| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 1 | -(up to) | |
| 2 | tb | Fermented black beans |
| 2 | lb | Pork spareribs |
| 1 | Clove garlic | |
| 2 | sl | Fresh ginger root |
| 2 | tb | Oil |
| 1/2 | c | Water |
| 1 | tb | Cornstarch |
| 1/4 | c | Water |
INSTRUCTIONS
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 ginger root, then mash with soaked black beans. 4. Heat oil in a heavy pan. Add black bean mixture and stir-fry a few times to heat through. Add spareribs and stir-fry over high heat to brown quickly. 5. Add water, heat quickly; then simmer ribs, covered, until done (about 30 minutes). If liquid evaporates, add some boiling water to prevent burning. 6. Blend cornstarch and remaining cold water to a paste; then stir in to thicken. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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