Vegetable Stir-Fry - Cuisinart Elemental 8 Instruction Booklet

This dish is a quick way to incorporate any veggies you have on hand; add
chicken, beef or cubed tofu for a heartier meal.
2
GARLIC CLOVES
1 1-
INCH PIECE GINGER
AND QUARTERED
1
MEDIUM RED BELL PEPPER
,
HALVED CORED
1
STALK BROCCOLI
STEM SEPARATED
AND PEELED
4
BABY BOK CHOY
AND RESERVED
6
WHITE BUTTON MUSHROOMS
CLEANED
1
MEDIUM RED ONION
FIT FEED TUBE
1½
TABLESPOONS VEGETABLE OIL
1
CUP VEGETABLE OR CHICKEN
,
BROTH LOW SODIUM
3
TABLESPOONS SOY SAUCE
REDUCED SODIUM
¼
TEASPOON FISH SAUCE
2
TEASPOONS CORNSTARCH
½
CUP SNAP OR SNOW PEAS
TRIMMED
1
TEASPOON HOT SESAME OIL
1
TABLESPOON SESAME SEEDS
,
COOKED RICE

VEGETABLE STIR-FRY

Makes 6 cups
1. Insert the chopping blade into the work bowl of the
,
PEELED
,
2. Remove the chopping blade and replace with the
,
FLORETS AND
,
STEM TRIMMED
,
LEAVES TRIMMED
3. Put the vegetable oil into a large skillet over medium-
,
,
TRIMMED TO
4. While the vegetables are cooking, stir together the
,
,
5. Stir in the sesame oil and the seeds. Adjust seasoning
FOR SERVING
Nutritional information per serving (1 cup):
Calories 79 (51% from fat) • carb. 8g • pro. 2g • fat 5g
• sat. fat 1g • chol. 0mg • sod. 288mg • calc. 33mg • fi ber 2g
food processor. With the unit running on High, add
the garlic and ginger through the feed tube and
process to fi nely chop, about 10 to 15 seconds.
Remove and reserve.
medium slicing disc. On High, slice the red pepper,
broccoli stalk, bok choy, mushrooms and onion.
Remove and reserve.
high heat. Once the oil is hot, add the garlic and
ginger. Sauté until fragrant, about 30 seconds. Add
the sliced vegetables and sauté for about 7 to 8
minutes, until they begin to soften.
broth, soy sauce, fi sh sauce and cornstarch. Add the
broth mixture to the pan and bring to a boil. Stir in
the bok choy leaves, broccoli fl orets and snap peas.
Cook until broccoli and peas are just tender and
sauce coats the vegetables, about 3 to 5 minutes.
as desired and serve immediately over rice.
ENTRÉES
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