Traveling Flavor: Cook Along with Rinku Bhattacharya on Zoom

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.

Ingredients

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.

If you have registered for a previous Traveling Flavor program you do not need to register again.