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CATEGORY CUISINE TAG YIELD
Grains, Meats Chinese Chinese, Dim sum 1 Servings

INGREDIENTS

**** NO E ***** Karen Adler FNGP13B. (Dow See Mon Pie Quat) Yield: 4 servings
1 lb Spareribs
2 Garlic cloves; finely minced
2 tb Salted black beans
1 tb Ginger;fresh; minced
1 ts Dark soy sauce
1/2 c Chicken broth; -=OR=- Chicken broth
1 ts Cornstarch
2 tb Sherry
1 tb Chili oil
Chinese parsley (cilentro)

INSTRUCTIONS

PREPARATION: Have butcher cut spareribs into 3/4 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 1/4 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@ac.com>

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