Recipe - Stir-Fried Spareribs Wblack Bean Sauce

1 (up to)
2 tablespoon Fermented black beans
2 pound Pork spareribs
2 Cloves garlic
1 Scallion stalk
2 tablespoon Sherry
1 tablespoon Water
1 teaspoon Soy sauce
1 tablespoon Cornstarch
1 teaspoon Sugar
2 teaspoon Soy sauce
One half cup Water
2 tablespoon Oil
One half teaspoon Salt
One half cup Stock

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 scallion stalk, then mash with soaked black beans.
Combine with sherry, water and soy sauce.

4. Blend cornstarch, sugar, remaining soy sauce and cold water to a paste.

5. Heat oil to smoking; stir in salt. Add rib sections and stirfry until
golden. Drain off fat.

6. Reduce heat to medium. Stir in black bean mixture and blend with meat
(about 2 minutes).

7. Add stock and heat quickly. Cook, covered, over medium heat, 3 to 4
minutes.

8. Stir in cornstarch mixture to thicken. Serve hot. VARIATION: For the
fermented black beans, substitute brown bean sauce.

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