Ingredients: 

5 oz. cut broccoli

3 oz sliced zucchini

3 oz sliced cabage (2x2")

Sliced carrots

Group b:  Sliced Gren Beans

Group C:  1 1/2 tsp. cooking wine

1/2 cut #4 sauce mix

1.  Deep fry beans for 20 seconds in FRYER A @ 350

2.  Put Group A in boiling water for 20 seconds.  Add fried string beans and rinse for 1 second

3.  All Group C to wok and cook until sauce boils and thickens

4.  Add Group A and B and continue until mixed and coated.

Ingredients - 16 oz. batttered shrimp

1/4 oz glazed walnuts

4 oz. spoodle Honey Walnut sauce

1. Deep-fry battered shrimp in Fryer A for 3 minutes

2. Clean wok, remove water, heat-dry wok, TURN OFF FLAME

3. With flame off, add Honey Walnut Shrimp sauce into wok, and turn onto MEDIUM heat, stir until boils

4. TURN OFF FLAME.  Add shirmp and toss, ensure shrimp is evenly coated

5.  Add shrimp to pan, add walnuts

2 Tbsp Salad Oil

1 1/2 tsp Sesame

GROUP A:  4 lbs Boneless Chicken

GROUP B:  1 1/2 tsp Ginger/Garlic Mix

1 tsp Crushed Red Garlic

GROUP C:  1 1/2 tsp Cooking Wine

2 1/2 cups #2 Sauce

1.  Open bag.  Shake loose crumbs, add to FRYER B

2.  Heat clean wok, add Salad Oil (2 Tbsp), Place GROUP B (Ginger Garlic, Crushed Red Garlic) in heated wok; stir for 5 seconds

3.  Add Group C (Cooking Wine, #2 Sauce) stir until sauce boils and thickens (MUST stir or else corn starch will burn to bottom of wok)

4.  As soon as sauce boils, add chicken to wok.  Stir and fold until mixed.  Add Sesame Oil and continue stirring and folding.  

12 oz. Marinated Diced Chicken

5 cups Salad Oil

1 1/2 tsp Sesame Oil

Group A: 5 oz Sliced Mushrooms

5 oz. sliced zucchini

Group B: 1 1/2 tsp Ginger/Garlic

Group C:  1 1/2 tsp Cooking Wine

1/2 cup #5 Sauce

1.  Heat wok, add salad oil

2.  Add marinated chicken to wok, and mix to separated.  Cook 50 seconds.  Remove chicken and drain wok.

3.  Place Group A (veggies) to drainer and broil 10 seconds.  Remove basket and drain

4.  Reheat wok for 5 seconds, add Group B (Ginger Garlic) and stir ladle for 5 seconds

5.  Add chicken, sauce, and wine.  Stiri until sauce boils, then pour in veggies.  Add sesamie oil

16 oz. Marinated Diced Chicken

1/3 cup peanuts

5 cups salad oil

1 1/2 tsp sesamie oil

Group A:  3 oz. Red Pepper

6 oz. diced zucchini

Group B:  8 pcs. whole red pepper

1/4 cup diced green onion

1 1/2 tsp ginger garlic

1  tsp crushed red pepper

Group C:  1 1/2 tsp cooking wine

3/4 cup #1 sauce

1.  Heat clean wok.  Add salad oil and heat

2.  cook meat 50 seconds, breaking it up.  Remove chicken

3.  Place Group A (veggies) in boiling water for 10 secs.  Remove, and hold to side

4.  Reheat wok over high flame.  Add red chilli peppers until darkened, then add green onion, ginger garlic, and crushed red pepper.  Stir 5 seconds

5.  Add chicken and group C (cooking wine and #1 sauce).  Stir and fold, add sesamie oil and peanuts.  Continue mixing

12 oz. Marinated Diced Chicken

5 cups Salad Oil

1 1/2 tsp Sesame Oil

Group A:  5 oz. diced onions

5 oz. diced celery

Group B:  1 1/2 tsp Ginger Garlic

1 1/2 ground black pepper

Group C:  1 1/2 tsp cooking wine

3/4 cup #1 sauce

1.  Heatclean wok, add salad oil

2.  Add marinated chicken, stir quickly, separating, 50 seconds

3.  Heat wok 5 seconds and add 1 Tbsp salad oil

4.  Add Group B (ginger garlic and black pepper) and Group A (veggies) to heated wok, stir 10 seconds

5.  Add cooked chicken and group C, stir until sauce boils and thickens.  Add sesame oil, stir and fold

6 oz. marinated chicken breast

5 cups salad oil

1 1/2 tsp sesame oil

Group A:  8 oz. string beans

Group B:  2 oz. tricut onions

1 1/2 tsp ginger/garlic

Group C: 1 1/2 tsp cooking wine

1/2 cup #5 sauce

1.  Add salad oil, heat oil

2.  Add marinated chicken breast, stir quickly.  Separate meat.  Cook for 30 seconds

3.  Deep fry string beans for 20 seconds in FRYER A.  Remove and rinse in boiling water for 1 second

4.  Reheat wok, add onion, stir 5 seconds, add ginger garlic, stir 5 seconds

5.  Add reast and Group C (Wine, sauce).  Stir and fold until sauce boils and thikens.  Add beans.  Add sesame oil and continue until mixed.

Broccoli Beef

8 oz. Marinated Beef

5 cups salad oil

1 1/2 tsp Sesame Oil

Group A: 16 oz. broccoli

Group B:  1 1/2 tsp Ginger Garlic

Group C:  1 1/2 tsp Cooking Wine

3/4 cup #5 Sauce

1.  Add salad oil to wok

2.  Add marinated sliced  beef to wok.  Cook quickly, separating.  Remove, drain oil

3.  Add broccoli to water for 10 seconds

4.  Add garlic to wok, stir 5 seconds

5.  Add cooked beef and cooking wine/#5 sauce, stir until sauce boils and thickens.  Pour in broccoli.  Add sesame.

12 oz Marinated Sirloin

5 Cups Salad oil

Group A:  2 oz. Asparagus

Group B:  2 oz diced onion

3 oz. mushroom

Group C:  1 1/2 tsp cooking wine

2oz spoodle Steak Sauce

1.  Add salad oil, marinated steak and stir quickly.  Separate meat.  1 minute high, 30 seconds medium

2.  Add asparagus to boiling water for 20 seconds.  

3.  Reheat wok, add 1 Tbsp Salad oil.  Place onion/mushrooms long enough to heat and char edges

4.  Add cooked steak and wine/steak sauce.  Slowly stir and fold until sauce coers steak, and no sauce on wok. Pour in asparagus.  Stir and fold.  

16 oz Breaded Beef

2 Tbsp salad oil

Group A:  3 oz diced red pepper

3 oz tricut onion

Group B:  1 1/2 tsp Ginger Garlic

1 tsp crushed chili pepper

Group C:  1 Cup Sweet and Sour sauce

1.  FRYER B for 5 minutes.  Add red pepper and onion, fry 10 seconds

2.  Heat wok, add 2 Tbsp Salad Oil.  Add ginger/crushed pepper, stir 5 seconds

3.  Bring sauce to boil.  Add beef basket.

4.  Stir and fold.