Aroma Electric Wok
Contents
1. www AromaCo com A WOK THROUGH HISTORY The wok is an invention of pure necessity In ancient times the vast majority of people spent their lives in short of those things that the kings emperors and warlordshad in abundance Even staple items like fuel cooking oil utensils and water were scarce In these lands and living conditions foods had to be cooked quickly and efficiently Though the wok may appearto be a rather recent addition to Asian kitchen cookery it has been used for over two thousand years The first woks were pottery models found in the Han Dynasty tombs Similar pans have been found in India and southeast Asia There is believed to have been a sharing of cultures and cooking techniques between these ancient civilizations The smooth even distribution of intense heat isthe wok s most distinc tive feature The semi spherical curve and shape of the wok allow fora maximum cooking surface with very minimal fuel contact Itcan be used to boil braise saut stir fry tempura fry and steam In any case the cooking is done with little added oil or fat and with a wide range of seasonings and flavors For other kitchen appliance solutions and recipe ideas please visit us online at www AromaCo com W Published By Aroma Housewares Co 6469 Flanders Drive San Diego CA 92121 U S A P 1 800 276 6286 www aromaco com 2008 Aroma Housewares Company All rights reserved The Food of China E N Anders2. and ginger Add shrimp and stir until shrimp tum pink Add vegetables and thickening ingredients Stir well Serves 4 Chicken Fried Rice 1 skinless boneless chicken breast cut into small cubes 1 cup of cooked vegetables sugar peas carrots chopped cabbage 3 eggs slightly beaten 3 cupscooked long grain rice cool 1 tbsp vegetable oil y2 cup Chinese parsley Y4cup green onion thinly sliced 1 or2 tbsp dark soy sauce 1 tsp salt Dash of white pepper Marinate cubed chicken with comstarch soy sauce and sugarina bowl Refrigerate about 30 minutes Heat the wok with 2tbspsof oil Add chicken and stir fry until it tums white Remove and set aside Heat the wok with 1 tbsp of oil tilt wok to coat sides Stir fry eggs until thickened Heat the remaining oil in the wok Add rice and 1 tbsp of water Coverand braise overa slow heat for 1 minute Stir fry for 1 minute Add eggs chicken vegetables green onion and white pepper powder Stir fry one minute Serves 4 AUTHENTIC RECIPES Wok Chicken Salad 2 chicken breasts de boned 1 head iceberg lettuce shredded a cup seasoning soy sauce 1 clove of garlic grated 1 small piece ginger minced 2 tsp sugar 1 tsp Lawry s Seasoning cup Chinese parsley Ya cup green onion thinly sliced 2 tbsp sesame seeds Sesame oil Oil for deep frying Celery salt for taste Marinate chicken with soy sauce garlic sugarand Ytsp Lawry s Seasoning in a bowl Refrigerate forabout one h
3. g Always use a soft sponge ordishcloth to clean the lid Clean thoroughly with warm soapy waterand a damp sponge or cloth If necessary add 2 cupsof wam soapy water to the wok to soak fora half hour and then clean Thoroughly rinse and dry the appliance before storing or using again Do not use harsh abrasive cleaners or products that are not considered safe to use on nonstick coatings Do not immerse the wok cord or plug in water at any time AUTHENTIC RECIPES Stir Fried Beef with Snow Peas 4 lb flank steak thinly sliced 2 Cupssnow peas stem and strings removed 2 cup sliced mushrooms 2 cup sliced carrots orbamboo shoots 1 tbsp dark soy sauce 1 tsp comstarch Yatsp sugar 4 tsp vegetable oil 1 tsp sesame oil optional 2 tsp salt Marinate sliced beef in mixture of soy sauce comstarch sesame oil and sugar Setaside Heat 2 tbsps of vegetable oil in wok Stir fry all the vegetables for about 2 3 minutes Sprinkle with tsp of salt while stirring Remove place in bowl and set aside Heat the remaining oil in the wok Add the marinated beef and stir constantly for about 3 4 minutes or until it is almost done Retum the cooked vegetables to the wok and mix thoroughly Serves 4 Mandarin Chicken 1 lbs boneless skinless chicken breasts cut into 3 4 cubes 1 egg white slightly beaten 3 4 tbsp salt y2 tbsp comstarch 3 green onions cut into 1 2 pieces 1 tbsp hoisin sauce 3 4 tbsp dar
4. it will not drape over the countertop ortabletop where it can be pulled by children or tipped over unintentionally DO NOT DRAPE CORD FE KEEP FROM CHILDREN A N POLARIZED PLUG IN This appliance hasa polarized plug one blade is wider than the other follow the instructions below To reduce the risk of electric shock this plug is intended to fit into a polarized outlet only one way If the plug doesnot fit fully into the outlet reverse the plug If it still doesnot fit contact a qualified electrician Do not attempt to modify the plug in any way N If the supply cord is damaged it must be replaced by the manufacturer its service agent ora similarly qualified person in orderto avoid a hazard This appliance is for household use only PARTS IDENTIHCATION Se SY E 4 1 Wok Lid 2 Nonstick interior surface 3 Wok body 4 Heat resistant base 5 Cool touch hands Before First Use 1 Read all instructions and important safeguards 2 Remove all packaging materials and make sure items are received in good condition 3 Tearup all plastic bagsasthey can pose a rik to children 4 Wash the wok in wam soapy water Rinse and dry thoroughly 5 Place wok ona dry and level countertop ortable Keep the edge of the wok 2 4 inches away from any walls and objects on the countertop ortable 6 With the wok tumed off and completely cold condition the surface with 1 to 14 tablespoons of cooki
