Cuisinart WOK-703C manual Pork and Shiitake SHU MAI, Teaspoon 5 ml minced garlic

1 teaspoon (5 ml) minced garlic

To marinate the beef, combine with sherry, soy, and cornstarch, and reserve. To prepare the sauce, combine stock, soy, sherry, ginger, and sugar in a small bowl and set aside.

Cut broccoli florets into 11⁄2-inch (4 cm) pieces. With a vegetable peeler, remove tough outer layer from stems; cut diagonally into 1⁄2-inch (0.5 cm) pieces.

Heat Cuisinart™ Electric Wok to 300ºF (150°C), add 1⁄2 tablespoon (7 ml) oil and stir to coat. Add half of the meat, brown each side, 1 to 2 minutes. Remove from heat and reserve. Repeat with another 1⁄2 tablespoon (7 ml) oil and remaining beef.

Add 1⁄2 tablespoon (7 ml) oil, stir in the broccoli stems and florets. Pour in 1⁄4 cup (50 ml) water, cover and steam until bright green, about 1 minute. Add red pepper, stir-fry for another minute. Push vegetables to and up the sides of the wok; add 1⁄2 tablespoon (7 ml) oil. Add green onions and garlic, cook until fra- grant, about 15 to 30 seconds and stir into the other vegetables. Return meat to wok, stir, pour in sauce and cook until hot, about 1 minute.

Nutritional information per serving:

Calories 381 (52% from fat) • carb. 3g • pro. 35g • fat 22g • sat. fat 8g

• chol. 81mg • sod. 742mg • calc. 50mg • fiber 3g

PORK AND SHIITAKE SHU MAI

with Dipping Sauce

Makes about 30 dumplings

4dried shiitake mushrooms

1⁄2 cup (125 ml) boiling water

1⁄2 pound (250 g) ground pork

1tablespoon (15 ml) lite soy sauce

1teaspoon (5 ml) dry sherry

1teaspoon (5 ml) sesame oil

1teaspoon (5 ml) minced garlic

1teaspoon (5 ml) minced ginger

1⁄2 teaspoon (2 ml) granulated sugar

about 3 dozen wonton or gyoza (round if possible) wrappers (to allow for breakage)

cooking spray

Soak mushrooms in boiling water for 30 minutes, or until soft. Drain, squeeze dry, remove tough stems and chop fine. Combine with pork, soy, sherry, sesame oil, garlic, ginger, and sugar.

Carefully place 6 wrappers on a flat, dry work surface. Place a heaping tea- spoon of filling in the centre of each wrapper. Using both hands, gather up the sides to form pleats, make a quarter turn and gently pinch up sides; the tops will be open and filling will show through. Pinch slightly in the middle to form a “waist,” pressing down filling on the top; the excess dough will fall over like flaps. Tap the bottom so that the shu mai can stand up. Keep prepared dumplings covered with a slightly damp cloth.

To steam the shu mai, place the steamer rack in the Cuisinart™ Electric Wok, add 3 cups (750 ml) water to the wok and cover. Heat wok to 400ºF (200°C) and bring water to a boil. Cut three 12-inch (30 cm) round pieces of parchment paper and lightly coat with cooking spray. Place 1 parchment sheet on a plate and top with about 10 dumplings. Place plate on top of rack and immediately reduce heat to 250ºF (120°C). Steam for about 9 minutes or until pork is fully cooked.

Carefully lift plate from rack, remove dumplings, transfer to a serving plate and keep warm. Add water to wok if necessary. Repeat steaming process with remaining shu mai. Serve with dipping sauce (recipe follows).

Nutritional information per serving:

Calories 19 (59% from fat) • carb. 1g • pro. 1g • fat 1g • sat. fat 0g

• chol. 5mg • sod. 26mg • calc. 2mg • fiber 0g

Dipping Sauce:

Makes about 2⁄3 cup (150 ml)

1⁄4 cup (50 ml) thinly sliced green onion

1tablespoon (15 ml) finely chopped fresh ginger

1teaspoon (5 ml) minced garlic

1teaspoon (5 ml) granulated sugar

1⁄4 cup (50 ml) lite soy sauce

1⁄4 cup (50 ml) dry sherry

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