Aroma AEW-355, Instruction Manual & Recipe Manual

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RECIPES
7
S
tir-Fried Beef with Snow Peas
¾ lb. flank steak, thinly sliced
2 cups snow peas, stem and strings removed
½ cup sliced mushrooms
½ cup sliced carrots or bamboo shoots
1 tbsp dark soy sauce
1½ tsp cornstarch
¼ tsp sugar
4 tsp vegetable oil
1 tsp sesame oil (optional)
½ tsp salt
Marinate sliced beef in mixture of soy sauce, cornstarch, sesame oil and sugar. Set
aside. Heat 2 tbsps of vegetable oil in wok. Stir-fry all the vegetables for about 2-3
minutes. Sprinkle with ½ tsp of salt while stirring. Remove, place in bowl and set aside.
Heat the remaining oil in the wok. Add the marinated beef and stir constantly for about
3-4 minutes or until it is almost done. Return the cooked vegetables to the wok and mix
thoroughly. Serves 4.
Mandarin Chicken
1½ lbs. boneless, skinless chicken breasts, cut into ¾" cubes
1 egg white, slightly beaten
¾ tbsp salt
½ tbsp cornstarch
3 green onions, cut into ½" pieces
1½ tbsp hoisin sauce
¾ tbsp dark soy sauce
2 cups vegetable oil
dash of white pepper
Season chicken cubes with egg white, salt, cornstarch and white pepper. Cover and
refrigerate for 10-15 minutes. Heat oil in the wok. Stir-fry chicken cubes for 2-3
minutes or until meat turns white, separating all pieces while stirring. Drain well and set
aside. Pour all but 2 tbsps of oil from the wok. Heat the wok again and add green
onions, hoisin sauce, then chicken. Stir well, then add soy sauce. Serves 4.
7
Car ne d e R es F rita , co n Ju días
¾ de lib ra ( apr oxim ada men te 3 40 g ) d e bi stec de es pald illa , en re ban ada s
delg ada s
2 ta zas de jud ías , si n ta llos ni heb ras
½ ta za d e ch amp iño nes re ban ado s
½ ta za d e za nah oria s re ban ada s o bro tes de ba mbú
1 cu cha rad a de sa lsa de so ya o scu ra
1½ cuc har adit as d e m aice na
¼ de cu cha rad ita de a zúc ar
4 cu cha rad itas de ac eite ve geta l
1 cu cha rad ita de a ceit e aj onjo lí ( opc ion al)
½ cu cha rad ita de s al
Pon ga a ma rina r la ca rne de re s re ban ada en la mez cla de s alsa de so ya,
maic ena , ac eite de ajo njol í y azú car. A pár tela . C alie nte 2 cu cha rad as d el
ace ite veg etal en el wok . S ofrí a to dos los ve geta les de 2 a 3 minu tos .
Esp olvo ree la ½ cu cha rad ita de s al, m ien tra s se es tén frie ndo . S áqu elos y
pón galo s en un taz ón a par te. Ca lien te e l re sto del ace ite en e l w ok. Ag reg ue l a
car ne d e re s m arin ada y r evu elva co nsta ntem ente du ran te 3 ó 4 m inu tos o
has ta q ue e sté cas i co cida . R egr ese los ve geta les frit os a l w ok y me zcle
per fec tam ente . R ind e pa ra 4 po rcio nes .
Pol lo Man dar ín
1½ libr as ( apr oxim ada men te 6 83 g ) de pe chu gas de po llo des hue sad as y sin
piel , co rtad as e n cu bos de ¾" (a pro xim ada men te 2 cm )
1 cl ara de hu evo ba tida lig era men te
¾ de cu cha rad ita de s al
½ cu cha rad ita de m aice na
3 ce boll as v erd es, cor tad as e n pi eza s de ½"
1½ cu cha rad as d e sa lsa ho isin
¾ de cu cha rad a de sa lsa de so ya o scu ra
2 ta zas de ac eite ve geta l
Una piz ca d e pi mien ta b lan ca
Saz one los cu bos de po llo con la clar a de hu evo , la sa l, la ma ice na y la
pim ien ta b lan ca. Cu bra y r efrig ere de 10 a 15 m inu tos . C alie nte el a ceit e en el
wok . S ofrí a lo s cu bos de po llo dur ante 2 ó 3 minu tos o has ta q ue l a ca rne se
pon ga b lan ca, sep ara ndo tod as l as p iez as a l re volv er. Esc urra bie n el po llo y
apá rtel o. Deje 2 cuc har ada s de ac eite en el wok y v acíe el res to. Vu elva a
cale ntar el wok y a gre gue la ceb olla ve rde , la sa lsa ho isin y l ueg o el po llo.
Rev uelv a bi en y de spu és a gre gue la sals a so ya. Ri nde pa ra 4 po rcio nes .
REC ETA S