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, .