Beef with lemongrass 4 servings Preparation time: 20 minutes Difficulty: easy Beef with lemongrass is delicious with perfumed steamed rice seasoned with fish sauce. 175 ml (3/4 cup) vegetable oil 160 g (1 cup) onions, finely sliced 2 tsp garlic, minced 2 tbsp lemongrass, chopped 2 tsp fresh ginger, minced 160 g (1 cup) green onions, finely sliced 500 g (1 lb) beef, Chinese fondue cut 60 ml (1/4 cup) fish sauce (nuoc-­m'm or nam pla) 2 tsp sugar 2 tbsp sesame seeds, toasted Salt and freshly ground pepper Several leaves of fresh coriander Heat the wok over high heat, add the oil and cook the onions, garlic, lemongrass, ginger, green onions, and beef over medium-­high heat for 1 to 2 minutes. Add the fish sauce, sugar, and sesame seeds. Season with salt and pepper to taste, and cook for 1 to 2 minutes over medium-­high heat. Serve immediately, garnishing with the coriander leaves. Yves Moscato, chefco-proprietor of 48 St-Paul, Cuisine_monde in Quebec Oat and ginger shortbread cookies 24 cookies Preparation time: 1 h 15 Difficulty: average 70 g (3/4 cup) rolled oats 240 g (1 cup) butter 240 g (1 cup) brown sugar 1 tsp ground ginger 225 g (1 3/4 cups) all-­purpose unbleached flour 30 to 60 g (1/2 to 1 cup) crystallized ginger, finely chopped Preheat the oven to 180°C (350°F). Chop the rolled oats in a food processor and set aside. Mix the butter and brown sugar together until creamy.

Add the ground ginger, rolled oats, flour, and crystallized ginger. Pack the mixture into a large rectangular 30 x 25 cm (12 x 10 in) cake pan with your hands. Using a knife, make incisions in the form of squares, diamonds, triangles, or rectangles on the surface of the mixture. Bake in the oven for 30 to 35 minutes, until the top is golden. Cut the bars along the incision marks while still hot, set aside and let cool completely before serving. Susan Sylvester, Chef-Instructor at the École hôtelière de la Capitale in Quebec.