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Braised Spareribs with Black Bean Sauce

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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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