Cuisinart DLC-10C - Manual (Page 40)

34
Chicken and Vegetable Stir-Fry
Stir-frying and the food processor are a most effec­
tive combiration to put a meal on the table in no
time. Use metal blade to mix vjaier. Sherry, soy sauce,
sesame oil, ground pepper, and cornstarch until
smooth, about 15 seconds. Remove metal blade,
leaving contents in work bowl.
INGREOIEMTS
2 red poppers, cored, seeded, stemmerl
and cut vertically into 3 slabs
6 scallions, cut to tit teed lube horizontally
2 zucchini, cut to fit feed tube horizontally
1 yellov/ squash, cut to fit teed tube
horizontally
1 garlic cloves, peeled
1 1-tnch pieces Iresh ginger
2 pounds boneless chicken breasts
1/3 cuptvater
2 tablespoons dry Sbeiry
3 tablespoons soy sauce
2 teaspoons Oriental sesame oil
1/4 teaspoon black pepper
2 teaspoons cornstarch
3 lahifispoons vegetable oil
6 servings
Splil chicken breasts lengtinvise Tuck ends under
lo form compact shapes ol uniform thickness. Wrap
ihdiuidually and freeze on baking sheet until firm to
the touch but easily pierced with the tip of a sharp
knife.
Stand peppers on long ends and use slicing disc to
slice Iheni, using light pressure. Lay scallion pieces
in feed lube horizontally and slice into slivers, using
light pressure.
Insert shredding disc and zucchini and squash,
using light pressure. Remove and reserve vegeta­
bles.
Use iiieial blade lo chop garlic and ginger line, aboiil
4 pulses Do nol emply work bowl. Insert slicing
disc. Slaiid chicken pieces tightly in feed tube and
slice, using tirni pressure Remove and reserve on
plate, loosely covered with plastic wrap.
Heat vegetable oil ih skillet over high lieal uhtil very
hot Add chickeh pieces and cook stilling vigorous­
ly. until chicken is opaque, ahmit 3 minutes.
Add vegetable mixture and stir-lry over medium-high
heat until crisp-tender, about 2 minutes. Add sauce
mixture. Cook, stirring, until sauce thickens, aboul 1
minute. Serve over brown or white rice.