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Traveling Flavor: Cook Along with Rinku Bhattacharya on Zoom

Monday, June 29

5:30 pm

Mondays, June 22, 29 & July 6 at 5:30 PM . At a time we are cooking more than ever, it is always fun to mix up your cooking routine. In this series of classes, work with Chef/Author Rinku Bhattacharya to bring some spice and flavor to your culinary repertoire. As we cook along with Rinku, she will guide us through spices and flavors, choosing a new destination in each class. To learn more about Rinku you can visit her at her blog, Spice Chronicles (www.spicechronicles.com)
We will be making these two recipes: Chinese Lamb with Black Beans Sauce and Jasmine Rice with Toasted Ginger

Chinese Lamb with Black Beans Sauce

Black beans sauce is a great condiment/seasoning mixture to have on hand. Used in Chinese cooking, particularly paired with other aromatic ingredients, it creates a lovely flavor palate. We will work with it in this wonderful stir fry.


1 pound thinly sliced lamb shoulder

½ tablespoon five spice powder (Chinese)

1 tablespoon cornstarch

2 tablespoons sunflower oil

1 tablespoon minced ginger

½ cup thinly sliced shiitake mushrooms

½ cup Chinese rice wine

3 tablespoons black bean sauce

3 tablespoons chopped cilantro

Note: For a vegetarian version use 2 Asian Eggplants

We will also make Jasmine Rice with Toasted Ginger 

Please prepare all ingredients ahead of time.

To join this live online program through Zoom, request an invite by clicking HERE
If you have registered for a previous Traveling Flavor program you do not need to register again.