and chicken until shrimp are just curled and chicken is lightly browned and just cooked through. Remove and reserve. Add bamboo shoots, carrots, cabbage and reserved mushrooms to wok; stir-fry 2 to 3 minutes.

Add remaining 2 tablespoons (30 ml) oil to wok and stir in cooked pasta to coat; stir in the soy mixture. Add chicken broth and mushroom liquid, stir. Add green onions, bean sprouts and reserved shrimp and chicken. Cook for 1 to 2 minutes or until heated through. Drizzle with remaining sesame oil.

Nutritional information per serving:

Calories 411 (25% from fat) • carb. 48g • pro. 28g • fat 11g • sat. fat 3g

• chol. 112mg • sod. 1330mg • calc. 93mg • fiber 10g

CHICKEN, BROCCOLI AND MUSHROOM STIR-FRY

Makes 4 servings

1⁄2

ounce (14 g) dried shiitake mushrooms

1

cup (250 ml) boiling water

3

tablespoons (45 ml) + 1 teaspoon (5 ml) lite soy sauce

2

tablespoons (30 ml) + 1 teaspoon (5 ml) rice wine or dry white

 

vermouth

1tablespoon (15 ml) + 1 teaspoon (5 ml) cornstarch

12ounces (375 g) boneless, skinless chicken breast

1tablespoon (15 ml) vegetable oil

2cloves garlic, peeled and minced

1tablespoon (15 ml) finely minced fresh ginger

2cups (500 ml) broccoli florets

1 cup (250 ml) sliced mushrooms

1red bell pepper, cut in lengthwise 1⁄4-inch (0.5 cm) slices

1small onion, peeled, sliced lengthwise

1⁄2 teaspoon (2 ml) sesame oil

Place dried shiitake mushrooms in a small bowl and cover with boiling water. Let stand until softened, about 20 to 30 minutes. Drain, reserving soaking liquid. Squeeze mushrooms dry, remove and discard tough stems; slice mushrooms and reserve. Strain soaking liquid through a coffee filter to remove grit. Combine 1⁄3 cup (75 ml) of the strained mushroom liquid (reserve

remainder for another use) with 3 tablespoons (45 ml) soy sauce, 2 table- spoons (30 ml) wine, and 1 tablespoon (15 ml) cornstarch. Reserve.

Cut chicken in half lengthwise, then cut into 1⁄4-inch (0.5 cm) slices. Combine chicken with remaining soy, wine and cornstarch. Stir to coat and let stand 10 to 15 minutes.

Preheat the Cuisinart™ Electric Wok to 350°F (180°C). Drizzle the oil down the sides of the wok. Add the garlic and ginger, stir fry 30 seconds. Increase heat to 375°F (190°C), add chicken and stir-fry until opaque, 2 to 3 minutes. Add broccoli, mushrooms, peppers, and onions. Stir-fry 1 minute. Place cover on wok, and allow mixture to steam for 1 minute, until vegetables are crisp- tender. Move mixture up on the sides of the wok. Reduce heat to 275°F

(135°C). Stir reserved liquid mixture and cook until sauce thickens. Stir in the chicken and vegetables. Drizzle with sesame oil and serve with hot rice.

Nutritional information per serving:

Calories 185 (24% from fat) • carb. 14g • pro. 22g • fat 5g • sat. fat 1g

• chol. 48mg • sod. 783mg • calc. 45mg • fiber 3g

THAI CHICKEN WITH BASIL

Makes 3 servings

Marinade:

1pound (500 g) boneless, skinless chicken thighs, cut into 1⁄2-inch (1.25 cm) pieces

2teaspoons (10 ml) cornstarch

1 teaspoon (5 ml) soy sauce

1 tablespoon (15 ml) dry white wine or sherry

Sauce:

2teaspoons (10 ml) cornstarch

1teaspoon (5 ml) sugar

2tablespoons (30 ml) soy sauce

1tablespoon (15 ml) water

2teaspoons (10 ml) nam pla (Thai Fish Sauce)

1teaspoon (5 ml) vinegar

3tablespoons (45 ml) vegetable oil, divided

16

Page 15 Page 17
Page 16
Image 16
Cuisinart WOK-703C CHICKEN, Broccoli and Mushroom STIR-FRY, Thai Chicken with Basil, Ounce 14 g dried shiitake mushrooms
Page 15 Page 17

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.
Top Page Image Contents