*Salted black beans can be found in Asian grocery stores or in the international food section of a well-stocked grocery store.

**If you purchase the spare ribs from a butcher or grocer with a full service meat department, ask the butcher if they can be cut crosswise into 2-inch

(5 cm) lengths on the band saw. This is not necessary, but gives you a size rib more similar to dim sum.

Nutritional information per serving:

Calories 702 (61% from fat) • carb. 25g • pro. 41g • fat 47g • sat. fat 16g

• chol. 156mg • sod. 2440mg • calc. 126mg • fiber 1g

RED COOKED CHICKEN

Makes 6 servings (2 pieces per person)

12 chicken thighs, skinless, bone-in

5green onions, trimmed [include 2 inches (5 cm) of green]

1cup (250 ml) water

1⁄3 cup (75 ml) soy sauce, low-sodium

1⁄4 cup (50 ml) dry sherry

1⁄4 cup (50 ml) brown sugar

1⁄2 tablespoon (7 ml) vegetable oil

8slices ginger root, each about the size of a quarter

1clove garlic, peeled, chopped

3whole star anise (may substitute 11⁄2 teaspoons (7 ml) crushed fennel seeds)

1whole cinnamon stick

2teaspoons (10 ml) cornstarch dissolved in 2 teaspoons (10 ml) water

1teaspoon (10 ml) sesame oil

Wash and dry chicken thighs. Remove all visible fat with a sharp knife.

Slice three of the green onions into 11⁄2-inch (4 cm) lengths. Chop the remaining two green onions. Combine the water, soy, sherry, and brown sugar.

Heat the vegetable oil in the Cuisinart™ Electric Wok set at 375°F (190°C). When oil is hot and simmering, add the ginger, garlic and sliced green onions. Stir-fry for 20 to 30 seconds. Add the liquid mixture, star anise and cinnamon

stick; bring to a boil. Add chicken, stir to coat and return to a boil. Reduce the heat to 200°F (90°C) to simmer; cover loosely. Simmer for 35 to 40 minutes, turning chicken after about 20 minutes. Remove the chicken to a warm deep platter or shallow bowl. Cover loosely and keep warm.

Skim any fat from the sauce. Increase heat to 300°F (150°C) and cook sauce, uncovered, until reduced by half and syrupy, about 15 to 20 minutes. Lower the heat to 225°F (100°C). Stir the cornstarch mixture, then stir into sauce. Cook for 1 minute. Add sesame oil and stir. Return the chicken to the sauce and garnish with reserved chopped green onions.

Nutritional information per serving:

Calories 616 (65% from fat) • carb. 13g • pro. 39g • fat 44g • sat. fat 12g

• chol. 184mg • sod. 1077mg • calc. 46mg • fiber 0g

GINGER BEEF WITH BROCCOLI

Makes 4 servings

Marinade:

3⁄4 pound flank (375 g) steak, cut into 3-inch (7.5 cm) slices

11⁄2teaspoons (7 ml) dry sherry

11⁄2teaspoons (7 ml) soy sauce

1 teaspoon (5 ml) cornstarch

Sauce:

3tablespoons (45 ml) chicken stock, nonfat, low-sodium

2tablespoons (30 ml) dry sherry

2tablespoons (30 ml) soy sauce

3tablespoons (45 ml) minced ginger

1⁄2 teaspoon (2 ml) granulated sugar

8ounces (250 g) broccoli, stems and florets

2tablespoons (30 ml) vegetable oil, divided

1⁄4 cup (50 ml) water

1red bell pepper, cored, seeded and cut into 1⁄4-inch (1 cm) slices

3tablespoons (45 ml) green onions, cut in 1-inch (2.5 cm) pieces

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Cuisinart WOK-703C manual RED Cooked Chicken, Ginger Beef with Broccoli, Teaspoon 10 ml sesame oil
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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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