Cuisinart GreenGourmet 10ce114829 - Manual (Page 8)

8
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 • fiber 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, fish 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 • fiber 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 • fiber 2g
10ce114829_csk250_recipe.indd 8 6/23/10 3:36:25 PM