Side Pannel
Spicy Spareribs in Black Bean Sauce
Spicy Spareribs in Black Bean Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese
Ingredients List
- **** NO E *****
- -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 ts Dark soy sauce
- 1/2 c Chicken broth; -=OR=-
- 3/4 c -Chicken broth
- 1 ts Cornstarch
- 2 tb Sherry
- 1 tb Chili oil
- Chinese parsley (cilentro)
Directions
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
p arsley. 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.
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
p arsley. 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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