Szechuan Sweet and Sour Spareribs

Name: Szechuan Sweet and Sour Spareribs (四川糖醋排骨)
Yield: The dish serves 2 or 3 with rice and platters of leafy and crisp stir-fried vegetables
Cuisine: Chinese
Ingredients: 1 medium whole scallion, coarsely chopped; 2 teaspoons sesame oil; 2 tablespoons sugar; 2 tablespoons cider vinegar; 2 tablespoons dry sherry; 2 tablespoons dark soy sauce; 2 tablespoons bean paste; 1 cup boiling water; 4 quarter -sized slices peeled ginger; 2 tablespoons oil; 1½ pounds meaty spareribs

四川糖醋排骨

Preparation info

The dish serves
2 or 3
with rice and platters of leafy and crisp stir-fried vegetables

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

Not saucy but glazy, this is a delightful deviation from the standard sweet and sour fare. The long simmering in the small quantity of water makes the meat tender and full of its own meaty flavor. The dish serves 2 or 3 with rice and platters of leafy and crisp stir-fried vegetables, such as the Chinese cabbage and the celery.

Ingredients

1½ pounds meaty spareribs
2 tablespoons oil
4 quarter

Method

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. Toss in the ginger slices and press them in the oil. Then add the ribs and stir-fry in turning and flipping motions until all are white. Add the boiling water, adjust the heat to maintain a very gentle but stead