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Spare Ribs with Peaches


Spare Ribs with Peaches
2 whole fresh or canned peaches, both pitted, one diced
1 to 2 pounds spare ribs, cut into two inch sections.
2 teaspoons sugar (optional, but for fresh peaches only)
1/2 teaspoon salt
1 Tablespoons dark or mushroom flavored soy sauce
1 Tablespoon rice wine
3 Tablespoons cornstarch
1 cup corn oil
2 scallions, cut into one inch pieces
1. Put one drained or fresh whole peach and half a cup water in a blender or food processor, puree it, and set it aside.
2. Mix the spare ribs with sugar, salt, soy sauce, and rice wine and marinate it in the refrigerator for one hour. Then remove them and mix in the cornstarch.
3. Heat oil and fry the spare ribs on medium heat until nicely browned (this should take about 15 minutes); then drain them on paper towels.
4. Bring peach puree to the boil, add spare ribs, the remaining diced peach, scallions and heat for no more than two minutes until boiling and when the ribs are heated through. Mix well and serve.

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