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Manafacture: West Bend
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manual abstract
In bowl, combine cornstarch, sugar and salt. Add pork cubes and stir to mix. Add soy sauce, wine, and ginger to bowl; stir again to mix. Marinate 30 minutes. 2. Preheat 2 tablespoons oil in the Wok at 375°F/190.5°C. Add pork and stir-fry until no longer pink. Push up sides of Wok. 3. Add carrots and stir-fry 2-3 minutes until just tender. Push up sides. Add 1 tablespoon oil, heat briefly and add green pepper, stir-fry 1-2 minutes. Push up sides. Add mushrooms and stir-fry for 2 minutes. Push up side. Add corn and stir-fry for 2 minutes. Stir all ingredients gently to combine. Add chicken broth and stir until heated. Reduce heat to warm for serving. Serves 4. CHICKEN WITH SNOW PEAS AND CASHEWS 2 cloves garlic, minced 1 tablespoon soy sauce 1 tablespoon dry sherry 2 tablespoons cornstarch 1 teaspoon hoisin sauce 1 whole chicken breast, skinned, boned and cut into 1 inch pieces 2 tablespoons vegetable oil . pound fresh snow peas, trimmed with strings removed 1 8–ounce can sliced water chestnuts, drained . cup chicken broth or bouillon . cup cashews 1. In bowl, combine garlic, soy sauce, corn starch and hoi sin sauce. Stir to blend. Add chicken and stir to coat. Marinate 15 minutes. 2. Preheat oil in Wok to 375°F/190.5°C. Add chicken mixture and stir-fry until opaque (about 5 minutes). Push up side of Wok. 3. Add snow peas and water chestnuts. Stir-fry for 2 minutes. Add broth and combine all ingredients, stirring until slightly thickened. Garnish with cashews. Reduce heat to warm for serving. Serves 3-4. CHICKEN BROCCOLI 1 whole chicken breast, skinned, boned and thinly sliced 2 tablespoons soy sauce 1 tablespoon vegetable oil Dash of garlic powder . pound fresh broccoli florets, OR 10 ounce package frozen broccoli cuts, rinsed in hot water . cup chicken broth or bouillon 6-8 fresh mushrooms, sliced OR 4 ounce can mushroom pieces and stems, drained 1 6-oz can bamboo shoots, drained 1 tablespoon lemon juice 1 tablespoon cornstarch 1 tablespoon diced pimento 1 tablespoon sesame seed 1. In a bowl, combine sliced chicken, soy sauce, vegetable oil, and garlic powder. Stir to blend and set aside. 2. Add chicken broth and broccoli to Wok. Set temperature to 325°F/162.7°C and cook broccoli until vibrant green (about 5 minutes), stirring about every minute. Push broccoli up side of Wok or remove. 3. Increase heat to 375°F/190.5°C. Add chicken mixture and stir-fry until chicken is opaque (about 3 minutes). Push up side of the Wok. Add mushrooms and stir-fry for 1 minute, push up side. Add bamboo shoots and stir-fry for 1 minute. Return broccoli to Wok if removed and mix all ingredients, stirring well. 4. Combine lemon juice and cornstarch with 2 tablespoons water. Add to chicken mixture, stirring until thickened (about 1 minute). Garnish with pimento and sesame seeds. Reduce heat to warm for serving. Serves 4. FRIED RICE WITH VEGETABLES 1. cups water 6 or 7-ounce package fried rice mix 2 tablespoons vegetable oil 2 ribs of celery, sliced on a diagonal 6-8 fresh mushrooms, sliced . cup diced green pepper 8 ounce can sliced water chestnuts, drained 1. Bring water to boil in Wok at 250°F/121.1°C. Add rice and seasoning mix. Stir well and return to boil. Cover and reduce heat to high end of simmer range. Cook until liquid is absorbed (about 15 minutes). In the meantime, prepare the vegetables. 2. Push cooked rice up side of the Wok. Add 1-tablespoon oil and increase heat to 350°F/176.6°C. Stir-fry rice in hot oil for 1-2 minutes. Push rice back up the side. 3. Add 1-tablespoon oil to the Wok; heat briefly. Add celery and stir-fry for 2-3 minutes. Push up the sides. Add mushrooms and green pepper. Stir-fry 2 minutes. Push up side. Add water chestnuts and heat for 1 minute. Combine all ingredients until well mixed. Reduce heat to warm for serving. Serves 4. TERIYAKI STEAK STRIPS . cup soy sauce 1 tablespoon minced onion 1 clove garlic, minced 1 tablespoon sugar 1 teaspoon fresh ginger root, minced OR 1/8 teaspoon ground ginger . cup dry white wine 1 pound round or sirloin steak, thinly sliced 2 tablespoons vegetable oil 1. In a medium bowl, combine soy sauce, onion, garlic, sugar, ginger and wine. Stir to blend. Add steak; stir to mix. Cover and marinate for 1 hour at room temperature or in refrigerator several hours. 2. Drain meat thoroughly. Add oil to Wok and preheat at 375°F/190.5°C. Place half of meat in Wok and stir-fry 1-. minutes or until done. Push up side of Wok. Add remaining steak and stir-fry until done. Reduce heat to warm for serving over rice or noodles. Serves 2-3. HINT: If you wish to add vegetables to this recipe, follow the guidelines. After meat is cooked, push up the side of the Wok. Add 1 cup each of sliced celery, and mushrooms, and . cup diced green peppers to juices in Wok. Stir-fry at 375°F/190.5°C for 1. to 2-minutes. Push up sides. Add 1 6-ounce can drained bamboo shoots. Stir to heat for about 30 seconds. Combine all ingredients. Thicken juices with . tablespoon of cornstarch dissolved in 1 table...