| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 9 | Dried black mushrooms | |
| 2 | lb | Pork spareribs |
| Water to cover | ||
| Water to cover again | ||
| 2 | Or | |
| 3 | Cloves star anise | |
| 3 | T | Soy sauce |
| 1 | t | Salt |
| 1 | T | Cornstarch |
| 3 | T | Water |
INSTRUCTIONS
Soak dried mushrooms. Cut ribs apart; then with a cleaver, chop each, bone and all, in 2-inch sections. Boil water in a heavy pot. Add spareribs and cook, uncovered, 15 minutes. Drain. Rinse ribs under cold running water. Drain again. Return ribs to pot. Add fresh cold water to cover. Cut soaked mushrooms in 1/4-inch slices and add, along with star anise, soy sauce and salt. Bring to a boil. Then simmer, covered, until tender (about 45 minutes). Blend cornstarch and remaining cold water to a paste; then stir in to thicken. Serve hot. NOTE: This dish may be prepared in advance and reheated. The cornstarch paste, however, should be added just before serving. 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: 495
Calories From Fat: 342
Total Fat: 38g
Cholesterol: 121mg
Sodium: 939.6mg
Potassium: 396.6mg
Carbohydrates: 11.6g
Fiber: <1g
Sugar: <1g
Protein: 25.3g