Philips HD 4335 manual Chicken Hoisin

-Add the wine, soy sauce, sugar, vinegar and pepper mixture. Stir-fry 1/2 minute.

-Serve. Serves 4.

■■■CHICKEN HOISIN

2 boned whole chicken breasts, cut into bite-sized pieces

1 tablespoon cornstarch

1 tablespoon cooking sherry or rice wine (mirin)

1 tablespoon soy sauce

4 tablespoons cooking oil

1 green pepper, cut in bite-sized pieces

8 water chestnuts, sliced

1/4 pound mushrooms, sliced 1/2 teaspoon salt

2 tablespoons in Hoisin sauce roasted cashews

-In a large bowl, coat the chicken pieces with the cornstarch, add wine and soy sauce.

-Put 1 tablespoon of the oil in the Wok and heat almost to the smoking point. Add green pepper, water chestnuts, mushrooms and salt and stir- fry for 21/2 minutes.

-Remove the vegetables and set aside.

-Add remaining oil to the Wok, heat thoroughly, add marinated chicken, stir-fry the chicken until cooked.

-Add Hoisin sauce and stir well.

-Return the vegetables and cook 1 minute.

-Add cashews and heat through. Serves 4.

■■■CHICKEN CHOP SUEY 1 tablespoon ginger root, minced 1 tablespoon garlic, minced

2 tablespoons cooking oil

11/2 cups of raw chicken, cut in small strips 1 cup celery, thinly sliced

4 spring onions, diced 1/2 cup of green peas

1/2 cup bamboo shoots, sliced 6 water chestnuts, sliced

1 cup water

1 tablespoon light soy sauce Salt and pepper to taste 1/2 cup toasted almonds

Heat the oil in the Wok, add the ginger, garlic and chicken.

Stir-fry for about one minute.

-Add the celery, onions, peas, bamboo shoots and water chestnuts. Mix quickly then add the water.

-Place cover on Wok and cook for 4 minutes.

-Add soy sauce, salt and pepper.

-Add almonds, mix and allow them to heat through.

Serves 4.

■■■SPECIAL SNOW PEAS 1/2 pound snow peas, stringed 3 tablespoons cooking oil

8 water chestnuts, sliced salt and pepper to taste cashews or almonds

-Place the snow peas in cold water in the refrigerator for 1/2 hour or partially thaw frozen snow peas.

-Heat the oil in the Wok and add the snow peas, stir-fry until bright green in color (about 2 minutes).

-Push the peas up the side of the Wok to keep warm. Stir-fry the water chestnuts for 2 minutes.

-Mix the peas with the water chestnuts, salt and pepper to taste. Add the nuts and allow to heat through.

■■■SPICY SHREDDED BEEF 1 pound beef, cut in fine shreds 1/4 cup soy sauce

2 tablespoons sherry 1/2 cup cooking oil 1 hot chili, minced

1 stick of celery, shredded

1 carrot, shredded

-Marinate the beef in the soy sauce and sherry for 11/2 hours.

-Heat the oil in a Wok and stir-fry the beef, add the chili.

-Continue stir-frying over low heat until beef begins to dry, then push it up the side of the Wok.

-Add the vegetables and stir-fry for a minute. Mix the beef and vegetables and allow to heat through.

Serve hot.

■■■BEEF-TOMATO STIR-FRY 2 tablespoons soy sauce

2 tablespoons cornstarch

1 pound flank steak, sliced

5 tablespoons cooking oil

2 teaspoons sugar

3 tomatoes, cut in thin wedges 1/2 teaspoon salt

2 spring onions, diced

-In a bowl, combine the soy sauce, cornstarch and 1 tablespoon of the cooking oil.

Add the sliced beef and toss to coat.

-Set Wok heat control at setting 4, heat 1 tablespoon of the oil, add the salt and sugar and stir-fry the tomatoes gently for about 1 minute.

8