Multi-Function Cooktop Recipes
15
wolfappliance.com
Chicken Vegetable Stir-Fry
with Oyster Glaze and Peanuts
Makes 8 cups
Ingredients:
2 Tbsp vegetable oil
2 cups chicken strips, beef strips or shrimp
1 cup sliced shiitake mushrooms
2 cups pea pods, cleaned and trimmed
3 cups broccoli flowerettes
1 cup sliced red pepper, cut in half
1 cup sliced yellow pepper, cut in half
2 scallions, thinly sliced on the bias
1 cup oyster glaze (see recipe)
1
/
4
cup chopped dry roasted peanuts
Optional:
8 cups white rice
Oyster glaze
METHOD
Place a cast iron or 18-inch 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
Ingredients:
1
1
/
2
Tbsp chopped garlic
1
1
/
2
Tbsp chopped ginger
3
/
4
cup oyster sauce
1 cup water
2 Tbsp cornstarch
1
/
4
cup water
1
/
4
cup sesame oil
METHOD
Combine garlic, ginger, oyster sauce and 1 cup water in
2-quart bowl. In 1-cup glass measure, mix cornstarch and
1
/
4
cup water. Whisk into the oyster sauce mixture. Stir in
sesame oil. Refrigerate. Stir before each use.
