Spareribs in Black Bean Sauce

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.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 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

1. Mash beans, ginger and garlic.
2. Heat peanut oil in wok or frying pan.
3. 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.
4. Continue cooking 1-2 minutes.
5. Just before serving, add sesame seed oil and mix. Top with seeds.