| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 2 | lb | Pork spareribs |
| 1/2 | Clove garlic | |
| 1 | sl | Fresh ginger root |
| 1/4 | c | Scallion tops |
| 2 | tb | Red bean cheese (see recipe) |
| 1 | ts | Soy sauce |
| 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| 2 | tb | Oil |
| 1/2 | c | Water |
| 1 | tb | Cornstarch |
| 1/4 | c | Water |
INSTRUCTIONS
1. Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch sections. Mince garlic clove and ginger root. Cut scallion tops in 1-inch lengths. 2. Mash red bean cheese and combine with soy sauce, sugar and salt. 3. Heat oil in a heavy pan. Add minced garlic and ginger and stir-fry a few times. Add spareribs and stir-fry to coat with oil. Add red bean cheese mixture and stir-fry until ribs begin to brown. 4. Add water and heat quickly; then simmer, covered, until ribs are done (about 30 minutes). If liquid evaporates, add some boiling water to prevent burning. 5. Blend cornstarch and remaining cold water to a paste; then stir in to thicken. Sprinkle with scallion tops and serve. 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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