750 grams pork spare ribs, cut into 5 cm
(2in) lengths,
3
tablespoons black bean paste. Alternatively:
use 6-7 tablespoons of black bean sauce,
2 spring onions,
finely chopped,
2 thin slices root ginger, peeled and
finely chopped,
1 garlic clove, crushed,
2 dried chillies, finely chopped,
1 tablespoon Chinese wine or dry sherry,
2 tablespoons soy sauce,
1 1/2 teaspoons sugar,
2 teaspoons cornflour,
1 tablespoon water,
2 coriander sprigs / chopped spring
onions.
Method:
Heat the oil in a wok until it is smoking and add the spare
ribs. Stir fry for about 2 minutes or until slightly golden, then transfer
the ribs to a heatproof bowl.
Pour off most of the oil, leaving about 1 tablespoon, and
reheat. Put in the black bean paste, half the spring onions, the ginger,
garlic and chillies. Stir fry together for about 30 secs, then add the wine,
soy sauce and sugar. Mix together, then stir into the bowl with the spare
ribs. Place the bowl in a steamer and steam for 1 hour or until meat is
tender.
Pour off the liquid from the bowl into a pan and bring to
the boil. Blend the cornflour with the water, and stir into the pan to make
a smooth sauce.
Transfer the spare ribs to a warmed serving dish. Pour over
the hot sauce on the spare ribs, decorate with the coriander / remaining
chopped spring onions and serve immediately.
Eat with rice and stir fried
Chinese green vegetables (eg Bok Choy or alternatively Cos Lettuce)
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