Use and Care Manual

Pork Wonton Soup
• ¾ pound of pork, minced
• 1 tablespoon grated ginger
• 1 tablespoon sesame oil
• 2 tablespoons of soy sauce
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.
Crispy Lemon Chicken
• 6 chicken breasts
• ½ cup lemon juice
• 1 tablespoon sugar
• 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 our and fry, in small batches, until golden brown. Drain chicken on
paper towel.
Curried Prawns
• 3 tablespoons of oil
• 6 shallots (cut into 2 inch pieces)
• 2 medium onions (slice into rings)
• 3 celery stalks
• ½ cup French beans
• 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 our and sherry until thickened. Cook for 3 minutes and
stir in cream. Serve with rice.
• 2 shallots, chopped
• 20 wonton wrappers
• 4 cups beef stock
• 2 baby bok choy, washed
• ½ cups of oil for deep frying
• ½ cup all-purpose our
• ¼ cup chicken stock
• 2 pounds of cooked prawns, shelled
• 2 cups of chicken stock
• ¼ cup of all-purpose our
• 2 tablespoons of sherry
• ¼ cup cream