INGREDIENTS

INSTRUCTIONS

Here's a couple of simple, good recipes that use black bean sauce.
Just in case you don't know, these black beans are the Chinese
fermented black beans.  They're extremely salty++and should be rinsed
before use++ and have a very nice, savory taste that blends well with
many foods. Very common in Chinese markets and I've seen bottles of
ready prepared black bean sauce in supermarkets in the Oriental food
sections. Just substitute the deep fried tofu cubes for the meat in
these recipes. One of these recipes is for pork spareribs and one for
prawns. They'll give you an idea of how the beans are combined with
the other ingredients to come up with the sauce.  Yield: 4 servings
Preparation:  Have butcher cut spareribs into 1-inch pieces.  Trim  off
fat. Place spareribs in a heat proof dish.  Wash and rinse black  beans
2 or 3 times, then mash them with garlic, ginger, soy sauce,
cornstarch and sherry.  Mix with spareribs.  Cooking:  Place heat proof
dish on steaming rack in wok.  Add water to  bottom of wok.  Cover.
Steam for 30 minutes.  Do-ahead notes: Do through preparation.
Comments:  Spareribs can be left in the steamer for 2 hours if dinner
is late.  Substitute bean sauce for salted black beans++and
abracadabra! Mein See Jing Pie Quat!  (Steamed Spareribs in Bean
Sauce.)  From "The Chinese Village Cookbook." A practical guide to
Cantonese  country cooking.  Rhoda Yee, Yerba Bueana Press, San
Francisco.  1975.  Posted by Stephen Ceideberg; January 10 1991.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 660
Calories From Fat: 479
Total Fat: 53.1g
Cholesterol: 181.4mg
Sodium: 273.5mg
Potassium: 578.8mg
Carbohydrates: 5.5g
Fiber: <1g
Sugar: <1g
Protein: 35.4g