| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 1 | up to | |
| 2 | T | Fermented black beans |
| 2 | lb | Pork spareribs |
| 2 | Cloves garlic | |
| 1 | Scallion stalk | |
| 2 | T | Sherry |
| 1 | T | Water |
| 1 | t | Soy sauce |
| 1 | T | Cornstarch |
| 1 | t | Sugar |
| 2 | t | Soy sauce |
| 1/2 | c | Water |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 1/2 | c | Stock |
INSTRUCTIONS
Soak fermented black beans. Cut ribs apart, then with a cleaver, chop each, bone and all, in 1-inch sections. Mince garlic and scallion stalk, then mash with soaked black beans. Combine with sherry, water and soy sauce. Blend cornstarch, sugar, remaining soy sauce and cold water to a paste. Heat oil to smoking; stir in salt. Add rib sections and stir-fry until golden. Drain off fat. Reduce heat to medium. Stir in black bean mixture and blend with meat (about 2 minutes). Add stock and heat quickly. Cook, covered, over medium heat, 3 to 4 minutes. Stir in cornstarch mixture to thicken. Serve hot. VARIATION: For the fermented black beans, substitute brown bean sauce. 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: 500
Calories From Fat: 368
Total Fat: 41g
Cholesterol: 122.2mg
Sodium: 931.7mg
Potassium: 472.8mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: 1.4g
Protein: 25.3g