2 or 3as a main course
By Irene Kuo
This is a simple and delicious simmered dish. The dark, glazed ribs have that robust bite of black beans—a dish with a hearty personality. It serves 2 or 3 as a main course with any one of the stir-fried crisp or leafy vegetables.
Separate the ribs first, then chop each, meat side down, into 3 pieces.
Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and heat for 30 seconds. Scatter in the garlic, fermented black beans, ginger, and scallions, and stir rapidly for 30 seconds. Add the ribs and stir vigorously in sweeping and turning motions until every piece has whitened and is well s