Cuisinart WOK-703C manual Fajita STIR-FRY

3 tablespoons (45 ml) vegetable oil, divided

8ounces (250 g) chicken boneless, skinless thighs, cut in 3 x 1⁄4-inch (7.5 cm x 0.6 cm) pieces

4 ounces (125 g) chicken chorizo, cut in 1⁄8-inch (0.3 cm) slices

1green pepper, cored, seeded and cut in 1⁄2-inch (1.25 cm) slices

1cup (250 ml) chopped onion

1tablespoon (15 ml) finely chopped garlic

21⁄4 cups (550 ml) long grain white rice

2cups (500 ml) clam juice

1 cup (250 ml) water

1⁄2 cup (125 ml) dry white wine

1⁄4 teaspoon (1 ml) kosher salt

1⁄8 teaspoon (0.5 ml) freshly ground pepper

8ounces (250 g) large shrimp, peeled and deveined

8ounces (250 g) bay scallops

16mussels, rinsed and debearded

1cup (250 ml) halved cherry tomatoes

1⁄2 cup (125 ml) peas thawed (if frozen)

2-3 tablespoons (30-45 ml) chopped parsley or cilantro

Crumble saffron threads and stir into hot chicken stock, reserve.

Heat the Cuisinart™ Electric Wok to 325°F (160°C). Add 1 tablespoon (15 ml) oil and stir to coat. Stir-fry chicken 11⁄2 minutes or until lightly browned, but not cooked all the way through. Remove and reserve. Add the chorizo and cook 2 to 3 minutes, add to reserved chicken. Wad up several pieces of paper towels, and with a pair of kitchen tongs, wipe the surface of the wok to remove any remaining oil.

Add 2 tablespoons (30 ml) vegetable oil, cook the green pepper and onion for 2 minutes, add garlic and stir 15 seconds. Add rice, and stir 1 minute. Pour in chicken stock, clam juice, water, wine, add salt and pepper. Bring to a boil, reduce heat to 200°F (90°C), cover and cook for 10 minutes, adjusting the temperature to keep mixture at a steady simmer.

Stir in shrimp, scallops, mussels, tomatoes, peas, the reserved chicken and chorizo. Cover and cook until shrimp is pink and mussels open, about 8 to 10 minutes. Garnish with chopped parsley or cilantro.

Nutritional information per serving:

Calories 400 (17% from fat) • carb. 50g • pro. 29g • fat 7g • sat. fat 2g

• chol. 76mg • sod. 822mg • calc. 86mg • fiber 2g

FAJITA STIR-FRY

Makes 6 servings

1pound (500 g) flank steak, cut in 3 x 1 x 1⁄2-inch (7.5 x 2.5 x 1.25 cm) slices

5tablespoons (75 ml) beef stock, nonfat, low-sodium, divided

1tablespoon (15 ml) fresh lime juice

1tablespoon (15 ml) soy sauce

11⁄2 teaspoons (7 ml) cornstarch

1tablespoon (15 ml) vegetable oil

2red and/or green bell peppers, cored, seeded and cut in 1⁄4 -inch (0.5 cm) slices

6ounces (175 g) onion, cut in 1⁄4-inch (0.5 cm) half moons

1tablespoon (15 ml) minced jalapeño pepper

1tablespoon (15 ml) minced garlic

11⁄2 teaspoons (7 ml) chili powder

1teaspoon (5 ml) ground cumin

1teaspoon (5 ml) ground coriander

1⁄2 teaspoon (2 ml) kosher salt

1⁄4teaspoon (1 ml) freshly ground pepper

1tablespoon (15 ml) chopped fresh cilantro

Combine flank steak with lime juice, soy sauce, 1 tablespoon (15 ml) stock, and cornstarch; reserve.

Heat a Cuisinart™ Electric Wok to 300ºF (150°C), add 1⁄2 tablespoon (7 ml) veg- etable oil and stir to coat. Drain any excess liquid from meat, add half of the beef and cook until nicely browned, 3 to 4 minutes, remove and reserve. Repeat with 1⁄2 tablespoon (7 ml) oil and remaining beef.

Reduce heat to 250ºF (120°C), add 1⁄2 tablespoon (7 ml) oil, add bell peppers and onion, cook about 3 minutes, add jalapeño and garlic, stir 30 seconds.

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