| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
| 1 |
|
-(up to) |
| 2 |
tb |
Fermented black beans |
| 2 |
lb |
Pork spareribs |
| 2 |
|
Cloves garlic |
| 1 |
|
Scallion stalk |
| 2 |
tb |
Sherry |
| 1 |
tb |
Water |
| 1 |
ts |
Soy sauce |
| 1 |
tb |
Cornstarch |
| 1 |
ts |
Sugar |
| 2 |
ts |
Soy sauce |
| 1/2 |
c |
Water |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Stock |
INSTRUCTIONS
1. Soak fermented black beans.
2. Cut ribs apart, then with a cleaver, chop each, bone and all, in 1-inch
sections.
3. Mince garlic and scallion stalk, then mash with soaked black beans.
Combine with sherry, water and soy sauce.
4. Blend cornstarch, sugar, remaining soy sauce and cold water to a paste.
5. Heat oil to smoking; stir in salt. Add rib sections and stir-fry until
golden. Drain off fat.
6. Reduce heat to medium. Stir in black bean mixture and blend with meat
(about 2 minutes).
7. Add stock and heat quickly. Cook, covered, over medium heat, 3 to 4
minutes.
8. 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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