Cuisinart WOK-703C CHICKEN, Broccoli and Mushroom STIR-FRY, Thai Chicken with Basil, Vermouth

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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

1tablespoon (15 ml) + 1 teaspoon (5 ml) cornstarch

12ounces (375 g) boneless, skinless chicken breast

1tablespoon (15 ml) vegetable oil

2cloves garlic, peeled and minced

1tablespoon (15 ml) finely minced fresh ginger

2cups (500 ml) broccoli florets

1 cup (250 ml) sliced mushrooms

1red bell pepper, cut in lengthwise 1⁄4-inch (0.5 cm) slices

1small 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:

1pound (500 g) boneless, skinless chicken thighs, cut into 1⁄2-inch (1.25 cm) pieces

2teaspoons (10 ml) cornstarch

1 teaspoon (5 ml) soy sauce

1 tablespoon (15 ml) dry white wine or sherry

Sauce:

2teaspoons (10 ml) cornstarch

1teaspoon (5 ml) sugar

2tablespoons (30 ml) soy sauce

1tablespoon (15 ml) water

2teaspoons (10 ml) nam pla (Thai Fish Sauce)

1teaspoon (5 ml) vinegar

3tablespoons (45 ml) vegetable oil, divided

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Contents WOK-703C Important Safeguards Save These Instructions for Household USE onlyTable of Contents Parts and FeaturesIntroduction Before the First USEASSEMBLY/DISASSEMBLY Instructions Locate the wok release switchOperating Instructions Cooking with Your WOKSteaming Simmering/Poaching Important Guidelines Cleaning and CareStorage Warranty Limited THREE-YEAR WarrantyRecipeBooklet Recipes Braised Ginger and Black Bean Spare RibsGinger Beef with Broccoli RED Cooked ChickenTeaspoon 10 ml sesame oil Pork and Shiitake SHU MAI Teaspoon 5 ml minced garlicCellophane Noodle Soup with Shrimp Baby BOK Choy with MushroomsSTIR-FRIED Broccoli and RED Peppers Shrimp and Chicken LO MeinCHICKEN, Broccoli and Mushroom STIR-FRY Thai Chicken with BasilOunce 14 g dried shiitake mushrooms Tablespoons 45 ml + 1 teaspoon 5 ml lite soy sauceSweet and Sour Pork GINGER-MARINATED Steamed Salmon House Fried RiceJade and Ivory Pasta CHICKEN, Spinach and Roasted Pepper RouladesGinger Dill Boston Scrod Scallops with Fresh CornBeef Stroganoff OLD BAY Steamed Shrimp Dinner for TWOPaella Fajita STIR-FRY Turkey with Spinach Pasta STIR-FRIED SpinachSpicy Vegetable Wraps Swiss Chard and SUN-DRIED Tomato STIR-FRYCherry Tomatoes with Fresh Basil Food Processors Frais Basilic ET Cerises Tomates Taleégév huile’d table à .cEau’d table à .c Cacher sel de éth à .c 1/2 Fin sétranch verts, oignonsPicé É Gumes LÉ AUX Tortillas Chinoise LA À S Sauté Pinards ÉPinards É AUX TES PÂ ET Dindon Po 1/8 Po 1/4Po 1/4 x 3 cm 0,6 x 7,5 Stroganoff Boeuf ES Tuvé É Crevettes AUX Deux Pour Dîner Frais Maïs Avec Toncles PÉ Aneth ET Gingembre AU Boston DE CapelanPlat udœn un’d moyen Grillé Poivron ET Pinards É POULET, DE RouladesCents cinq-vingt Maison Frit RIZ Cacher sel de éth à .c 1/2 Sucre de éth à .cLongueur la sur deux en Bouillante eau’d tasseTuvé L’É À Gingembre AU RÉ Macé Saumon DOUX-AIGRE PorcMarinade portions 3 Donne Basilic Avec Thaï Poulet Sameés de huile’d éth à .c 1/2Mein LO Poulet ET Crevettes Longueur laSec ChesîfraDiagonale la sur po 1/2 cm 0,5 de morceaux en coupez puis Servezér et bol petit un dans sameésDiagonale la sur po 1 cm 2,5 de Émincé ail,’d éth à .c Eau’d tasse 1/4Crevettes ET Cellophane Nouilles AUX Soupe Shiitake ET Porc AU Chinois Ravioli MAI SHU » gyoza « de ouBouillante eau’d tasse 1/2 Fin éhach gingembre de table à .cBrocoli Avec Gingembre AU Boeuf Rouge PouletRecettes Gingembre ET Noirs Haricots AUX ES Braisé ES Levé TES CÔCacher sel de éth à .c Porc** de dos de tesôc de lb Sèréx de tasse 1/4 Eau’d tassesRecettes de Livre Important Cuisinart produit votre retourner de Avant Rangement Ligne en produit votre inscrire pour ca.cuisinart.wwwImportantes Directives Tuver É WOK Votre Avec Cuisson LA Pour wok le d’utiliser l’intention Sassemblageéd Avantages ET Ristiquesécaract Remarque Complet AU Directives LES Lisez703C-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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