12
Moo Goo Gai Pan
3 tablespoons peanut or vegetable oil
1/4 lb. snow peas or 2 cups sliced celery
1 cup sliced mushrooms
4 green onions with tops, cut in 1-inch pieces
1 teaspoon corn starch
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon white pepper
3 chicken breasts skinned, boned and cut into 1-inch pieces
1 tablespoon soy sauce
In FARBERWARE® Electric Wok add 1 tablespoon of the oil. Set heat
control dial at 350°F. When light goes out, add snow peas, mushrooms
and onions. Stir-fry 2 minutes; remove to 2-quart FARBERWARE®
Mixing Bowl. In small cup, mix together corn starch, salt, ginger and
pepper; set aside. Add remaining 2 tablespoons of the oil to the wok.
Add chicken and corn starch mixture. Stir-fry until chicken turns white.
Stir in mushroom mixture and soy sauce; stir-fry until hot.
Makes 3 to 4 servings.
Pepper Steak
1 lb. flank steak, cut crosswise into thin slices
3 tablespoons sherry
3 tablespoons soy sauce
1 tablespoon corn starch
1/2 teaspoon salt
3 tablespoons peanut or vegetable oil
2 green peppers, thinly sliced
1 onion, cut into thin rings
1 clove garlic, minced
In 2-quart FARBERWARE® Mixing Bowl, marinate steak at least
10 minutes with sherry, soy sauce, corn starch and salt. Set aside. In
FARBERWARE® Electric Wok add 2 tablespoons of the oil. Set heat
control dial at 350°F. When light goes out, add green pepper, onion and
garlic. Stir-fry until pepper is tender crisp. Remove to 1-quart
FARBERWARE® Mixing Bowl. To wok, add remaining tablespoon of oil
and steak mixture. Stir-fry until steak is cooked. Add green pepper
mixture and stir-fry until hot.
Makes 4 servings.
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