RECETTES
Garden Scramble Stir-Fry
2 tbsp. (30 ml) vegetable oil
1 large clove garlic, large, minced or pressed
1 cup (250 ml) broccoli florets, cut in 1/2" (12 mm) chunks
1 cup (250 ml) cauliflower florets, cut in 1/2" (12 mm) chunks
3 tbsp. (45 ml) water
1/2 cup (125 ml) carrots, cut in 1/2" (12 mm) slanting slices
1/2 red bell pepper cut in 1/4" (6 mm) strips
salt and pepper
whole cashews
Set the Temperature Control Probe to 400ºF (200ºC) and preheat. Add 1 tbsp.
(15 ml) of oil. When the oil is hot, add garlic and stir-fry for 30 seconds. Add
broccoli and cauliflower and stir-fry for 1 minute. Add 2 tbsp. (30 ml) of water,
cover and cook for approximately 3 minutes. Stir during cooking. Remove from
Wok and set aside. Add remaining oil to Wok. When oil is hot, add carrots and
red pepper. Stir-fry for 1 minute. Add remain water, cover and cook for
approximately 2 minutes. Stir during cooking. Return broccoli and cauliflower
to Wok and stir-fry for approximately 1 minute to heat through. Add salt and
pepper to taste and garnish with cashews.
Makes 2 or 3 servings.
Snow Peas with Shrimp
1 tsp. (5 ml) cornstarch
1/4 tsp. (1.5 ml) ground ginger
2 tbsp. (30 ml) soy sauce
2 tbsp. (30 ml) dry sherry
1/2 cup (125 ml) chicken broth
3 tbsp. (45 ml) vegetable oil
1 clove garlic
3 oz. (85 g) snow peas, ends and strings removed
1 small can water chestnuts, drained and thinly sliced
2 or 3 green onions, thinly sliced
1 lb. (450 g) raw shrimp, shelled and deveined.
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Booklet TWK-60 3/26/03 1:30 PM Page 20