STIR FRIED SPARERIBS WITH GREEN PEPPERS

3 pounds rack pork ribs, cut lengthwise across bones into halves (bite size)
2 teaspoons cornstarch
2 teaspoons soy sauce (light or dark)
1 teaspoon salt
1 teaspoon sugar
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 teaspoon ginger root, finely chopped
2 tablespoons brown bean sauce
1 cup chicken broth
1/4 cup cold water
2 tablespoons cornstarch
1 teaspoon sugar
2 green peppers, cut in 1-inch pieces
2 green onions, with tops, cut in 1-inch pieces

Trim fat and remove membranes from ribs, cut between each rib to separate. Toss ribs, 2 teaspoons cornstarch, the soy sauce, salt and 1 teaspoon sugar in glass or plastic bowl. Cover and refrigerate 30 minutes.

Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add vegetable oil, rotate wok to coat side.

Add ribs, garlic and gingerroot, stir fry 2 minutes.

Add bean sauce, stir fry 1 minute.

Stir in chicken broth. Heat to boiling, reduce heat, cover and simmer 20 minutes.

Mix water, 2 tablespoons cornstarch and 1 teaspoon sugar, stir into ribs. Cook and stir until thickened.

Add green peppers, cook and stir 1 minute.

Garnish with green onions.

Do-Ahead Directions:
After simmering ribs 20 minutes cover and refrigerate no more then 24 hours. Just before serving heat ribs to boiling, cover and cook 2 minutes, continue with recipe as directed.

Servings: 4
Source: Cooking Chinese by Leeann Chin