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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
1 tablespoon (15 ml) + 1 teaspoon (5 ml) cornstarch
12 ounces (375 g) boneless, skinless chicken breast
1 tablespoon (15 ml) vegetable oil
2 cloves garlic, peeled and minced
1 tablespoon (15 ml) finely minced fresh ginger
2 cups (500 ml) broccoli florets
1 cup (250 ml) sliced mushrooms
1 red bell pepper, cut in lengthwise
1
⁄4-inch (0.5 cm) slices
1 small 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:
1 pound (500 g) boneless, skinless chicken thighs, cut into
1
⁄2-inch
(1.25 cm) pieces
2 teaspoons (10 ml) cornstarch
1 teaspoon (5 ml) soy sauce
1 tablespoon (15 ml) dry white wine or sherry
Sauce:
2 teaspoons (10 ml) cornstarch
1 teaspoon (5 ml) sugar
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) water
2 teaspoons (10 ml) nam pla (Thai Fish Sauce)
1 teaspoon (5 ml) vinegar
3 tablespoons (45 ml) vegetable oil, divided
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