Aroma YW-168 Instructions & Recipes 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
1. Thinly slice chicken across the grain, then cut each slice into thin strips. Place in
a bowl and with marinade ingredients and stir to coat. Let stand for 10 minutes.
Combine seasonings ingredients in a bowl.
2. Set electric wok to 475° F; heat for 2 minutes. Add cooking oil, ginger, and
onion; cook, stirring, until fragrant. Add chicken, asparagus, carrots, and
mushrooms; stir-fry for 3 minutes. Add seasonings and cornstarch solutions and
cook, stirring, until sauce boils and thickens.
3. To serve, place 1/3 chicken mixture in center of a Mu Shu wrapper or flour
tortilla. Wrap like a burrito.
Spicy Kung Pao Fish
Makes 4 servings
3/4 pound firm white fish fillets, each about 3/4 inch thick.