Electric Wok Instruction Manual

CHICKEN BROCCOLI

1 whole chicken breast, skinned, boned and thinly sliced

2 tablespoons soy sauce

1 tablespoon vegetable oil

Dash of garlic powder

½ pound fresh broccoli florets, OR 10 ounce package frozen broccoli cuts, rinsed

in hot water

½ cup chicken broth or bouillon

6-8 fresh mushrooms, sliced OR 4 ounce can mushroom pieces and stems, drained

1 6-oz can bamboo shoots, drained

1 tablespoon lemon juice

1 tablespoon cornstarch

1 tablespoon diced pimento

1 tablespoon sesame seed

1. In a bowl, combine sliced chicken, soy sauce, vegetable oil, and garlic powder.

Stir to blend and set aside.

2. Add chicken broth and broccoli to Wok. Set temperature to 325°F/162.7°C and

cook broccoli until vibrant green (about 5 minutes), stirring about every minute.

Push broccoli up side of Wok or remove.

3. Increase heat to 375°F/190.5°C. Add chicken mixture and stir-fry until chicken is

opaque (about 3 minutes). Push up side of the Wok. Add mushrooms and stir-fry

for 1 minute, push up side. Add bamboo shoots and stir-fry for 1 minute. Return

broccoli to Wok if removed and mix all ingredients, stirring well.

4. Combine lemon juice and cornstarch with 2 tablespoons water. Add to chicken

mixture, stirring until thickened (about 1 minute). Garnish with pimento and

sesame seeds. Reduce heat to warm for serving. Serves 4.

FRIED RICE WITH VEGETABLES

1½ cups water

6 or 7-ounce package fried rice mix

2 tablespoons vegetable oil

2 ribs of celery, sliced on a diagonal

6-8 fresh mushrooms, sliced

¼ cup diced green pepper

8 ounce can sliced water chestnuts, drained

1. Bring water to boil in Wok at 250°F/121.1°C. Add rice and seasoning mix. Stir

well and return to boil. Cover and reduce heat to high end of simmer range.

Cook until liquid is absorbed (about 15 minutes). In the meantime, prepare the

vegetables.

2. Push cooked rice up side of the Wok. Add 1-tablespoon oil and increase heat to

350°F/176.6°C. Stir-fry rice in hot oil for 1-2 minutes. Push rice back up the side.

Add 1-tablespoon oil to the Wok; heat briefly. Add celery and stir-fry for 2-3

minutes. Push up the sides. Add mushrooms and green pepper. Stir-fry 2

minutes. Push up side. Add water chestnuts and heat for 1 minute. Combine all

ingredients until well mixed. Reduce heat to warm for serving. Serves 4.