Cuisinart WOK-703C - Manuel (Page 16)

and chicken until shrimp are just curled and chicken is lightly browned and just
cooked through. Remove and reserve. Add bamboo shoots, carrots, cabbage
and reserved mushrooms to wok; stir-fry 2 to 3 minutes.
Add remaining 2 tablespoons (30 ml) oil to wok and stir in cooked pasta to
coat; stir in the soy mixture. Add chicken broth and mushroom liquid, stir. Add
green onions, bean sprouts and reserved shrimp and chicken. Cook for 1 to
2 minutes or until heated through. Drizzle with remaining sesame oil.
Nutritional information per serving:
Calories 411 (25% from fat) • carb. 48g • pro. 28g • fat 11g • sat. fat 3g
• chol. 112mg • sod. 1330mg • calc. 93mg • fiber 10g
CHICKEN, BROCCOLI AND MUSHROOM STIR-FRY
Makes 4 servings
1 ⁄
2
ounce (14 g) dried shiitake mushrooms
1 cup (250 ml) boiling water
3 tablespoons (45 ml) + 1 teaspoon (5 ml) lite soy sauce
2 tablespoons (30 ml) + 1 teaspoon (5 ml) rice wine or dry white
vermouth
1 tablespoon (15 ml) + 1 teaspoon (5 ml) cornstarch
12 ounces (375 g) boneless, skinless chicken breast
1 tablespoon (15 ml) vegetable oil
2 cloves garlic, peeled and minced
1 tablespoon (15 ml) finely minced fresh ginger
2 cups (500 ml) broccoli florets
1 cup (250 ml) sliced mushrooms
1 red bell pepper, cut in lengthwise 1 ⁄
4 -inch (0.5 cm) slices
1 small onion, peeled, sliced lengthwise
1 ⁄
2
teaspoon (2 ml) sesame oil
Place dried shiitake mushrooms in a small bowl and cover with boiling water.
Let stand until softened, about 20 to 30 minutes. Drain, reserving soaking
liquid. Squeeze mushrooms dry, remove and discard tough stems; slice
mushrooms and reserve. Strain soaking liquid through a coffee filter to
remove grit. Combine
1 ⁄
3
cup (75 ml) of the strained mushroom liquid (reserve
remainder for another use) with 3 tablespoons (45 ml) soy sauce, 2 table-
spoons (30 ml) wine, and 1 tablespoon (15 ml) cornstarch. Reserve.
Cut chicken in half lengthwise, then cut into 1 ⁄
4
-inch (0.5 cm) slices. Combine
chicken with remaining soy, wine and cornstarch. Stir to coat and let stand 10
to 15 minutes.
Preheat the Cuisinart ™ Electric Wok to 350°F (180°C). Drizzle the oil down the
sides of the wok. Add the garlic and ginger, stir fry 30 seconds. Increase heat
to 375°F (190°C), add chicken and stir-fry until opaque, 2 to 3 minutes. Add
broccoli, mushrooms, peppers, and onions. Stir-fry 1 minute. Place cover on
wok, and allow mixture to steam for 1 minute, until vegetables are crisp-
tender. Move mixture up on the sides of the wok. Reduce heat to 275°F
(135°C). Stir reserved liquid mixture and cook until sauce thickens. Stir in the
chicken and vegetables. Drizzle with sesame oil and serve with hot rice.
Nutritional information per serving:
Calories 185 (24% from fat) • carb. 14g • pro. 22g • fat 5g • sat. fat 1g
• chol. 48mg • sod. 783mg • calc. 45mg • fiber 3g
THAI CHICKEN WITH BASIL
Makes 3 servings
Marinade:
1 pound (500 g) boneless, skinless chicken thighs, cut into 1 ⁄
2
-inch
(1.25 cm) pieces
2 teaspoons (10 ml) cornstarch
1 teaspoon (5 ml) soy sauce
1 tablespoon (15 ml) dry white wine or sherry
Sauce:
2 teaspoons (10 ml) cornstarch
1 teaspoon (5 ml) sugar
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) water
2 teaspoons (10 ml) nam pla (Thai Fish Sauce)
1 teaspoon (5 ml) vinegar
3 tablespoons (45 ml) vegetable oil, divided
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