Aroma YW-168 Instructions & Recipes
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Aroma YW-168 Instructions & Recipes

Aroma YW-168 Instructions & Recipes

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The Wonder Wok

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  • Page 1 The Wonder Wok...
  • Page 2 INTRODUCTION As a cooking teacher and cookbook author, I am always looking for tips, techniques and the best available tools to help make cooking simple and fun. The Yan Can Cook Professional Wok Is a magical kitchen tool—stir-fry, steam, braise, stew and deep fry.
  • Page 3 Martin Yan...
  • Page 4 Wok. You will certainly find this professional, highly reliable, and easy-to-use Wok to be one of the most useful and versatile appliances in your modern kitchen. Published by: Aroma Housewares Company 6469 Flanders Drive San Diego, CA 92121 www.aromaco.com © 2000 Aroma Housewares Company...

  • Page 5: Table Of Contents

    TABLE OF CONTENTS PART 1: UNDERSTAND YOUR YAN CAN COOK ELECTRIC WOK SAFEGUARDS & GUIDELINES Important Safeguards Additional Important Safety Information Specifications UNIQUE FEATURES AND BENEFITS ABOUT THE WOK Parts and Identification PART II: OPERATION & MAINTENANCE OPERATION & PROCEDURE How To Use PROPER CLEANING &...

  • Page 6: Part 1: Understand Your Yan Can Cook Electric Wok

    PART I UNDERSTAND YOUR YAN CAN COOK ELECTRIC WOK...

  • Page 7: Safeguards & Guidelines

    SAFEGUARDS & GUIDELINES IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock do not immerse cord, plugs, or removable temperature control probe in water or other liquid.

  • Page 8: Additional Important Safety Information

    ADDITIONAL IMPORTANT SAFETY INFORMATION • Place the electric wok on a flat and heat-resistant surface, such as tile counter top or Formica counter top. Also use it in a well-ventilated area. • Do not place the wok too close to the edge of the table or countertop as the wok might be knocked off.

  • Page 9: Specifications

    SPECIFICATIONS Power Requirements Power Consumption SHORT CORD INSTRUCTION 1. A short power-supply cord (or detachable power-supply cord) is to be provided to reduce risks resulting from becoming entangled in or tripping over a longer cord. 2. Longer extension cords are available and may be used if care is exercised in their use. 3.

  • Page 10: Unique Features And Benefits

    UNIQUE FEATURES AND BENEFITS YAN CAN COOK WONDER WOK FEATURES: Heavy duty, deep-bottom, die-Cast wok body Premium CeraMax non-stick and scratch resistant coating Entire wok body immersible Large, easy-dial and easy-release temperature control High Power: 1500w Quick-release, non-skid, detachable base with rubber feet Tempered glass lid with adjustable steam vent Cool touch handle BENEFITS:...

  • Page 12: Parts And Identification

    PARTS AND IDENTIFICATION...
  • Page 13 PART II OPERATION AND MAINTENANCE...

  • Page 14: How To Use

    BEFORE USING YOUR YAN CAN COOK WONDER WOK 1. Read the Instructions carefully, especially the Safeguards and Guidelines. The information in this booklet will help you use your Yan Can Cook Wonder Wok to its fullest potential. 2. Remove any stickers Wash the interior of the Wok with 2 cups of warm soapy water, using a soft sponge or dishcloth.

  • Page 15: How To Clean

    HOW TO CLEAN 1. Move temperature control to OFF position, and unplug the power cord immediately after cooking. 2. Detach the temperature control probe and set aside. 3. Add 2 cups of warm soapy water to the wok. Keep water in the wok for a longer time if food residue is hard to remove.

  • Page 16: Part Iii: Wok Cooking Methods And Tips

    PART III WOK COOKING METHODS AND TIPS Congratulations! You have now become the owner of a Yan Can Cook Wonder Wok. This cooking tool is versatile and it covers the whole spectrums of fine Chinese cooking. You can stir fry, deep fry, sauté, boil, braise and steam with great ease.

