benson@dcdwest.UUCP (02/27/84)
I have had good luck with this recipe. It has the benefit of not
demanding attention during those last few moments before a meal
when everything else does.
STEAMED SPARE RIBS WITH FERMENTED BLACK BEAN SAUCE
1-2 lb. pork spare ribs
3Tbl. fermented black beans, rinsed and chopped
1 t green ginger, minced
1 clove garlic
5 Tbl. soy sauce
1 T rice wine
Seprate the ribs and chop them into short pieces about 3 cm.
long. Brown them in an oily wok. Pull them to the side and add
the the beans, garlic and ginger. When the seasonings are smel-
ling sweetly, toss the ribs in the mixture. Add the rice wine
and soy sauce. After the ribs are coated with this mixture,
place the ribs in a steamer {I use a colander that fits inside my
eldest daughter's old baby bottle steamer, covered with a kettle
lid}, and steam the ribs for 45 minutes. The ribs can be quickly
tossed in the wok again to correct seasonings or served right
away.andrew@inmet.UUCP (03/01/84)
#R:dcdwest:-10500:inmet:3500031:000:206
inmet!andrew Feb 29 01:32:00 1984
> Separate the ribs... Brown them in an oily wok.
That reminds me of the following, from "Real Men Don't COOK Quiche":
Q: What does a Real Man use a wok for?
A: Oil changes.
Sorry... I couldn't resist.