Recipe for spareribs wit wet black bean sauce: Prepared black bean sauce takes the work out of rinsing and mashing fermented black beans in this quick and easy spareribs recipe. Serves 4 to 6. Ingredients: 2 pounds pork spareribs, trimmed and cut into 1-inch pieces 1 teaspoon minced ginger Oil for stir-frying 2 teaspoons cornstarch dissolved in 4 teaspoons water, optional Sauce: 2 tablespoons black bean sauce with garlic, or to taste 2 tablespoons dark soy sauce 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon brown sugar 1 cup water or chicken broth (low-sodium broth is best) 1/4 teaspoon crushed red pepper flakes Preparation: Trim the ribs and cut into 1-inch pieces. Mince the ginger. In a small bowl, combine the sauce ingredients and set aside. Heat the wok on medium-high to high heat and add oil. When oil is ready, add the ginger and stir-fry until aromatic (about 15 seconds). Add the spareribs, stir-frying until they are lightly browned. Add the sauce. Reduce the heat to medium, cover and simmer for about 10 minutes. While the ingredients are cooking, mix together the cornstarch and water if you are going to use it. Once the ingredients are finished simmering, give the cornstarch/water mixture a quick re-stir and add, stirring to thicken. Serve with white rice. Spareribs With Black Bean Sauce - made with fermented black bean. Recipe for shrimp in wet black bean sauce. Chinese black bean sauce makes the perfect accompaniment to shrimp in this simple stir-fry. This easy recipe for Shrimp in Black Bean Sauce calls for black bean sauce with garlic, available in Chinese/Asian markets and many local supermarkets. It is meant to be served over rice. Yield: Serves 3 to 4 Ingredients: 1 pound peeled and deveined medium to large shrimp . Marinade: 1 tablespoon rice wine or dry sherry 1/4 teaspoon salt . Sauce: 1 tablespoon light soy sauce 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon granulated sugar 3/4 cup chicken broth . Cornstarch Slurry: 1 tablespoon cornstarch 2 tablespoons water . 2 tablespoons vegetable oil (such as canola) or peanut oil for stir-frying 2 tablespoons black bean sauce with garlic 2 teaspoons minced fresh ginger 1 medium red bell pepper, cut into thin strips 2 green onions, cut into 1-inch pieces Preparation: Rinse the shrimp and pat dry. Place the shrimp in a bowl and stir in the marinade ingredients (1 tablespoon rice wine, 1/4 teaspoon salt). Marinate the shrimp for 15 minutes. In a small bowl, combine the sauce ingredients (1 tablespoon soy sauce, 1 tablespoon Chinese rice wine or dry sherry, 1 teaspoon granulated sugar, 3/4 cup chicken broth). Set aside. In a separate small bowl, stir the 1 tablespoon cornstarch into the 2 tablespoons water. Set aside. Heat the wok and add oil. When the oil is hot, add the black bean sauce and fresh ginger, stirring it together for a few seconds until aromatic. Add the shrimp. Stir-fry briefly then push to the sides and add the red bell pepper. Stir-fry for about a minute, adding a bit of water, broth or rice wine or dry sherry if it begins to dry out. Push the shrimp and vegetables up to the sides of the pan. Give the sauce a quick re-stir and add into the middle of the pan. Bring to a boil. Give the cornstarch water mixture a quick re-stir and add into the sauce, stirring to thicken. Stir to mix the sauce with the shrimp and vegetables. Stir in the green onion. Serve hot over rice. User Reviews
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