Ingredients
2 lb pork ribs
2 qt water
2 tbsp salty black beans
2 tbsp oil
1 garlic cloves, crushed
1 scallions, chopped
2 1/2 cup chicken stock
1/2 tsp salt
1 tsp sugar
1 tbsp thin soy sauce
1 tbsp oyster sauce
2 tbsp cornstarch
4 tbsp cold water
Directions
1. Have the butcher cut the spareribs into strips 1 1/2" wide and you
cut the bones apart and trim off the fat.
2. Bring 2 quarts of water to a boil, and parboil the meat for 3
minutes; drain well.
3. Wash black beans thoroughly two times; drain, and then crush beans
with the handle of your cleaver or chop very fine with a sharp knife.
4. Heat wok, add oil, garlic and spareribs. Stir-fry for 5 minutes.
5. Add black bean mixture and all remaining ingredients except the
cornstarch and 4 tablespoons cold water. Bring to a fast boil and
then turn to medium heat, cover, and cook for 40 minutes.
6. Make a thickening with cornstarch and 4 tablespoons cold water and
add to the sparerib mixture. Bring to a boil again, and serve.
NOTE: Pork spareribs with black bean sauce will still taste delicious
the second or third day. Reheat for 7 minutes before serving. Serve
over rice as a plate dinner, accompanied by a condiment prepared with
Chinese Hot Mustard. Hot mustard requires 2 tsp. dry mustard to 2 t.
cold water.
SOURCE: Chopsticks, Clever and Wok.
Recipe courtesy of: Catherine Vanicek, 11 Feb 93 19:20:00
Servings: 6 servings
Pork Spareribs In Black Bean Sauce Recipe brought to you by Recipe Ideas
Categories: Bean; Meat; Pork; Sauce; Vegetable
The History of Recipes
It is possible to track the history of `recipes` far back into antiquity, at least as far as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, sadly, these ancient recipes were just simple hieroglyphic or cunieform recipes for preparing meals.
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We hope you enjoy this Pork Spareribs In Black Bean Sauce recipe.
