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Spare Ribs with Black Bean Sauce

5 tablespoons vegetable oil
750 g (1 1/2 lb) spare ribs, cut into 5 cm (2 inch) lengths
3 tablespoons black bean paste
2 spring onions, finely chopped
2 thin slices root ginger, peeled and finely chopped
1 garlic clove, crushed
2 dried chillis, finely chopped
1 tablespoon Chinese winter or dry sherry
2 tablespoons soy sauce
1 1/2 teaspoons sugar
2 teaspoons cornflour
1 tablespoon water

Heat the oil in a wok until it is smoking and add the spare ribs.
Stir-fry for about 2 minutes, then transfer the ribs to a heatproof
bowl. Pour off most of the oil, leaving about one tablespoon, and
reheat. Put in the black bean paste, half the spring onions, the
ginger, garlic and chillis. Stir-fry together for 30 seconds, then
add the wine, soy sauce and sugar. Mix together, then stir into
the bowl with the spare ribs. Place the bowl in a steamer and steam
for 1 hour. Pour off the liquid from the bowl into a pan and bring
to the boil. Blend the cornflour with the water, and stir into
the pan to make a smooth sauce.

Transfer the spare ribs to a warmed serving dish and sprinkle on
the remaining spring onions. Pour over the hot sauce and serve


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