New Asian Cuisine
Welcoming Spring with Fast Simple Asian Recipes
Brown Beech Mushroom Stir Fry
By Jaden Hair, Steamy Kitchen

serves 4
1 chicken breast (6 oz)
1/2 teaspoon soy sauce
1/4 teaspoon sesame oil
freshly ground black pepper
1/2 teaspoon cornstarch
pinch sugar
1 package Hokto Brown Beech Mushrooms, ends
trimmed and mushrooms separated (or other fresh
mushrooms)
1 tablespoon cooking oil
1 garlic clove, very finely minced
1 teaspoon grated fresh ginger
1 tablespoon oyster sauce
thinly sliced green onions and chili pepper, if desired

1. Slice the chicken in very thin strips. In a bowl, marinate chicken with the soy sauce, sesame oil, black
pepper, cornstarch and sugar for 15 minutes on counter or up to overnight in the refrigerator.
2. Heat a wok or saute pan over high heat. When hot, swirl in the cooking oil. Add the chicken slices and
stir fry for 2-3 minutes, until the chicken is just about cooked through (timing depends on how thick you
slice chicken). Turn the heat to medium and then add the garlic and the ginger to the pan. Stir fry until
fragrant, about 1 minute more.
3. Add in the mushrooms and the oyster sauce. Bring the sauce to a simmer and cook for 30 seconds.
Dish out and garnish with fresh green onions and chili pepper.

The recipe states removing the meat from the bone to be combined with the gnocchi, but you can leave them
just the way it is and serve with pasta, steamed rice, buttered orzo or couscous. But the combination of
gnocchi and the short ribs are sublime and they are worth giving them a try. You can make your own
gnocchi, or buy ready-made gnocchi from the store which only take minutes to prepare.

Makes 8-10 servings
3 pounds beef short ribs (2 1/2 –inch piece, bone-in)
coarse sea salt
2 tbsp grapeseed oil
1 head garlic, separated and peeled
4 thin slices ginger, cut into julienne
1 lemongrass, pounded and tie into a knot (optional)
1 tablespoon whole black peppercorns
1 cup chicken stock
1 cup unsweetened coconut milk
1/2 cup cider, cane or coconut vinegar
1/2 cup light soy sauce
3 bay leaves
2 bird’s eye chili (optional)
1/4 cup chopped freshly parsley (for garnish)
200 grams (per person) cooked potato gnocchi, pasta or rice

To cook your short ribs, pat each rib with paper towels to remove the excess moisture. Heat a large stewing
pot with lid or a dutch oven to medium high heat. While the pan heats up, lay the beef and season with salt
on all sides.

When the pan is properly heated, add the oil. Then sear or brown the beef on all sides. Once browned, add
the garlic, ginger, lemongrass, peppercorns, chicken stock, coconut milk, coconut vinegar, soy sauce, bay leaf
and chilies. Bring to a boil then reduce the heat to simmer for about 1 -½ to 2 hours or until the meat is very
tender. You can also cook this at a 350 degrees Fahrenheit (175 degrees Celsius) preheated oven for 2-3
hours or until the meat is very tender.

When the meat is already tender, remove from the heat. Since adobo is best served the next day, place the
pot over an ice bath to cool quickly. Once cool, cover and transfer to the refrigerator overnight.

To reheat the dish the dish, remove first any hardened fat from the surface of the stew. Then, reheat the
adobo in the oven at 350 F (175 C) until heated through.

To assemble the dish, bring a large pot of water to a boil and add salt. While the water is boiling, remove the
beef adobo from the oven. With slotted spoon, transfer the beef onto a plate. Then, strain the sauce through
a strainer into another pan. Cut or break the beef into smaller pieces with a knife or a fork. Add to the sauce.
Bring the beef mixture to a lower simmer.

When the water is already boiling, lower the heat slightly. Gently add the gnocchi into the water, stirring to
prevent them from sticking. It is advisable to cook them by batch so they have enough room to cook. When
the gnocchi floats to the top, gently lift them out with a slotted spoon, allowing the excess water to drain.
Transfer the cooked gnocchi into warm individual bowls. Then spoon the beef adobo on top. Garnish with
fresh chopped parsley, if desired.
Braised Beef Short Ribs Adobo
Recipe
recipe from Divina Pe of Sense &
Serendipity
Adobo is considered the national dish of
the Philippines. While chicken and pork
adobo is the most popular one, I find that
adobo made with beef short ribs is even
better.
Once you’ve added the vinegar, allow it to
simmer without stirring at all (secret trick
to Adobo!) Just be careful with the
seasoning and the reduction of the sauce,
as adobo can become too salty.