Stir-fried spareribs w/black bean sauce

6 Servings

Ingredients

Quantity Ingredient
1 -(up to)
2 tablespoons Fermented black beans
2 pounds Pork spareribs
2 Cloves garlic
1 Scallion stalk
2 tablespoons Sherry
1 tablespoon Water
1 teaspoon Soy sauce
1 tablespoon Cornstarch
1 teaspoon Sugar
2 teaspoons Soy sauce
½ cup Water
2 tablespoons Oil
½ teaspoon Salt
½ cup Stock

Directions

1. Soak fermented black beans.

2. Cut ribs apart, then with a cleaver, chop each, bone and all, in 1-inch sections.

3. Mince garlic and scallion stalk, then mash with soaked black beans.

Combine with sherry, water and soy sauce.

4. Blend cornstarch, sugar, remaining soy sauce and cold water to a paste.

5. Heat oil to smoking; stir in salt. Add rib sections and stir-fry until golden. Drain off fat.

6. Reduce heat to medium. Stir in black bean mixture and blend with meat (about 2 minutes).

7. Add stock and heat quickly. Cook, covered, over medium heat, 3 to 4 minutes.

8. Stir in cornstarch mixture to thicken. Serve hot. VARIATION: For the fermented black beans, substitute brown bean sauce.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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