Cuisinart WOK-703C manual Recipes, Braised Ginger and Black Bean Spare Ribs

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RECIPES

ASIAN FLAVOURS

Braised Ginger and Black Bean Spare Ribs . . . . . . . . . . . . .2 Red Cooked Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 Ginger Beef with Broccoli . . . . . . . . . . . . . . . . . . . . . . . . . . .3 Pork and Shiitake Shu Mai with Dipping Sauce . . . . . . . . . .4 Cellophane Noodle Soup with Shrimp . . . . . . . . . . . . . . . . . .5 Baby Bok Choy with Mushrooms . . . . . . . . . . . . . . . . . . . . .5 Stir-Fried Broccoli and Red Peppers . . . . . . . . . . . . . . . . . . .6 Shrimp and Chicken Lo Mein . . . . . . . . . . . . . . . . . . . . . . . .6 Chicken, Broccoli and Mushroom Stir-Fry . . . . . . . . . . . . . . .7 Thai Chicken with Basil . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 Sweet and Sour Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 Ginger-Marinated Steamed Salmon . . . . . . . . . . . . . . . . . . .9 House Fried Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

WESTERN FLAVOURS

Jade and Ivory Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 Chicken, Spinach and Roasted Pepper Roulades . . . . . . . .10 Ginger Dill Boston Scrod . . . . . . . . . . . . . . . . . . . . . . . . . . .11 Scallops with Fresh Corn . . . . . . . . . . . . . . . . . . . . . . . . . .11 Old Bay® Steamed Shrimp Dinner for Two . . . . . . . . . . . . .11 Beef Stroganoff . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 Paella . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 Fajita Stir-Fry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 Turkey with Spinach Pasta . . . . . . . . . . . . . . . . . . . . . . . . .13 Stir-Fried Spinach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14 Spicy Vegetable Wraps . . . . . . . . . . . . . . . . . . . . . . . . . . . .14 Swiss Chard and Sun-Dried Tomato Stir-Fry . . . . . . . . . . . .15 Cherry Tomatoes with Fresh Basil . . . . . . . . . . . . . . . . . . . .15

BRAISED GINGER AND BLACK BEAN SPARE RIBS

Serves 6 as a main dish, 8-12 as part of a shared meal

2 cups (500 ml) water

1⁄4 cup (50 ml) dry sherry

1⁄4 cup (50 ml) salted black beans (fermented black beans), coarsely chopped*

2tablespoons (30 ml) chopped ginger

6tablespoons (90 ml) brown sugar

4tablespoons (60 ml) hoisin sauce

4tablespoons (60 ml) oyster sauce

2cloves garlic, minced

6green onions, trimmed, minced [include about 11⁄2 (4 cm) inches of the green]

3pounds (1.5 kg) pork baby back ribs**

1teaspoon (5 ml) kosher salt

1teaspoon (5 ml) freshly ground black pepper

2tablespoons (30 ml) vegetable oil

Place the water, sherry, chopped black beans, ginger, brown sugar, hoisin sauce, oyster sauce, garlic, and half the green onions in a 4-cup (1 L) liquid measure and stir to blend; reserve.

Place the ribs on a clean prep board, meat side down. You will see a membrane that resembles thin paper. Remove this membrane by placing the tip of a sharp knife under it to loosen, then lift and peel off in as large a sheet as possible. Cut off and discard visible fat. Cut into individual riblets. Season with kosher salt and pepper.

Place half the oil in the Cuisinart™ Electric Wok and heat to 375°F (190°C). When sizzling hot, swirl to coat the wok. Add the ribs, one third at a time and stir-fry until browned, about 3 to 4 minutes. Remove ribs and repeat until all ribs are browned, adding more oil as necessary.

Drain any residual oil from the wok. Stir the liquid mixture and add to the hot wok. Add the browned ribs and stir to coat. Reduce the heat to simmer, cover loosely and cook for 40 to 45 minutes. Remove the lid and simmer for 15 minutes, stirring occasionally. Transfer the ribs to a serving bowl. Degrease the sauce if necessary and pour over ribs. Garnish with remaining chopped green onions.

