West Bend 79566 - Wok Manuel Du Propriétaire
7
SWEET AND SOUR PORK
1½ pounds boneless pork loin, cut into ½ inch cubes
¼ cup soy sauce
1 egg-slightly
¼ cup soy sauce
1 egg-slightly
beaten
¾ cup
cornstarch
1½ cups vegetable oil
1
1
small onion, cut into 6 wedges
1
small green pepper, cut into 1-inch cubes
1
8-oz can pineapple chunks, drained, reserve juice
1
large tomato, cut into 8 wedges
½ cup white wine vinegar
1
1
tablespoon vegetable oil
1
tablespoon brown sugar
1
tablespoon soy sauce
1
teaspoon freshly ground black pepper
2
teaspoons cornstarch dissolved in 4 teaspoons water
1. Toss pork cubes in soy sauce; roll in egg, then in cornstarch, shaking off any
excess cornstarch.
2. Preheat 1½-cups oil in Wok at 375°F/190.5°C. Add pork in 4 batches, frying until
golden brown. Drain on paper towels. Turn Wok off. Keep pork warm in
200°F/93.3°C oven.
200°F/93.3°C oven.
3. Remove all but 1-tablespoon oil from Wok. Heat at 350°F/176°C. Add onion and
stir-fry for 1 minute. Push up side. Add green pepper cubes, stir-fry for 1 minute.
Push up side. Add pineapple and tomato wedges, stir-fry for 1 minute. Push up
side.
Push up side. Add pineapple and tomato wedges, stir-fry for 1 minute. Push up
side.
4. Combine reserved pineapple juice, wine vinegar, oil, brown sugar, soy sauce and
pepper. Add to Wok and bring to a boil. Add cornstarch mixture, stirring until
thickened. Return pork to Wok and combine all ingredients. Serve immediately.
Serves 4.
thickened. Return pork to Wok and combine all ingredients. Serve immediately.
Serves 4.
ALMOND CHICKEN
2
tablespoons vegetable oil
2
whole chicken breasts, skinned, boned and thinly sliced
1
8-ounce can sliced water chestnuts, drained.
½ cup slivered almonds
3
3
tablespoons soy sauce
1½ cups chicken broth or bouillon
4 tablespoons
4 tablespoons
cornstarch
½ cup
cold
water
1. Preheat oil in Wok at 375°F/190.5°C. Add chicken and stir-fry until opaque (about
5 minutes).
2. Add water chestnuts, almonds, soy sauce and chicken broth to the Wok. Stir to
blend, cover and cook for 1-½ minutes.
3. Combine cornstarch and water. Add to Wok and stir until thickened. Combine all
ingredients. Reduce heat to warm for serving. Serves 4.