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1 pound spare ribs, cut into one-inch pieces and then separated
2 Tablespoons cornstarch
2 Tablespoons corn or another vegetable oil
4 slices ginger, peeled and diced
3 Tablespoons mushroom soy sauce
1 Tablespoon Chinese black vinegar
1 Tablespoon crushed Chinese brown sugar
2 Tablespoons sweet potato flour
1 scallion, cut into one-half-inch pieces
1. Toss the spare rib pieces with the cornstarch.
2. Heat a wok or fry pan, add the oil, then the ginger and toss for one minute, before adding the spare ribs. Stir-fry them for five minutes.
3, Add the soy sauce, vinegar, and the brown sugar, and stir-fry another four minutes.
4. Add the potato flour by sprinkling it in slowly, stirring continuously, and continue to stir-fry it for two minutes. Then put it on a platter, sprinkle the scallion pieces on top, and serve.