*  Exported from  MasterCook II  *

        Steamed Spareribs with Black Bean Sauce (Dow See Jing Pie

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Chinese                          Pork
                Ceideburg 2

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Spareribs
   1                    Clove garlic -- minced fine
   2      tablespoons   Salted black beans
   1      tablespoon    Fresh ginger -- minced
   1      teaspoon      Dark soy sauce
   1      tablespoon    Cornstarch
   1      tablespoon    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 b eans.  They're extremely salty++and should be rinsed
before use++ and have a ver y nice, savory taste that blends well with
many foods. Very common in Chinese ma rkets and I've seen bottles of
ready prepared black bean sauce in supermarkets i n 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
p rawns. They'll give you an idea of how the beans are combined with
the other ing redients to come up with the sauce.

 Yield: 4 servings 
 Preparation: Have butcher cut spareribs into 1-inch pieces.  Trim off
fat. Pla ce spareribs in a heat proof dish.  Wash and rinse black
beans 2 or 3 times, the n mash them with garlic, ginger, soy sauce,
cornstarch and sherry.  Mix with spa reribs.

 Cooking: Place heat proof dish on steaming rack in wok.  Add water to
bottom o f 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 Pi e Quat!  (Steamed Spareribs in Bean Sauce.)
 From "The Chinese Village Cookbook." A practical guide to Cantonese
country coo king.  Rhoda Yee, Yerba Bueana Press, San Francisco.
1975.

 Posted by Stephen Ceideberg; January 10 1991.

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