Recipe - Braised Spareribs With Black Bean Sauce

1 (up to)
2 tablespoon Fermented black beans
2 pound Pork spareribs
1 Clove garlic
2 sl Fresh ginger root
2 tablespoon Oil
One half cup Water
1 tablespoon Cornstarch
One fourth cup Water

1. Soak fermented black beans.

2. Cut ribs apart; then with a cleaver, chop each, bone and all, in 1inch
sections.

3. Mince garlic and ginger root, then mash with soaked black beans. 4. Heat
oil in a heavy pan. Add black bean mixture and stirfry a few times to heat
through. Add spareribs and stirfry over high heat to brown quickly.

5. Add water, heat quickly; then simmer ribs, covered, until done (about 30
minutes). If liquid evaporates, add some boiling water to prevent burning.

6. Blend cornstarch and remaining cold water to a paste; then stir in to
thicken.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.