RECIPES

SHRIMP AND VEGETABLE STIR-FRY

34-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

12 medium onion, thinly sliced

1 tablespoon vegetable oil

5 large fresh mushrooms, sliced

12 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,

13 cup raw long grain rice

about 12-inch thick

12 teaspoon chili powder

13 cup chopped onion

1 can (14 12-ounces) whole

14 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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Oster CKSTSKRM20 user manual Shrimp and Vegetable STIR-FRY, Pork Chops with Spanish Rice

CKSTSKRM20 specifications

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