Spicy spareribs in black bean sauce

1 Servings

Ingredients

Quantity Ingredient
**** NO E ***** Karen Adler FNGP13B. (Dow See Mon Pie Quat) Yield: 4 servings
1 pounds Spareribs
2 Garlic cloves; finely minced
2 tablespoons Salted black beans
1 tablespoon Ginger;fresh; minced
1 teaspoon Dark soy sauce
½ cup Chicken broth; -=OR=- Chicken broth
1 teaspoon Cornstarch
2 tablespoons Sherry
1 tablespoon Chili oil
Chinese parsley (cilentro)

Directions

PREPARATION: Have butcher cut spareribs into ¾ inch sections. Trim off fat. Wash and rinse black beans 2 or 3 times, then mash them with garlic, ginger and soy sauce. Mix cornstarch with sherry. COOKING: Heat chili oil in wok and brown spareribs with the black bean mixture for 2 minutes or so. Add chicken broth, cover and simmer on low heat for 35 minutes. Check every once in a while to make sure there's liquid in the wok. Add more broth if necessary. After 35 minutes of simmering, there should be about ¼ cup liquid left and spareribs are ready. Add the cornstarch mixture and stir until sauce thickens.

Correct seasonings and serve in small dishes. Garnish with a sprig of Chinese

p arsley. DO AHEAD NOTES: Spareribs can be made and reheated in wok or skillet. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.

Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@...>

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