Installation Manual

8
RECIPES
Blanch green beans for about 2 minutes, cut into 1” length.
Set aside. Stir fry garlic in 2 teaspoons of heated oil with a little
bit of salt. Add pork strips, stir fry quickly until meat whitens.
Remove and set aside. Heat the remaining oil. Add green onion,
mushrooms, bamboo shoots, celery and blanched green beans,
stir fry for 2 minutes, then add soy sauce. Add the cooked pork
and chicken broth and bring to a boil. Reduce heat, cover wok
and cook for 1 minute. Add thickening ingredients and stir. Mix
thoroughly. Serves 4.
Stir-Fried Pork with Green Beans
½ pound lean pork cut into thin strips
1 cup green beans
2 Chinese mushrooms, presoaked, sliced
½ cup bamboo shoots, sliced into long shoestrings
1 stalk celery, thinly sliced
1 teaspoon salt
3 tablespoons vegetable oil
¼ teaspoon sugar
1 teaspoon rice wine
1½ teaspoons soy sauce
1 clove garlic crushed
½ green onion, minced
¾ cup chicken broth or water
Ingredients
For additional electric wok recipes, or even to submit your own, visit our website at www.AromaCo.com!
Asparagus in Crab Meat Sauce
Shred crab meat (if using canned crab meat, drain well). Remove white part of asparagus
spears and peel tough skin. Cut diagonally into 2” lengths, rinse well and drain. Heat the
wok with 2 tablespoons of oil. Stir fry asparagus. Add salt and 2 tablespoons of chicken
broth. Cook for 3-4 minutes, or until soft. Remove and set aside. Heat 1 tablespoon of
oil. Add shredded crab meat and stir fry for 30 seconds. Add asparagus with 1 cup of
chicken broth and cornstarch. Stir fry for another 30 seconds. Beat egg white again and
pour over crab meat and asparagus. Stir and heat thoroughly. Serves 4.
2 pounds fresh asparagus
3 ounces crab meat, fresh, frozen or canned
3 tablespoons peanut oil
1 teaspoon salt
1 cup & 2 tablespoons chicken broth
2 egg whites, beaten
2 tablespoons cornstarch, for thickening
Ingredients
To Thicken:
• 2 teaspoons cornstarch
• 1 teaspoon sherry
• 1 tablespoon water
• 1 tablespoon oyster sauce