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*
2
tablespoons (30 ml) chopped ginger
6
tablespoons (90 ml) brown sugar
4
tablespoons (60 ml) hoisin sauce
4
tablespoons (60 ml) oyster sauce
2
cloves garlic, minced
6
green onions, trimmed, minced [include about 1
1
⁄
2
(4 cm) inches of the
green]
3
pounds (1.5 kg) pork baby back ribs**
1
teaspoon (5 ml) kosher salt
1
teaspoon (5 ml) freshly ground black pepper
2
tablespoons (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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