Beef Stir-Fry

• 1). Cut beef flank steak into 1 inch strips.
  
  
• 2). Plug the temperature gauge probe with the power cord attached into the electrical port located on the side of the wok.
  
  
• 3). Set the wok to 350 degrees and add one tablespoon of oil. Allow the wok and the oil to heat for 2 to 3 minutes. Brown the beef strips in the wok. Turn the temperature down to 300 degrees and add a package of stir fry vegetables. Stir the ingredients, then place the lid on the wok, and allow the stir-fry to cook for 6 minutes.
  
  
• 4). Remove the lid from the wok and add 1/2 cup of stir fry sauce. Stir the mixture and cook 2 more minutes.
  
  

Roasted Whole Chicken

• 1). Set the wok to 350 degrees and add one tablespoon of oil. Allow the wok and the oil to heat for 2 to 3 minutes.
  
  
• 2). Rub the chicken with 2 to 4 tablespoons of Italian seasoning. Brown the whole chicken in the wok, turning the chicken every 2 minutes to brown all sides.
  
  
• 3). Reduce the heat to 250 degrees. Pour one cup of chicken broth into the wok and place the lid on with the steam vent closed.
  
  
• 4). Cook the chicken 30 minutes per pound or until the internal temperature reaches 165 degrees.
  
  
• 5). Remove the chicken and serve it to your guests.
  
  

Shrimp Tempura

• 1). Pour enough oil into your wok to fill it halfway. Heat the oil until it reaches reaches 350 degrees. You can dip a candy thermometer into the oil to check the temperature.
  
  
• 2). Mix the tempura batter according to the manufacturer's directions.
  
  
• 3). Rinse and remove the veins from the shrimp. Cut carrots, broccoli florets and mushrooms into 2 inch or smaller pieces.
  
  
• 4). Dip the shrimp and vegetables in the tempura batter and drop them carefully into the oil.
  
  
• 5). Allow the tempura to brown for 2 to 3 minutes, then flip the tempura over and brown the other side for 1 to 2 minutes. Remove the tempura from the oil with a slotted spoon and place on a wire rack or paper towel lined plate to drain and cool.