Philips HD 4335 BEEF WITH SNOW PEAS 1 pound sirloin tip, sliced, Chinese Lamb, Pork Stir-Fry

-Take the tomatoes out of the Wok.

-Heat the remaining 3 tablespoons of the oil, then add the beef, cooking for 3 or 4 minutes.

-Return the tomatoes and add the spring onions to the beef.

-Stir gently until the tomatoes are hot and the dish is well mixed.

■■■BEEF WITH SNOW PEAS 1 pound sirloin tip, sliced

2 tablespoons soy sauce

1 tablespoon rice wine or sherry

2 teaspoons cornstarch 1/2 teaspoon sugar

3 tablespoons cooking oil

1/4 cup fresh snow peas (frozen will do, thaw partially)

6 water chestnuts, sliced 1/4 teaspoon salt

3 tablespoons water 1/4 cup bamboo shoots

1/2" ginger root, peeled and sliced

-Combine the beef with the soy sauce, wine, cornstarch and sugar. Mix well to coat the beef.

-String the snow peas and place in cold water to crisp for 1/2 hour (allow frozen peas to partially thaw).

-Heat 1 tablespoon of the oil in the Wok, add the snow peas and water chestnuts and stir-fry them for 2 minutes, sprinkle them with the salt and 2 tablespoons of the water.

-Add the bamboo shoots and stir-fry for 1 minute. Sprinkle with 1 tablespoon of the water.

-Remove the vegetables and liquid from the Wok.

-Add 2 tablespoons of oil to the Wok and stir-fry the ginger until lightly browned.

-Add the beef and stir-fry until cooked (about 4 minutes).

-Return the vegetables and liquid, mix and allow to reheat. Serves 4 or 5.

■■■CHINESE LAMB

2 pounds of lamb, trimmed of fat and cut in cubes 11/2 cups of bamboo shoots

2 tablespoons cornstarch 1/2 cup cooking oil

6 cloves garlic

2 tablespoons oyster sauce

1 tablespoon soy sauce 1/2 teaspoon sugar 3/4 teaspoon salt

3/4 cup small mushrooms

-Coat the lamb thoroughly with the cornstarch.

-Brown the lamb in the Wok with the cooking oil. (Reserve 1 tablespoon of the oil).

-Empty the oil and lamb from the Wok, set meat

aside to drain.

-Place the reserved oil in the Wok and heat.

-Stir-fry the garlic, then add all remaining ingredients, except the mushrooms, and return the lamb to the Wok.

-Add just enough water to cover the meat.

-Cover the Wok.

-Simmer for 11/4 to 11/2 hours.

-Add mushrooms and allow them to heat through.

-Serve.

■■■PORK STIR-FRY

1 pound boneless pork loin, cut into fine strips

4 tablespoons cooking oil

1 tablespoon light soy sauce 1/4 teaspoon sugar

2 tablespoons cornstarch 1/2 teaspoon salt

2 tablespoons water

2 green peppers, cut into fine strips

1 clove garlic, minced

-Coat the pork with the soy sauce, sugar and cornstarch.

-Place 2 tablespoons of the oil in the Wok and stir-fry the peppers, with the salt and water, for 2 minutes.

-Remove peppers and liquid from Wok. (Reserve the liquid.)

-Heat 2 tablespoons of oil in the Wok and stir-fry the garlic.

-Add the pork and stir-fry until cooked.

-Return the pepper and liquid to the Wok.

-Stir well and allow to reheat.

-Serve.

■■■IVORY - JADE SHRIMP

1 pound raw shrimp (shelled and deveined)

2 tablespoons sherry or mirin (rice wine)

4 tablespoons cooking oil

1 cup sliced, drained bamboo shoots

1 tablespoon soy sauce Pinch of sugar

Salt and pepper to taste

4 scallions, split lengthwise

-Marinate the shrimp in the sherry or mirin for 5 minutes.

-Heat cooking oil in the Wok to setting 4. Stir-fry shrimp for 2 minutes. Push shrimp up side of Wok, place bamboo shoots in Wok and cook for 3 minutes.

-Reduce heat to setting 2 and add soy sauce, sugar, salt and pepper.

-Mix all ingredients and heat thorougly.

-Arrange on serving dish, using the scallions as decoration. Serves 4.

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