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Owner’s Manual
Owner’s Manual
Egg Foo Yung (Cantonese Style) Serves: 4
Ingredients:
3 large eggs, lightly beaten
6 Chinese mushrooms, sliced
2 ounces fresh spinach
½ teaspoon sugar
1 cup bean sprouts
½ cup chopped water
chestnuts, drained
2 ounces cooked pork, chicken,
or shrimp
1 teaspoon rice wine
1 teaspoon sea salt
½ teaspoon freshly
ground black pepper
3 tablespoons peanut oil
2 tablespoon cilantro, freshly chopped
Directions:
1. Pour beaten eggs into a bowl. Add sea salt and add fresh ground black
pepper; set aside.
2. Heat Wok and add all the vegetables. Cook for 1 minute.
3. Add pork (or chicken or shrimp) and cook until golden brown and
cooked through.
4. Add mushrooms, spinach, bean sprouts, and chestnuts.
5. Once cooked, pour eggs from bowl into Wok and cook, ipping
occasionally, for 2 minutes.
6. Remove and cut into desired sizes.
7. Drizzle with rice wine and garnish with cilantro sprigs.
Fried Rice with Shrimp, Ham, and Shiitake Mushrooms
Serves: 4-6
Ingredients:
½ounce dried shiitake mushrooms
¼ cup oyster sauce
1 tablespoon soy sauce
3½ teaspoons peanut oil
2 large eggs, lightly beaten
8 ounces small shrimp,
peeled, deveined
5 cups sticky rice, cooked according to
directions
1 cup baby peas
8 ounces smoked deli ham, cut into
½-inch pieces
2 garlic cloves, minced
5 scallions, thinly sliced
Directions:
1. Rehydrate the shiitake mushrooms in steaming water for about 5 minutes.
2. Remove stems and slice caps into ¼-inch-thick pieces; set aside.
3. In a bowl, combine oyster sauce and soy sauce; set aside.
4. Heat Wok to 275˚F. Add 1½ teaspoons of the peanut oil. Add eggs and
cook for 20 seconds. Stir-fry an additional 30 seconds to break eggs into
small pieces.
5. Transfer to a bowl; set aside.
6. Add 1½ teaspoons of the peanut oil to Wok and and add shrimp,
stirring constantly until they are opaque and cooked through,
approximately 30 seconds.
7. Transfer to the bowl with egg pieces; set aside.
8. Heat remaining peanut oil in Wok, adding peas, ham, and mushrooms. Cook
1 minute, stirring constantly.
9. Add rice and oyster sauce mixture and cook, stirring constantly to break up
rice clumps, about 3 minutes.
10. Add scallions, eggs, and shrimp. Cook until heated through, about 1 minute.
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