Stir fried spareribs with green peppers
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Rack pork ribs, cut |
| Lengthwise | ||
| Across bones into halves | ||
| (bite size ) | ||
| 2 | teaspoons | Cornstarch |
| 2 | teaspoons | Soy sauce ( light or dark ) |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 2 | Green peppers | |
| 2 | Green onions, with tops | |
| 2 | tablespoons | Vegetable oil |
| 2 | Cloves garlic -- finely | |
| Chop | ||
| 1 | teaspoon | Ginger root -- finely chop |
| 2 | tablespoons | Brown bean sauce |
| 1 | cup | Chicken broth |
| ¼ | cup | Cold water |
| 2 | tablespoons | Cornstarch |
| 1 | teaspoon | Sugar |
Directions
Trim fat and remove membranes from ribs, cut between each rib to seperate. Toss ribs, 2 teaspoons cornstarch, the soy sauce, salt and 1 teaspoon sugar in glass or plastic bowl. Cover and refrigerate 30 minutes,. Cut green peppers into 1-inch pieces. Cut green onions into 2 inch pieces
Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add vegetable oil, rotate wok to coat side. Add ribs, garlic and gingerroot, stir fry 2 minutes. Add bean sauce, stir fry 1 minute, stir in chicken broth. Heat to boiling, reduce heat, cover and simmer 20 minutes.
Mix water, 2 tablespoons cornstarch and 1 teaspoon sugar, stir into ribs. Cook and stir until thickened. Add green peppers, cook and stir 1 minute. Garnish with green onions.
Do-Ahead Directions: After simmering ribs 20 minutes cover and refrigerate no more then 24 hours. Just before servering heat ribs to boiling, cover and cook 2 minutes, continue with recipe as directed.
Recipe By : Cooking Chinese by Leeann Chin