*
*
*
*
*
+
+
+
|
2
1-1/2
2
2
4
1
1/2
1/2
1/2
3/4
2
2
1/2
ar
|
#
T
T
lrg
t
t
t
T
c
cl
lrg
T
|
Pork Ribs (1)
Cornstarch
Water
Bell Peppers (2)
Scallions
Red Vinegar (3)
Sugar
Salt
Rice Wine
Stock, strong
Garlic
Ginger slices
Black Bean Chili Sauce
Oil for frying
|
PREP
- Separate PORK RIBS and cut into lengths of 2 inches or less
depending on your preference. A sharp Chinese cleaver knife is perfect
for this.
- Mix Cornstarch and 2T Water and tumble with ribs to
coat. Set aside.
- Cut BELL PEPPERS into largish pieces, about 1 inch by 2 inches.
Cut SCALLIONS into 2 inch lengths, mix.
- Mix All * Items for Sauce Mix.
- Slice GINGER, crush GARLIC and mix with Black
Bean Chili Sauce.
RUN
- In a coverable wok or sauté pan heat Oil enough to fry
Pork Ribs (do in two or three batches). Fry stirring over high
heat until lightly browned (they won't be cooked quite through yet).
Remove with a slotted spoon and drain well. Be careful not to burn the
cornstarch that sticks to the pan.
- Pour out the oil from the pan leaving 1 T. Bring back hot over medium
heat and stir in Ginger mix. Fry stirring about 30 seconds,
then stir in Bell Peppers and fry stirring another 30 seconds.
- Stir in the Pork Ribs and fry stirring another minute.
- Stir in the Sauce mix and bring to a boil. Cover and simmer
about 5 minutes stirring occasionally until ribs are cooked through.
- Serve warm.
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