Black Bean Spareribs With Green Peppers
|Pork spareribs||1⁄2 , cut in 1-inch lengths (Side Spareribs)|
|Salad oil||4 Tablespoon|
|Fermented black beans||2 Tablespoon, rinsed, drained, and finely chopped|
|Garlic clove||2 Large, minced|
|Dried chili pepper||1 Small, crumbled and seeded (Hot Chili Peppers)|
|Green peppers||2 , seeded and cut in 1 inch squares|
|Water||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
Trim excess fat from ribs, then cut between the bones to make individual pieces.
Heat a wok or wide frying pan over high heat.
When pan is hot, add 2 tablespoons of the oil.
When oil is hot, add ribs and stir-fry until lightly browned (about 4 minutes).
Add the 3 tablespoons water, reduce heat to low, cover, and cook, stirring occasionally, until tender when pierced
Remove ribs from pan and discard pan drippings.
Add the remaining 2 tablespoons oil to pan and increase heat to high.
When oil begins to heat, add black beans, garlic, and chile pepper.
Stir-fry for 5 seconds, then add green peppers and stir-fry for 30 seconds.
Add ribs, the 1/4 cup water, and soy.
Cover and cook for 2 minutes.
Remove cover and continue cooking until all liquid evaporates.