West Bend Housewares Electric Wok instruction manual Sweet And Sour Pork, Almond Chicken

SWEET AND SOUR PORK

1½ pounds boneless pork loin, cut into ½ inch cubes

¼cup soy sauce

1egg-slightly beaten ¾ cup cornstarch 1½ cups vegetable oil

1small onion, cut into 6 wedges

1small green pepper, cut into 1-inch cubes

18-oz can pineapple chunks, drained, reserve juice

1large tomato, cut into 8 wedges ½ cup white wine vinegar

1tablespoon vegetable oil

1tablespoon brown sugar

1tablespoon soy sauce

1teaspoon freshly ground black pepper

2teaspoons cornstarch dissolved in 4 teaspoons water

1.Toss pork cubes in soy sauce; roll in egg, then in cornstarch, shaking off any excess cornstarch.

2.Preheat 1½-cups oil in Wok at 375°F/190.5°C. Add pork in 4 batches, frying until golden brown. Drain on paper towels. Turn Wok off. Keep pork warm in 200°F/93.3°C oven.

3.Remove all but 1-tablespoon oil from Wok. Heat at 350°F/176°C. Add onion and stir-fry for 1 minute. Push up side. Add green pepper cubes, stir-fry for 1 minute. Push up side. Add pineapple and tomato wedges, stir-fry for 1 minute. Push up side.

4.Combine reserved pineapple juice, wine vinegar, oil, brown sugar, soy sauce and pepper. Add to Wok and bring to a boil. Add cornstarch mixture, stirring until thickened. Return pork to Wok and combine all ingredients. Serve immediately. Serves 4.

ALMOND CHICKEN

2 tablespoons vegetable oil

2whole chicken breasts, skinned, boned and thinly sliced

18-ounce can sliced water chestnuts, drained. ½ cup slivered almonds

3tablespoons soy sauce

1½ cups chicken broth or bouillon

4tablespoons cornstarch ½ cup cold water

1.Preheat oil in Wok at 375°F/190.5°C. Add chicken and stir-fry until opaque (about 5 minutes).

2.Add water chestnuts, almonds, soy sauce and chicken broth to the Wok. Stir to blend, cover and cook for 1-½ minutes.

3.Combine cornstarch and water. Add to Wok and stir until thickened. Combine all ingredients. Reduce heat to warm for serving. Serves 4.

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