Philips HD 4335 Manual Del Usuario página 6

Recipes
These basic recipes are designed as an
introduction to Wok cooking. They will familiarize
you with the Wok itself and with some ingredients
and approaches to cooking which may be new to
you.
The Wok is a remarkably versatile cooker. With it
you can produce delicious, nourishing meals in
minutes, cutting time while you cut energy costs!
In the traditional Chinese method of using the
Wok, when one food is cooked, you slide it up the
side of the Wok to a cooler area while cooking the
next.
Preparation is important. All ingredients should be
ready before you start to cook. Dice, slice, shred
or mix ingredients beforehand, and cut them into
uniform pieces for even cooking and attractive
appearance.
THE COOKING OIL used must be light and clear.
Peanut oil is ideal.
GINGER ROOT is a brown root available fresh in
many supermarkets. It may be stored (wrapped in
a paper towel) in a refrigerator for several weeks.
TOFU is a soft, white cake made from soybean.
Available in supermarkets and Oriental groceries,
it may be kept for several days in water in a
refrigerator. The water should be changed daily.
SOY SAUCE is widely available in both light and
dark types. It keeps indefinitely.
MIRIN is rice wine.
HOISIN SAUCE is a sweet brown sauce available
in Oriental groceries. It will keep for months in a
closed container in the refrigerator.
BASIC RICE
The classic accompaniment for many Wok-
prepared foods.
1 cup long-grain white rice
13/4 cups cold water
- Place the rice in a saucepan. Stir and rinse
thoroughly several times.
- Drain the rice, add the water and bring to a
rapid boil over high heat. Cook until steam
vents can be seen in the surface of the rice (2
or 3 minutes).
- Cover the saucepan tightly and continue to
cook over very low heat for 15 minutes.
- Fluff the rice with a fork before serving.
FRIED RICE
4 cups cooked rice
4 tablespoons cooking oil
1 teaspoon salt, pinch of pepper
1 cup cooked pork or lean ham, in small pieces
2 spring onions, diced
2 eggs, beaten 2 tablespoons soy sauce .
- Heat the oil in the Wok, add the rice and cook
stirring often until lightly browned.
- Add the meat, salt and pepper and onions and
stir-fry for one minute.
- Make a hole in the middle of the rice mixture
and pour the eggs into it.
- Allow the eggs to cook, then break them into
small pieces and mix thoroughly into the rice
mixture.
- Add the soy sauce mix and serve. Makes about
4 servings.
EGG DROP SOUP
3 cups chicken stock
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons cold water
1 egg, beaten lightly
1 spring onion, chopped
- Place the chicken stock in the Wok. Add salt
and pepper and bring to a boil at high heat.
- Dissolve the cornstarch in the water and pour it
into the Wok. Stir until the chicken stock
thickens and clears.
- Gently pour in the egg and stir once.
- Sprinkle with the onion and serve. Serves 4.
BROCCOLI WOKKILY
I bunch broccoli, broken and sliced into bite-sized
pieces
2 scallops, chopped
3 tablespoons cooking oil
2 tablespoons soy sauce
1 tablespoon cognac (optional)
1 teaspoon sugar
1/4 cup boiling water
- Heat the oil in the Wok. Stir-fry the broccoli and
scallops at setting 3 for about 4 minutes.
- Add remaining ingredients and cover the Wok.
- Cook over low heat 5 minutes. Serves 4.
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