  • Page 17: Basic Cutting

    Cutting is one of the most important steps in your cooking. Be sure to use right cutting tools and cut correctly. Remember: cut all the ingredients into uniform-sized pieces. Hot tip: • SLICING: It is always easier to cut meat while it is firm but frozen. For vegetable, you can cut straight or diagonally, such as asparagus and long green beans, or stalk- like, or cylindrically like celery, carrots and zucchini.

  • Page 18: Ingredient Preparation

    the steam rack, or place in a pottery or on a heatproof dish, cover it with the lid and steam. INGREDIENT PREPARATION One of the unique features of Chinese cooking is that it always takes more time to prepare than to cook. Preparation work for ingredients must be completely done before cooking because wok heats up very fast and it only takes minutes to complete your cooking.
  • Page 19 Authentic Recipes Mu Shu Chicken Spicy Kung Pao Fish Stir-fried Seasonal Vegetables Beef with Spicy Tomato Sauce Sweet and Sour Lychee Prawns Curried Seafood Combo Pasta with Seafood Sauce Poached Seafood Bundles Minced Seafood in Lettuce Cups Crispy Seafood Wraps Steamed Cabbage Pillows * photo available * photo available...
  • Page 20 Tempura Five-Flavored Beef Stew Braised Fish with Garlic Braised Chicken and Three Mushrooms Rainbow Seafood Chowder Seafood and Tofu Chowder Chicken Noodle Soup Eight Treasure Rice Pudding Fruit-Filled Spring Rolls Mu Shu Chicken Makes 4 to 6 servings 1/2 boneless, skinless chicken Marinade 1 tablespoon oyster-flavor sauce 1 tablespoon dry sherry...
  • Page 21 2 tablespoons soy sauce 1 teaspoon sesame oil 1/3 cup chicken broth 1-1/2 tablespoons cooking oil 1 teaspoon minced ginger 1/2 small onion, thinly sliced 1/2 pound asparagus, thinly sliced diagonally into 3 inch lengths 1 small carrot, julienned 6 fresh shiitake mushrooms, stem discarded, cap sliced 2 teaspoons cornstarch dissolved in 1 tablespoon water 12 Mu Shu wrappers or small four tortillas Method...
  • Page 22 Marinade 2 teaspoons cornstarch 1/2 teaspoon salt 1/4 teaspoon white pepper Kung Pao Sauce 3 tablespoons chicken broth 3 tablespoons rice vinegar 1 tablespoon dark soy sauce 1 tablespoon sugar 2 teaspoons chili garlic sauce 3 tablespoons cooking oil 4 small dried red chilies 2 fresh jalapeño or Serrano chilies, seeded and cut into 1-inch pieces 2 teaspoons minced garlic 1/2 onion, cut into 1-inch pieces...
  • Page 23 cook until heated through. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Place on a serving platter and sprinkle with nuts. Stir-fried Seasonal Vegetables Makes 4 servings Sauce 1/3 cup chicken broth 2 tablespoons soy sauce 1 tablespoon vegetarian oyster-flavored sauce 1 teaspoon sugar 1 tablespoon cooking oil 1 tablespoon minced garlic...
  • Page 24 Beef with Spicy Tomato Sauce Makes 4 servings 3/4 pounds tender boneless beef Marinade 2 tablespoons soy sauce 1 tablespoon dry sherry 2 teaspoons cornstarch Spicy Tomato Sauce 1/3 cup ketchup 2 teaspoons chili garlic sauce 2 tablespoons cooking oil 1 medium onion, cut into 1/2-inch cubes 1 small zucchini, cut into 1/2-inch cubes 1/2 red bell pepper, cut into diamond-shape pieces...
  • Page 25 Sweet and Sour Lychee Prawns Makes 4 servings 3/4 pound medium raw prawns Marinade 1 teaspoon cornstarch 1/2 teaspoon salt 2 tablespoons cooking oil 3 jalape ñ os or Serrano chilies, seeded and sliced 1/2 green bell pepper, cut into diamond-shape pieces 3/4 cup fresh or canned lychees, drained 1/3 cup prepared sweet and sour sauce Method...
