Rival S16SG-CN Guide Du Propriétaire page 12

SHRIMP AND VEGETABLE STIR-FRY
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
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and ginger-
root; pour over shrimp. Preheat skillet to 400°F/200°C. Add oil to skillet. Stir-fry
celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp with mari-
nade and stir-fry additional 2 minutes or until shrimp turn pink. Add mushrooms
and snow peas. Stir-fry until heated through.
PORK CHOPS WITH SPANISH RICE
2 to 4 center cut pork chops, about
⁄ cup chopped onion
1
3
⁄ cup chopped green bell pepper
1
4
Set skillet temperature to 350°F/180°C. Add chops and cook on first side 5 minutes.
Turn chops; add onion and green bell pepper. Cook, stirring vegetables occasion-
ally, 2 minutes. Reduce temperature to 175°F/80°F. Add rice, chili powder and
tomatoes and stir to blend into vegetables. Cover and cook 25 to 30 minutes, stir-
ring occasionally.
RECIPES
2 stalks celery, sliced
1 small sweet red bell pepper, in thin strips
1 cup broccoli flowerettes
⁄
1
2
5 large fresh mushrooms, sliced
1 ⁄
2
⁄ -inch thick ⁄
1 1
2 3
⁄
1
2
1 can (14
-E12-
medium onion, thinly sliced
package (3-ounces) frozen snow peas, thawed
cup raw long grain rice
teaspoon chili powder
⁄ -ounces) whole tomatoes
1
2