| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork spareribs |
| 1/4 |
c |
Soy sauce |
| 1/2 |
c |
Pineapple juice |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Vinegar |
| 1/2 |
c |
Water |
| 2 |
tb |
Oil |
| 1 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
c |
Canned pineapple chunks |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Water |
INSTRUCTIONS
1. Cut ribs apart; then with a cleaver, chop each, bone and all, in 2-inch
sections. Add soy sauce and toss. Let stand 45 minutes, turning
occasionally. Drain, discarding sauce.
2. Drain canned pineapple, reserving juice. Combine juice with sugar,
vinegar and water.
3. Heat oil in a heavy pan. Add ribs and stir-fry to brown (3 to 4
minutes).
4. Stir in flour, then pineapple juice mixture. Heat quickly, then simmer,
covered, until ribs are tender (about 45 minutes).
5. Add salt and canned pineapple chunks, stirring in gently only to heat
through.
6. Meanwhile blend cornstarch and cold water to a paste, then stir in to
thicken. Serve hot.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Questioning God? He made the brain cells you think with”