Aroma AHG-1435, Instruction Manual & Recipes

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In medium bowl, combine soy sauce, 1tsp cornstarch, gingerroot and
garlic. Stir in chicken, cover and refrigerate 30 minutes. Shred carrot
and cut it into 11/2 inch-wide thin slice.
Heat grill to 400° F degrees (200°C). Using 1 tablespoon of oil stir-fry
chicken with marinade until chicken is white, then remove from grill. Add
remaining tablespoon of oil, mushrooms and carrot; stir fry 2 to 3 minutes
or until mushrooms are crispy but tender. Stir in chicken and oyster
sauce, bring to boil stirring constantly for 30 seconds or until thickened.
Makes 4 servings
LOW FAT BEEF TENDER
1lb. lean, boneless round or sirloin steak (cut into 2 in strips)
1tbsp vegetable oil
1tsp
soy sauce
2tsp cornstarch
½ tsp sugar
¼ tsp
white pepper
2 green onions (2 inch pieces)
1 bell pepper (1/8 inch strips)
1tbsp ginger root (finely chopped)
2 cloves garlic (finely chopped)
2 tsp
chili puree with garlic
¾ cup carrot (shredded)
1tbsp soy sauce
Trim excess fat from beef and cut strips across grain into 1/8 inch slices.
Stack slices and cut into thin strips. Mix oil, 1tsp soy sauce, cornstarch,
sugar and white pepper in a medium bowl; stir in beef. Cover and
refrigerate 30 minutes.
Heat grill to 375
°
F degrees (190
°
C). Coat the grill surface with
vegetable oil, add beef with marinade, ginger root and garlic; stir fry for 3
minutes or until beef is brown. Add bell pepper and chili puree, continue
stir frying for 1 minute. Stir in onions, carrot and 1 tablespoon soy sauce
continually stirring and cook for 30 seconds. Serve hot over rice. Makes
4 servings.
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