Use and Care Manual

Recipes
Spring Rolls
• 3 tablespoons of oil
• 2 cloves of garlic, crushed
• 1 tablespoon of grated ginger
• ¼ cup canned bamboo shoots, nely chopped
• 1 pound chicken meat, minced
Pre-heat Wok to 350°F. Heat oil and add garlic, ginger, and bamboo shoots. Allow garlic and ginger to
brown. Add chicken and soy sauce and stir fry for 3-4 minutes.
Add remaining ingredients and stir fry until cabbage wilts. Remove from wok and allow to cool. Wipe wok
clean and set temperature to 425°F; add 1 cup of oil and allow to heat to proper temperature (approximate-
ly 2 minutes). Place a tablespoon of the lling you just prepared across the corners of the spring roll
wrappers. Brush edges with water and tuck in ends. Roll up the enclosed lling. Heat 2” of oil in wok. Deep
fry spring rolls in small batches until golden brown. (approximately 6-8 mins.)
Garlic Shrimp
• 2 pounds of shrimp 16-20 ct, cleaned, peeled, tail on
• ½ cup of vegetable oil
Place all ingredients in a bowl and marinate for 2 hours in refrigerator. Pre-heat wok to 350°F. Stir fry shrimp
until bright pink. Remove garlic cloves and serve hot.
Chinese Rice
• 2 tablespoons of oil
• 3 eggs lightly beaten
• 1 onion, chopped
• ½ cup peas
Heat oil in wok at 300°F. Pour eggs into wok and ip 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.
• 3 tablespoons soy sauce
• 2 carrots, grated
• ¼ pound of mushrooms, sliced
• 6 cabbage leaves, shredded
• ¼ pound rice noodles, soaked
• 20 spring roll wrappers
• 4 cloves of garlic
• 1 tablespoon parsley, chopped
• ½ teaspoon salt
• 6 shallots, chopped
• 3 cups of cooked rice
• 1 teaspoon grated ginger
• 2 teaspoons soy sauce