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Tupperware Preview AUS : Tupperware February 2014
Prep time: 15 minutes | Cooking Time: 10 minutes Serves: About 6 Ingredients 1 cup long grain rice 1 1⁄2 cups water 1 vegetable stock cube, crumbled 1 lime 4 spring onions 1 cup diced vegetables (red capsicum, cucumber, green beans, celery, carrots) 1⁄2 small bunch coriander (including stalks), washed and roots trimmed 2 cloves garlic, peeled 3cm piece fresh ginger, peeled 140g can corn kernels, drained 2 tsp sesame oil Sweet chilli sauce (to taste) 2 iceberg lettuces, leaves separated, washed and chilled Extra sweet chilli sauce, to drizzle Extra coriander leaves Optional: Fresh chilli Method 1. Use a fine mesh sieve to wash rice well under running water until the water turns clear, then drain. 2. Combine the water and stock in the Bake 2 Basics Shake It Quick. Place the rice in the Mix N Wave Jug 1.5L. Add the water and stock cube, cover and microwave at 650 watts for 6 minutes. Uncover and microwave on medium high for a further 6 minutes. Let stand to cool, uncovered. 3. While the rice is cooking, zest the lime and set aside. Chop the spring onions, using the Universal SeriesTM Chef Knife and place in the Thatsa® Bowl Junior. Dice the uncooked vegetables, coriander, garlic and ginger in the Extra Chef, transfer to the Thatsa Bowl. 4. Add the zest, corn, sesame oil, sweet chilli sauce and cooled rice to the vegetables. Mix thoroughly with the TupperChefTM Spatula Medium. To Serve 5. Fill a lettuce leaf with a large spoonful of filling. Drizzle with extra chilli sauce and top with coriander leaves and fresh chilli for those who like it hot. Kitchen Notes San Choy Bau is traditionally made with minced pork or chicken. This is a delicious, vegetarian, low-fat version. Serve as finger food or a light meal. The rice can be cooked up to 2 hours in advance. Lettuce corer, ask your demonstrator how to receive this gift. Veg Out, to store garlic and ginger Fiesta Platter, to serve Can Opener Use these products with ease San Choy Bau nCyB
Tupperware November 2013