West Bend 79566Z - Wok Manuel Du Propriétaire

 

 

14

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 

⅓  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. 

 
 

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.