Aroma AHG-1425X Buku Petunjuk - Halaman 7

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ORANGE STIR FRIED CHICKEN

1lb

boneless/skinless chicken breasts (cut into ¼ inch strips)

1tbsp

soy sauce

3tsp.

cornstarch

1tsp

grated gingerroot (1/2 tsp if ground ginger)

clove garlic (finely chopped)

medium carrot

1/2C

orange juice

2tbsp.

Vegetable oil

3C.

mushrooms (thinly sliced 8oz)

2C.

hot cooked rice

In medium bowl, combine soy sauce, 1tsp cornstarch, gingerroot

and garlic. Stir in chicken, cover and refrigerate 30 minutes.

Dissolve 2 tsp of cornstarch in the orange juice. Shred carrot.

Heat skillet to 325° F degrees (165°C). Using 1 tbsp of oil stir fry

the chicken with marinade until chicken is white, then remove

from skillet.

Add remaining tablespoon of oil, mushrooms and carrot; stir fry 2

to 3 minutes or until mushrooms are crispy but tender. Stir in

chicken and orange juice mixture, bring to boil stirring constantly

for 30 seconds or until thickened.

4 servings

MANDARIN BEEF

1lb

lean, boneless round or sirloin steak (cut into 2 in strips)

1tbsp

vegetable oil

1tsp

soy sauce

2tsp

cornstarch

½ tsp

sugar

white pepper

green onions (2 inch pieces)

bell pepper (1/8 inch strips)

1tbsp

ginger root (finely chopped)

2cloves garlic (finely chopped)

1or2 tsp chili puree with garlic

¾ C

carrot (shredded)

1tbsp

soy sauce

Trim excess fat from beef and cut strips across grain into 1/8 inch

slices. Stack slices and cut into thin strips. Mix oil, 1tsp soy

sauce, cornstarch, sugar and white pepper in a medium bowl; stir

in beef. Cover and refrigerate 30 minutes.

Heat skillet to 325 F degrees (165C). Coat the pan with

vegetable oil, add beef with marinade, ginger root and garlic; stir

fry for 3 minutes or until beef is brown. Add bell pepper and chili

puree, continue stir frying for 1 minute. Stir in onions, carrot and

1 tablespoon soy sauce continually stirring and cook for 30

seconds. Serve hot over rice.

4 servings