Stir Fried Spareribs With Black Bean Sauce Recipes

Steps:

• If the sparerib tips come in a slab, cut them into individual ribs.
• Toss together the ribs, light soy sauce, fermented black beans, cooking wine, sugar, sesame oil, garlic, 1 teaspoon salt and 1/8 teaspoon white pepper in a large bowl. Let marinate at room temperature for at least 30 minutes and up to 2 hours.
• When the ribs are almost ready, prepare a steamer setup with a rack in a large pot or wok (see Cook's Note). Add enough water to the pot so it reaches just below the rack, cover the pot and bring to a boil.
• Add the cornstarch and oil to the ribs and mix well. Place the ribs in a single layer on a large heatproof rimmed plate or shallow bowl that fits inside the pot. Sprinkle the ribs with the chiles.
• Place the plate on the rack in the pot, cover and steam until the ribs are opaque on the exterior and cooked through, 25 to 28 minutes (see Cook's Note). Garnish with the scallions and carefully remove the plate from the pot using tongs or oven mitts.

Steps:

• Blanch the spareribs in boiling water for 3 minutes then drain.
• Brown the spareribs in a wok and transfer to a large bowl.
• Add all of the rest of the ingredients except the bellpepper and green onions to bowl.
• Mix well then add the pepper and onion.
• Place in a steaming dish and steam for 90 minutes.

Steps:

• 1. Soak fermented black beans. 2. Cut ribs apart, then with a cleaver, chop each, bone and all, in 1-inch sections. 3. Mince garlic and scallion stalk, then mash with soaked black beans. Combine with sherry, water and soy sauce. 4. Blend cornstarch, sugar, remaining soy sauce and cold water to a paste. 5. Heat oil to smoking stir in salt. Add rib sections and stir-fry until golden. Drain off fat. 6. Reduce heat to medium. Stir in black bean mixture and blend with meat (about 2 minutes). 7. Add stock and heat quickly. Cook, covered, over medium heat, 3 to 4 minutes. 8. Stir in cornstarch mixture to thicken. Serve hot. VARIATION: * For the fermented black beans, substitute brown bean sauce. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Pat the crabs dry with paper towels and set aside.
• Chop the black beans and combine with the rice wine, garlic, ginger and scallions. Set aside.
• In a separate bowl, combine the hot pepper flakes, soy sauce, sugar and chicken stock. Set aside.
• Heat the peanut or vegetable oil in a large wok or skillet and add the crabs. Stir fry for about three minutes over medium heat. Add the black-bean mixture and continue stir-frying for about one minute.
• Add the soy-sauce mixture, stir and bring to boil. Cover the pan and cook for two minutes. Then add the cornstarch mixture and stir until the sauce thickens and becomes glossy. Correct seasoning (you may wish to add more soy sauce or pepper) and add the sesame oil. Remove from heat and place on heated plates. Sprinkle with coriander and serve.