*  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.
 


                   - - - - - - - - - - - - - - - - - -