Spareribs Simmered With Mushrooms
|Dried mushroom/1/2 cup sliced fresh mushrooms||4|
|Meaty pork spareribs||2 Pound, sawed in half across bones|
|Grated ginger root||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Cooking oil||1 Tablespoon|
|Water||3⁄4 Cup (12 tbs)|
|Soy sauce||2 Tablespoon|
|Sake/Dry sherry||2 Tablespoon|
|Sesame seed||2 Teaspoon, toasted|
|Cold water||2 Tablespoon|
|Sliced green onion||1 Tablespoon (For Garnish)|
In small bowl soak dried mushrooms (not fresh mushrooms) in enough hot water to cover for 30 minutes; squeeze to drain well.
Slice mushrooms into thin strips; discard stems.
Cut spareribs into 2- or 3-rib portions.
In large heavy skillet cook gingerroot and garlic in hot oil for 30 seconds.
Add sparerib pieces and cook 3 to 4 minutes or till browned on all sides.
Drain excess fat.
Combine mushrooms, the 3/4 cup water, 2 tablespoons green onion, soy sauce, sake or dry sherry, sesame seed, and sugar; pour atop spareribs.
Simmer, covered, 40 to 45 minutes or till spareribs are tender.
Remove spareribs and place on heated serving platter; keep warm.
Slowly blend the 2 tablespoons cold water into cornstarch.
Stir into hot mixture.
Cook and stir till thickened and bubbly.
Pour over spareribs.
Sprinkle with 1 tablespoon sliced green onion to garnish.