Filter
Top Products
1 red pepper, cored, seeded, cut into
1
⁄4-inch (0.5 cm) slices
1 onion, peeled, quartered, cut in
1
⁄4-inch (0.5 cm) slices
1 jalapeño pepper, cored, seeded and minced
1 clove garlic, minced
1
⁄2 cup (125 ml) basil, cut in thin ribbons
1 tablespoon (15 ml) chopped fresh mint
To marinate the chicken, combine with cornstarch, soy and white wine (sherry)
and reserve. To prepare the sauce, combine cornstarch, sugar, soy, water,
nam pla, and vinegar and set aside.
Heat a Cuisinart
™
Electric Wok to 300ºF (150°C), add 1
1
⁄2 tablespoons (25 ml)
oil; stir to coat. Add the chicken and stir-fry until lightly browned on all sides
but not cooked through. Remove from heat and reserve.
Add 1 tablespoon (15 ml) oil, red pepper, and onion. Stir-fry for 2 minutes, or
until vegetables are almost done. Push vegetables to the sides of the wok,
leaving centre open. Add
1
⁄2 tablespoon (7 ml) oil, jalapeño and garlic, stir until
fragrant, 15 seconds, do not let burn. Stir to combine with all the vegetables.
Reduce heat to 200ºF (95°C).
Add sauce ingredients and simmer 1 minute. Add chicken and stir gently until
hot. Toss with
3
⁄4 of the basil leaves and all the mint. To serve, garnish with the
remaining basil on top.
Nutritional information per serving:
Calories 537 (70% from fat) • carb. 12g • pro. 27g • fat 42g • sat. fat 12g
• chol. 122mg • sod. 1133mg • calc. 47mg • fiber 2g
SWEET AND SOUR PORK
Makes 2 quarts (1.8 L)
Marinade:
1 pound (500 g) pork tenderloin, cut in 1-inch (2.5 cm) slices
2 tablespoons (30 ml) cornstarch
1
1
⁄2 tablespoons (25 ml) soy sauce
1
1
⁄2 tablespoons (25 ml) dry sherry
1 teaspoon (5 ml) sesame oil
Sauce:
1
⁄4 cup (50 ml) granulated sugar
6 tablespoons (90 ml) red wine vinegar
1
⁄4 cup (50 ml) tomato sauce
1
⁄4 cup (50 ml) fresh orange juice
zest of one orange
3 tablespoons (45 ml) vegetable oil, divided
2 cups (500 ml) thinly sliced red onion
1 red pepper, cored, seeded and cut in thin slices
1 green pepper, cored, seeded and cut in thin slices
1
⁄2 cup (125 ml) sliced green onions, cut in
1
⁄4-inch (0.5 cm) pieces on the
diagonal
1 tablespoon (15 ml) minced garlic
1 tablespoon (15 ml) minced ginger
2 cups (500 ml) canned or fresh pineapple, cut in 1-inch (2.5 cm) pieces
To marinate the pork, combine with cornstarch, soy sauce, sherry, and sesame
oil and reserve. To prepare the sauce, combine sugar, vinegar, tomato sauce,
orange zest and juice and set aside.
Heat a Cuisinart
™
Electric Wok to 350ºF (180°C), add 1 tablespoon (15 ml) of
oil and stir-fry half of the pork, remove from heat and reserve. Repeat with 1
tablespoon (15 ml) oil and the remaining pork. Reserve.
Heat
1
⁄2 tablespoon (7 ml) of oil, add onions and stir fry for 1 to 2 minutes. Add
peppers and cook another 2 to 3 minutes, push to sides of wok. Add
1
⁄2 tablespoon oil (7 ml), green onion, garlic and ginger, and stir 15 to 30 sec-
onds. Add sauce and stir until slightly thickened. Add pineapple and pork; stir
until heated through, about 1 to 2 minutes. Serve over steamed rice.
Nutritional information per serving:
Calories 414 (33% from fat) • carb. 43g • pro. 27g • fat 16g • sat. fat 4g
• chol. 74mg • sod. 544mg • calc. 65mg • fiber 4g
17