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Owner’s Manual
Owner’s Manual
Shrimp and Fried Rice Serves: 4-6
Ingredients:
2 tablespoons peanut oil
12 large shrimp, cleaned,
shelled and deveined
1 teaspoon Shaoxing rice wine
2 eggs, beaten
2 scallions, chopped
1 tablespoon sesame oil
4 leaves green cabbage,
finely shredded
4 cups cooked jasmine or long-grain rice
1 tablespoon soy sauce (and
additional amount to taste)
Seal salt
Freshly ground black pepper
Directions:
1. Heat Wok to 425˚F. A drop of water should sizzle on contact. Add peanut
oil and swirl to coat.
2. Add shrimp and rice wine and stir-fry for 1-2 minutes or until shrimp just
turns pink.
3. Transfer shrimp to a plate; set aside.
4. Add eggs, scallions, and sesame oil to Wok and stir-fry for 1 minute.
5. Add cabbage in and stir-fry for an additional 1-2 minutes.
6. Turn heat down to 375˚F and add rice. Toss, mixing everything together.
7. Add shrimp back to Wok and mix. Cook for an additional 1-2 minutes until
shrimp are all opaque.
8. Turn off heat and add the soy sauce, stirring in to incorporate. Season with
sea salt and fresh ground pepper to taste.
Spring Rolls with Pork and Shrimp Serves: 6
Ingredients:
12 spring roll wrappers
2 tablespoons flour (with water for
paste to seal spring rolls)
6 Chinese mushrooms, dried,
soaked for 30 minutes, drained,
and chopped
8 ounces ground pork
8 ounces shrimp, cooked, chopped
½ teaspoon cornstarch, mixed with 1
teaspoon soy sauce
3 ounces grated carrot
3 ounces bean sprouts
3 ounces chestnuts, sliced
6 spring onions, finely chopped
½ teaspoon sesame oil
4 cups peanut oil, plus 1 tablespoon
for initial heating of Wok
Directions:
1. Heat Wok to 275˚F and add the 1 tablespoon of peanut oil.
2. Add ground pork and stir-fry for 2-3 minutes. Add shrimp, cornstarch paste,
and carrot.
3. Increase heat to 375˚F and add bean sprouts and spring onions.
Toss for 1 minute, and then incorporate the dry mushrooms.
4. Take off the heat and add sesame oil.
5. Cool the lling mixture down quickly on a sheet tray.
6. Once lling has cooled, take a wrapper and place it on a clean work
surface or cutting board. Spoon the lling in the center of the wrapper
and fold the corner of the wrapper nearest to you over the lling.
7. Smear a little of the our paste on the free sides, turn the sides to the
middle, and then roll it up.
8. Repeat with the remaining wrappers and pork lling.
9. Return Wok to heat and bring temperature down to 350°F. Add the 4 cups
of peanut oil.
10. Once oil is hot, carefully drop 4 spring rolls in and cook until they are golden
and crisp. Cook remaining spring rolls. Drain on paper towels. Serve.
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