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Receta Classic Spareribs With Black Bean Sauce
by Global Cookbook

Classic Spareribs With Black Bean Sauce
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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

  1. 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.
  2. 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.
  3. 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.
  4. Add in black bean sauce and continue stirring till all ribs are coated with sauce.
  5. 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.
  6. Serve over or possibly with rice. This dish is excellent reheated the next day.
  7. 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.