E27
E28
CHINESE PORK STIR FRY WITH CASHEWS
AND GINGER
1 lb pork tenderloin, sliced
1 tbsp oil
¼ lb mushrooms, sliced
¼ lb shitake mushrooms, sliced
1 medium green pepper, chopped
¼ lb snow peas
1 cup green onions, cut in 2-inch
pieces
2 baby bok choy, sliced
3 large cloves garlic, minced
1 tbsp grated fresh ginger
1 cup vegetable broth
3 tbsp low sodium soy sauce
1 tsp sesame oil
2 tsp cornstarch
½ cup cashews
Press Power button. Select Brown/Sauté. Allow Multi-Cooker
to preheat. Add 1 tsp oil. Brown pork in batches allowing
enough space between pieces of meat to avoid steaming.
Brown on both sides and remove to bowl and keep warm.
Repeat with remaining pork until all is browned.
Add remaining 2 tsp oil to cooking bowl and add
mushrooms; brown well, stirring occasionally. Add to pork.
Add green pepper, snow peas, green onions, bok choy,
garlic and ginger. Cook, stirring, until snow peas are just
tender. Meanwhile, blend broth, soy sauce, sesame oil and
cornstarch, stirring until cornstarch is completely dissolved.
Add to cooking bowl and cook, stirring until sauce is
thickened and smooth. Return pork and mushrooms to
cooking bowl and heat mixture, stirring occasionally.
Serve with hot cooked brown or white rice. Top with
cashews.
Makes 6 servings.
BOEUF BOURGUIGNON
4 thick slices bacon, cut in 1-inch
pieces
½ cup all-purpose flour
1 tsp salt
¼ tsp coarse black pepper
3 lb chuck cut in 1 ½ inch cubes
2 cups burgundy
1 ½ cups beef broth
2 tbsp tomato paste
3 medium carrots, sliced
1 lb peeled small boiling onions*
1 lb mushrooms, quartered
3 large cloves garlic, minced
2 bay leaves
½ tsp dried thyme
Chopped parsley
5 cups beef broth or stock
Press Power button. Select Brown/Sauté. Press Down button
to set temperature at Med. Allow Multi-Cooker to preheat.
Add bacon and cook until crisp, turning often. Remove
bacon to small bowl. Increase heat to Med Hi.
Place flour, salt and pepper in large plastic bag. Add beef
and close bag. Shake to coat all pieces of beef in flour
mixture. Add beef cubes in batches (do not overcrowd to
avoid steaming) and brown well on all sides. Remove to
bowl. Repeat with remaining beef. Add wine and stir to
loosen all browned bits. Stir in broth and tomato paste.
Return beef and add carrots, onions, mushrooms, garlic,
reserved bacon, bay leaves and thyme.
Press Start/Stop and change program to Slow Cook. Cover
and cook 12 hours at LO.
At end of set time appliance will switch to WARM until
turned OFF. Just before serving add parsley.
If desired, serve with hot cooked broad noodles or baby
potatoes.
Makes about 8 cups.
• To remove skins from onions easily, cook in boiling water
for 30 seconds. Drain and allow to cool. Cut both ends
of onions off and slip skins from onions.
RECIPES
RECIPES
CKCPSCMC6-033_13EFM1.indd 27-28
5/9/13 11:14 AM
