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@...>