Braised spareribs with black bean sauce

Yield: 6 Servings

Measure Ingredient
1 \N -(up to)
2 tablespoons Fermented black beans
2 pounds Pork spareribs
1 \N Clove garlic
2 slices Fresh ginger root
2 tablespoons Oil
½ cup Water
1 tablespoon Cornstarch
¼ cup Water

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 ginger root, then mash with soaked black beans. 4. Heat oil in a heavy pan. Add black bean mixture and stir-fry a few times to heat through. Add spareribs and stir-fry over high heat to brown quickly.

5. Add water, heat quickly; then simmer ribs, covered, until done (about 30 minutes). If liquid evaporates, add some boiling water to prevent burning.

6. Blend cornstarch and remaining cold water to a paste; then stir in to thicken.

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

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