Prep 20 mins
Cook 1 hr 30 mins
I have prepared this recipe from the Frugal Gourmet's "Cooking Three Ancient Cuisines" for many years. I have adapted the recipe a bit for my own tastes, of course. Look for the black beans in plastic bags in an asian market or health food store. These are not the canned black beans used in southwest cuisine, they are fermented soy beans leftover from making soy sauce. I serve this as one course in a chinese meal. It simplifies things when you don't have too many stir fry dishes to prepare at the same time.
- 1 1⁄2 lbs pork spareribs, cut into 1-inch lengths (have your butcher do this!)
- 1⁄4 cup light soy sauce
- 1⁄4 cup dry sherry or 1⁄4 cup rice wine
- 4 garlic cloves, minced
- 2 tablespoons fermented black beans, rinsed and mashed (dow see)
- 1 teaspoon brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon garlic and red chile paste or 1 tablespoon hot bean paste
- 3 tablespoons cornstarch
- 4 green onions
- 1 green pepper, cut into julienne strips
- Blanch the spareribs in boiling water for 3 minutes then drain.
- Brown the spareribs in a wok and transfer to a large bowl.
- Add all of the rest of the ingredients except the bellpepper and green onions to bowl.
- Mix well then add the pepper and onion.
- Place in a steaming dish and steam for 90 minutes.