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Ingredientes
- 2 Tbsp. fermented black beans, rinsed
- 2 x cloves chopped garlic
- 1 Tbsp. soy sauce
- 1 tsp dry sherry
- 1 1/2 lb pork spareribs, cut Chinese-style to inch-wide strips (see Notes)
- 2 Tbsp. vegetable oil
- 1 x yellow onion, halved and sliced into thin pcs
- 1 knob fresh ginger, peeled and mashed with side of cleaver
- 1 c. chicken broth
- 1 Tbsp. cornstarch mixed well with 2 Tbsp. cool water
- 1 x green bell pepper, diced (see Notes)
- 2 x green onions, cut into 1 inch pcs
Direcciones
- Place black beans and garlic in a small bowl and mash together with end of a cleaver. Add in soy sauce and sherry, mix to blend. Set aside.
- If not already done, cut ribs into bite-sized pcs. Place spareribs in a saucepan and cover with water. Bring to a near boil. Reduce heat and parboil the ribs for just a minute to remove extra fat; rinse immediately with cool water.
- Drain and set aside. To cook: Heat wok with vegetable oil, swirling to coat sides. Stir-fry the onion, ginger and spareribs over high heat for 2-3 min.
- Add in black bean sauce and continue stirring till all ribs are coated with sauce.
- Add in chicken broth, cover and simmer 20 to 30 min over low heat. Raise heat and bring contents back to a slight boil. Stir in cornstarch mix; add in peppers. Simmer 3-4 more min, till bell pepper is cooked. Toss in green onions. Adjust sauce if needed by adding more soy sauce.
- Serve over or possibly with rice. This dish is excellent reheated the next day.
- Notes: Friendly butchers will cut the spareribs for you free of charge. You can use 1/2 red pepper and 1/2 green pepper for added color if you prefer.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 995g | |
| Calories 1695 | |
| Calories from Fat 1252 | 74% |
| Total Fat 139.42g | 174% |
| Saturated Fat 38.12g | 152% |
| Trans Fat 1.75g | |
| Cholesterol 381mg | 127% |
| Sodium 1677mg | 70% |
| Potassium 1787mg | 51% |
| Total Carbs 26.64g | 7% |
| Dietary Fiber 5.6g | 19% |
| Sugars 7.89g | 5% |
| Protein 79.6g | 127% |
