Инструкции Пользователя для West Bend 79586R

SWEET AND SOUR PORK
1½ pounds boneless pork loin, cut into ½ inch cubes

¼ cup soy sauce

1 egg-slightly beaten

¾ cup cornstarch

1½ cups vegetable oil

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 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.

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.

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.

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 tablespoons soy sauce

1½ cups chicken broth or bouillon

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.