1
teaspoon (5 ml) minced garlic
To marinate the beef, combine with sherry, soy, and cornstarch, and reserve.
To prepare the sauce, combine stock, soy, sherry, ginger, and sugar in a small
bowl and set aside.
Cut broccoli florets into 1
1
⁄
2
-inch (4 cm) pieces. With a vegetable peeler,
remove tough outer layer from stems; cut diagonally into
1
⁄
2
-inch (0.5 cm)
pieces.
Heat Cuisinart
™
Electric Wok to 300ºF (150°C), add
1
⁄
2
tablespoon (7 ml) oil and
stir to coat. Add half of the meat, brown each side, 1 to 2 minutes. Remove
from heat and reserve. Repeat with another
1
⁄
2
tablespoon (7 ml) oil and
remaining beef.
Add
1
⁄
2
tablespoon (7 ml) oil, stir in the broccoli stems and florets. Pour in
1
⁄
4
cup (50 ml) water, cover and steam until bright green, about 1 minute. Add red
pepper, stir-fry for another minute. Push vegetables to and up the sides of the
wok; add
1
⁄
2
tablespoon (7 ml) oil. Add green onions and garlic, cook until fra-
grant, about 15 to 30 seconds and stir into the other vegetables. Return meat
to wok, stir, pour in sauce and cook until hot, about 1 minute.
Nutritional information per serving:
Calories 381 (52% from fat) • carb. 3g • pro. 35g • fat 22g • sat. fat 8g
• chol. 81mg • sod. 742mg • calc. 50mg • fiber 3g
PORK AND SHIITAKE SHU MAI
with Dipping Sauce
Makes about 30 dumplings
4
dried shiitake mushrooms
1
⁄
2
cup (125 ml) boiling water
1
⁄
2
pound (250 g) ground pork
1
tablespoon (15 ml) lite soy sauce
1
teaspoon (5 ml) dry sherry
1
teaspoon (5 ml) sesame oil
1
teaspoon (5 ml) minced garlic
1
teaspoon (5 ml) minced ginger
1
⁄
2
teaspoon (2 ml) granulated sugar
about 3 dozen wonton or gyoza (round if possible) wrappers
(to allow for breakage)
cooking spray
Soak mushrooms in boiling water for 30 minutes, or until soft. Drain, squeeze
dry, remove tough stems and chop fine. Combine with pork, soy, sherry,
sesame oil, garlic, ginger, and sugar.
Carefully place 6 wrappers on a flat, dry work surface. Place a heaping tea-
spoon of filling in the centre of each wrapper. Using both hands, gather up the
sides to form pleats, make a quarter turn and gently pinch up sides; the tops
will be open and filling will show through. Pinch slightly in the middle to form a
“waist,” pressing down filling on the top; the excess dough will fall over like
flaps. Tap the bottom so that the shu mai can stand up. Keep prepared
dumplings covered with a slightly damp cloth.
To steam the shu mai, place the steamer rack in the Cuisinart
™
Electric Wok,
add 3 cups (750 ml) water to the wok and cover. Heat wok to 400ºF (200°C)
and bring water to a boil. Cut three 12-inch (30 cm) round pieces of parchment
paper and lightly coat with cooking spray. Place 1 parchment sheet on a plate
and top with about 10 dumplings. Place plate on top of rack and immediately
reduce heat to 250ºF (120°C). Steam for about 9 minutes or until pork is fully
cooked.
Carefully lift plate from rack, remove dumplings, transfer to a serving plate and
keep warm. Add water to wok if necessary. Repeat steaming process with
remaining shu mai. Serve with dipping sauce (recipe follows).
Nutritional information per serving:
Calories 19 (59% from fat) • carb. 1g • pro. 1g • fat 1g • sat. fat 0g
• chol. 5mg • sod. 26mg • calc. 2mg • fiber 0g
Dipping Sauce:
Makes about
2
⁄
3
cup (150 ml)
1
⁄
4
cup (50 ml) thinly sliced green onion
1
tablespoon (15 ml) finely chopped fresh ginger
1
teaspoon (5 ml) minced garlic
1
teaspoon (5 ml) granulated sugar
1
⁄
4
cup (50 ml) lite soy sauce
1
⁄
4
cup (50 ml) dry sherry
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