Cuisinart DFP-3 manual Ginger Chicken & Vegetable Stir-Fry

Preheat oven to 400° F. Lightly coat a 7-1/2 x 3-3/4 x 2-1/4 -inch loaf pan with cooking spray.

Insert metal blade. Place parsley and bread in work bowl; pulse 5 times, then process until bread is medium coarse crumbs, about 20 seconds. Add onion, mushrooms, herbs, salt, and pepper to work bowl. Pulse to chop finely, 10 to 15 times. Remove and transfer to a medium bowl. Place egg, milk and tomato paste in work bowl. Process to blend, 5 seconds; add to onion mixture and stir. Place beef cubes in work bowl. Pulse to chop finely, 15 to 20 long pulses. Add to mixture in bowl. Place pork and veal cubes in work bowl. Pulse to chop finely, 15 to 20 long pulses. Add to bowl. Stir meats into vegetable/crumb mixture until completely combined. Spoon into prepared loaf pan and press to compact. Bake in preheated 400° F oven for 40 to 45 minutes, until top is browned and internal temperature measures 160° - 170° F when tested with an instant read ther- mometer. Let meatloaf stand in pan for 10 minutes. Drain if necessary, remove, slice and serve. Alternatively, meat can be shaped into meatballs of desired size and baked until browned and internal temperature measures 160°-170° F. Use with your favorite tomato sauce or brown gravy.

Nutritional information per serving:

Calories 196 (26% from fat) • carb. 12g • pro. 24g • fat 6g • sat. fat 2g • chol. 57mg

• sod. 465mg • calc. 59mg • fiber 1g

Ginger Chicken & Vegetable Stir-Fry

The hard part of stir-fries is the preparation – with the DFP-3 it is simple and quick.

Makes 2 - 3 servings

1/2 pound trimmed boneless, skinless chicken breast, cut to fit feed tube*

1 medium garlic clove, peeled

11/2-inch piece fresh ginger, peeled

2carrots (about 4 ounces) peeled, cut to fit feed tube horizontally

4 ounces mushrooms, stems trimmed

4medium scallions, trimmed and cut into 2-inch lengths

1small zucchini (about 4 ounces, cut to fit feed tube vertically)

1medium red pepper (about 5 ounces), cored, seeded, cut to fit feed tube

3teaspoons cornstarch, divided 1-1/2 teaspoons water

1/3 cup chicken broth

1-1/2 tablespoons less sodium soy sauce

1teaspoon sesame oil

4tablespoons vegetable oil

Freeze chicken until hard to the touch but still easily pierced with tip of sharp knife, about 20 to 30 minutes. Meanwhile, prepare vegetables. Insert metal blade and turn on machine. Drop garlic and ginger through feed tube and process until minced, about 10 seconds. Remove and reserve.

Insert shredding disc. Pack carrots in feed tube and shred. Remove and reserve. Insert slicing disc and slice remaining vegetables separately. Remove and reserve. Slice semi-frozen chicken. Toss chicken with 1-1/2 teaspoons cornstarch. Stir together remaining cornstarch and water; reserve. Combine broth, soy sauce, and sesame oil; reserve.

Heat work or large stick free skillet over high heat. Add 1-2 tablespoons of vegetable oil. Stir-fry chicken, in batches if necessary, until firm. Remove and reserve as done. Add more oil between batches as necessary. Add remaining vegetable oil to wok or skillet, reduce heat to medium-high and cook ginger and garlic, stirring, until fragrant, about 15 seconds. Add carrots and stir-fry for

15 seconds. Add remaining vegetables and stir-fry until just tender, about 1 minute. Return chicken to skillet along with broth mixture. Raise heat and cook until bubbling. Lower heat and stir in cornstarch mixture, cook just until thickened. Season to taste and serve immediately.

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