West Bend 79566Z - Wok Manuel Du Propriétaire

 

 

9

1 

whole chicken breast, skinned, boned and thinly sliced 

2 

tablespoons soy sauce 

1 

tablespoon vegetable oil 

 

Dash of garlic powder 

½  pound fresh broccoli florets, OR 10 ounce package frozen broccoli cuts, rinsed 

in hot water 

½  cup chicken broth or bouillon 
6-8  fresh mushrooms, sliced OR 4 ounce can mushroom pieces and stems, drained 
1 

6-oz can bamboo shoots, drained 

1 

tablespoon lemon juice 

1 tablespoon 

cornstarch 

1 

tablespoon diced pimento 

1 

tablespoon sesame seed 

 
1. In a bowl, combine sliced chicken, soy sauce, vegetable oil, and garlic powder.  

Stir to blend and set aside. 

2. Add chicken broth and broccoli to Wok.  Set temperature to 325°F/162.7°C and 

cook broccoli until vibrant green (about 5 minutes), stirring about every minute.  
Push broccoli up side of Wok or remove. 

3. Increase heat to 375°F/190.5°C.  Add chicken mixture and stir-fry until chicken is 

opaque (about 3 minutes).  Push up side of the Wok.  Add mushrooms and stir-fry 
for 1 minute, push up side.  Add bamboo shoots and stir-fry for 1 minute.  Return 
broccoli to Wok if removed and mix all ingredients, stirring well.   

4. Combine lemon juice and cornstarch with 2 tablespoons water.  Add to chicken 

mixture, stirring until thickened (about 1 minute).  Garnish with pimento and 
sesame seeds.  Reduce heat to warm for serving.  Serves 4. 

 

1½ cups water 
6 or 7-ounce package fried rice mix 
2 

tablespoons vegetable oil 

2 

ribs of celery, sliced on a diagonal 

6-8 fresh mushrooms, sliced 
¼  cup diced green pepper 
8 

ounce can sliced water chestnuts, drained 

 
1. Bring water to boil in Wok at 250°F/121.1°C.  Add rice and seasoning mix.  Stir 

well and return to boil.  Cover and reduce heat to high end of simmer range.  
Cook until liquid is absorbed (about 15 minutes).  In the meantime, prepare the 
vegetables. 

2. Push cooked rice up side of the Wok.  Add 1-tablespoon oil and increase heat to 

350°F/176.6°C.  Stir-fry rice in hot oil for 1-2 minutes.  Push rice back up the side. 

3. 

Add 1-tablespoon oil to the Wok; heat briefly.  Add celery and stir-fry for 2-3 
minutes.  Push up the sides.  Add mushrooms and green pepper.  Stir-fry 2 
minutes.  Push up side.  Add water chestnuts and heat for 1 minute.  Combine all 
ingredients until well mixed.  Reduce heat to warm for serving.  Serves 4.