NuWave PIC Gold - Broccoli & Carrot Stir-Fry; Artichokes with Butter Sauce

26 • NuWave
®
PIC Gold Complete Cookbook
Broccoli & Carrot Stir-Fry
Serves: 4
2 oz vegetable broth or
chicken stock
15 ml balsamic vinegar
5 grams cornstarch
15 ml cooking oil
5 grams grated fresh ginger
12 oz carrots, thinly sliced
16 oz broccoli orets
5 ml 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-oz) artichokes
1 full lemon plus 15 ml, juiced
and separated
2 oz butter
5 grams herbs (dill, tarragon,
or oregano)
Directions:
1. Wash artichokes, trim stems and
remove loose outer leaves.
2. Cut off 2½ cm 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 (135°C).
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 (80°C)
and stir in herbs and 15 ml
lemon juice.
10. Transfer butter sauce to bowl and
dip artichokes leaves in butter.