Oster CKSTSKRM20 Manual De Instrucciones página 13

S V
HRIMP AND EGETABLE
3
⁄ -lb. raw, shrimp, shelled and deveined
4
2 tablespoons light soy sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
1 teaspoon grated gingerroot
1 tablespoon vegetable oil
1
⁄ package (3-ounces) frozen
2
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 C
ORK HOPS WITH
2 to 4 center cut pork chops,
1
about ⁄ -inch thick
2
1
⁄ cup chopped onion
3
1
⁄ cup chopped green bell pepper
4
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.
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R
ECIPES
S -F
TIR
S R
PANISH ICE
English-13
RY
2 stalks celery, sliced
1 small sweet red bell pepper,
in thin strips
1 cup broccoli flowerets
1
⁄ medium onion, thinly sliced
2
5 large fresh mushrooms, sliced
1
⁄ cup raw long grain rice
3
1
⁄ teaspoon chili powder
2
1
1 can (14 ⁄ -ounces) whole
2
tomatoes