Aroma AEW-306 Bedienerhandbuch PDF herunterladen (Seite 10)

Stir-Fried Pork with Green Beans

1 lb. lean pork cut into thin strips

1 cup green beans

2 dried Chinese mushrooms, presoaked, sliced

1 cup bamboo shoots, sliced into long shoestrings

1 stalk celery, thinly sliced

1 tsp salt

3 tbsp vegetable oil

1/2 tsp sugar

1 tsp rice wine

1 tsp soy sauce

1 clove garlic crushed

1 green onion, minced

1 cup chicken broth or water

Blanch green beans for about 2 minutes, cut into 1" length. Set aside. Stir-fry

garlic in 2 tsp of heated oil with a little bit of salt. Add pork strips, stir-fry quickly until

meat whitens. Remove and set aside. Heat the remaining oil. Add green onion,

mushrooms, bamboo shoots, celery, and blanched green beans, stir fry for 2 minutes,

then add soy. Add the cooked pork and chicken broth and bring to boil. Reduce heat,

cover wok and cook for 1 minute. Add thickening ingredients and stir. Mix thoroughly.

Serves 4.

Tempura Shrimp

12 large sized shrimp

1 cup flour

1 egg

1 cup all purpose flour

1/2 cup ice water

Vegetable oil (for frying)

Prepare the shrimp by peeling and deveining, leaving the tails on. Make a thin slice

down the body of each shrimp (on the inside of the shrimp, where the legs were). Dry

each piece with paper towel. Place flour in a medium-sized bowl, pour the ice water

over the flour and mix in the egg lightly. Be careful to not overmix the batter. Dip shrimp

in the batter by holding the tail coating evenly. Meanwhile, place tempura rack on wok

and add oil to wok (about 2-3 inches of oil). Heat the oil to 350 degrees. Carefully place

shrimp 4-5 at a time in the batter and cook for approximately 2 minutes, until golden

brown. Then remove from cooked shrimp from oil and place on tempura rack to drain.

Serves 4 .

To Thicken:

2 tsp cornstarch

1 tsp sherry

1 tbsp water

1 tbsp oyster sauce

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Aroma AEW-306 Bedienerhandbuch Seite 10