West Bend 79566Z - Wok Manuel Du Propriétaire

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15 
BROCCOLI-CAULIFLOWER STIR-FRY 
tablespoons vegetable oil 
clove garlic, crushed 
cups broccoli florets 
cups cauliflower florets 
cup chicken broth 
teaspoons corn starch 
2 teaspoons 
water 
 
1. Preheat Wok to 350°F/176.6°C.  Add garlic and stir-fry 15 to 20 seconds.  
Remove garlic. 
2. Add broccoli and cauliflower florets, stir-fry for 2-3 minutes.  Add chicken broth, 
cover and cook for 2 minutes or until vegetables are crispy tender. 
3. Combine cornstarch with water and stir into Wok.  Cook until thickened.  Reduce 
heat to warm for serving.  Serves 4. 
 
QUICK VEGETABLE STIR-FRY 
tablespoon butter or margarine 
tablespoons vegetable oil 
medium onion, thinly sliced and separated into rings 
large zucchini, thinly sliced 
clove garlic, minced 
12-ounce can whole kernel corn, drained 
¼ teaspoon 
dill 
weed 
 
Salt and pepper to taste 
 
1.  Melt butter with oil in Wok at 325°F/162.7°C.  Add onion, zucchini and garlic; 
stir-fry until zucchini is just tender (about 2 minutes). 
2.  Add corn and dill weed.  Stir to combine and heat for about 1 minute.  Season to 
taste.  Garnish with chopped pimiento if desired.  Reduce heat to warm for 
serving.  Serves 4-6.