thickened egg mixture from
the edge to the centre and
lift, ensuring that the egg
sets evenly. Remove, cut
into pieces and set apart.
Heat
2 tablespoons peanut oil in the Solis wok, spread
evenly and add the cut
onion. Cook over high heat
until transparent.
Cut
45