RECIPES
ASIAN FLAVOURS
Braised Ginger and Black Bean Spare Ribs . . . . . . . . . . . . .2 Red Cooked Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 Ginger Beef with Broccoli . . . . . . . . . . . . . . . . . . . . . . . . . . .3 Pork and Shiitake Shu Mai with Dipping Sauce . . . . . . . . . .4 Cellophane Noodle Soup with Shrimp . . . . . . . . . . . . . . . . . .5 Baby Bok Choy with Mushrooms . . . . . . . . . . . . . . . . . . . . .5
WESTERN FLAVOURS
Jade and Ivory Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 Chicken, Spinach and Roasted Pepper Roulades . . . . . . . .10 Ginger Dill Boston Scrod . . . . . . . . . . . . . . . . . . . . . . . . . . .11 Scallops with Fresh Corn . . . . . . . . . . . . . . . . . . . . . . . . . .11 Old Bay® Steamed Shrimp Dinner for Two . . . . . . . . . . . . .11 Beef Stroganoff . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 Paella . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 Fajita
BRAISED GINGER AND BLACK BEAN SPARE RIBS
Serves 6 as a main dish,
2 cups (500 ml) water
1⁄4 cup (50 ml) dry sherry
1⁄4 cup (50 ml) salted black beans (fermented black beans), coarsely chopped*
2tablespoons (30 ml) chopped ginger
6tablespoons (90 ml) brown sugar
4tablespoons (60 ml) hoisin sauce
4tablespoons (60 ml) oyster sauce
2cloves garlic, minced
6green onions, trimmed, minced [include about 11⁄2 (4 cm) inches of the green]
3pounds (1.5 kg) pork baby back ribs**
1teaspoon (5 ml) kosher salt
1teaspoon (5 ml) freshly ground black pepper
2tablespoons (30 ml) vegetable oil
Place the water, sherry, chopped black beans, ginger, brown sugar, hoisin sauce, oyster sauce, garlic, and half the green onions in a
Place the ribs on a clean prep board, meat side down. You will see a membrane that resembles thin paper. Remove this membrane by placing the tip of a sharp knife under it to loosen, then lift and peel off in as large a sheet as possible. Cut off and discard visible fat. Cut into individual riblets. Season with kosher salt and pepper.
Place half the oil in the Cuisinart™ Electric Wok and heat to 375°F (190°C). When sizzling hot, swirl to coat the wok. Add the ribs, one third at a time and
Drain any residual oil from the wok. Stir the liquid mixture and add to the hot wok. Add the browned ribs and stir to coat. Reduce the heat to simmer, cover loosely and cook for 40 to 45 minutes. Remove the lid and simmer for 15 minutes, stirring occasionally. Transfer the ribs to a serving bowl. Degrease the sauce if necessary and pour over ribs. Garnish with remaining chopped green onions.
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