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
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