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Contents WOK-703C Save These Instructions for Household USE only Important SafeguardsBefore the First USE Table of ContentsParts and Features IntroductionLocate the wok release switch ASSEMBLY/DISASSEMBLY InstructionsCooking with Your WOK Operating InstructionsSteaming Simmering/Poaching Storage Cleaning and CareImportant Guidelines Limited THREE-YEAR Warranty WarrantyRecipeBooklet Braised Ginger and Black Bean Spare Ribs RecipesTeaspoon 10 ml sesame oil RED Cooked ChickenGinger Beef with Broccoli Teaspoon 5 ml minced garlic Pork and Shiitake SHU MAIBaby BOK Choy with Mushrooms Cellophane Noodle Soup with ShrimpShrimp and Chicken LO Mein STIR-FRIED Broccoli and RED PeppersTablespoons 45 ml + 1 teaspoon 5 ml lite soy sauce CHICKEN, Broccoli and Mushroom STIR-FRYThai Chicken with Basil Ounce 14 g dried shiitake mushroomsSweet and Sour Pork House Fried Rice GINGER-MARINATED Steamed SalmonCHICKEN, Spinach and Roasted Pepper Roulades Jade and Ivory PastaScallops with Fresh Corn Ginger Dill Boston ScrodPaella OLD BAY Steamed Shrimp Dinner for TWOBeef Stroganoff Fajita STIR-FRY STIR-FRIED Spinach Turkey with Spinach PastaSwiss Chard and SUN-DRIED Tomato STIR-FRY Spicy Vegetable WrapsCherry Tomatoes with Fresh Basil Food Processors Fin sétranch verts, oignons Frais Basilic ET Cerises TomatesTaleégév huile’d table à .c Eau’d table à .c Cacher sel de éth à .c 1/2Chinoise LA À S Sauté Pinards É Picé É Gumes LÉ AUX TortillasPinards É AUX TES PÂ ET Dindon Po 1/4 x 3 cm 0,6 x 7,5 Po 1/4Po 1/8 Stroganoff Boeuf ES Tuvé É Crevettes AUX Deux Pour Dîner Aneth ET Gingembre AU Boston DE Capelan Frais Maïs Avec Toncles PÉCents cinq-vingt Grillé Poivron ET Pinards É POULET, DE RouladesPlat udœn un’d moyen Bouillante eau’d tasse Maison Frit RIZCacher sel de éth à .c 1/2 Sucre de éth à .c Longueur la sur deux enDOUX-AIGRE Porc Tuvé L’É À Gingembre AU RÉ Macé SaumonSameés de huile’d éth à .c 1/2 Marinade portions 3 Donne Basilic Avec Thaï PouletChesîfra Mein LO Poulet ET CrevettesLongueur la SecÉmincé ail,’d éth à .c Eau’d tasse 1/4 Diagonale la sur po 1/2 cm 0,5 de morceaux en coupez puisServezér et bol petit un dans sameés Diagonale la sur po 1 cm 2,5 deCrevettes ET Cellophane Nouilles AUX Soupe Fin éhach gingembre de table à .c Shiitake ET Porc AU Chinois Ravioli MAI SHU» gyoza « de ou Bouillante eau’d tasse 1/2Rouge Poulet Brocoli Avec Gingembre AU BoeufSèréx de tasse 1/4 Eau’d tasses RecettesGingembre ET Noirs Haricots AUX ES Braisé ES Levé TES CÔ Cacher sel de éth à .c Porc** de dos de tesôc de lbRecettes de Livre Important Cuisinart produit votre retourner de Avant Ligne en produit votre inscrire pour ca.cuisinart.www RangementImportantes Directives Tuver É WOK Votre Avec Cuisson LA Pour wok le d’utiliser l’intention Sassemblageéd Avantages ET Ristiquesécaract Complet AU Directives LES Lisez Remarque703C-WOK Tel 2357 Fax 2357

WOK-703C specifications

The Cuisinart WOK-703C is a versatile and high-performing cooking tool that elevates your culinary experience. Designed for both novice and seasoned chefs, this wok combines traditional practices with modern technology to produce exceptional results. It features a spacious 14-inch diameter that provides ample cooking surface, perfect for stir-frying, steaming, braising, and even deep-frying.

One of the standout characteristics of the Cuisinart WOK-703C is its construction. The wok is made from high-quality stainless steel, which not only ensures durability but also retains heat efficiently for even cooking. The polished stainless steel surface adds a modern touch and allows for easy cleaning, as food does not stick easily to its surface. Additionally, the combination of the curved shape and deep sides allows for efficient tossing and stirring, making it ideal for preparing a wide range of dishes.

The wok is designed with a heat surround technology that ensures consistent heating across the entire cooking surface. This feature helps prevent hotspots that can burn food, allowing for perfectly cooked meals every time. The ergonomically designed handles are riveted for added strength, providing a comfortable grip as you maneuver your food. These handles stay cool during cooking, ensuring safety and ease of use.

Another impressive aspect of the Cuisinart WOK-703C is its compatibility with various heat sources. It works brilliantly on gas, electric, and induction stovetops, making it a versatile addition to any kitchen. Whether you're making a classic stir-fry or preparing a rich curry, this wok adapts to your cooking preferences seamlessly.

The Cuisinart WOK-703C is also oven-safe up to 500 degrees Fahrenheit, expanding its cooking methods further. You can start your dish on the stovetop and finish it in the oven without needing to transfer to a different pan. This feature is particularly useful for recipes that require a combination of cooking techniques.

In summary, the Cuisinart WOK-703C stands out for its robust construction, innovative heat technology, and user-friendly design. It delivers exceptional performance for a variety of cooking methods while ensuring safety and comfort. Whether you're a fan of Asian cuisine or simply looking to enhance your culinary skills, this wok offers endless possibilities in the kitchen.
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