| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
|
|
Sweet-and-pungent sauce |
| 2 |
lb |
Pork spareribs |
| 5 |
tb |
Oil |
INSTRUCTIONS
1. Prepare a sweet-and-pungent sauce (see recipe).
2. Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch
sections.
3. Heat oil to smoking. Add ribs and stir-fry until well browned (about 10
minutes). Drain on paper toweling.
4. Meanwhile reheat sweet-and-pungent sauce. Briefly stir in rib sections
to heat through. LIST OF SWEET-AND-PUNGENT SAUCES: Sweet-and-Pungent Sauce
#1, #2 and Sweet-and-Pungent Sauce Typical Combinations and Possible
Comnbinations.
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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