Aroma AEW-355 Manual De Instrucciones página 10

Rainbow Shrimp
4 oz. medium-sized peeled shrimp
1 cup green peas
½ cup diced carrots
¼ cup diced bamboo shoots
1 green onion, cut 1" length
1 egg white, slightly beaten
2 tsp cornstarch, divided
1 tsp sherry
½ tsp salt
2 slices fresh ginger root
4 tbsp oil
With knife, butterfly and devein shrimp. Combine shrimp with egg white, 1 tsp
cornstarch, salt and sherry; refrigerate 10-15 minutes. Heat 1 tsp of oil, stir-fry peas,
carrot and bamboo shoots, sprinkled with salt, for 1 minute. Remove from wok and set
aside. Heat the remaining oil and add green onion pieces and ginger. Add shrimp and
stir until shrimp turn pink. Add vegetables and thickening ingredients. Stir well.
Serves 4.
Chicken Fried Rice
1 skinless, boneless chicken breast, cut into small cubes
1 cup of cooked vegetables (sugar peas, carrots, chopped cabbage)
3 eggs, slightly beaten
3 cups cooked long-grain rice, cool
1 tbsp vegetable oil
½ cup Chinese parsley
¼ cup green onion, thinly sliced
1 or 2 tbsp dark soy sauce
1 tsp salt
Dash of white pepper
Marinate cubed chicken with cornstarch, soy sauce, and sugar in a bowl. Refrigerate
about 30 minutes. Heat the wok with 2 tbsps of oil. Add chicken and stir-fry until it
turns white. Remove and set aside. Heat the wok with 1 tbsp of oil; tilt wok to coat
sides. Stir-fry eggs until thickened. Heat the remaining oil in the wok. Add rice and
1 tbsp of water. Cover and braise over a slow heat for 1 minute. Stir-fry for 1 minute.
Add eggs, chicken, vegetables, green onion and white pepper powder. Stir-fry one
minute. Serves 4.
RECIPES
To Thicken:
2 tsp cornstarch
1 tsp sherry
1 tbsp water
1 tbsp oyster sauce
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