Sticky Chinese-Style Spareribs

From Hungry Monkey by Matthew Amster-Burton

serves 4

1 rack pork spareribs (about 3 1/2 lbs), trimmed and cut into individual ribs
1 bunch scallions, cut into 2 inch lengths
4 cloves garlic, smashed and peeled
2 star anise
1/4 c rock sugar or 2 Tb granulated sugar
1/2 c soy sauce
1 1/2 c low-sodium chicken broth
2 Tb hoisin sauce
2 Tb rice vinegar

Place all ingredients in a slow cooker and cook on low heat 7-8 hours or until the meat is very tender.

Stir-fried Honey Ginger Chicken with Veggies

From Everyday Food Jan/Feb 2010

serves 4

1/4 c honey
2 T rice vinegar
2 T soy sauce
1 lb boneless, skinless chicken breasts or thighs, sliced inot 1/4 inch strips
1/4 c minced peeled fresh ginger
2 garlic cloves, minced
any veggie, such as broccoli, green beans, sweet peppers
cooked rice
fresh cilantro

In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high heat until hot. Add 1 Tb oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate. Add 1 Tb oil, ginger and garlic to skillet and stir until fragrant, 30 seconds. Add veggies and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice topped with cilantro.