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Spare Ribs, Boned and Stuffed


Spare Ribs, Boned and Stuffed
1 pound spare ribs, cut into two inch lengths, then boiled for five minutes, drained, the liquid discarded, and the bones removed and discarded, as well
3 scallions, cut into two-inch pieces
2 cups oil for deep frying
3 stalks gai lan (Chinese broccoli)
2 Tablespoons cornstarch mixed with the same amount of cold water
1 Tablespoon sesame oil
½ teaspoon coarse salt
½ teaspoon granulated sugar
2 Tablespoons catsup
1 cup chicken stock
1. Stuff each spare rib with a piece of scallion.
2. Heat the oil in a wok or deep pan, then deep fry the stuffed spare ribs until they start to brown, then remove and drain them reserving oil for another use. Leave one tablespoon in the wok.
3. Heat salt, sugar, catsup, and the stock in the wok or deep pot, put the ribs in, and simmer for fifteen minutes, stirring once in a while, then remove them and any liquid to a dish with sides.
4. Stir-fry the gai lan and put around the stiffed spare ribs, and serve.

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