Oster CKSTSKRM20 user manual Shrimp And Vegetable Stir-Fry, Pork Chops With Spanish Rice, Recipes

RECIPES

SHRIMP AND VEGETABLE STIR-FRY

3⁄4-lb. raw, shrimp, shelled and deveined	2 stalks celery, sliced
2 tablespoons light soy sauce	1 small sweet red bell pepper,
2 tablespoons dry sherry	in thin strips
2 teaspoons cornstarch	1 cup broccoli flowerets
1 teaspoon grated gingerroot	1⁄2 medium onion, thinly sliced
1 tablespoon vegetable oil	5 large fresh mushrooms, sliced
1⁄2 package (3-ounces) frozen
snow peas, thawed

Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and gingerroot; pour over shrimp. Preheat skillet to 400°F. Add oil to skillet. Stir-fry celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp with marinade and stir-fry additional 2 minutes or until shrimp turn pink. Add mushrooms and snow peas. Stir-fry until heated through.

PORK CHOPS WITH SPANISH RICE

2 to 4 center cut pork chops,	1⁄3 cup raw long grain rice
about 1⁄2-inch thick	1⁄2 teaspoon chili powder
1⁄3 cup chopped onion	1 can (14 1⁄2-ounces) whole
1⁄4 cup chopped green bell pepper	tomatoes

Set skillet temperature to 350°F. Add chops and cook on first side 5 minutes. Turn chops; add onion and green bell pepper. Cook, stirring vegetables occasionally, 2 minutes. Reduce temperature to “WARM”. Add rice, chili powder and tomatoes and stir to blend into vegetables. Cover and cook

25 to 30 minutes, stirring occasionally.

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