What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7403035 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Coconut Spareribs


Coconut Spareribs
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.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720