* Exported from MasterCook *
SPICY SPARERIBS IN BLACK BEAN SAUCE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Dim Sum
Yee
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-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 t Dark soy sauce
1/2 c Chicken broth -- -=OR=-
3/4 c -Chicken broth
1 t Cornstarch
2 tb Sherry
1 tb Chili oil
Chinese parsley (cilentro)
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
parsley. 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.
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