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WOK COOKER Ceil Dyer CHINESE Stir-Fry RECIPES Oriental
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TITLE: WOK COOKERY
AUTHOR: Ceil Dyer
PUBLISHER, COPYRIGHT INFO: Price Stern Sloan, 1977
DESCRIPTION: Oversize trade paperback, 8 1/2" x 11", 160 pp.
BLURB/FLYLEAF: This cookbook will teach you how to use your wok every day to prepare 212 exciting recipes from around the world. It teaches you how to stir-fry, steam, and braise perfectly in your electric or stove-top wok. Discover new dishes and learn how to cook your favorite foods quickly and healthfully!
JUST ONE GREAT RECIPE FROM THIS AMAZING COOKBOOK: FRIED RICE WITH BACON, LETTUCE & TOMATO
6 slices thick-sliced bacon
1/4 c. chopped onion
1 T. sherry
2 T. chicken broth
3 c. cold cooked rice
1 c. shredded lettuce
1 tomato, cut in strips, pulp and seeds removed
1 t. Worcestershire sauce
Place bacon in wok over very low heat. Cook until crisp, about 30 minutes. Remove bacon, drain on paper towel and crumble. Pour all but 2 T. rendered fat from wok. Increase heat to medium. Add onion and stir-fry about 1 minute. Add sherry and chicken broth. Place cooked rice on top. Cover and steam for 30 seconds. Uncover and stir-fry until rice is hot. Stir in lettuce, tomato strips, and crumbled bacon. Sprinkle with Worcestershire sauce. Stir-fry until well-blended. Makes 6 servings.
CONDITION BOOK: Tight & square binding, clean & bright pages.
CONDITION DUST JACKET: None present. Covers show shelf wear, rubbing/scuffing.
AUTHOR: Ceil Dyer
PUBLISHER, COPYRIGHT INFO: Price Stern Sloan, 1977
DESCRIPTION: Oversize trade paperback, 8 1/2" x 11", 160 pp.
BLURB/FLYLEAF: This cookbook will teach you how to use your wok every day to prepare 212 exciting recipes from around the world. It teaches you how to stir-fry, steam, and braise perfectly in your electric or stove-top wok. Discover new dishes and learn how to cook your favorite foods quickly and healthfully!
JUST ONE GREAT RECIPE FROM THIS AMAZING COOKBOOK: FRIED RICE WITH BACON, LETTUCE & TOMATO
6 slices thick-sliced bacon
1/4 c. chopped onion
1 T. sherry
2 T. chicken broth
3 c. cold cooked rice
1 c. shredded lettuce
1 tomato, cut in strips, pulp and seeds removed
1 t. Worcestershire sauce
Place bacon in wok over very low heat. Cook until crisp, about 30 minutes. Remove bacon, drain on paper towel and crumble. Pour all but 2 T. rendered fat from wok. Increase heat to medium. Add onion and stir-fry about 1 minute. Add sherry and chicken broth. Place cooked rice on top. Cover and steam for 30 seconds. Uncover and stir-fry until rice is hot. Stir in lettuce, tomato strips, and crumbled bacon. Sprinkle with Worcestershire sauce. Stir-fry until well-blended. Makes 6 servings.
CONDITION BOOK: Tight & square binding, clean & bright pages.
CONDITION DUST JACKET: None present. Covers show shelf wear, rubbing/scuffing.
