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Spare Ribs in Tea


Spare Ribs in Tea
3 Tablespoons jasmine tea leaves in a big loose tea bag or loosely knotted in cheese cloth.
1 pound spare ribs, cut apart, then blanched for three minutes, then discard the water, and chop the ribs into one-inch pieces
1 Tablespoon vegetable oil
1 Tablespoon minced ginger
1 scallion, minced
3 Tablespoons thin soy sauce
1 Tablespoon Chinese rice wine
1 teaspoon corse salt
1 Tablespoon Sichuan chili oil
1 cup glutinous rice, steamed, optional

1. Mix tea leaves with one cup boiling water, and let steep for ten minutes.
2, Heat wok or heavy pan, add oil, ginger, and scallion pieces and stir-fry for one minute, then add the spare ribs and stir-fry bor five minutes, then reduce the heat, add the soy sauce, wine, and the tea bag or knotted cheese cloth with the tea leaves, and simmer for fifteen minutes or until meat is cooked through.
3. Add the chili oil, stir well, and serve; with the rice, if desired.

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