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Spareribs with Salted Black Beans |
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Serves: 4 Print this Recipe1 1/2 pounds rack pork ribs cut across bones into halves 1 teaspoon sugar 2 teaspoons light soy sauce 1 egg 3 tablespoons cornstarch 2 tablespoons salted black beans 4 green onions (with tops) 1 green bell peppers 2 tablespoons cornstarch 1/2 cup chicken broth (see Soups: Chicken Broth) 1 teaspoon sugar 2 teaspoons dark soy sauce Vegetable oil 2 teaspoons finely chopped garlic 2 teaspoons finely chopped ginger root 1/2 cup chicken broth (see Soups: Chicken Broth) Trim fat and remove membranes from pork ribs; cut between each rib to separate. Mix 1 teaspoon sugar, 2 teaspoons light soy sauce and the egg in large bowl; stir in ribs. Let stand 10 minutes; toss with 3 tablespoons cornstarch. Cover and refrigerate 20 minutes. Place beans in bowl; cover with warm water. Stir beans about 2 minutes to remove excess salt. Remove beans from water; drain well. Cut green onions diagonally into 1-inch pieces. Cut bell pepper into 1-inch squares. Mix 2 tablespoons cornstarch, 1/2 cup broth, 1 teaspoon sugar and 2 teaspoons dark soy sauce. Heat vegetable oil (1 1/2 inches) in wok to 350°. Fry ribs, six or seven at a time, 5 minutes or until golden brown. Remove ribs; drain oil from wok, reserving 3 tablespoons. Heat wok until very hot. Add 3 tablespoons reserved vegetable oil; tilt wok to coat side. Add garlic, gingerroot and beans; stir-fry 15 seconds. Add ribs, green onions, bell pepper and 1/2 cup broth. Cover and cook 2 minutes. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened. 4 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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