West Bend Housewares Electric Wok instruction manual Shrimp And Broccoli Stir Fry, Crab Stir-Fry

SHRIMP AND BROCCOLI STIR FRY

⅓cup oyster-flavored sauce

3 tablespoons cornstarch 1½ cups water

3 tablespoons vegetable oil, divided

1 pound medium sized shrimp, shelled and deveined

2 teaspoons minced fresh ginger root

1 small onion, sliced and separated into rings

1 pound fresh broccoli florets

1 8-ounce can sliced water chestnuts, drained

1.Combine oyster sauce, cornstarch and water, set aside.

2.Preheat 2 tablespoons oil in Wok at 375°F/190.5°C. Add shrimp and ginger root, stir-fry 1 to 1 ½ minutes. Push up side.

3.Add remaining tablespoon of oil to Wok. Add onion, broccoli and water chestnuts, stir-fry 3 to 4 minutes or until vegetables are crispy tender. Push up side.

4.Add cornstarch mixture and stir until thickened. Combine all ingredients. Reduce heat to warm for serving. Serves 4.

CRAB STIR-FRY

2tablespoons cornstarch

2tablespoons soy sauce 1½ tablespoons lemon juice

110½ -ounce can chicken broth or bouillon

3tablespoons vegetable oil

½pound fresh mushrooms, sliced

1 small red pepper, sliced into thin strips

1pound imitation crabmeat, cut into ½ inch pieces

6green onions with green tops, cut into thin slices

18-ounce can sliced water chestnuts, drained ½ teaspoon tarragon leaves

¼ pound fresh snow peas, trimmed with strings removed ⅓ cup cashews

1.In a small bowl, combine cornstarch, soy sauce, lemon juice and bouillon. Set aside

2.Preheat 2-tablespoon oil in Wok at 375°F/190.5°C. Add mushrooms, and red pepper, stir-fry 1 ½ to 2 minutes. Push up side of Wok. Add crabmeat, green onion, water chestnuts and tarragon. Stir-fry 2 minutes. Push up side.

3.Add remaining tablespoon oil, heat briefly. Add snow peas and stir-fry for 1 minute. Push up sides. Add cornstarch mixture, and stir until slightly thickened. Combine all ingredients, stirring gently to combine. Garnish with cashews. Reduce heat to warm for serving. Serves 4

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