| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 2 | lb | Pork spareribs |
| 4 | T | Soy sauce |
| 2 | T | Sherry |
| 2 | Eggs | |
| Cornstarch | ||
| Oil for deep-frying | ||
| 1 | Onion | |
| 1 | c | Stock |
| 1/4 | c | Catsup |
| 2 | t | Sugar |
| 1 | T | Soy sauce |
| 2 | T | Oil |
INSTRUCTIONS
Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch sections. Combine soy sauce and sherry. Add to ribs and toss. Let stand 1 hour, turning occasionally. Drain, discarding marinade. Beat eggs. Dip marinated rib sections in egg; then dredge in cornstarch to coat. Meanwhile, heat oil to smoking. Add coated ribs a few at a time. Reduce heat slightly and deep-fry until golden. Drain on paper toweling. Slice onion thin. Combine stock, catsup, sugar and remaining soy sauce. Heat remaining oil. Add onion and stir-fry until translucent. Add stock-catsup mixture and simmer 1 minute. Add ribs and simmer, uncovered, 10 minutes more. 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 559
Calories From Fat: 379
Total Fat: 42.2g
Cholesterol: 184.2mg
Sodium: 740.2mg
Potassium: 527.5mg
Carbohydrates: 14.3g
Fiber: <1g
Sugar: 5.5g
Protein: 27.6g