| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Chinese |
Chinese, Dim sum |
1 |
Servings |
INGREDIENTS
|
|
**** NO E ***** Karen Adler FNGP13B. (Dow See Mon Pie Quat) Yield: 4 servings |
| 1 |
lb |
Spareribs |
| 2 |
|
Garlic cloves; finely minced |
| 2 |
tb |
Salted black beans |
| 1 |
tb |
Ginger;fresh; minced |
| 1 |
ts |
Dark soy sauce |
| 1/2 |
c |
Chicken broth; -=OR=- Chicken broth |
| 1 |
ts |
Cornstarch |
| 2 |
tb |
Sherry |
| 1 |
tb |
Chili oil |
|
|
Chinese parsley (cilentro) |
INSTRUCTIONS
PREPARATION: Have butcher cut spareribs into 3/4 inch sections. Trim
off fat. Wash and rinse black beans 2 or 3 times, then mash them with
garlic, ginger and soy sauce. Mix cornstarch with sherry. COOKING: Heat
chili oil in wok and brown spareribs with the black bean mixture for 2
minutes or so. Add chicken broth, cover and simmer on low heat for 35
minutes. Check every once in a while to make sure there's liquid in
the wok. Add more broth if necessary. After 35 minutes of
simmering, there should be about 1/4 cup liquid left and spareribs
are ready. Add the cornstarch mixture and stir until sauce thickens.
Correct seasonings and serve in small dishes. Garnish with a sprig of
Chinese
p arsley. DO AHEAD NOTES: Spareribs can be made and reheated in wok or
skillet. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen
Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174
Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
<steven.h.bergstein@ac.com>
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