Ingredients

½ kilo spareribs, cut into 1 inch pieces, 2T salted black beans, soaked for 10 min, drained and mashed, 1T soy sauce, 1T sherry, 1t sugar, 1T cornflour, 2 garlic cloves chopped, 2 chillies, sliced, 1T oil.

Method

Heat the oil In a wok or frying pan. Add the garlic and black beans and stir fry for a few seconds and add in sherry, soy sauce, and sugar and continue stir frying. Mix the cornflour with half a cup of water and stir in the pan. When the sauce starts to thicken, add the spareribs and the chillies and stir fry for 2 or 3 minutes. Remove from the heat and put the spareribs onto a heatproof plate and steam for about 20 minutes. Serve hot with chopped spring onions as garnish.

Note

For steaming the pork spareribs, the method for steaming is the same as with steaming the fish in an earlier recipe. The above two dishes can be served with a plate of stir fry Chinese cabbage or any vegetables and plain rice:

Bon appetit.

Vincent Wong