Philips HD 4335 manual EGG FOO Yung 6 tablespoons cooking oil, Chicknpineapple

■■■EGG FOO YUNG 6 tablespoons cooking oil

1 teaspoon garlic, minced

2 tablespoons ginger, minced

1/2 cup of chicken (or shrimp, beef or pork) in small pieces

1/4 cup of sliced mushrooms 1 cup bean sprouts

1/4 cup spring onions, diced 4 eggs, beaten

Salt and pepper to taste 1/2 cup of chicken stock 1 egg white, beaten

1 teaspoon cornstarch

-Heat 2 tablespoons of the oil in the Wok, add the garlic and ginger.

-Add the chicken, mushrooms, bean sprouts and 3/4of the onions. Stir-fry until the vegetables are partly cooked, then remove from the Wok.

-In a bowl, combine the vegetables with the eggs, salt and pepper. Mix well.

-Place the remaining 4 tablespoons of oil in the Wok and heat. Add 1/2 the egg foo yung mixture to the hot oil. Cook as you would an omelette, turning it over as each side is cooked. Fold the cooked omelette in half, slide it up the side of the Wok, squeezing out the oil and juices, then remove. Cook the second portion in the same way, adding more oil if necessary, then remove.

-Pour the chicken stock into the Wok and bring to a boil.

-Add gravy thickening and egg white and stir well.

-Garnish the egg foo yung with the remaining onion and pour the sauce over. Serve with rice. Serves 4.

■■■PORK-VEGETABLE SOUP 1/2 pound lean pork, cut in fine strips 1 teaspoon sherry

1/4 to 1/2" ginger root, peeled and minced 1 teaspoon cooking oil

1/4 cup bamboo shoots, sliced 1/4 cup celery, sliced

4 water chestnuts, sliced

1 carrot, sliced

4 cups chicken broth (or water) 1/2 cup peas

Salt and pepper to taste 1 egg, beaten

-Mix the pork well with the sherry and ginger. Heat the oil in the Wok and brown the pork.

-Add the vegetables (except peas) and broth, bring to a boil then reduce the heat.

-Cook at low heat for 15 minutes.

-Add the peas, salt and pepper.

-Cook 15 minutes more. Mix in the egg until set.

■■■CHICK'N'PINEAPPLE

2 chicken breasts, boned and cut in bite-size pieces

2 tablespoons flour

1 teaspoon salt

1/4 teaspoon pepper

3 tablespoons cooking oil

1 cup of pineapple chunks (Reserve 1/2 cup juice)

1 teaspoon vinegar

2 tablespoons soy sauce

1 tablespoon cornstarch

-Coat the chicken with the flour, salt and pepper.

-Heat the oil in the Wok and stir-fry the chicken for 5 minutes.

-Add the pineapple and cook at low heat for 4 or 5 minutes.

-Mix the pineapple juice, soy sauce, vinegar and cornstarch, stir into the Wok and cook until thickened. Serves 4.

■■■SPICY-ORANGE STIR-FRY CHICKEN

1 pound boned chicken, cut into bite-sized pieces 1/2 ginger root, peeled and sliced I medium onion, sliced

1 teaspoon salt

3 tablespoons cooking sherry or rice wine (mirin) 1/2 teaspoon chili pepper

peel of one large orange, in small pieces 3 tablespoons soy sauce

2 teaspoons vinegar

2 teaspoons sugar Black pepper (pinch)

4 tablespoons cooking oil

-Mix together the ginger and onion, salt, 1 tablespoon of the soy sauce and 1 tablespoon of the sherry or rice wine.

-Marinate the chicken in mixture for 1/2 hour, turning occasionally. Remove the ginger and onion.

-While the chicken is marinating mix together the chili pepper and orange peel.

-In a separate container mix remains of the wine and soy sauce with the vinegar, sugar and black pepper.

-Place the oil in the Wok and heat to setting 4. Stir-fry the chicken until cooked and remove it from the Wok.

-Stir-fry the chili and orange peel for 15 seconds and return the chicken to the Wok, stir to coat chicken.

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