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Ginger Dipping Sauce
Makes about ½ cup
½ cup reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons finely chopped ginger
½ teaspoon sesame oil
pinch crushed red pepper
1. Place all ingredients in a bowl and stir to mix.
2. Serve with vegetable wontons.
Nutritional information per serving (1 teaspoon):
Calories 3 (23% from fat) • carb. 0g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 141mg • calc. 1mg • ber 0g
SIDES
Basic Fried Rice
A healthier version of the take-out favorite.
Makes 6 servings
2 tablespoons unsalted butter
3 cups jasmine rice, cooked and chilled
1 large egg, lightly beaten
1 tablespoon finely minced garlic
1 tablespoon sesame oil
1 teaspoon fish sauce
¹∕
³
cup sliced scallions
¼ teaspoon sea salt
2 teaspoons chopped fresh cilantro
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 350°F.
2. Once pan is hot, add butter, swirling pan to cover the cooking surface of the
Skillet evenly. Add rice; stir-fry, allowing rice to sit about 45 seconds between
stirs, until rice has browned, about 3 to 5 minutes.
3. Push rice to one side of the Skillet. Add egg and let cover half of the Skillet,
being sure not to let it touch the rice. Cook egg, breaking up with a spatula
while cooking. Once egg has cooked, mix with rice. Add garlic and stir-fry with
the rice and eggs for 30 seconds.
4. Turn off heat; stir in sesame oil, sh sauce, scallions and salt. Taste and adjust
seasoning accordingly.
5. Serve, garnishing with cilantro.
Nutritional information per serving:
Calories 173 (38% from fat) • carb. 23g • pro. 3g • fat 7g • sat. fat 3g
• chol. 45mg • sod. 188mg • calc. 21mg • ber 0g
Ginger Glazed Carrots
Makes 8 servings
2 pounds baby carrots
1 cup chicken broth, reduced-sodium
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons brown sugar, lightly packed
1½ tablespoons unsalted butter
1½ tablespoons chopped ginger
2 teaspoons chopped fresh parsley
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 325°F. Add
carrots, chicken stock, salt and pepper; cover and bring to a boil. Reduce heat
to a simmer; cook 8 to 10 minutes or until almost tender.
2. Stir in brown sugar, butter and ginger; cook until all the liquid has evaporated
and the carrots are glazed with sauce, about 10 minutes.
3. Garnish with parsley and serve.
Nutritional information per serving:
Calories 73 (27% from fat) • carb. 13g • pro. 1g • fat 2g • sat. fat 1g
• chol. 6mg • sod. 299mg • calc. 38mg • ber 2g
10ce114829_csk250_recipe.indd 8 6/23/10 3:36:25 PM