Cuisinart WOK-703C - Manuel (Page 18)

GINGER-MARINATED STEAMED SALMON
Makes 4 servings
1 tablespoon (15 ml) finely chopped chives
1 ⁄
2
teaspoon (2 ml) granulated sugar
1 ⁄
2 teaspoon (2 ml) kosher salt
1 ⁄
4
teaspoon (1 ml) freshly ground black pepper
3 tablespoons (45 ml) dry vermouth or apple juice
2 tablespoons (30 ml) soy sauce or tamari (low-sodium)
1 teaspoon (5 ml) toasted sesame oil
4 salmon steaks, each about 1 inch (2.5 cm) thick (or salmon fillets)
1 1 ⁄
2
inches (4 cm) fresh ginger, peeled, cut into matchsticks
Combine chives, sugar, salt, pepper, vermouth, soy and sesame oil in a
flat bowl. Coat the salmon steaks well on both sides, top with the ginger
matchsticks and marinate for 20 to 30 minutes.
Place the steaming rack on bottom of the Cuisinart ™ Electric Wok. Add 4 cups
(1 L) water to wok. Turn heat to high and bring water to a boil. Reduce heat to
225°F (100°C). Place salmon on a heatproof dinner plate, and place on the
rack. Cover and steam for about 10 minutes.
Nutritional information per serving:
Calories 397 (29% from fat) • carb. 2g • pro. 64g • fat 12g • sat. fat 2g
• chol. 165mg • sod. 895mg • calc. 46mg • fiber 0g
HOUSE FRIED RICE
Makes 8 cups (2 L)
1 ⁄
2 ounce (14 g) dried shiitake mushrooms
1 cup (250 ml) boiling water
8 ounces (250 g) medium shrimp, peeled and deveined, cut in half
lengthwise
6 ounces (170 g) boneless skinless chicken breast or thigh, thinly sliced
1 teaspoon (5 ml) cornstarch, divided
1 teaspoon (5 ml) dry sherry, divided
6 tablespoons (90 ml) soy sauce
1 tablespoon (15 ml) + 2 teaspoons (10 ml) sesame oil, divided
1 teaspoon (5 ml) granulated sugar
1 ⁄
2 teaspoon (2 ml) kosher salt, divided
1 ⁄
4
teaspoon (1 ml) freshly ground black pepper
3 large eggs, beaten until smooth
3 tablespoons (45 ml) vegetable oil, divided
6 ounces (170 g) diced [ 1 ⁄
2
-inch (0.5 cm)] ham or Canadian bacon
1 ⁄
2 cup (170 g) chopped green onions (include some of the
flavourful green)
1 ⁄
2
cup (170 g) snow peas, tips and tops removed
1 ⁄
2 cup (170 g) green peas (may use frozen thawed)
5 cups (1.25 L) leftover cooked rice
1 cup (250 ml) mung bean sprouts, rinsed and drained
Place shiitake mushrooms in a small bowl and cover with boiling water.
Let stand 20 to 30 minutes to soften. Drain and squeeze dry (save soaking
liquid – strain through a coffee filter and reserve for another use). Remove
and discard tough stems; slice mushrooms. Place shrimp in a small bowl with
1 ⁄
2
teaspoon (2 ml) cornstarch and 1 ⁄
2
teaspoon (2 ml) sherry; stir. Place chicken
in a separate bowl with remaining cornstarch and sherry; stir. Combine the soy
sauce, 1 tablespoon (15 ml) sesame oil, granulated sugar,
1 ⁄
4 teaspoon (1 ml)
salt, and pepper; stir and reserve. Stir remaining salt into eggs.
Preheat Cuisinart ™ Electric Wok to 375°F (190°C). When hot, drizzle 1 table-
spoon (15 ml) oil down the sides of the wok. When oil is hot, add egg mixture
and swirl it around, spreading it into a thin pancake/omelet. Turn when set and
cook on other side. Remove, and roll. Slice into thin strips; reserve.
Drizzle remaining oil into hot wok. Add ham, green onions, mushrooms and
stir-fry for 30 seconds. Add chicken and stir-fry until just opaque. Add shrimp
and stir-fry until shrimp are curled and pink, and chicken is cooked through.
Add snow peas, peas and reserved sauce. Break up lumps in the cooked rice.
Add the rice and reserved egg strips to the wok. Stir-fry for 3 to 5 minutes,
until rice is completely hot. Stir in bean sprouts and 2 teaspoons (10 ml)
sesame oil. Mix well. Serve hot.
18