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SHRIMP AND BROCCOLI STIR FRY
cup oyster-flavored sauce
3 tablespoons cornstarch
1½ cups water
3 tablespoons vegetable oil, divided
1 pound medium sized shrimp, shelled and deveined
2 teaspoons minced fresh ginger root
1 small onion, sliced and separated into rings
1 pound fresh broccoli florets
1 8-ounce can sliced water chestnuts, drained
1. Combine oyster sauce, cornstarch and water, set aside.
2. Preheat 2 tablespoons oil in Wok at 375°F/190.5°C. Add shrimp and ginger root,
stir-fry 1 to 1 ½ minutes. Push up side.
3. Add remaining tablespoon of oil to Wok. Add onion, broccoli and water chestnuts,
stir-fry 3 to 4 minutes or until vegetables are crispy tender. Push up side.
4. Add cornstarch mixture and stir until thickened. Combine all ingredients. Reduce
heat to warm for serving. Serves 4.
CRAB STIR-FRY
2 tablespoons cornstarch
2 tablespoons soy sauce
1½ tablespoons lemon juice
1 10½ -ounce can chicken broth or bouillon
3 tablespoons vegetable oil
½ pound fresh mushrooms, sliced
1 small red pepper, sliced into thin strips
1 pound imitation crabmeat, cut into ½ inch pieces
6 green onions with green tops, cut into thin slices
1 8-ounce can sliced water chestnuts, drained
½ teaspoon tarragon leaves
¼ pound fresh snow peas, trimmed with strings removed
cup cashews
1. In a small bowl, combine cornstarch, soy sauce, lemon juice and bouillon. Set
aside
2. Preheat 2-tablespoon oil in Wok at 375°F/190.5°C. Add mushrooms, and red
pepper, stir-fry 1 ½ to 2 minutes. Push up side of Wok. Add crabmeat, green
onion, water chestnuts and tarragon. Stir-fry 2 minutes. Push up side.
3. Add remaining tablespoon oil, heat briefly. Add snow peas and stir-fry for 1
minute. Push up sides. Add cornstarch mixture, and stir until slightly thickened.
Combine all ingredients, stirring gently to combine. Garnish with cashews.
Reduce heat to warm for serving. Serves 4