Cuisinart WOK-703C manual Recipes, Braised Ginger and Black Bean Spare Ribs

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 Stir-Fried Broccoli and Red Peppers . . . . . . . . . . . . . . . . . . .6 Shrimp and Chicken Lo Mein . . . . . . . . . . . . . . . . . . . . . . . .6 Chicken, Broccoli and Mushroom Stir-Fry . . . . . . . . . . . . . . .7 Thai Chicken with Basil . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 Sweet and Sour Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 Ginger-Marinated Steamed Salmon . . . . . . . . . . . . . . . . . . .9 House Fried Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

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 Stir-Fry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 Turkey with Spinach Pasta . . . . . . . . . . . . . . . . . . . . . . . . .13 Stir-Fried Spinach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14 Spicy Vegetable Wraps . . . . . . . . . . . . . . . . . . . . . . . . . . . .14 Swiss Chard and Sun-Dried Tomato Stir-Fry . . . . . . . . . . . .15 Cherry Tomatoes with Fresh Basil . . . . . . . . . . . . . . . . . . . .15

BRAISED GINGER AND BLACK BEAN SPARE RIBS

Serves 6 as a main dish, 8-12 as part of a shared meal

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 4-cup (1 L) liquid measure and stir to blend; reserve.

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 stir-fry until browned, about 3 to 4 minutes. Remove ribs and repeat until all ribs are browned, adding more oil as necessary.

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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