23
at any point, lower the heat. When eggs are set, use the
spatula to carefully roll the omelet, then tip the wok to
release onto a clean plate. Break up egg and reserve.
4. Add a tablespoon of oil to the wok and swirl to coat.
When oil is hot, add the tofu and cook undisturbed,
until the undersides are golden brown and crisp, about 1
minute. Continue to cook until golden brown on all sides.
Transfer to the bowl with the shrimp.
5. Add the last tablespoon of oil to the wok and swirl to coat.
Add the shallot and garlic and stir-fry until fragrant and
golden, about 1 minute. Stir in the dried shrimp, crushed
red pepper flakes, and the sweet daikon radish and cook for
30 seconds longer. Add the rice noodles and pour in about
two-thirds of the sauce around the edge of the wok. Stir-fry
until most of the sauce has been absorbed. Add the garlic
chives and then bean sprouts and toss with the noodles.
Pour in the remaining sauce and continue to stir-fry for 45 to
60 seconds longer. Add the reserved proteins to the wok
and toss with the noodles. Remove the wok from the heat.
6. Sprinkle the peanuts over the top and sprinkle with chile
powder. Serve immediately with lime wedges to squeeze
over top.
Nutritional information per serving (based on 6 servings):
Calories 630 (26% from fat) • carb. 92g • pro. 25g • fat 19g • sat. fat 3g
chol. 198mg • sod. 1,583mg • calc. 576mg • fiber 5g
BREAD
Classic Cuisinart
®
White Bread
Spoil your family with homemade bread.
Makes 12 servings (one 9 x 5-inch loaf)
2¼ teaspoons active dry yeast
1½ teaspoons granulated sugar
1 cup warm water (105°F to 110°F)
3 cups unbleached, all-purpose flour
2 tablespoons unsalted butter, cut into small cubes,
room temperature
1 teaspoon salt
Nonstick cooking spray
1. Dissolve the yeast and sugar in warm water in the liquid
measuring cup. Let sit until foamy, about 5 minutes.
2. Assemble the Cuisinart
®
Pastafecto
®
Pasta/Bread Dough
Maker with the dough kneading paddle. Place the flour,
butter, and salt in the mixing bowl. Secure the lid.
3. Select Knead Bread to start kneading.
4. Slowly pour the yeast mixture through the opening in the
lid, in a zigzagging stream, to evenly distribute. The dough
will have a shaggy appearance at first, until all the liquid is
absorbed and it comes together into a sticky ball. The dough
should be smooth and elastic. If necessary, add another
knead cycle for a smooth dough ball.
5. When the kneading ends, remove lid and take out the dough
ball, using a spatula to unstick the dough from the paddle, if
needed. Place the dough into a large mixing bowl and cover
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