|Margarita's International Recipes|
This was my first experience cooking Chinese food, and it was pretty successful. The spare ribs had a nice flavor, not too sweet, but they were quite chewy - I imagine because of the quick cooking method. I can't claim to understand why the cooking method is so complicated, perhaps someday I'll be able to discuss this with a good chef, but I followed it closely. I'd recommend you do the same. You may want to decrease the salt, however, I thought the ribs were a bit too salty as they were.
My one gripe with this recipe is how much peanut oil it uses: 2 cups! Peanut oil is quite expensive in the US, and I'm not sure I'll get to reuse it.
Note that this dish will serve 2 people at most as an only dish.
Cut the spareribs into 2" strips and put them in a bowl. Add the salt, sugar, ginger juice, 3 tsp. (1 Tbsp.) cornstarch and a few drops of sesame oil. Mix well and marinade in the fridge for at least 1 hour.
Heat the peanut oil on medium high in a wok. Drop the spareribs and cook for 1 minute. Remove from the heat, but let rest in the oil for 3 minutes. Remove the spare ribs with a slotted spoon from the oil.
Heat the oil again and return the ribs for 1 more minute. Remove the ribs and drain away all but 1 tablespoon of the oil.
Mix the Cointreau with the orange juice and 2 tsp. cornstarch. Heat the oil remaining in the wok and add the orange juice mixture. Bring to a boil, and then return the spareribs to the wok. Cook for 10 seconds, stirring and making sure the ribs are coated in all sides. Serve.
* You can make ginger juice by peeling and chopping 1 oz of fresh ginger and putting it in a garlic press
Adapted from Mark, Willy Chinese Cookery Masterclass