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Owner’s Manual
Owner’s Manual
Fried Wontons Serves: 6
Ingredients:
1 pound ground pork
2 carrots, finely chopped
5 scallions, finely chopped
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon fresh ginger, minced
2 cloves of garlic, minced
40 to 50 wonton wrappers
Peanut oil (for deep-frying)
Directions:
1. In a bowl, mix pork, garlic, ginger, sesame oil, soy sauce, scallions,
and carrots.
2. Take one wonton wrapper and place about 1 tablespoon of pork lling
on top.
3. Wet the edges of the wonton wrapper with some water and fold the edges
over to make a triangle. Press down on edges with ngers to seal.
4. Repeat to make several.
5. Heat Wok to 365˚F and add enough peanut oil to deep-fry, about 1½
inches deep.
6. Deep-fry 5 to 6 wontons at a time until golden brown.
7. Drain cooked wontons on a rack or plate lined with paper towel.
Tip: Serve wontons with chili sauce or a sweet and sour sauce.
General Tso’s Chicken Serves: 4
Ingredients:
2 pounds chicken meat, boneless,
skinless, cut into 1-inch pieces
2 tablespoons peanut oil
2 cloves of garlic, minced
2 teaspoons fresh ginger, minced
4 scallions, chopped
1 teaspoon sesame seeds
3 tablespoons soy sauce
1 tablespoon rice vinegar
1½ tablespoons honey
1 tablespoon sugar
2 teaspoons chili sauce
¾ cup chicken broth
5 teaspoons cornstarch, divided
Sea salt
Freshly ground black pepper
Directions:
1. In a small bowl, whisk together soy sauce, rice vinegar, honey, sugar, chili
sauce, chicken broth, and 2 teaspoons of the cornstarch; set aside.
2. In a medium bowl, add the remaining 3 teaspoons of cornstarch.
3. Add sea salt and fresh ground pepper to the medium bowl.
4. Add the chicken and coat on all sides.
5. Over high heat (425˚F), add peanut oil, and swirl to coat the Wok.
6. Add the chicken, cooking until there is a brown crust on all sides. Cook in
batches, if necessary, to avoid chicken sticking to the bottom of the Wok.
7. After the brown crust develops, take chicken out of Wok; set aside.
8. Turn heat down to medium (275˚F), and add garlic, ginger, and scallions and
stir-fry for 20 seconds.
9. Pour sauce into the Wok and bring to a simmer.
10. Return the chicken to Wok and toss to combine with sauce. Stir-fry the
chicken for another 1 to 2 minutes or until cooked.
11. Garnish chicken with sesame seeds and serve with rice.
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