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1413
Hot and Sour Hot Pot
Makes 2 - 4 servings
INGREDIENTS
4 cups chicken stock
1 tablespoon ginger, minced
2 teaspoons cornstarch
2 tablespoons water
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons cider vinegar
2 tablespoons lemon juice
2 green onions, chopped
For Dippers:
1 can drained bamboo shoots
2 cups halved fresh mushrooms
1 pound boneless skinless chicken breast, sliced thin in 1-inch strips
1 cup cauliflower
METHOD
1 Set the temperature probe on your wok to "High". Add chicken broth
and ginger to wok.
2 Dissolve cornstarch in water in separate container and add to
chicken broth in the wok.
3 Add salt, pepper, vinegar and lemon juice.
4 Add green onions, and cook for 15 minutes.
5 Keep the wok temperature set to "High" for dipping. Assemble
vegetable platters and assign skewers. Have guests dip ingredients
into boiling liquid and cook their individual meals to desired
doneness.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Stir Fry Vegetables
Makes 4 servings
INGREDIENTS
2 tablespoons sesame oil
2 cloves garlic
1 tablespoon freshly grated ginger
1 medium onion, sliced thin
1 cup carrots, cut diagonally
2 cups broccoli flowerets
2 cups sugar snap peas
1 red bell pepper, julienne
1/4 cup bottle stir fry sauce
2 teaspoons toasted sesame seeds
METHOD
1 Set the temperature probe on your wok to "High". Add oil and heat
for 2 minutes.
2 Add the garlic and ginger cook for 2 minutes. Add all the vegetables
and toss and cook for 5 minutes. Add the stir fry sauce and toss and
coat well. Finish with a sprinkling of sesame seeds. Serve over rice.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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