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*Salted black beans can be found in Asian grocery stores or in the
international food section of a well-stocked grocery store.
**If you purchase the spare ribs from a butcher or grocer with a full service
meat department, ask the butcher if they can be cut crosswise into 2-inch
(5 cm) lengths on the band saw. This is not necessary, but gives you a size rib
more similar to dim sum.
Nutritional information per serving:
Calories 702 (61% from fat) • carb. 25g • pro. 41g • fat 47g • sat. fat 16g
• chol. 156mg • sod. 2440mg • calc. 126mg • fiber 1g
RED COOKED CHICKEN
Makes 6 servings (2 pieces per person)
12 chicken thighs, skinless, bone-in
5 green onions, trimmed [include 2 inches (5 cm) of green]
1 cup (250 ml) water
1
⁄3 cup (75 ml) soy sauce, low-sodium
1
⁄4 cup (50 ml) dry sherry
1
⁄4 cup (50 ml) brown sugar
1
⁄2 tablespoon (7 ml) vegetable oil
8 slices ginger root, each about the size of a quarter
1 clove garlic, peeled, chopped
3 whole star anise (may substitute 1
1
⁄2 teaspoons (7 ml) crushed fennel
seeds)
1 whole cinnamon stick
2 teaspoons (10 ml) cornstarch dissolved in 2 teaspoons (10 ml) water
1 teaspoon (10 ml) sesame oil
Wash and dry chicken thighs. Remove all visible fat with a sharp knife.
Slice three of the green onions into 1
1
⁄2-inch (4 cm) lengths. Chop the remaining
two green onions. Combine the water, soy, sherry, and brown sugar.
Heat the vegetable oil in the Cuisinart
™
Electric Wok set at 375°F (190°C).
When oil is hot and simmering, add the ginger, garlic and sliced green onions.
Stir-fry for 20 to 30 seconds. Add the liquid mixture, star anise and cinnamon
stick; bring to a boil. Add chicken, stir to coat and return to a boil. Reduce the
heat to 200°F (90°C) to simmer; cover loosely. Simmer for 35 to 40 minutes,
turning chicken after about 20 minutes. Remove the chicken to a warm deep
platter or shallow bowl. Cover loosely and keep warm.
Skim any fat from the sauce. Increase heat to 300°F (150°C) and cook sauce,
uncovered, until reduced by half and syrupy, about 15 to 20 minutes. Lower
the heat to 225°F (100°C). Stir the cornstarch mixture, then stir into sauce.
Cook for 1 minute. Add sesame oil and stir. Return the chicken to the sauce
and garnish with reserved chopped green onions.
Nutritional information per serving:
Calories 616 (65% from fat) • carb. 13g • pro. 39g • fat 44g • sat. fat 12g
• chol. 184mg • sod. 1077mg • calc. 46mg • fiber 0g
GINGER BEEF WITH BROCCOLI
Makes 4 servings
Marinade:
3
⁄4 pound flank (375 g) steak, cut into 3-inch (7.5 cm) slices
1
1
⁄2 teaspoons (7 ml) dry sherry
1
1
⁄2 teaspoons (7 ml) soy sauce
1 teaspoon (5 ml) cornstarch
Sauce:
3 tablespoons (45 ml) chicken stock, nonfat, low-sodium
2 tablespoons (30 ml) dry sherry
2 tablespoons (30 ml) soy sauce
3 tablespoons (45 ml) minced ginger
1
⁄2 teaspoon (2 ml) granulated sugar
8 ounces (250 g) broccoli, stems and florets
2 tablespoons (30 ml) vegetable oil, divided
1
⁄4 cup (50 ml) water
1 red bell pepper, cored, seeded and cut into
1
⁄4-inch (1 cm) slices
3 tablespoons (45 ml) green onions, cut in 1-inch (2.5 cm) pieces
12