Oster Fryer - Manual (Page 7)

English-12 English-13
r
eciPes
s
HrimP and
v
eGeTaBle
s
Tir
-f
rY
3 ⁄
4
-lb. raw, shrimp, shelled and deveined 2 stalks celery, sliced
2 tablespoons light soy sauce 1 small sweet red bell pepper,
2 tablespoons dry sherry wine in thin strips
2 teaspoons cornstarch 1 cup broccoli flowerets
1 teaspoon grated gingerroot 1 ⁄
2
medium onion, thinly sliced
1 tablespoon vegetable oil 5 large fresh mushrooms, sliced
1 ⁄
2
package (3-ounces) frozen
snow peas, thawed
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and
gingerroot; pour over shrimp. Preheat skillet to 400°F. Add oil to skillet.
Stir-fry celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp
with marinade and stir-fry additional 2 minutes or until shrimp turn pink.
Add mushrooms and snow peas. Stir-fry until heated through.
P
ork
c
HoPs wiTH
s
PanisH
r
ice
2 to 4 center cut pork chops, 1 ⁄
3
cup raw long grain rice
about 1 ⁄
2
-inch thick 1 ⁄
2
teaspoon chili powder
1 ⁄
3
cup chopped onion 1 can (14 1 ⁄
2
-ounces) whole
1 ⁄
4
cup chopped green bell pepper tomatoes
Set skillet temperature to 350°F. Add chops and cook on first side 5 minutes.
Turn chops; add onion and green bell pepper. Cook, stirring vegetables
occasionally, 2 minutes. Reduce temperature to “WARM”. Add rice, chili
powder and tomatoes and stir to blend into vegetables. Cover and cook
25 to 30 minutes, stirring occasionally.
r
eciPes
e
asY
B
eef
f
ajiTas
Juice of 2 limes 1 ⁄
2
green or red bell pepper,
2 tablespoons olive oil thinly sliced
4 flour tortillas 1 ⁄
2
cup (2-ounces) Monterey jack
1 ⁄
2
teaspoons ground cumin or cheddar cheese, shredded
1 ⁄
4
teaspoon salt Guacamole, optional
1 clove garlic, minced Salsa, optional
1 ⁄
8
teaspoon red pepper flakes Sour cream, optional
Freshly ground black pepper, to taste Chopped tomatoes, optional
3 ⁄
4
-lb. top round steak, thinly sliced
1 small onion, thinly sliced
Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and
black pepper in bowl. Add beef and allow to stand, at room temperature, for
30 minutes. Set skillet temperature to 350°F. Add remaining 1 tablespoon
olive oil, onion and pepper and stir gently. Cover and cook 1 to 2 minutes or
until vegetables are tender. Remove vegetables and keep warm. Drain meat,
discard marinade and place meat in skillet, Sauté meat 7 to 9 minutes or until
done. Meanwhile, wrap tortillas in aluminum foil and heat in oven for 5 minutes.
To assemble, spoon about
1 ⁄
4
of meat and vegetables into center of each
warmed tortilla. Sprinkle with 2 tablespoons cheese. Roll tortilla and place on
serving plate. Garnish, as desired, with guacamole, salsa, sour cream and/or
chopped tomatoes.