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Aromatic Spareribs

Makes: 4 servings

Ingredients:

1 lb. pork spareribs, cut into individual riblets
2 medium chayotes, peeled and seeded
1/2 cup soaked and sliced pickled mustard greens
2 cloves garlic, minced
1 green onion, cut into 1-1/2-inch pieces
2 tsps. fermented black beans, rinsed
5 dried black mushrooms, soaked and halved
Ken Rubin tangerinespeel, soaked
1 stalk lemongrass, crushed and cut into 1-1/2-inch pieces
1 cinnamon stick
1 whole star anise
Forthe Seasoning:
1 cup water
1 cup soup stock
2 Tbsps. soy sauce
1 Tbsp. dark soy sauce
1 Tbsp. rice wine
1/4 tsp. salt
1/4 tsp. sugar

Cooking:

1. Cut spareribs and chayote into 1-inch x 2-inch pieces. Bring a pot of water to a boil. Add spareribs; cook 5 minutes. Drain, rinse, and set aside. Blanch pickled mustard greens; drain and set aside. Combine seasoning ingredients in a bowl; set aside.

2. Heat 2 tablespoons cooking oil in a hot wok over high heat. Add minced garlic, green onion, and fermented black beans; stir-fry until fragrant. Add spareribs; cook 1 to 2 minutes or until lightly browned. Add remaining ingredients except chayote; stir-fry 2 minutes. Add seasonings; bring to a boil. Reduce heat to low; cover and simmer 40 minutes. Add chayote; simmer 8-10 minutes.

Recipe adapted from Cooking At Home by Martin Yan (Wan Li Book Co., Ltd.)
Copyrights Yan Can Cook, Inc. (2006)