Paderno 6-BladeSpiralizer User Manual - page 16
Directions:
Combine all the ingredients to make the beef in a plastic sealable bag. Combine, seal, and refrigerate for 2 hours.
Slice ends off the daikon and peel. Cut into smaller sections for spiralizing. Insert the 3mm Shredder Blade into the Spiral izer and process the daikon into strands. Place the
strands, in batches, into a food processor and pulse to create small “rice” like pieces. Repeat with remaining strands.
Place a large nonstick pan on the stove over medium heat. Add the daikon rice and stir occasionally. After the daikon has released its liquid and the liquid has evaporated, add a
pinch of salt, the sesame oil, and the soy sauce. Mix well and continue to cook until there are no traces of liquid left in the pan. Remove the daikon rice and set aside.
To prepare the vegetables: slice the carrots in half to create two shorter pieces for spiralizing. Insert the 2mm Angel Hair Blade into the Spiralizer and process carrots into thin
strands. Cut the strands into noodles about the length of standard spaghetti. Set aside.
Slice ends off zucchini and cut into two smaller pieces for spiralizing. Insert the 2mm Wavy Blade into the Spiralizer and process the zucchini into long wavy ribbons. Cut the
strands into noodles about the length of standard spaghetti. Set aside.
Slice ends off cucumber and peel. Cut the cucumber into two smaller pieces for spiralizing. Insert the 3mm Shredder Blade into the Spiralizer and process the cucumber into
noodles. Cut the strands into noodles about the length of standard spaghetti. Set aside.
Assemble all the ingredients listed as “for use in the wok” next to cooking surface. Gather the prepared vegetables and meat and
bring them to the cooking area, as well. Have a
large platter ready to hold all the ingredients as they come out of the pan.
Heat a wok or large pan over medium heat. Add 1 teaspoon sesame oil to pan and allow to heat for a moment. Add carrot spirals
to
the pan with a pinch of salt and small splash of
mirin. Sauté for one minute or until the carrot strands soften. Remove to the platter.
Add 1 teaspoon sesame oil to the pan and heat for a moment. Add wavy zucchini ribbons, a pinch of salt and pepper, 1/2 teaspoon minced garlic, and a large pinch of sesame
seeds. Sauté and toss zucchini in pan for 1-2 minutes until softened. Let the ribbons dry on paper towels, then place on platter
with cucumbers.
Add 1 teaspoon sesame oil and 1/2 teaspoon soy sauce to pan, allow to heat for a moment. Add the bias
- cut green onions and 1/2 teaspoon minced garlic to pan. Sauté for 2-3
minutes until the onions have softened and have some color to them. Remove to platter.
Add 1 teaspoon sesame oil to pan and heat. Add sliced mushrooms, a pinch of salt and pepper, 1 teaspoon soy sauce, and 1/2 teaspoon garlic, toss to combine. Sauté for 3
minutes, then remove to platter.
© Paderno World Cuisine 2017