Owner's Manual

Multi-Function Cooktop Recipes 15
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Chicken Vegetable Stir-Fry
with Oyster Glaze and Peanuts
Makes 4 to 6 servings
Ingredients:
2 Tbsp
(30 ml) vegetable oil
2 cups
(300 g) chicken strips, beef strips or shrimp
1 cup
(150 g) sliced shiitake mushrooms
2 cups
(300 g) pea pods, cleaned and trimmed
3 cups
(450 g) broccoli owerettes
1 cup
(150 g) sliced red pepper, cut in half
1 cup
(150 g) sliced yellow pepper, cut in half
2 scallions, thinly sliced on the bias
1 cup
(240 ml) oyster glaze (see recipe)
1
/4 cup (40 g) chopped dry roasted peanuts
Optional:
8 cups
(1.5 kg) white rice
Oyster glaze
METHOD
Place a cast iron or 18" (457) 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 (560 ml)
Ingredients:
1
1
/2 Tbsp (25 ml) chopped garlic
1
1
/2 Tbsp (25 ml) chopped ginger
3
/4 cup (180 ml) oyster sauce
1 cup
(240 ml) water
2 Tbsp
(30 ml) cornstarch
1
/4 cup (60 ml) water
1
/4 cup (60 ml) sesame oil
METHOD
Combine garlic, ginger, oyster sauce and 1 cup (240 ml)
water in 2-quart
(2 L) bowl. In 1-cup (240 ml) glass measure,
mix cornstarch and
1
/4 cup (60 ml) water. Whisk into the
oyster sauce mixture. Stir in sesame oil. Refrigerate. Stir
before each use.