Full Product Manual

30 • NuWave
™
PIC
®
Double Complete Cookbook
Broccoli & Carrot Stir-Fry
Serves: 4
¼ cup vegetable broth or
chicken stock
1 tablespoon balsamic vinegar
1 teaspoon cornstarch
1 tablespoon cooking oil
1 teaspoon grated fresh ginger
1½ cups carrots, thinly sliced
2 cups broccoli orets
1 teaspoon grated fresh garlic
Directions:
1. To make sauce, stir together broth,
vinegar, and cornstarch in small
bowl; set aside.
2. Pour oil into wok or large sauté pan
and heat on Max/Sear.
3. Add ginger to pan and stir-fry for
15 seconds while constantly
moving pan.
4. Add carrots and stir-fry for 1 minute.
5. Add broccoli and garlic and stir-fry
for 3-4 minutes.
6. Add prepared sauce and cook until
thick and bubbly, stirring constantly.
7. Serve with your favorite meat
or over rice.
Artichokes with
Butter Sauce
Serves: 2
2 (10-ounce) artichokes
1 full lemon plus 1 tablespoon, juiced
and separated
¼ cup butter
1 teaspoon herbs (dill, tarragon, or
oregano)
Directions:
1. Wash artichokes, trim stems and
remove loose outer leaves.
2. Cut off 1 inch from top and snip off
sharp leaf tips.
3. Brush cut leaves with lemon juice.
4. In large stock pot, bring large
amount of water, enough to cover
artichokes, to boil on Max/Sear.
5. Add salt and artichokes to boiling
water.
6. Reduce heat to Medium (275°F).
7. Simmer covered artichokes for
20-25 minutes or until leaves
pull out easily.
8. Drain artichokes upside down on
paper towels.
9. Melt butter on Medium-Low (175°F)
and stir in herbs and 1 tablespoon
lemon juice.
10. Transfer butter sauce to bowl and
dip artichokes leaves in butter.