Ingredients:
- 1 lb (0.5 kg) spare ribs or pork chops, cut into 1 1/2” (3 cm) cubes;
- 1 1/4 tablespoons vegetable oil;
- 1 1/2 tablespoons black beans, rinse and soak in water for 10 minutes, drain;
- 4 cloves garlic, peel and finely mince, about 1 teaspoon;
- 1 small piece ginger, peel and finely mince, about 1 tablespoon;
- 1 tablespoon liquid aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 1/2 tablespoon dark soy sauce;
- A pinch cornstarch;
- 1/4 teaspoon cane sugar;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 2
- Press drained black beans, garlic and ginger in a mortar;
- Mix with liquid aminos, dark soy sauce, cornstarch and sugar;
- Let this sit for a minute;
- Mix well with 1/4 teaspoon vegetable oil;
- Add 1 tablespoon vegetable oil in a wok/sauce pan over medium high heat;
- Add black bean mixture;
- Wait till it get hot before mixing;
- Add pork ribs when the mixture change color;
- Spread them out to give a chance for the ribs to brown;
- Flip them and brown the other side;
- Add 1/4 cup (60 ml) water;
- Cover for 5 minutes or until the meat separates from the bones;
- Plate and serve hot with steamed rice.