Cuisinart WOK-703C manual Cellophane Noodle Soup with Shrimp, Baby BOK Choy with Mushrooms

1teaspoon (5 ml) rice wine vinegar

1teaspoon (5 ml) toasted sesame oil

Combine green onions, ginger, garlic, sugar, soy, sherry, vinegar and sesame oil. Serve in a small decorative bowl.

Nutritional information per serving:

Calories 5 (26% from fat) • carb. 0g • pro. 0g • fat 0g • sat. fat 0g

• chol.0mg • sod. 82mg • calc. 1mg • fiber 0g

CELLOPHANE NOODLE SOUP WITH SHRIMP

Makes 4 servings

2 tablespoons (30 ml) vegetable oil

2 teaspoons (10 ml) finely minced garlic

1teaspoon (10 ml) finely minced cilantro stems

8ounces (250 g) minced or ground pork

5cups (1.25 L) fat free, low-sodium chicken stock or broth

4ounces (125 g) cellophane noodles

1bunch green onions, trimmed, cut in 1-inch (2.5 cm) lengths (diagonal cuts)

1⁄2 cup (125 ml) finely chopped onion

1tablespoon (15 ml) fish sauce (nam pla)

1teaspoon (5 ml) kosher salt

3⁄4 pound (375 g) shrimp, peeled and deveined

1⁄2 cup (125 ml) shredded snow peas

1⁄2 cup (125 ml) shredded carrots

Preheat the Cuisinart™ Electric Wok to 350°F (180°C). When hot, drizzle oil down the sides of the wok. Add the minced garlic and cilantro, stir-fry for 1 minute.

Add the minced pork, stir-fry for 3 minutes. Add the stock, and bring the liquid to a boil. Stir in the cellophane noodles, green onions, chopped onions, fish sauce and salt. Return the mixture to a boil (raise heat to 375°F (190°C) if nec- essary). Cook, boiling for 3 minutes. Reduce the heat to 225°F (100°C), add the shrimp and vegetables, and simmer for 2 minutes. Serve in warm bowls.

Nutritional information per serving:

Calories 382 (40% from fat) • carb. 22g • pro. 34g • fat 17g • sat. fat 4g

• chol. 166mg • sod. 1213mg • calc. 87mg • fiber 2g

BABY BOK CHOY WITH MUSHROOMS

Makes 8 servings

1⁄2 ounce (14 g) dried oyster mushrooms

1cup (250 ml) boiling water

2tablespoons (30 ml) sherry

2tablespoons (30 ml) soy sauce

11⁄2 teaspoons (7 ml) cornstarch

2tablespoons (30 ml) vegetable oil

4ounces (125 g) cremini mushrooms, thinly sliced

1tablespoon (15 ml) finely minced or grated fresh ginger root

3cloves garlic, peeled and minced

2pounds (2 kg) baby bok choy, rinsed and drained, halved lengthwise

1⁄4 cup (50 ml) chopped red bell pepper

1teaspoon (5 ml) Asian sesame oil

Place dried oyster mushrooms in a small bowl and cover with boiling water. Let stand until mushrooms are softened, 15 to 20 minutes. Squeeze mush- rooms dry, reserving soaking liquid. Slice rehydrated oyster mushrooms. Place sherry, soy and 1⁄2 cup (125 ml) of the reserved oyster mushroom soaking liquid in a small bowl. Place 2 tablespoons (30 ml) reserved oyster mushroom soak- ing liquid in another small bowl and stir in cornstarch.

Heat vegetable oil in Cuisinart™ Electric Wok to 375°F (190°C). Add oyster and cremini mushrooms, ginger, and garlic and stir-fry for 30 seconds. Add baby bok choy, stir-fry for 2 minutes. Add sherry, soy and mushroom soaking liquid mixture. Reduce heat to 300°F (150°C), cover and cook for 4 minutes. Remove cover, add red bell pepper and stir. Push bok choy up on sides of wok. Stir cornstarch mixture and stir into simmering liquid in centre of wok; cook only until liquid thickens. Drizzle with sesame oil and serve.

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