Margarita's International Recipes
This is a quick, easy and tasty way of making spare ribs. They are not as tender as if you slowly roasted them for hours, but quite satisfying nonetheless.
The main problem with this dish is that the spare ribs needs to be cut into 2" pieces or so. Unless you have the necessary equipment & skill to do this, you basically have to ask the butcher to do it - which wouldn't be a problem if you bought the ribs at a butcher rather than pre-packaged at the supermarket as I did. My solution was to debone them. Sure, that meant a lot of wasted meat, but my dog was happy :-)
This recipe should feed two for lunch.
This recipe requires a bowl and a frying pan or wok
- 1 lb pork spareribs, cut into 2" pieces
- 3 Tbsp. rice wine or sherry
- 1 1/2 Tbsp. cornstarch
- 1 1/2 Tbsp. curry powder
- oil for deep frying
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, shredded
- 1 red bell pepper, shredded
- 1 1/2 tsp. sugar
- 1 1/2 Tbsp. soy sauce
- 1 1/2 Tbsp. tomato paste
- 1 1/2 Tbsp. sesame oil
Place the spare rib pieces in a bowl and add the rice wine, cornstarch and curry powder. Mix well so the ribs are well coated with the mixture.
Heat enough oil to cover the spare rib pieces over medium-high heat in a wok or frying pan. Add the spare ribs and cook for 3 minutes. Remove the ribs from the oil and set aside. Then pour out the oil and reserve for another use.
Return the pan to the stove and heat over medium heat. Add the onions and garlic and stir fry for one minute. Add the peppers and cook for one more minute. Add the sugar, soy sauce, tomato paste and sesame oil. Mix well, then return the ribs to the pan, coat well and turn off the heat. Serve.
Adapted from a recipe in Deh-Ta Hsiung Chinese Regional Cooking
Fujian Recipes | Best Recipes | Margarita's International Recipes | E-mail