Steamed Pork Spareribs in Black Bean Sauce(Tausi)

Steamed Spareribs in Black Bean Sauce


serves 4 as part of multicourse meal

1-1/2 lbs pork sparerib (rib tips)

2 tablespoons black bean sauce

1 tablespoon Chinese rice wine (or dry sherry)

2 teaspoons cornstarch

1/2 teaspoon grated ginger (on microplane grater)

2 cloves garlic, minced

1/4 teaspoon ground black pepper

1 teaspoon cooking oil

1 teaspoon sesame oil

1 teaspoon sugar



Cut the spareribs crosswise into 1″ – 2″ sections. Combine the rest of the ingredients. Transfer spareribs and sauce into a shallow, heatproof pan that will fit inside your wok (a pie plate or 9” cake pan works great.) Let marinate at room temperature for 30 minutes.



Set steaming rack inside of wok and fill with water almost up to height of rack. Turn heat to high and when water is boiling, turn heat to medium-high. Set pan with spareribs on top of a steaming rack in wok. Steam on med-high heat for 18-20 minutes until ribs are no longer pink. Make sure that when you are steaming that you don’t run out of water in the wok. Replenish with additional water, if needed.

Asian Delights - Noodle Recipes

CANTONESE PORK LO MEIN


1/2 pound Chinese wheat OR egg noodles (OR substitute vermicelli or thin spaghetti)



1 tablespoon Chinese rice wine OR dry sherry



1 tablespoon light soy sauce



1 teaspoon cornstarch



8 ounces shredded lean pork (about 1 cup) (use thin boneless chops, partially frozen, for easier shredding)



1 tablespoon dried shrimp (can omit and add a little more soy sauce to taste)



4 tablespoons canola oil



2 garlic cloves, crushed with the side of a knife and peeled



5 green onions, bulbs split and cut into 1-inch lengths



3 tablespoons oyster sauce



3 tablespoons canned chicken broth



1 teaspoon sesame oil



1/4 teaspoon freshly ground white pepper, or more to taste



In a large pot of boiling water, cook noodles until a little softer than al dente. This should take no more than 2 minutes if the noodles are the pre-cooked variety. Drain, rinse in cold water, drain again thoroughly, and set aside.



In a small bowl, whisk together 1 teaspoon wine, soy sauce and cornstarch. Add pork and mix thoroughly. Put dried shrimp in a small dish and pour remaining 2 teaspoons wine over them. Set aside to soften.



In a wok or stir-fry pan, heat 3 tablespoons canola oil over medium-high heat. Add garlic and stir until oil is hot and garlic sizzles. Add noodles and cook, stirring occasionally, until noodles begin to lightly brown, 4 to 5 minutes. Remove and discard garlic, if desired. Transfer noodles to a plate lined with paper towels to absorb any excess oil.



Pour remaining 1 tablespoon canola oil into same pan. Add well-stirred pork mixture and cook, stirring, about 2 minutes or until there is no pink left in meat. Add shrimp mixture and green onions and cook, stirring, until green onions turn a darker green and wilt. Return noodles to pan. Add oyster sauce and broth and cook, stirring, until sauce is evenly absorbed into noodles. Add sesame oil and pepper and toss well. Transfer to a plate and serve immediately. Makes 3 to 4 servings.