| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Chinese | Chinese | 4 | Servings |
INGREDIENTS
| 3 | lb | Rack pork ribs, cut |
| lengthwise | ||
| Across bones into halves | ||
| bite size | ||
| 2 | t | Cornstarch |
| 2 | t | Soy sauce, light or dark |
| 1 | t | Salt |
| 1 | t | Sugar |
| 2 | Green peppers | |
| 2 | Green onions, with tops | |
| 2 | T | Vegetable oil |
| 2 | Cloves garlic, finely chop | |
| 1 | t | Ginger root, finely chop |
| 2 | T | Brown bean sauce |
| 1 | c | Chicken broth |
| 1/4 | c | Cold water |
| 2 | T | Cornstarch |
| 1 | t | Sugar |
| minutes. |
INSTRUCTIONS
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 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. Posted to MC-Recipe Digest V1 #168 Date: Thu, 25 Jul 1996 18:37:36 -0400 From: CookieTstr@aol.com
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Nutrition (calculated from recipe ingredients)
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Calories: 117
Calories From Fat: 66
Total Fat: 7.5g
Cholesterol: 0mg
Sodium: 768.9mg
Potassium: 200.5mg
Carbohydrates: 11.1g
Fiber: 1.5g
Sugar: 4.2g
Protein: 2g