Braised spareribs with red bean cheese
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Pork spareribs |
| ½ | Clove garlic | |
| 1 | slice | Fresh ginger root |
| ¼ | cup | Scallion tops |
| 2 | tablespoons | Red bean cheese (see recipe) |
| 1 | teaspoon | Soy sauce |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Oil |
| ½ | cup | Water |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Water |
Directions
1. Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch sections. Mince garlic clove and ginger root. Cut scallion tops in 1-inch lengths.
2. Mash red bean cheese and combine with soy sauce, sugar and salt.
3. Heat oil in a heavy pan. Add minced garlic and ginger and stir-fry a few times. Add spareribs and stir-fry to coat with oil. Add red bean cheese mixture and stir-fry until ribs begin to brown.
4. Add water and heat quickly; then simmer, covered, until ribs are done (about 30 minutes). If liquid evaporates, add some boiling water to prevent burning.
5. Blend cornstarch and remaining cold water to a paste; then stir in to thicken. Sprinkle with scallion tops and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .