West Bend 79586R Owner's Manual

GINGER STIR-FRIED VEGETABLES
1 tablespoon vegetable oil

1 teaspoon minced fresh ginger root

1 clove garlic, minced

¼ pound cauliflower florets, sliced

1 carrot, thinly sliced on diagonal

cup chicken broth

¼ pound asparagus, cut into 1-inch pieces

¼ pound snow peas, trimmed with strings removed

½ teaspoon salt

½ teaspoon sesame oil

1. Preheat Wok at 325°F/162.7°C. Add ginger root and garlic, stir-fry 20-30

seconds. Remove from Wok.

2. Add cauliflower, carrots, and chicken broth. Cover and cook 2 minutes. Add

asparagus, cover and cook for 1 minute. Push vegetables up side. Add snow

peas and stir-fry for 1 minute. Add salt and sesame oil, stir-fry 30 seconds,

reduce heat to warm for serving. Makes 4 servings.

GREEN BEANS WITH WATER CHESTNUTS
1 teaspoon vegetable oil

1 teaspoon sesame oil

½ pound green beans cut diagonally in 1-inch lengths

½ cup sliced water chestnuts

½ cup sliced mushrooms

1 clove garlic, crushed

2 tablespoons soy sauce

2 tablespoons water

½ teaspoon salt

¼ teaspoon freshly ground pepper

2 teaspoons sesame seed

1. Preheat both oils in Wok at 350°F/176.6°C. Add beans, water chestnuts,

mushrooms, and garlic; stir-fry for 1-2 minutes. Add remaining ingredients, cover

and cook until beans are tender. About 4-5 minutes. Reduce heat to warm for

serving. Makes 4 servings.