Aroma ANW-102 사용 설명서 - 페이지 5

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Recipes

Stir-Fried Beef with Snow Peas

3/4 lb.

flank steak, thinly sliced

2 cups

snow peas, stem and strings removed

1/2 cup

mushrooms, sliced

1/2 cup

carrots or bamboo shoots, sliced

1 tbsp.

dark soy sauce

11/2 tsp.

cornstarch

1/4 tsp.

sugar

4 tsp.

vegetable oil

1 tsp.

sesame oil (optional)

1/2 tsp.

salt

Marinate the sliced beef in a mixture of soy sauce, cornstarch, sesame

oil and sugar then set aside. Heat 2 tablespoons of vegetable oil in the

wok. Add in all vegetables and stir-fry for about 2-3 minutes. Sprinkle

the vegetables with ½ teaspoon of salt and mix. Remove the vegetables

from the wok and set aside. Heat the remaining oil in the wok. Add the

marinated beef and stir constantly for 3-4 minutes or until the beef has

mostly browned. Return the cooked vegetables to the wok and mix. Allow

the beef to finish cooking then serve.

SERVES 4.

Mandarin Chicken

11/2 lbs.

boneless, skinless chicken breasts, cut into 3/4" cubes

egg white, slightly beaten

3/4 tbsp.

salt

1/2 tbsp.

cornstarch

green onions, cut into 1/2" pieces

11/2 tbsp.

hoisin sauce

3/4 tbsp.

dark soy sauce

2 cups

vegetable oil

dash

white pepper

Season the chicken with egg whites, salt, cornstarch and white pepper.

Cover and refrigerate for 10-15 minutes. Heat oil in the wok then add in

the chicken. Stir fry the chicken for 2-3 minutes or until the meat is no

longer pink, making sure to separate all pieces while stirring. Remove the

chicken and set aside. Pour out all but about 2 tablespoons of oil from

the wok. Heat the wok again then add in green onions, hoisin sauce, soy

sauce and the cooked chicken. Stir well then serve.

SERVES 4.

For additional recipes, visit us at

www.AromaCo.com or at www.AromaTestKitchen.com

8. 8.

Recipes

Asparagus in Crab Meat Sauce

2 lbs.

fresh asparagus

3 oz.

crab meat, fresh, frozen or canned

3 tbsp.

peanut oil

1 tsp.

salt

1 cup & 2 tbsp.

chicken broth

egg whites, beaten

2 tbsp.

cornstarch, for thickening

Shred the crab meat (if using canned crab meat, drain well). Remove

the white part of the asparagus spears and peel away any tough skin.

Cut the spears diagonally into 2" lengths then rinse well. Heat the wok

with 2 tablespoons of oil then stir-fry the asparagus spears. Once slightly

browned, add salt and 2 tablespoons of chicken broth and allow it to cook

for 3-4 minutes, or until the asparagus spears are soft. Remove the spears

and set aside. Heat 1 tablespoon of oil in the wok. Add shredded crab

meat and stir-fry for 30 seconds then add asparagus, 1 cup of chicken

broth and cornstarch. Stir-fry for another 30 seconds. In a small bowl, beat

the egg white then pour it over the crab meat and asparagus. Allow the

egg to fully cook then serve.

SERVES 4.

Soy Sauce Chicken

small chicken drumsticks

green onions

fresh ginger root slices

1 tbsp.

sherry

1/4 cup

dark soy sauce

1 tbsp.

sugar

3 tbsp.

vegetable oil

Chinese parsley, for garnish

Thoroughly wash the chicken drumsticks then pat dry. Cut the green

onion into three equal pieces. Heat the wok with vegetable oil then add

in the ginger root and green onion and stir-fry until fragrant. Add in the

chicken drumsticks, sherry, soy sauce, sugar and ½ cup of water and allow

the drumsticks to gently simmer on medium heat, turning the drumsticks

occasionally. Once the chicken is no longer pink, remove and set on a

serving plate. Garnish with parsley and serve.

SERVES 4.

For additional recipes, visit us at