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Spare Ribs With Bitter Melon


Spare Ribs With Bitter Melon
1 cup vegetable oil
3 cloves peeled garlic, each one smashed
3 Tablespoons coarsely minced fermented black beans
1 pound spare ribs, each cut in two-inch pieces
3 Tablespoons cornstarch
1 large or two smaller bitter melons, peeled, their seeds discarded, sliced into one-quarter-inch slices, each circle cut in half
3 Tablespoons Chinese rice wine
1 Tablespoon granulated sugar
2 Tablespoons water chestnut flour

1. Heat a wok, add the oil, then the black beans, and stir- fry this for one minute. Then remove this with a spider or slotted spoon and set it aside.
2. Toss the spareribs with the cornstarch shaking off any excess, then add the ribs to the oil and stir-fry several times for seven minutes until the ribs are brown, crisp, and thoroughly cooked. 3. Remove them from the oil and set them aside. Use the oil for another use or discard it.
4. Add the wine, sugar, bitter melon pieces and the water chestnut flour to the wok or pan and stir-fry for two minutes. Then transfer them to a pre-heated platter and serve.

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