11
Curried Beef
2 tablespoons peanut or vegetable oil
1 lb. flank steak, cut crosswise into thin slices
1 medium onion, cut into thin wedges
1 tablespoon curry powder
1/2 cup water
1 tablespoon soy sauce
2 teaspoons corn starch
1 teaspoon sugar
Hot cooked rice
In FARBERWARE® Electric Wok add oil. Set heat control dial at 350°F.
When light goes out, add steak, onion and curry powder; stir-fry until
steak is browned on all sides, about 3 minutes. Add water, soy sauce,
corn starch and sugar. Cook, stirring constantly until mixture boils
1 minute. Serve over hot cooked rice.
Makes 4 servings.
Hoisin Chicken
4 chicken breasts, skinned, boned and cut in 1/2-inch pieces
1/4 cup sherry
2 tablespoons corn starch
1 teaspoon salt
1/2 teaspoon sugar
4 tablespoons peanut or vegetable oil
1 cup sliced mushrooms
1 can (8 oz.) water chestnuts, drained and sliced
1 green pepper, seeded and chopped
1/2 cup salted, roasted cashews or peanuts
1/3 cup Hoisin sauce
1 tomato, cut into wedges
In 2-quart FARBERWARE® Mixing Bowl, mix chicken, sherry, corn
starch, salt and sugar; set aside. In FARBERWARE® Electric Wok add
1 tablespoon of the oil. Set heat control dial at 350°F. When light goes
out, stir in mushrooms, water chestnuts and green pepper. Stir-fry
2 to 3 minutes or until tender crisp; remove to 1-quart FARBERWARE®
Mixing Bowl. Add remaining 3 tablespoons of the oil to wok. Stir in
chicken mixture and stir-fry until chicken turns white. Stir in mushroom
mixture, cashews and Hoisin sauce. Stir-fry until mixture reaches
serving temperature, 1 to 2 minutes. Garnish with tomato wedges.
Serve immediately.
Makes 4 servings.
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