Pai gwat shu mai (steamed spare ribs in black bean sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Marinade: | ||
| 2 | teaspoons | Salt |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Sherry |
| 2 | tablespoons | Oyster Sauce * |
| 2 | tablespoons | Fermented black beans * |
| 4 | tablespoons | Tapioca flour * |
| 1 | teaspoon | Sesame oil |
| 2 | teaspoons | Minced garlic |
| ¾ | teaspoon | Baking soda |
| ½ | teaspoon | Hot pepper flakes |
| 1 | pinch | White pepper |
| 2 | tablespoons | Diced red bell pepper |
Directions
Have butcher trim enough spare ribs so that you will have 2½ lbs. net.
Cut spare ribs into 1 or 2 inch cubes.
* Available at Oriental markets Wash fermented black beans before adding to marinade. Add cubed spare ribs to marinade, mix thoroughly, and refrigerate overnight in heatproof dish. Put 3 cups of water in wok and bring to a boil. Put the marinade and spare ribs in steamer and place on wok. Steam for 30 minutes.
Posted to MM-Recipes Digest V3 #331 From: BobbieB1@...
Date: Mon, 2 Dec 1996 18:03:25 -0500
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