  • Page 26 1 tablespoon dry sherry 1 teaspoon cornstarch 1/4 teaspoon salt 1/4 pound medium raw shrimp, shelled, deveined and butterflied 1/4 pound sea scallops, sliced horizontally 1/4 pound fish fillet, thinly sliced horizontally Seasonings 1/2 cup chicken broth 1 tablespoon curry powder 1 tablespoon soy sauce 1 teaspoon sugar 1 teaspoon sesame oil...
  • Page 27 Minced Seafood in Lettuce Cups Makes 4 to 6 servings 3/4 pound raw shrimps, shelled and deveined, or fish fillet Marinade 1 teaspoon cornstarch 1/4 teaspoon salt 1/8 teaspoon white pepper Seasonings 3 tablespoons chicken broth 1 tablespoon oyster-flavored sauce 1/2 teaspoon sesame oil 1/2 teaspoon cornstarch 2 tablespoons cooking oil...
  • Page 28 Set electric wok to 400° F; heat for 2 minutes. Add cooking oil, garlic, onion, and chile; cook, stirring, until fragrant, about 30 seconds. Add seafood, water chestnuts, and raisins; stir-fry for 2 minutes. Add seasonings and cook, stirring, until sauce boils and thickens. Remove to a serving plate. To eat, spread 1/2 teaspoon hoisin sauce on a lettuce leaf, spoon some seafood mixture in lettuce, wrap up, and eat out of hand.
  • Page 29 1/4 sup cooked ham, julienned 2 cups chicken broth Method Shell, devein, and butterfly shrimp, leaving tails intact. Combine marinade ingredients in a bowl. Add shrimp and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a small pan. Blanch chives in boiling water for 30 seconds.
  • Page 30 8 ounces dried pasta, such as spaghetti, fettuccine, or linguine 2 teaspoons sesame oil 1 tablespoon minced garlic 1/2 each red and green bell pepper, diced 1-1/2 cups prepared tomato-basil pasta sauce 8 pitted ripe olives, sliced Method Shell and devein shrimp. Cut shrimp and fish into 1/2-inch pieces. Place in a bowl with marinade ingredients and stir to coat.
  • Page 31 1/4 teaspoon white pepper 10 spring roll or egg roll wrappers 2 tablespoons flours mixed with 1 tablespoon water Cooking oil for deep-frying Method Combine filling ingredients in a bowl; mix well. Cut each wrapper into a strip about 8 inches by 2 1/2 inches. To make each wrap: Place a rounded teaspoon filling on one short end of a spring roll strip.
  • Page 32 1 tablespoon chopped cilantro (optional) Sauce 1/3 cup chicken broth 1 tablespoon oyster-flavored sauce 1 tablespoon dry sherry 1 teaspoon chili sauce 1 teaspoon cornstarch 4 to 6 large napa cabbage leaves Method Combine marinade in a bowl. Add shrimp, meat, mushrooms, and cilantro; mix well.
  • Page 33 Makes 4 servings Dipping Sauce 1 cup Japanese soup stock (dashi) 1/4 cup sweet cooking rice wine (mirin) 1/4 cup soy sauce 2 tablespoons sugar Batter 1 cup flour 1/4 cup cornstarch 1/8 teaspoon baking soda 1 egg yolk 1-1/3 cups ice water 8 large raw shrimp 1 zucchini 1 medium onion...
  • Page 34 Shell and devein shrimp, leaving tails intact. Make several cuts across back of shrimp, then butterfly; set aside. Prepare vegetables: Cut zucchini into 2-1/2 inch pieces, then lengthwise into 1/4- inch-thick slices. Cut onion in half lengthwise, then crosswise about 1/4-inch thick;...
  • Page 35 1 teaspoon sugar 1/2 teaspoon Chinese five-spice 2 tablespoons cooking oil 1 pound boneless beef chunk, cut into 1-inch cubes 4 thin slices ginger, shredded 6 cloves garlic, lightly crushed 1 large carrot, cut into 1/2-inch cubes 4 green onions, cut into 2-inch pieces 8 ounces firm tofu, drained and cut into 1-inch cubes (optional) Hot cooked rice or pasta Method...
