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Westminster Divines

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chinese, Dim sum	6	Servings

INGREDIENTS

		** NO E ***
1	lb	Pork spareribs *
		=== Marinade == 3 Tablespoon Light soy
		Auce
2	tb	Chinese rice wine OR
		Dry sherry
1	ts	Freshly grated ginger
2	tb	Peanut oil
3		Garlic cloves; chopped fine
1/2	ts	Salt
1	tb	Fermented black beans **
1	pn	Sugar
1	ts	Garlic & red chili paste **

INSTRUCTIONS

* Note 1:  Have the butcher cut these into 1-inch        pieces for you on
his bandsaw.                               ** Note 2:  Can be found in
Chinese or Oriental markets. Blanch the ribs i n boiling water for 1
minute.          Drain well. Rinse the black beans (dow see) and mix with
other      marinade ingredients. Soak ribs in the marinade for 20 minutes.
Heat a wok and chow (stir-fry) the ribs until lightly browned. Remove from
the wok and drain the oil. Add fresh peanut oil, garlic and salt. Chow
until      the garlic browns a bit, then add the remaining i ngredients.
Return the ribs to the wok and toss in the sauce. Place in a steaming dish
and steam for 45 minutes to an hour, or until the ribs are very tender.
Serves 6 as a dim sum course. Variation: You can also avoid browning the
ribs.       Just add 1 tablespoon cornstarch to the marinade and continue
with the dish. When steamed, the cornstarch       will form a wonderful
gravy on the ribs.                     Comments:  This dish causes traffic
jams among the       dim sum carts in Hong Kong.  Everyone wants an order
and the chaos is infectious. Easy to prepare, they will just make a dim sum
party.                               Recipe Source: THE FRUGAL GOURMET by
Jeff Smith         From the 10-21-1992 issue - The Springfield Union-News
Formatted for MasterCook II by:  Joe Comiskey {*Prodigy Service ID #
JPMD44A}  on 09-05-1995 Re-format for Meal Master by: Nancy Filbert
(*Prodigy ID# LRCE87A)
Posted to MC-Recipe Digest V1 #174
Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
<steven.h.bergstein@ac.com>

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