Recipe By : Cooking Chinese by Leeann Chin
Serving Size : 4 Preparation Time :0:00
Categories : Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Rack pork ribs -- cut
-lengthwise
-across bones into halves
-(bite size)
2 ts Corn starch
2 ts Soy sauce (light or dark)
1 ts Salt
1 ts Sugar
2 Green peppers
2 Green onions -- with tops
2 tb Vegetable oil
2 cl Cloves garlic -- finely
- chopped
1 ts Ginger root -- finely chopped
2 tb Brown bean sauce
1 c Chicken broth
1/4 c Water -- cold
2 tb Corn starch
1 ts Sugar
Trim fat and remove membranes from ribs, cut between each rib to
separate. Toss ribs, 2 ts corn starch, the soy sauce, salt and
1 ts sugar in glass or plastic bowl. Cover and refrigerate
30 minutes. Cut green peppers into 1-inch pieces. Cut green onions
into 2" 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 ginger root, 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 tb corn starch and 1 ts 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.
