24 • NuWave PIC Complete Cookbook
Broccoli & Carrot Stir-Fry
Serves: 4
¼ cup vegetables 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 frying 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 sauce pan or 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.
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