www.oster.com
www.oster.com
9
8
Pork Wonton Soup
3
⁄
4
pound of pork, minced
2 shallots, chopped
1 tablespoon grated ginger
20 won ton wrappers
1 tablespoon sesame oil
4 cups beef stock
2 tablespoons of soy sauce
2 baby bok choy, washed
In a bowl, combine the pork, ginger, sesame oil, soy sauce, and
shallots. Place 1 tablespoon of the mixture into each wonton
wrapper. Moisten edges with water and form a pouch. Pinch
together and twist. Carefully place beef stock in Wok and bring
to a boil at 425°F. Reduce heat slightly and add wontons. Cook
for 6-8 minutes, stirring occasionally. Add bok choy. Cook for an
additional 2 minutes and serve immediately.
Chinese Rice
2 tablespoons of oil
6 shallots, chopped
3 eggs lightly beaten
3 cups of cooked rice
1 onion, chopped
1 teaspoon grated ginger
1
⁄
2
cup peas
2 teaspoons soy sauce
Heat oil in Wok at 300°F. Pour eggs into Wok and flip over until
cooked. Remove from Wok and chop. Add onions and sauté until
tender. Add peas, shallots, rice, and egg and stir to combine.
Stir ginger and soy sauce through the rice. Cook until heated
through.
Crispy Lemon Chicken
6 chicken breasts 1
1
⁄
2
cups of oil for deep frying
1
⁄
2
cup lemon juice
1
⁄
2
cup all-purpose flour
1 tablespoon sugar
1
⁄
4
cup chicken stock
2 teaspoons soy sauce
Chop each chicken breast in half. Combine lemon juice, sugar,
and soy sauce. Pour over chicken and marinate in refrigerator for
30 minutes. Drain chicken and discard the marinade. Heat oil in
Wok at 350°F. Coat chicken in flour and fry, in small batches, until
golden brown. Drain chicken on paper towel.
Curried Prawns
3 tablespoons of oil 2 pounds of cooked prawns, shelled
6 shallots (cut into 2 inch pieces) 2 cups of chicken stock
2 medium onions (slice into rings)
1
⁄
4
cup of all-purpose flour
3 celery stalks 2 tablespoons of sherry
1
⁄
2
cup French beans
1
⁄
4
cup cream
2 tablespoons curry powder
Heat oil in Wok at 350°F. Add shallots, beans, onions, celery,
and curry. Sauté until onions are tender. Reduce heat to 300°F.
Add prawns and chicken stock. Stir in flour and sherry until
thickened. Cook for 3 minutes and stir in cream. Serve with rice.
Pork With Broccoli
3 tablespoons of oil Salt and pepper to taste
1 pound of pork fillet, sliced 3 carrots, chopped
2 cloves of garlic, crushed 2 medium broccoli florets, separated
4 tablespoons soy sauce
1
⁄
4
pound mushrooms
1
⁄
4
cup chicken broth
Heat oil in Wok at 425°F. Add pork and season with salt and
pepper. Stir fry for 1 minute. Remove from Wok. Add carrots,
broccoli, and mushrooms and stir fry for 1 minute. Reduce heat
to 400°F. Add garlic and ginger to vegetables. Sprinkle with soy
sauce and chicken broth. Stir fry for 5 minutes. Return pork to
Wok and mix with vegetables until pork is cooked. (About 5
minutes)
Curried Chicken With Coconut Milk
1 lb chicken breast, boneless skinless 1 cup of macadamia nuts
1 tablespoon of curry powder, hot
1
⁄
2
cup chopped cilantro
1 green hot chili pepper 1 tablespoon of dried chili flakes
3 tablespoons of vegetable oil 1 teaspoon salt
1 cup of coconut milk
Cut the chicken into 1” cubes. Combine the curry powder,
pepper, green chili, and salt. Toss the chicken with the spice
mixture and allow to marinate in the refrigerator for at least 30
minutes. Heat Wok to 400°F and add the oil; allow to heat for
1 minute. Add the chicken; allow the chicken to cook stirring
occasionally for 5-8 minutes. Add the coconut milk and reduce
the heat to 250°F, returning the GLASS LID to the Wok. Allow
mixture to cook for an additional 5 minutes. Add the macadamia
nuts and cilantro and cook for 1 minute. Serve with Jasmine or
Basmati rice.
CKSTWK99WM-ECO(DuraCeramic)_13EM1.indd 8-9
5/17/13 8:32 AM
