3 lb Rack pork ribs, cut lengthwise
Across bones into halves ( bite size )
2 tsp Cornstarch
2 tsp Soy sauce ( light or dark )
1 tsp Salt
1 tsp Sugar
2 Green peppers
2 Green onions, with tops
2 tbsp Vegetable oil
2 Cloves garlic, finely chop
1 tsp Ginger root, finely chop
2 tbsp Brown bean sauce
1 cup Chicken broth
1/4 cup Cold water
2 tbsp Cornstarch
1 tsp Sugar
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Trim fat and remove membranes from ribs, cut between each rib to seperate. Toss ribs, 2 teaspoons cornstarch, the soy sauce, salt and 1 teaspoon sugar in glass or plastic bowl. Cover and refrigerate 30 minutes,. Cut green peppers into 1-inch pieces. Cut green onions into 2 inch pieces
Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add vegetable oil, rotate wok to coat side. Add ribs, garlic and gingerroot, stir fry 2 minutes. Add bean sauce, stir fry 1 minute, stir in chicken broth. Heat to boiling, reduce heat, cover and simmer 20 minutes.
Mix water, 2 tablespoons cornstarch and 1 teaspoon sugar, stir into ribs. Cook and stir until thickened. Add green peppers, cook and stir 1 minute. Garnish with green onions.
Do-Ahead Directions: After simmering ribs 20 minutes cover and refrigerate no more then 24 hours. Just before servering heat ribs to boiling, cover and cook 2 minutes, continue with recipe as directed. Posted to MC-Recipe Digest V1 #168
Date: Thu, 25 Jul 1996 18:37:36 -0400
From: CookieTstr@aol.com
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