Cuisinart Elite Collection MFP-108C Series Instruction Booklet And Recipe Booklet page 25

VEGETABLE STIR–FRY
A quick and simple stir-fry. This is just a base – add cooked chicken, beef,
or cubed tofu to the dish to make it a bit heartier.
Makes 4 servings
1. Insert the chopping blade into the work bowl of the
2 GARLIC CLOVES, PEELED
1 1-INCH (2.5 CM) PIECE GINGER,
PEELED AND HALVED
1 MEDIUM RED BELL PEPPER,
HALVED AND CORED
2. Remove the chopping blade and replace with the
1 STALK BROCCOLI, FLORETS AND
STEM SEPARATED
1 BUNCH BABY BOK CHOY, LEAVES
3. Put 1 tablespoon (15 ml) of the oil into a large skillet
TRIMMED AND RESERVED
3½ TO 4 OUNCES (100 TO 115 G)
SHIITAKE MUSHROOMS,
CLEANED
½ MEDIUM TO LARGE RED
ONION, PEELED AND TRIMMED
TO FIT FEED TUBE
1½ TABLESPOONS (25 ML) PEANUT
OR VEGETABLE OIL, DIVIDED
1 CUP (250 ML) VEGETABLE OR
CHICKEN BROTH, LOW SODIUM
4. While the vegetables are cooking, stir the broth, soy
3 TABLESPOONS (45 ML) SOY
SAUCE, REDUCED SODIUM
2 TEASPOONS (10 ML)
CORNSTARCH
½ CUP (125 ML) SNAP OR SNOW
PEAS, TRIMMED
1 TEASPOON (5 ML) HOT SESAME
5. Once the mixture has achieved desired consistency,
OIL
2 DROPS FISH SAUCE
2 TABLESPOONS (30 ML) SESAME
SEEDS
Nutritional information per serving [1 cup (250 ml)]:
Calories 123 (52% from fat)
sat. fat 1g
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food processor. With the unit running, add the garlic
and ginger through the feed tube and process to
finely chop, about 10 to 15 seconds. Remove and
reserve.
slicing disc. Slice the red pepper, broccoli stalk,
bok choy, mushrooms and onion. Reserve.
over medium heat. Once oil is hot, add the garlic and
ginger. Sauté until softened and very fragrant, about
2 minutes. Add the remaining oil and increase heat to
medium-high. Add ½ of the sliced vegetables. Sauté
for about 3 to 5 minutes, and then add the remaining
sliced vegetables. Sauté until softened, about an
additional 5 minutes. Add the broccoli stalks and
cook for a few minutes more.
sauce and cornstarch together. Add broth mixture to
the pan. Stir and cook until slightly thickened, a few
minutes. Stir in the reserved bok choy leaves and
broccoli florets. Cook until broccoli is tender and
sauce nicely coats the vegetables.
stir in the sesame oil and fish sauce. Taste and adjust
seasonings as desired. Serve immediately with white
rice.
| | |
carb. 12g pro. 3g
| | |
chol. 0mg sod. 433mg calc. 49mg
A bit spicy and full of flavour, this is a great recipe to have in your arsenal –
GARNISH:
3
¼
1
TACO FILLING:
1
½ TO 1
½
¾
1
1
⁄8
1
1 ⁄8
¾
1
½
fat 7g
|
fiber 4g
12
TACOS AMERICANOS
kids especially will love assembling their own tacos.
Makes twelve tacos (6 servings)
1. Insert the shredding disc into the work bowl of the
food processor. Shred the Monterey Jack. Remove
and reserve, keeping it loosely covered so it doesn't
OUNCES (85 G) MONTEREY JACK
dry out.
HEAD ROMAINE OR ICEBERG
2. Flip the shredding disc to the slicing side. Slice the
LETTUCE
lettuce, remove and reserve. Slice the plum tomato
PLUM TOMATO, QUARTERED
into wedges. Reserve.
GARLIC CLOVE, PEELED
3. Remove the slicing disc and insert the chopping
JALAPEÑO, SEEDED (SOME
blade. With the machine running, drop the garlic and
PEPPERS TEND TO BE HOTTER
jalapeño through the feed tube and finely chop. Stop
THAN OTHERS, SO USE YOUR
the machine, scrape down the sides and add the
OWN JUDGMENT/PREFERENCE
ON HOW MUCH JALAPEÑO TO onion. Pulse to chop, about 7 times. Scrape down the
USE)
sides once more, then add the stew meat. Using long
MEDIUM ONION, PEELED AND
pulses, chop the meat, pausing between pulses to
CUT INTO 1-INCH (2.5 CM) PIECES
allow meat to drop back down before pulsing again.
POUND (375 G) STEW MEAT, CUT
This will take about 10 pulses to properly chop.
INTO ½-INCH (1.25 CM) PIECES
4. Put the oil in a large skillet over medium-high heat.
TEASPOON (5 ML) GRAPESEED
OR VEGETABLE OIL
Add the meat-vegetable mixture, spices and salt. Stir
TEASPOON (5 ML) CHILI to combine and cook until meat is no longer pink.
POWDER
Add the tomato paste, and cook for about 1 minute;
TEASPOON (0.5 ML) GROUND
then add the broth, cooking until the broth has
CUMIN
evaporated. Remove pan from heat and set aside.
TEASPOON (0.5 ML) DRIED
OREGANO 5. To assemble tacos, put about 2 tablespoons (30 ml)
PINCH CAYENNE of warm taco meat in the center of each shell. Top
with a bit of lettuce, tomato and cheese. Garnish with
TEASPOON (3.75 ML)
KOSHER SALT
sour cream, salsa and guacamole.
TEASPOON (5 ML) TOMATO
Nutritional information per taco:
PASTE
Calories 110 (57% from fat)
CUP (125 ML) CHICKEN BROTH,
|
sat. fat 3g
LOW SODIUM
SMALL [3-TO 5-INCH (7.5 TO
12.5 CM) SOFT CORN TORTILLOS,
KEPT WARM
SOUR CREAM OR PLAIN
YOGURT, FOR SERVING
TOMATO SALSA (PAGE 26),
FOR SERVING
CHUNKY GUACAMOLE (PAGE 15),
FOR SERVING
| | |
carb. 4g pro. 8g fat 7g
| | |
chol. 25mg sod. 264mg calc. 67mg fiber 1g
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