Multi-Function Cooktop Recipes
15
wolfappliance.com
Chicken Vegetable Stir-Fry
with Oyster Glaze and Peanuts
Makes 4 to 6 servings
Ingredients:
2 Tbsp
(30 ml)
vegetable oil
2 cups
(300 g)
chicken strips, beef strips or shrimp
1 cup
(150 g)
sliced shiitake mushrooms
2 cups
(300 g)
pea pods, cleaned and trimmed
3 cups
(450 g)
broccoli flowerettes
1 cup
(150 g)
sliced red pepper, cut in half
1 cup
(150 g)
sliced yellow pepper, cut in half
2 scallions, thinly sliced on the bias
1 cup
(240 ml)
oyster glaze (see recipe)
1
/
4
cup
(40 g)
chopped dry roasted peanuts
Optional:
8 cups
(1.5 kg)
white rice
Oyster glaze
METHOD
Place a cast iron or 18"
(457)
steel wok on Wolf multi-
function cooktop over high heat. Heat for 9 to 10 minutes
or until very hot. Assemble ingredients in separate bowls.
When the wok is preheated, add the oil to the wok and
quickly add chicken and mushrooms, stirring for 1 minute
and allowing them to brown. Add remaining vegetables
and stir for about 5 minutes. Stir in the oyster glaze and
heat for 30 seconds. Carefully remove meat and vegeta-
bles from the wok. Serve immediately with rice and glaze
on the side, if desired.
Oyster Glaze for Stir-Fry
Makes 2
1
/
3
cups
(560 ml)
Ingredients:
1
1
/
2
Tbsp
(25 ml)
chopped garlic
1
1
/
2
Tbsp
(25 ml)
chopped ginger
3
/
4
cup
(180 ml)
oyster sauce
1 cup
(240 ml)
water
2 Tbsp
(30 ml)
cornstarch
1
/
4
cup
(60 ml)
water
1
/
4
cup
(60 ml)
sesame oil
METHOD
Combine garlic, ginger, oyster sauce and 1 cup
(240 ml)
water in 2-quart
(2 L)
bowl. In 1-cup
(240 ml)
glass measure,
mix cornstarch and
1
/
4
cup
(60 ml)
water. Whisk into the
oyster sauce mixture. Stir in sesame oil. Refrigerate. Stir
before each use.
