Cuisinart WOK-703C manual Steaming

Stir-frying is usually done in stages, as foods tend to have different cooking times. Cooked foods can be removed from the wok and returned at a later stage when sauces or spices are added to complete the dish.

The Cuisinart™ Electric Wok has been treated with a nonstick coating for easy food preparation and easy cleanup. The nonstick coating gives you the option of stir-frying with small amounts of oil for healthier cooking.

It is very important when stir-frying to have all of your ingredients prepped before starting to cook. Once you start, there is no time to stop and chop vegetables, slice meats, or measure and mix sauces, or search the cabinet for an herb

or spice.

When you are ready to begin cooking, heat the wok to 375°F (190°C), or the temperature suggested in your recipe, for about one minute before adding oil. Add oil (peanut, canola or other vegetable oil) by drizzling it down the sides of the wok for more even distribution – and it will heat faster this way. To test the hotness of the oil, add a single piece of vegetable into the hot wok. If it sizzles, then you are ready to begin cooking.

Tips and Hints:

•For even cooking, cut all ingredients into a similar size, unless your recipe states otherwise. If you are not following a recipe, cut all your ingredients into bite-sized pieces.

•You may season the oil before adding other ingredients, by cooking a few pieces of garlic and/or fresh ginger for 20 to 30 seconds. Reduce the heat to keep the garlic or ginger from burning and remove the pieces of garlic/ginger after the oil has picked up their flavour before continuing with your recipe.

•If the recipe calls for meat and vegetables, the meat can be cooked first and removed before cooking the vegetables. Return it to the wok just before adding your sauce ingredients – this will keep the meat from over- cooking and help the meat and vegetables maintain their own individual flavours.

•Meats are most often stir-fried using high heat to seal in juices.

•Meats/seafood cook best in smaller amounts – you may stir-fry your meat/seafood in 1-cup (250 ml) batches so that it will sear and not steam.

•Remove stir-fried beef from the wok when it changes colour – since the pieces are small, it will be about 80% cooked.

•When stir-frying meats and seafood, wait a few seconds before moving and tossing them in the wok to give them a chance to brown. Alternatively, vegetables should be moved about immediately.

•Stir-fry times for vegetables will vary according to their density/hardness. The densest vegetables should be added first. Denser vegetables such as broccoli and carrots will require longer cooking times than leafy greens, bok choy or snow peas.

•Wash vegetables ahead of time and allow them to dry before stir-frying unless recipe indicates otherwise. Spinach may be an exception, as cooking with a bit of water helps it wilt.

•If vegetables seem a bit dry when stir-frying, add a few drops of liquid such as water or chicken or vegetable broth, but add it sparingly.

•When it is time to add the finishing sauce to your stir-fry, move the meats and vegetables up on the sides of the wok to form a “well” in the centre. Add the sauce to the centre of the wok and stir to thicken before combining with the cooked ingredients.

•Keep a variety of Asian condiments in your refrigerator or pantry. Some ingredients are used only in minimal amounts but are essential to the flavour of the recipe – store properly according to package instructions after opening. Some items to keep on hand include: black bean sauce, fermented/salted black beans, chili bean paste, chili oil, dried mushrooms, 5-spice powder, hoisin sauce, soy sauce, oyster sauce, rice wine or sherry, rice wine vinegar, nam pla (Thai fish sauce). These ingredients can be found in Asian grocery stores, and in many well-stocked grocery stores and “gourmet” food stores.

Steaming

Steaming food in your wok offers you a healthy method of food preparation. It is an optimal method of cooking to retain the flavour, shape, and texture of foods. Fewer vitamins and minerals are destroyed or leached away into the water as can happen when foods are boiled or poached. Steam food in your wok to cook a new dish or to reheat leftovers.

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