1 lb Spareribs
1 Clove garlic, minced fine
2 tb Salted black beans
1 tb Fresh ginger, minced
1 ts Dark soy sauce
1 tb Cornstarch
1 tb Sherry
Here’s a couple of simple, good recipes that use black bean sauce. Just in
case you don’t know, these black beans are the Chinese fermented black
beans. They’re extremely salty++and should be rinsed before use++ and have
a very nice, savory taste that blends well with many foods. Very common in
Chinese markets and I’ve seen bottles of ready prepared black bean sauce in
supermarkets in the Oriental food sections. Just substitute the deep fried
tofu cubes for the meat in these recipes. One of these recipes is for pork
spareribs and one for prawns. They’ll give you an idea of how the beans are
combined with the other ingredients to come up with the sauce.
Yield: 4 servings
Preparation: Have butcher cut spareribs into 1-inch pieces. Trim off fat.
Place spareribs in a heat proof dish. Wash and rinse black beans 2 or 3
times, then mash them with garlic, ginger, soy sauce, cornstarch and
sherry. Mix with spareribs.
Cooking: Place heat proof dish on steaming rack in wok. Add water to
bottom of wok. Cover. Steam for 30 minutes.
Do-ahead notes: Do through preparation.
Comments: Spareribs can be left in the steamer for 2 hours if dinner is
late. Substitute bean sauce for salted black beans++and abracadabra! Mein
See Jing Pie Quat! (Steamed Spareribs in Bean Sauce.)
From “The Chinese Village Cookbook.” A practical guide to Cantonese country
cooking. Rhoda Yee, Yerba Bueana Press, San Francisco. 1975.
Yields
2 Servings