5. k soy sauce 2 cups vegetable oil dash of white pepper Season chicken cubes with egg white salt comstarch and white pepper Coverand refrigerate for 10 15 minutes Heat oil in the wok Stir fry chicken cubes for 2 3 minutes or until meat tums white separating all pieces while stirring Drain well and set aside Pourall but 2 tosps of oil from the wok Heat the wok again and add green onions hoisin sauce then chicken Stirwell then add soy sauce Serves 4 AUTHENTIC RECIPES Stir Fried Pork with Green Beans 1 lb lean pork cut into thin strips 1 cup green beans 2 dried Chinese mushrooms presoaked sliced 4cup bamboo shoots sliced into long shoestrings 1 stalk celery thinly sliced 1 tsp salt 3 tbsp vegetable oil Yatsp sugar 1 tsp rice wine To Thicken 1 tsp soy sauce 2 tso comstarch 1 clove garlic crushed 1 tsp heny a green onion minced 1 tbsp water 34 cup chicken broth or water 1 tbsp oyster sauce Blanch green beans for about 2 minutes cut into 1 length Set aside Stir fry garlic in 2 tsp of heated oil with a little bit of salt Add pork strips stir fry quickly until meat whitens Remove and set aside Heat the remaining oil Add green onion mushrooms bamboo shoots celery and blanched green beans stir fry for 2 minutes then add soy Add the cooked pork and chicken broth and bring to boil Reduce heat cover wok and cook for1 minute Add thickening ingredients and stir Mix thoroughly Serves 4 Asparag
6. l scouring pads may also damage the finish Always unplug from the base of the wall outlet Never pull on the cord Extreme caution should be exercised when using or moving the appliance containing hot oil or other hot liquids The wok should be operated on a separate electrical circuit from other operating appliances If the electric circuit soverloaded with other appliances this appliance may not operate propery Store in a cool dry place To disconnect move the temperature controller to the Off position before unplugging the wok from the electric outlet Place the electric wok on a flat and heat resistant surface and use it ina well ventilated area Do not place the wok too close to the edge of the table orcountertop asthe wok might be knocked off The heating base and the other parts may become hot Be sure to use the handles and wear protective oven mitts or gloves Check the handleson a regular basis to ensure that they are firmly attached to the pan SAVE THESE INSTRUCTIONS SHORT CORD INSTRUCTIONS 1 A short power supply cord is provided to reduce the risks resulting from becoming entangled in or tripping overa longercord 2 Longerextension cordsare available and may be used if care is exercised in their use 3 Ifa longerextension cord is used a The marked electrical rating of the extension cord should be at least as great asthe electrical rating of the appliance b The longer cord should be arranged so that
7. ng oil use a kitchen paper towel to wipe it thoroughly Do notuse abrasive cleaners or scouring pads Do notimmerse the wok cord or plug in water at any time To Cook 1 Plug the power cord into a proper electrical outlet 2 Add cooking oil and adjust the cooking temperature to the desired setting Do not add oil or other liquid to the wok if it is already heated Do not cover the wok with the lid when heating up the cooking oil 3 When the oil iswam add food and begin cooking 4 When cooking iscomplete move the temperature controller to the Off position and take the food out of the wok right away 5 Immediately after you finish cooking unplug the power cord from the wall Allow the wok to cool completely before cleaning Z CAUTON e The wok heats up fast Be sure to prepare all the ingredients first and place them near cooking area before the wok is plugged in e Do not use metal or abrasive utensils that may damage the nonstick surface e Hold one of the wok handles with a hot pad or oven mitt when you stir fry a large portion of food e Wok base can become extremely hot Do not touch the base of N the wok during or after cooking 4 HOW TO CLEAN Always unplug the unit and allow it to cool completely before cleaning 1 Move the temperature control to the Off position and unplug the power cord immediately after cooking The lid can be entirely immersed in water for cleanin
