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Spareribs with Turnip


Spareribs with Turnip
1 Tablespoon vegetable oil
2 pounds pork spareribs, separated, then chopped into one-inch pieces
1 knob fresh ginger, smashed with the side of the cleaver
2 scallions, each tied in a knot
3 Tablespoons Chinese yellow rice wine
1 Tablespoon granulated sugar
dash ground white pepper
2 Tablespoons this soy sauce
1 pound turnip or large radish, peeled and cut into two-ind cubes
1. Heat wok or large fry pan, add oil and then the sparerib pieces and brown the meat for about three minutes, stirring all the time. Then remove the spareribs to a large pot or top-of-the-stove oven.
2. Stir fry the ginger and scallions in the oil remaining in the wok, for one minute, and put them on top of the spareribs.
3. Add the rice wine, sugar, and the pepper, stir well, then add the soy sauce, the turnip and two cups of boiling water. Reduce the heat and simmer for ninety minutes, stirring every fifteen or twenty minutes. Bring the contents to the boil and reduce the liquid to several tablespoons. Then serve.

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