Meat Recipes: Recipe for Helen Chen's Sparerib Nuggets in Black Bean Sauce

Recipe from inmamaskitchen.com

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Helen Chen's Sparerib Nuggets in Black Bean Sauce

Most people think of spareribs as something that calls for two-fisted eating, but the Chinese...cut the ribs into small portions. Ask your butcher to cut across the bones into 1-inch strips. You can then cut them apart through the meat into separate little pieces at home." Helen Chen, easy chinese stir-=fries

3 tablespoons fermented black beans, coarsely chopped

1 tablespoon Chinese rice wine or dry sherry

2 teaspoons sugar

2 tablespoons light soy sauce

2 teaspoons minced garlic

1 teaspoon crushed red pepper (optional)

1 tablespoon canola oil

1 1/2 pounds pork spareribs, trimmed, cut into 1-inch lengths, and ribs separated

1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water font

Method

In a small bowl, mix together the black beans with the wine, sugar, soy sauce, garlic, crushed red pepper, if using, and 3/4 cup water.

In a wok or stir-fry pan, heat the oil over high heat until hot but not smoking. Test by dipping a sparerib into the oil; it should sizzle. Add the spareribs to the hot oil and brown for 4 to 5 minutes. Stir in the black bean mixture, cover, and cook over medium-low heat, stirring occasionally, until ribs are cooked, 20 to 25 minutes. Test by taking out a thick piece of rib and cutting through the meat. If meat is pink, continue cooking until it tests done.

Remove the cover and turn the heat up to medium-high. When the sauce boils, add the cornstarch mixture, and stir until thickened.

Serve Immediately.

Serves: 3 - 4

Reprinted with permission from ©Helen Chen, Easy Chinese Stir-Fries, by Helen Chen, published by John Wiley & Sons
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