Recipe by Rita~
Asian inspired tender pork ribs loaded with fresh ginger, scallions, water chestnuts, garlic, and black beans. For extra crunch & color you can add pea pods, broccoli, red peppers.
Top Review by FlemishMinx
Rita, this is simply divine. I prepared this using 1 lb of spareribs (just for my husband and myself) but full amount of sauce (and glad I did) to serve over rice. Left out the water chestnuts-difficult to come by here- instead adding 8 oz of oyster mushrooms in step three; I cut them in strips and laid them over the ribs to cook for the thirty minutes. Timing was spot on. Truly delicious and I'll certainly be preparing this one again. Thanks for posting!
- 2 1⁄2 lbs pork spareribs, cut into serving size strips
- 3 slices fresh ginger, minced
- 3 garlic cloves, minced
- 2 tablespoons preserved black beans, rinsed
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 teaspoons soy sauce
- 1⁄2 teaspoon sugar
- 4 stalks green onions, sliced diagonally in 1-inch pieces
- 1⁄2 cup sliced water chestnuts
- 1 teaspoon cornstarch
- 2 cups water or 2 cups soup stock
- 1 tablespoon peanut oil
- 1⁄2 teaspoon sesame seed oil
- 1⁄2 teaspoon sesame seeds, toasted
Directions See How It's Made
- Mash beans, ginger and garlic.
- Heat peanut oil in wok or frying pan.
- Salt and pepper ribs and sauté in oil. Drain excess fat and turn ribs frequently. Add black bean mixture when ribs are lightly browned. Mix well. Add stock, stir and cover. Reduce heat when mixture begins to boil and cook 25-30 minutes. Dissolve cornstarch in water to thicken. Add soy sauce, sugar, scallions, water chestnut and cornstarch to ribs and mix well.
- Continue cooking 1-2 minutes.
- Just before serving, add sesame seed oil and mix. Top with seeds.