Wishing all my American friends a Happy Independence Day! I am sure you are all enjoying a day full of fireworks, parties, feasts and celebrations - sounds divine! Are you meeting friends and family for a big reunion and cooking up a delicious feast? Whenever I am in the US, I have to treat myself to some delicious ribs and it inspired me to create my Black Bean wok-fried ribs with bean sprouts and chillies. This tasty stir-fry uses chunky short ribs to allow for quick Lotus Wok cooking, perfect for when you are entertaining. The fermented black beans and chillies add smoky and spicy flavours. If you still have room, how about a decadent treat for dessert? There is nothing better than my Banana toffee fritters. It is a classic, my favourite Chinese dessert - you can combine with apples or tinned Jackfruit for a Southeast Asian twist, but bananas are my favourites. Both recipes can be found below and in my cookbook, Ching’s Fast Food. Have a really wonderful time! ç‹¬ç«‹æ—¥å¿«ä¹Love, Ching x Black bean wok-fried ribs with bean sprouts and chillies Ingredients 1 tbsp of groundnut oil 2 cloves of garlic, crushed 1 red chilli, deseeded and finely chopped 1 tbsp fermented salted black beans, rinsed and crushed 250g pork ribs, chopped into 2.5cm pieces 1 tbsp of Shaohsing rice wine or dry sherry Large handful of bean sprouts 1 tbsp of light soy sauce 1 tbsp of dark soy sauce 1 green chilli, sliced Method Heat a wok over a high heat until it starts to smoke and then add the groundnut oil. Add the garlic and red chilli and stir quickly for a few seconds, then add the beans and stir for a few more seconds. Tip in the pork ribs and stir-fry for 1 minute, then add the rice wine or dry sherry. Cook the ribs for 6 minutes or until browned, stirring continuously and adding a small dash of water to help cook the meat. Add the bean sprouts and both the light and dark soy sauce. Stir in the sliced green chillies and cook until the bean sprouts have wilted slightly but still retain a crunch. Remove from the heat and serve immediately. Ching’s Fast Food, 2011 Banana toffee fritter INGREDIENTS FRITTERS: 600ml (1 pint) groundnut oil 3 ripe bananas, plus 1 extra banana, sliced, to serve 125g (4 ½ oz) dark brown sugar 2 tbsps of white sesame seeds Vanilla ice cream, to serve BATTER: 125g (4 ½ oz) self-raising flour 2 eggs, beaten Pinch of salt METHOD: For the Batter: Sift the flour into a bowl and stir in the beaten eggs, then gradually add 2 tbsps of water and mix together into a batter. Add the salt and leave to stand for a few minutes. For the Fritters: Place a wok over high heat and add the peanut oil. Heat the oil to 180°C (350°F), or until a cube bread dropped in turns golden brown in 15 seconds and floats to the surface. Peel the bananas, removing any strings from the fruit, and break each one into about 4 pieces. Dip the banana pieces one by one into the batter and then add to the hot oil. Fry for 3-4 minutes or until the pieces turn golden and float to the surface of the oil, then carefully remove from the oil with a slotted spoon and drain on paper towels. While the banana fritters are draining, heat a small wok or skillet over medium heat and add the sugar. As the sugar starts to turn to liquid, quickly add the fritters and coat well in the caramelized sugar. Sprinkle over the sesame seeds as you turn the fritters in the pan: they will become toasted as they hit the hot sugar. Remove the toffee fritters from the pan and dip them quickly in a bowl of iced water, then place on individual plates. Decorate with the banana slices and serve with a scoop of vanilla ice cream. Ching’s Fast Food, 2011
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