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Kitchen Tested Recipes for Your Wok
BEEF TERIYAKI STEAMED FISH
1Ib leanbeef (flank, roundor sirloin steak) 1-1/2 Ibs whole fresh fish such as cod, sole,
Marinade: flounder, whitefish, cleanedanddressed, or
1/4cup chopped greenonion, optional 1-1/2 Ibsfish steaks or fillets
1 clove garlic,crushed 1/2 cup white wine
1/2teaspooncrushed gingerroot 1/4 cup green onions, minced
2tablespoons sugar 1tablespoon minced gingerroot
2tablespoons drysherry 1/4teaspoon salt
4tablespoons soysauce 1/8teaspoon pepper
2 tablespoonsoil, divided 1tablespoon butteror margarine, slivered
2 teaspoons cornstarch,dissolved in 1tablespoon Placefish ina9-inch pieplate. Pourwineoverfishthen
water sprinklefishwithonion,gingerroot, saltand pepper.Dot
2cups hot cooked rice, optional with slivers of butter. Set dishon rack over2 cups of
Cut partiallyfrozen beef across the grain into 1/8inch boiling water. Cover wok and steam over simmering
thick slices.Prepare marinade;addbeef andmix well. water, setting"5"for 8 to 10minutesor untilfish flakes
Marinate at least 15 minutes; then strain, reserving easilywith thefork test.
marinade. Heat1tablespoon of oil on "Hi"for about2 3--4 servings
minutes. When oil is hot,add halfthe meatandstir-fry
untilbrowned (about1to2minutes). Removetobedof CORNED BEEF AND CABBAGE
hotrice. Repeatstepswith remainingmeatby adding1 1cinnamon stick
tablespoon oil and stir frying; remove to rice. Add 1 bay leaf
strained marinade to wok and bring to a boil. Add 1/2teaspoon crushed red peppers
dissolvedcornstarch and stir untilthickened.Pourover 1/4 teaspoon each whole cloves andcoriander
meat 1can (12 ounces) beer
4 servings 3 to 4 Ibscorned beef
Mustard Sauce:
1/4cup eachof prepared mustardand mayonnaise
1/2teaspoondried dillweed
1small headcabbage,quartered
6to 8 new potatoes,pared aroundcenter
Add cinnamon, bay leaf,pepper,cloves, corianderand
beer in work. Place steaming rack over seasoned
MUSHROOMS WITH NOODLES liquid; placecorned beef directly on rack. Coverwok,
heat on "Hi" for 5 minutes to obtain steam. Lower
8ounces eggnoodles settingto "3" andcook untilbeef isforktender, about 2
2quarts boilingwater hours. Preparemustard sauce and refrigerate. After
1teaspoon salt meat is tender, place cabbage around corned beef,
3tablespoons oil,divided place potatoes on top cabbage and beef. Cover wok
1/2 Ibmushrooms, cut into 1/8 inchlengthwise slices and steam until potatoes are tender, about 20 to 30
1cup broth minutes. Remove corned beefto a platter; slicethinly
1/4teaspoon salt across the grain. Surround beef with vegetables and
1/4teaspoon pepper serve with mustard sauce.
1teaspoon cornstarchdissolved in 1tablespoon each 4-6 servings
water and soy sauce
1/2cup Italian seasoned breadcrumbs GARDEN SCRAMBLE
2tablespoons parsleyleaves, minced.
3 tablespoons butteror margarine, divided
Cooknoodlesin water,saltand 1tablespoonoilaccord- 1/2 cup chopped vegetables( greenpepper, onion,
ingto package directions.Drainand rinsewell withhot mushrooms, etc)
water. Heat remaining2 tablespoons of oil in wok on 6 eggs, beaten
"Hi"for2 minutes. Stir-frymushroomsabout 1minute.
Addbroth,saltandpepper. Coverandsteam 1minute. Add 2tablespoonsbutter to wok; heaton "8"for about
Stir in cornstarch,water and soy sauce mixture. Add 2 minutes. When butter melts and sizzles, stir-fry
noodles,breadcrumbsandparsley. Stir-fry untilmixed vegetables2to3minutes. Removevegetablestoplate;
andheated, add remaining one tablespoon butter to melt in wok.
NOTE: Beef and noodles canbe created by adding 1 Pour beaten eggs in wok; allow to set, scrambling
cup chopped leftover beef. Stroganoff requires the severaltimesbeforeaddingcooked vegetablesbackto
additionof 1/2cup sourcreamafter removingwokfrom wok. Cook until desireddegree ofaloneness.
heat. NOTE: Chopped ham, crumbled bacon, shredded
4-6 servings cheese are goodadditions, also.
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