Spicy Clams with Chinese sausage
‧2 links Chinese sausage, sliced on the bias into 1/4-inch-thick pieces
‧1/2 cup finely julienned fresh ginger
‧2 stalks green onions, finely chopped
‧1 small jalapeno, cut into 1/4 inch-thick slices
‧1 1/2 pounds manila clams, cleaned
‧1/4 cup Shaoxing wine or dry Marsale wine
‧1 tablespoon soy sauce
* Preheat a large soup pot or Dutch oven over medium-high heat for about 15 second and add the sausage. Cook for about 1 minute, or until the fat starts rendering and the edges are browned. Flip the sausage and cook for 1 minute more.
* Add the ginger, onions, and jalepeno, and stir to combine. Add theclams, wine, and soy sauce, and stir to distribute. Reduce the heat to medium. Steam, covered, 7 to 8 minutes,or until the clams open. Serve.
Dry-Fried Green Beans
‧3/4 pound green beans (haricots verts or regular)
‧1/3 cup plus 1 tablespoon vegetable oil, divided
‧4 ounces unseasoned ground pork or ground beef (about 1/4 cup)
‧1 stalk green onion, finely chopped
‧1 tablespoon minced fresh ginger
‧1 large clove garlic, finely minced
‧2 tablespoons soy sauce, plus more as needed
‧1 tablespoon water
‧1 1/2 teaspoon sugar
*Trim the green beans and cut them in half. Line a baking sheet with a few layers of paper towels. Set aside.
*Preheat a wok over medium-high heat until wisps of smoke rise from the surface. Add 1/3 cup of the oil and heat for 30 to 60 seconds, or until it starts to shimmer. In batches, add the beans to the oil in a single layer.
Quickly stir-fry the beans, gently swishing them around in the oil.
The skin of the beans will start to blister. Once you see that most of the beans look lightly winkled but not necessarily browned, about 1 to 2 minutes, using a slotted spoon, transfer the beans to the prepared paper towel-lined baking sheet to absorb the residual oil. Repeat with the remaining beans.
Use a wad of paper towels to absorb any residual oil in the wok and brush away any charred pieces.
*Return the wok to the stove over high heat, and add the remaining 1 tablespoon oil.
Add the pork and, using a spatula, break up the pork. Stir-fry for 1 to 2 minutes, or until brown and cooked through.
Add the onions, ginger, and garlic, and stir and toss for a few seconds to combine.
Add the soy sauce, water, and sugar, and stir to combine.
*Add the beans, and stir and toss for a few seconds to combine. If it doesnt taste salty enough, add an additional splash of soy sauce, and stir to incorporate.
Serve with steamed rice.
Sweet-and-Sour Spare Ribs
‧2 pounds "sweet and sour" cut pork spare ribs
‧7 cups water, divided
‧1/2 cup soy sauce
‧1/4 cup Chinese Black Vinegar or Balsamic Vinegar
‧1/4 rock sugar or brown sugar
‧1/4 cup Shaoxing wine or dry Marsala wine
‧4 to 6 large cloves garlic, smashed
‧3 stalks green onions, cut into 3-inch segments
* Cut the ribs into individual riblets. To do this, look at the back of the rack of the ribs, where it should be easier to see the bones.
Make the cuts between the bones to create riblets.
* In a large Dutch oven over high heat, put the ribs and enough water that covers the ribs.
Bring to a boil, then reduce the heat to medium low. Simmer for about 5 minutes to release some of the scum. Remove the pan from the heat and transfer the ribs to a large bowl.
Rinse the pot.
* Return the pot to the stove. Add the ribs, the remaining 3 1/2 cups water, the soy sauce, vinegar, sugar, wine, garlic, and onions. Bring to a boil over high heat, then reduce the heat to low and simmer, stirring occasionally, for 4 minutes.
Check the largest piece of rib for tenderness. If its fork tender, increase the heat to medium high and let the sauce reduce, stirring occasionally, for 15 minutes.
As the sauce reduces, the sugars will caramelize and the sauce will get thicker and stickier.
Watch and listen very carefully to the pot. When the sauce has reduced enough that you can hear sizzling and see the bottom of the pan, remove the pan from the heat.
Serve as an appetizer or with rice as part of a meal.