8. nger cook stirring until fragrant for about 30 seconds Add remaining ingredients except comstarch solution coverand cook for 4 minutes Add comstarch solution and cook stirring until sauce boils and thickens Serves 4 10 LIMITED WARRANTY Aroma Housewares Company wamants this product free from defects in material and workmanship for one year from provable date of purchase in the continental United States Within this warranty period Aroma Housewares Company will repair or replace at its option defective parts at no charge provided the product is retumed freight prepaid with proof of purchase and U S 14 00 for shipping and handling charges payable to Aroma Housewares Company Before retuming an item please call the toll free number below fora retum authorization number Allow 2 4 weeks for retum ship ping This warranty doesnot cover improper installation misuse abuse or neglect on the part of the owner Wanmanty is also invalid in any case that the product is taken apart orserviced by an unauthorized service station This warranty gives you specific legal rights which may vary from state to state and does not cover areas outside the United States AROMA HOUSEWARES COMPANY 6469 Flanders Drive San Diego Califomia 92121 1 800 276 6286 M F 8 30 AM 5 00 PM Pacific Time Website www aromaco com
9. on Yale University Press New Haven 1988 p 184 185 IMPORTANT SAFEGUARDS Basic safety precautions should always be followed when using electrical appliances including the following 1 2 3 10 11 12 13 14 15 16 17 18 19 20 21 Important Read all instructions carefully before first use Do not touch hot surfaces Use handlesor knobs To protect against electrical shock do not immerse cord plug orthe appliance itself in water or other liquid Close supervision is necessary when the appliance isused by or near children This appliance is not intended to be used by children Unplug from outlet when not in use and before cleaning Allow unit to cool before putting on or taking off parts and before cleaning the appliance Do not operate any appliance with a damaged cord orplug orafterthe appliance malfunctions orhas been damaged in any manner Retum to the nearest authonzed service facility for examination repair or adjustment Do not use attachments or accessones other than those supplied or recommended by the manufacturer Incompatible parts create a hazard Do not use outdoors Do not let cord hang over edge of table orcounter or touch hot surfaces Do not place on orneara hot bumeror ina heated oven Do not use the appliance for other than intended use Do not clean with metal scouring pads Piecescan break off the pad and touch electrical parts creating a risk of electric shock Meta
10. our Heat oil and deep fry chicken until golden brown Drain and cool Shred chicken Season to taste with celery salt and additional Lawry s Seasoning Place in a large bowl Mix well with green onion Chinese parsley and lettuce Sprinkle with sesame seedsand a little sesame oil Serve chilled Serves 4 Cathay Chicken 8 small chicken drumsticks 2 green onions 4 slices fresh ginger root 1 tbsp sheny Y4cup dark soy sauce 1 tbsp sugar 3 tbsp vegetable oil Chinese parsley for gamish Wash chicken drumsticks Pat dry Cut green onion into 3 three pieces Heat the wok with vegetable oil Stir fry ginger root and green onion Add drumsticks shemy soy sauce sugar and cup of water Let drumsticks gently boil under medium heat until most of the juice is gone Tum occasionally Remove and set on plate Gamish with parsley and serve Serves 4 AUTHENTIC RECIPES Sur Fried Seasonal Vegetables 1 tbp cooking oil Sauce 1 tbsp minced ganic 1 3 cup chicken broth 2 tsp minced ginger 2 tbsp soy sauce 6 fresh shiitake mushrooms 1 tbsp vegetarian oyserflavored discard stems capssliced sauce 4 fresh bottom mushrooms sliced 1 tsp sugar 1 2 cup baby com cut in half diagonally 1 small zucchini cut in half lengthwise thinly sliced 1 2 green bell pepper sliced 1 2 tsp comstarch dissolved in 1 tsp water 1 small onion cubed 1 green onion sliced Set electric wok to high Heat for 2 minutes Add cooking oil garlic and gi
11. us in Crab Meat Sauce 2 Ib fresh asparagus 3 0z crab meat fresh frozen or canned 3 tbsp peanut oil 1 tsp salt 1 cup and 2 tbsp chicken broth 2 egg whites beaten 2 tbsp comstarch for thickening Shred crab meat If using canned crab meat drain well Remove white part of asparagus spears and peel tough skin Cut diagonally into 2 lengths rinse well and drain Heat the wok with 2 tbsps of oil Stir fry asparagus Add salt and 2 tobspsof chicken broth Cook for 3 4 minutes or until soft Remove and set aside Heat 1 tbsp of oil Add shredded crab meat and stir fry for 30 seconds Add asparagus with 1 cup of chicken broth and comstarch Stir fry for another 30 seconds Beat egg white again and pourovercrab meat and asparagus Stirand heat thoroughly Serves 4 AUTHENTIC RECIPES Rainbow Shrimp 4 oz medium sized peeled shrimp 1 cup green peas 2cup diced camots Yacup diced bamboo shoots 1 green onion cut 1 length 1 egg white slightly beaten 2 tso comstarch divided To Thicken 1 tsp she sp sneny 2tsp comstarch Y2 tsp salt 1 tsp shemy 2 slices fresh ginger root 1 tbso water 4 tbsp oil z 1 tbsp oyster sauce With knife butterfly and de vein shrimp Combine shrimp with egg white 1 tsp comstarch salt and sheny refrigerate 10 15 minutes Heat 1 tsp of oil stir fry peas camot and bamboo shoots sprinkled with salt for 1 minute Remove from wok and set aside Heat the remaining oiland add green onion pieces
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