Time: about 1 hour
Makes: 4 servings

Ingredients

1 pound pork spare ribs cut
1 teaspoon sugar
1 teaspoon light soy sauce
1 teaspoon Chinese rice wine
or dry sherry
1 teaspoon cornstarch
2 1/2 cups vegetable oil
1 garlic clove,finely chop
1 scallion,cut into short pieces
1 small fresh red or green chili,
thinly sliced
2 tablespoons black bean sauce
2/3 cup chinese stock or water
(see Corn and Crab Meat soup recipe)
1 small onion,sliced
1 medium green bell pepper,cored
deseeded,and diced

Instructions

1. Trim excess fat from the ribs and chop each rib into 3-4 bite-size pieces. Place the ribs in a shallow dish with the sugar,soy sauce,rice wine,and cornstarch. Let marinate for 35-45 minutes.
2. Heat the oil in a preheated wok until a bread cube browns in 30 seconds. Add the spare ribs and deep-fry for 2-3 minutes, until light brown. Remove with a perforated spoon and drain on paper towels.
3. Pour off the oil,leaving 1 tablespoon in the wok. Add the garlic,scallion,chili,and black bean sauce,and stir-fry for 30-40 seconds.
4. Add the spare ribs,blend well,then add the stock or water. Bring to a boil,then reduce the heat,cover,and braise for 8-10 minutes,stirring once or twice.
5. Add the onion and green bell pepperto the wok,increase the heat to high,and stir uncovered for about 2 minutes to reduce the sauce a little. Serve hot