West Bend L5818 - Manuel (Page 14)

14
GINGER STIR-FRIED VEGETABLES
1 tablespoon vegetable oil
1 teaspoon minced fresh ginger root
1 clove garlic, minced
¼ pound cauliflower florets, sliced
1 carrot, thinly sliced on diagonal
cup chicken broth
¼ pound asparagus, cut into 1-inch pieces
¼ pound snow peas, trimmed with strings removed
½ teaspoon salt
½ teaspoon sesame oil
1. Preheat Wok at 325°F/162.7°C. Add ginger root and garlic, stir-fry 20-30
seconds. Remove from Wok.
2. Add cauliflower, carrots, and chicken broth. Cover and cook 2 minutes. Add
asparagus, cover and cook for 1 minute. Push vegetables up side. Add snow
peas and stir-fry for 1 minute. Add salt and sesame oil, stir-fry 30 seconds,
reduce heat to warm for serving. Makes 4 servings.
GREEN BEANS WITH WATER CHESTNUTS
1 teaspoon vegetable oil
1 teaspoon sesame oil
½ pound green beans cut diagonally in 1-inch lengths
½ cup sliced water chestnuts
½ cup sliced mushrooms
1 clove garlic, crushed
2 tablespoons soy sauce
2 tablespoons water
½ teaspoon salt
¼ teaspoon freshly ground pepper
2 teaspoons sesame seed
1. Preheat both oils in Wok at 350°F/176.6°C. Add beans, water chestnuts,
mushrooms, and garlic; stir-fry for 1-2 minutes. Add remaining ingredients, cover
and cook until beans are tender. About 4-5 minutes. Reduce heat to warm for
serving. Makes 4 servings.