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Owner’s Manual
Owner’s Manual
Stir-Fried Vegetables Serves: 4
Ingredients:
1 cup snow peas
8 dried black Chinese mushrooms,
soaked in hot water, stems removed,
caps sliced or left whole
¾ cup canned bamboo shoots
½ tablespoon grated ginger
2 tablespoons rice wine
½ teaspoons oyster sauce
½ teaspoon sesame oil
½ teaspoon soy sauce
Sea salt
Freshly ground black pepper
½ teaspoon sugar
2 tablespoons peanut oil
Extra vegetables of your choice
(optional)
Directions:
1. Heat Wok to 525˚F and add peanut oil.
2. Once hot, add snow peas and cook 30 seconds, adding sea salt
and sugar.
3. Add mushrooms and bamboo shoots.
4. Add in extra vegetables (optional). Add ginger, rice wine, oyster sauce,
sesame oil, soy sauce, and fresh ground black pepper.
5. Serve with white rice.
Tip: Add 1 cup of the mushroom liquid (from when they were soaked),
if needed.
Sweet and Sour Chicken Tempura Serves: 4
Ingredients:
2 8-ounce chicken breasts, diced into
2-inch pieces
4 cups peanut oil
Batter:
¼ cup self-rising flour
¼ cup cornstarch
¼ teaspoon sea salt
¼ teaspoon sugar
½ cup cold water
Sweet and Sour Sauce
(makes 2½ cups):
1 cup sugar
3 tablespoons ketchup
½ cup water
½ cup rice vinegar
Directions:
1. For the batter, place water in a bowl then add all the dry ingredients.
Mix well.
2. For the sweet and sour sauce, place all the ingredients in a saucepan
and bring up to a boil. Let sauce cool.
3. Heat Wok to 350˚F and add 4 cups peanut oil.
4. Coat the chicken in the batter and place each piece separately in the oil.
Cook for 4 to 5 minutes.
5. Remove the chicken and drain on paper towel. Repeat until all are cooked.
6. Pour sweet and sour sauce into Wok. Return cooked chicken to Wok and
toss to coat well. Serve.
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