Instructions / Assembly

Asian Vegetable Stir-Fry
1½ tablespoons lite soy sauce 6 ounces shiitake mushrooms, stemmed
1½ tablespoons orange juice and sliced
1 teaspoon grated orange peel 5 green onions, white and green parts, cut
½ teaspoon sesame oil into 2-inch pieces
1 to 1½ tablespoons vegetable oil 1 tablespoon minced fresh ginger
¾ to 1 pound head bok choy, sliced 2 cloves garlic, minced
crosswise into ½-inch pieces
1 red bell pepper, cut into ¼-inch
slices
Combine soy sauce, orange juice, orange peel, and sesame oil in small bowl. Reserve. Preheat wok at 300° for 5 minutes. Add 1
tablespoon oil to wok and heat. Add bok choy stalks, pepper, and mushrooms; cook, stirring frequently, until vegetables begin to just
soften, 2 to 4 minutes. Add bok choy greens and onions and continue to cook for another 1 minute, adding remaining ½ tablespoon oil
if necessary. Push vegetables to sides of wok; add ginger and garlic to center of wok and cook for 15 to 30 seconds. Return vegetables to
center of wok and combine with ginger and garlic. Add reserved sauce. Cover and allow to cook until vegetables are crisp tender, about
1 minute.
Preparation Tip: Cut bok choy greens away from the triangular white stalk. Cut white stalk in half lengthwise and then crosswise into
½-inch thick pieces. Slice greens into ½-inch strips. Keep separate.
6 servings
Sesame Ginger Vegetables
2 teaspoons sesame seeds 4 ounces mushrooms, cut into ¼–inch
1 tablespoon vegetable oil slices
2 teaspoons sesame oil 1 medium zucchini, halved lengthwise
2 medium onions, cut into ¼–inch and cut into ¼–inch slices
slices 2 teaspoons minced fresh ginger
1 medium red pepper, cut into ¼–inch 3 tablespoons stir-fry sauce*
slices
Preheat wok at 300° for 5 minutes. Add sesame seeds, heat until lightly browned. Remove seeds; reserve. Add oils to wok and heat.
Add onions and pepper; cook, stirring frequently, until vegetables just begin to soften, 2 to 3 minutes. Add mushrooms and zucchini;
continue to cook until mushrooms and zucchini just begin to soften, 1 to 2 minutes. Push vegetables to sides of wok; add ginger to
center of wok and cook for 15 to 30 seconds. Return vegetables to center of wok and combine with ginger. Stir in stir-fry sauce. Cover
and allow to cook until vegetables are crisp tender, about 1 minute. Sprinkle with toasted sesame seeds.
6 servings
Sweet and Spicy Pork
3 tablespoons lite soy sauce 2 teaspoons cornstarch
2 tablespoons water 2 tablespoons vegetable oil
1 teaspoon sugar 1 large red or green pepper, cut into
1 pound boneless pork loin, cut into ¼-inch slices
¼-inch strips 1 tablespoon minced fresh ginger
1 8-ounce can pineapple chunks, 2 cloves garlic, minced
drained, juice reserved ¼ teaspoon crushed red pepper
Combine soy sauce, 1 tablespoon water, and sugar in medium bowl. Add pork and stir. Refrigerate, covered, for 30 minutes to 1 hour,
stirring occasionally. Remove pork and pat dry. Combine cornstarch and reserved pineapple juice in small bowl. Set aside.
Preheat wok at 375° for 5 minutes. Add 2 teaspoons oil and heat until just smoking. Add half of pork evenly to the center of the wok.
Cook, without stirring, for 30 seconds to 1 minute, then stir and cook until browned. Transfer pork to clean bowl. Heat 2 teaspoons oil
and repeat with remaining pork.
Reduce heat to 300°. Add remaining 2 teaspoons oil and heat. Add pepper; cook, stirring frequently, until pepper begins to just soften,
2 to 4 minutes. Add remaining 1 tablespoon water and continue to cook until crisp tender, 1 to 2 minutes more. Push pepper to sides
of wok; add garlic, ginger, and crushed red pepper to center of wok and cook for 15 to 30 seconds. Return pepper to center of wok and
combine with garlic, ginger, and crushed red pepper. Return pork and any juices to wok, stir to combine. Add pineapple and reserved
pineapple juice mixture to wok. Cook, stirring constantly, until thickened, about 30 seconds.
4 servings
* This ingredient can be found in the ethnic foods section of the supermarket.
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