Maxim EW70A, Owner'S Manual & Recipe Manual

Page: 26 / 32

6
Cover
The aluminum High Dome Cover is loose fitting so steam can
escape during simmering or steaming.
For safety, the Cover
should never be used while preheating or cooking with oil.
(Water droplets on the inside of the Cover could fall into the oil,
turn to steam, causing oil to splash.)
The inside of the Cover may discolor and become steam stained.
Remove steam stains by scouring with steel wool soap pad. After
each use, wash Cover in hot sudsy water, rinse and dry thoroughly.
Cooking Tools
The long wooden utensils designed specifically for the MAXIM®
Wok are recommended. They will prevent scratching the surface.
Do not use sharp-edged metal tools such as forks, knives, beaters,
food choppers, etc., as they will scratch the surface.
Minor scratching of the non-stick surface will only affect the
appearance of the Wok. It will not diminish the Wok’s non-stick
qualities nor affect food cooked in the Wok.
Steamer Rack
1. Prepare foods to be steamed according to recipe.
2. Add 2 to 3 cups water to Wok. Water level should be about one
inch below Rack.
3. Place Steamer Rack in Wok and place food on the Rack.
4. Set Temperature Control to 250ºF (125ºC) to keep water boiling.
Cover with Wok Lid and steam according to the recipe. Add
water as required.
5. Wash Steamer Rack in hot, sudsy water or in dishwasher.
25
Stir Fried Beef with Asparagus and Pea Pods
Makes 4 to 6 servings
10 dried black mushrooms
1 cup warm water
1/2 lb. beef flank steak
1 lb. asparagus
1/2 lb. pea pods
Marinade:
1 tablespoon oil
1 teaspoon cornstarch
1 teaspoon sugar
2 teaspoons soy sauce
Salt and pepper to taste
Sauce:
3 tablespoons oil
1 teaspoon fresh ginger root, finely chopped
1 teaspoon garlic, finely chopped
2 tablespoons dry white wine
1/2 cup chicken broth
2 scallions (white part only), finely chopped
In a bowl, soak dried mushrooms about 20 minutes until soft. Remove
and drain. Discard stems and chop into small pieces. Trim excess fat
from flank steak. Cut beef against grain into 2-inch strips.
NOTE: Beef will slice easier when it is slightly frozen.
In a bowl, combine marinade ingredients and toss with beef.
Refrigerate and let stand for 20 to 30 minutes. Break off tough ends of
asparagus as far down as stalk snaps easily. Cut asparagus in
2-inch pieces. Remove strings from pea pods.
Bring water to boil in the Wok at 250°F (125°C). Blanch pea pods and
asparagus for 1 minute. (See Blanching Section on page 8.) Remove,
drain and set aside. Pour out water.
In another bowl, combine the cornstarch mixture. Set mixture aside.
Heat the Wok at 375°F (190°C). Swirl 2 tablespoons of oil into the Wok.
Add ginger root, garlic, beef and stir fry. Remove beef from the Wok.
Add 1 tablespoon oil to the Wok, stir fry mushrooms and asparagus.
Add wine, cook about 30 seconds, stir in 1/2 cup chicken broth. Heat
until mixture begins to bubble. Stir in cornstarch mixture and cook until
sauce is thickened, about 20 seconds. Add pea pods and return beef
to Wok. Toss and garnish with chopped scallions.
Cornstarch mixture:
1/4 cup chicken broth
2 tablespoons cornstarch
2 tablespoons oyster sauce
1 teaspoon sugar