Rival S16SG-CN manual Shrimp and Vegetable STIR-FRY, Pork Chops with Spanish Rice

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, in thin strips
2 tablespoons dry sherry	1 cup broccoli flowerettes
2 teaspoons cornstarch	1⁄2 medium onion, thinly sliced
1 teaspoon grated gingerroot	5 large fresh mushrooms, sliced
1 tablespoon vegetable oil	1⁄2 package (3-ounces) frozen snow peas, thawed

Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and ginger- root; pour over shrimp. Preheat skillet to 400°F/200°C. Add oil to skillet. Stir-fry celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp with mari- nade 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, about⁄2-inch thick		⁄3	cup raw long grain rice
	1	1
1⁄3	cup chopped onion	1⁄2	teaspoon chili powder
1⁄4	cup chopped green bell pepper	1 can (141⁄2-ounces) whole tomatoes

Set skillet temperatureto 350°F/180°C. Add chops and cook on first side 5 minutes. Turn chops; add onion and green bell pepper. Cook, stirring vegetables occasion- ally, 2 minute s. Reduce t emperature to 175°F/80°F. Add rice, chili powder and tomatoes and stir to blend into vegetables. Cover and cook 25 to 30 minutes, stir- ring occasionally.

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