English-13
R
ECIPES
S
HRIMP AND
V
EGETABLE
S
TIR
-F
RY
3
⁄
4
-lb. raw, shrimp, shelled and deveined
2 stalks celery, sliced
2 tablespoons light soy sauce
1 small sweet red bell pepper,
2 tablespoons dry sherry
in thin strips
2 teaspoons cornstarch
1 cup broccoli flowerets
1 teaspoon grated gingerroot
1
⁄
2
medium onion, thinly sliced
1 tablespoon vegetable oil
5 large fresh mushrooms, sliced
1
⁄
2
package (3-ounces) frozen
snow peas, thawed
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and
gingerroot; pour over shrimp. Preheat skillet to 400°F. Add oil to skillet.
Stir-fry celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp
with marinade and stir-fry additional 2 minutes or until shrimp turn pink.
Add mushrooms and snow peas. Stir-fry until heated through.
P
ORK
C
HOPS WITH
S
PANISH
R
ICE
2 to 4 center cut pork chops,
1
⁄
3
cup raw long grain rice
about
1
⁄
2
-inch thick
1
⁄
2
teaspoon chili powder
1
⁄
3
cup chopped onion
1 can (14
1
⁄
2
-ounces) whole
1
⁄
4
cup chopped green bell pepper
tomatoes
Set skillet temperature to 350°F. Add chops and cook on first side 5 minutes.
Turn chops; add onion and green bell pepper. Cook, stirring vegetables
occasionally, 2 minutes. Reduce temperature to “WARM”. Add rice, chili
powder and tomatoes and stir to blend into vegetables. Cover and cook
25 to 30 minutes, stirring occasionally.
All manuals and user guides at all-guides.com
