Sweet And Sour Spareribs Wei-Chuan
chinese, pork, ribs
12 oz spareribs (or other meat)
1 teaspoon rice wine (or dry sherry)
1/2 tablespoon soy sauce (use thin soy if
1 there's a choice)
1 1/2 tablespoon cornstarch (flour is ok)
3 cup oil for frying
2 tablespoon catsup (remember we chinese
1 invented catsup)
2 tablespoon sugar (brown or white)
1 tablespoon rice vinegar (white vinegar
1 diluted a little with water
1 is ok)
1/3 teaspoon salt
1 teaspoon cornstarch (flour is not ok
1 but arrowroot is ok)
3 tablespoon water
Rinse spareribs and pat dry. Cut ribs to separate and chop with cleaver into 1-1/2" sections. Marinate in rice wine and soy for at least 1/2 hr. Coat in cornstarch and fry at 375 for 3 min and 15 sec, stirring. Remove ribs and reheat oil to 400. Fry ribs for 30 sec or until crisp. Drain ribs.
Meanwhile, mix remaining ingredients. Heat 3 T of the frying oil in large frying pan. Add sauce mixture and bring to a boil.
Add ribs to sauce, toss to coat, and serve immediately.
Any other cut of meat may be used. From: Michael Loo Date: 17 Nov 97
Yield: 4 servings