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Фрагмент инструкции
Remove and drain. Discard stems and chop into small pieces. Trim excess fat from flank steak. Cut beef against grain into 2-inch strips. NOTE: Beef will slice easier when it is slightly frozen. In a bowl, combine marinade ingredients and toss with beef. Refrigerate and let stand for 20 to 30 minutes. Break off tough ends of asparagus as far down as stalk snaps easily. Cut asparagus in 2-inch pieces. Remove strings from pea pods. Bring water to boil in the Wok at 250°F. Blanch pea pods and asparagus for 1 minute. (See Blanching Section on page 8.) Remove, drain and set aside. Pour out water. In another bowl, combine the cornstarch mixture ingredients. Set mixture aside. Heat the Wok at 350°F. Swirl 2 tablespoons of oil into the Wok. Add ginger root, garlic, beef and stir fry. Remove beef from the Wok. Add 1 tablespoon oil to the Wok, stir fry mushrooms and asparagus. Add wine, cook about 30 seconds, stir in 1/2 cup chicken broth. Heat until mixture begins to bubble. Stir in cornstarch mixture and cook until sauce is thickened, about 20 seconds. Add pea pods and return beef to Wok. Toss and garnish with chopped scallions. 18 AROMATIC RED-COOKED (HUNG TSAU) BEEF Makes 4 to 6 servings 2-1/2 lbs. boneless beef (chuck or eye of the round roast) 1 tablespoon oil 1 slice fresh ginger root, crushed 3 cloves garlic, crushed Sauce: 1/2 cup soy sauce 2 dried hot chili peppers 2 tablespoons sugar 1 cup water 1/3 cup dry sherry Cut beef into 1 inch cubes. In a bowl, mix together sauce ingredients. Heat Wok at 375°F. Swirl oil into Wok. Stir fry ginger, garlic and beef cubes. Reduce temperature to 225°F. Pour sauce ingredients over meat. Cover and simmer 1-1/2 hours. Uncover, turning meat in liquid. Continue cooking for about 1 hour more or until meat is tender. Remove meat and set aside. Discard ginger, chili peppers and garlic from sauce and pour sauce over beef chunks. Serve hot over rice. NOTE: Check beef from time to time while it is cooking, add more water as needed. There should be about 2 cups of sauce left in Wok when meat is removed. 19 MIXED CHINESE VEGETABLES Makes 4 to 6 servings 1/2 head fresh broccoli 1/2 lb. fresh spinach 1/2 lb. fresh pea pods 4 stalks celery 2 carrots 2 medium onions 1 - 8 oz. can water chestnuts, sliced and drained 1 slice fresh ginger root, crushed 2 scallions 3/4 cup chicken broth 2 tablespoons vegetable oil Cut broccoli tops into flowerets. Cut broccoli stalks in thin strips 2 inches long. Chop spinach coarsely. Remove strings from pea pods. Cut celery in 1/2 inch diagonal slices. Cut onions in wedges and separate layers. Cut carrots and scallions in thin diagonal slices. Heat oil in the Wok at 375°F. When the Indicator Light goes off, add broccoli stalks, carrots, onion and ginger. Stir fry 1 minute. Add all remaining vegetables. Toss lightly. Add chicken broth. Toss until vegetables are completely coated. Cook until liquid boils. Cover Wok and cook until vegetables are crisp, yet tender, about 2 to 3 minutes. 20 SNOW PEAS & STRAW MUSHROOMS Makes 4 to 6 servings 1 lb. snow peas (in pods) 1 15 oz. can straw mushrooms, drained 2 tablespoons dry sherry Salt and white pepper to taste 1 teaspoon sugar 1/4 cup peanut oil Remove strings from pea pods. In a bowl, combine sherry, salt, pepper and sugar. Stir to blend. Set aside. Heat the Wok at 350°F. Swirl oil into Wok. Add straw mushrooms, stirring constantly for about 1-1/2 minutes. Add snow pea pods, and stir fry. Add sherry mixture and cook about 30 seconds. BRAISED CABBAGE WITH MUSHROOMS Makes about 4 to 6 servings 1 lb. Chinese cabbage 2 tablespoons peanut oil 1 green pepper, cut in strips 1 tablespoon soy sauce mixed with 1 teaspoon sugar 4 oz. button mushrooms 1/4 cup water Wash cabbage and chop coarsely. Heat in Wok at 350°F. Swirl oil in Wok, and stir fry cabbage. Add green pepper and mushrooms. Pour sauce over vegetables. Add water to Wok and cover. Cook 5 to 7 minutes, shaking the Wok occasionally. 21 CRABMEAT EGG FOO YUNG Makes 2 to 3 servings 4 eggs 1/2 cup shredded crabmeat 1 cup bean sprouts 1 tablespoon onion, minced 2 tablespoons soy sauce Salt and pepper to taste 1 tablespoon vegetable oil In a mixing bowl, beat eggs until frothy. Add crabmeat, sprouts, onions, soy sauce, salt and pepper. Add oil to Wok and heat at 250°F. When Temperature Indicator Light goes out, pour in egg mixture. Push egg mixture to the middle with wooden spatula, allowing the uncooked mixture to flow beneath. When bottom of eggs are golden brown, turn over with spatula. Cook until golden. Slide onto plate. Serve immediately with hot brown sauce. (See recipe below.) Try these variations: Beef Egg Foo Yung — substitute 1/2 cup shredded beef for crabmeat. Chicken Egg Foo Yung — substitute 1/2 cup shredded chicken for crabmeat. Shrimp Egg Foo Yung — substitute 1/2 cup sliced shrimp for crabmeat. BROWN SAUCE Makes about 1 cup 2 tablespoons soy sauce 2 teaspoons sugar 2 tablespoons scallions, chopped 1 teaspoon oyster sauce 1 teaspoon dry sherry 1 cup chi...