  • Page 36 Marinade 2 teaspoons cornstarch 1/2 teaspoon salt Sauce 1/3 cup chicken broth 1 tablespoon dry sherry 1 teaspoon soy sauce 1 teaspoon sesame oil 1 teaspoon sugar 2 tablespoons cooking oil 16 cloves garlic 2 green onions, cut into 2-inch lengths 1/2 teaspoon cornstarch dissolved in 1 teaspoon water Method Cut fish into pieces about 2 inches by 1 inch.
  • Page 37 Makes 4 servings Marinade 1 tablespoon soy sauce 1 teaspoon cornstarch 1/2 pound boneless, skinless chicken, cut into 3/4-inch cubes Sauce 1/3 cup chicken broth 2 tablespoons oyster-flavored sauce 2 teaspoons soy sauce 2 tablespoons cooking oil 5 to 6 garlic cloves, sliced 4 to 6 each fresh shiitake, butter and oyster mushrooms, sliced 2 teaspoons cornstarch dissolved in 1 tablespoon water Method...
  • Page 38 Marinade 1 egg white 1 tablespoon dry sherry 1 tablespoon cornstarch 3/4 teaspoon salt 1/4 pound fish fillet, cut into 1/2-inch cubes 1/4 pound medium raw shrimp, shelled, deveined and diced 1/4 pound sea scallops, diced 4 cups chicken broth 6 fresh shiitaki mushrooms, stems discarded, caps sliced 6 button mushrooms, sliced 1/3 cup sliced bamboo shoots...
  • Page 39 lightly thickens. Turn off heat. Add egg whites, stirring until they form long threads. Seafood and Tofu Chowder Makes 4 servings Marinade 1/2 teaspoon cornstarch 1/4 teaspoon salt 1/4 teaspoon white pepper 1/4 pound medium raw shrimp, shelled and deveined 1/4 pound bay scallops 1/2 package (8 ounces) soft tofu 1 tablespoon cooking oil...
  • Page 40 Combine marinade ingredients in a bowl. Add seafood and stir to coat. Let stand for 10 minutes. Drain tofu and cut into 1/2-inch cubes. Set electric wok to 400º F; heat for 2 minutes. Add cooking oil and ginger; cook, stirring, until fragrant, about 30 seconds.
  • Page 41 Add broth, oyster-flavored sauce, soy sauce and sesame oil. Reduce heat to 325ºF ; simmer for 3 minutes. To serve, divide noodles among 4 soup bowls. Ladle soup over noodles. Eight Treasure Rice Pudding Makes 4 to 6 servings 2 cups uncooked glutinous rice, rinsed and drained 2-1/2 cups water 2 tablespoons sugar 2 teaspoons cooking oil...
  • Page 42 Place rice and 2-1/2 cups water in an Aroma rice cooker. Cook until rice cooker indicates done, then let stand, covered, for 5 minutes. Place rice in a bowl with sugar and oil; mix well. Generously grease a 1-quart heatproof bowl. Arrange lotus seeds, red dates, maraschino cherries, dried apricots, kumquats, dried cherries and raisins in a pattern over bottom of bowl.
  • Page 43 1 egg white, lightly beaten Cooking oil for deep-frying Method Combine pastry cream ingredients in a bowl; blend until smooth. Stir in strawberries, mango and kiwifruit. To make each roll: place 1/3 cup fruit mixtures across center of a spring roll wrapper.

  • Page 44: Limited Warranty

    Yan Can Cook Professional Wok Limited Warranty Aroma Housewares Company will provide this product with new or refurbished parts for one (1) year, and labor serves for ninety (90) days free of charge in the U.S.A. or Puerto Rico from the date of original purchases, in the event of a defect in materials or workmanship.
  • Page 45 This warranty gives you specific legal rights and you may also have other rights which vary from state to state. AROMA HOUSEWARES COMPANY M-F, 8:30 AM - 5:00 PM, Pacific Time 6469 Flanders Drive San Diego, California 92121...

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