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Garlic-stewed sparerib nuggets

Garlic-stewed sparerib nuggets

6 cloves garlic, smashed

1 cup hot water

3 1/2 tablespoons Chinese salted

black beans, chopped

2 tablespoons soy sauce

2 teaspoons sugar

2 tablespoons oil

2 green onions, thinly sliced

1/2 teaspoon dried red chili flakes, optional

2 to 2 1/4 pounds pork spareribs, cut

into 1-inch pieces

1 can (14 1/2 ounces) chicken broth

2 carrots, cut into 1-inch pieces

Make 4 servings.

Combine garlic, hot water, black beans, soy sauce and sugar in a small bowl. Stir to dissolve sugar; set aside.

Heat oil in a Dutch oven over high heat; add green onions and chili flakes. Stir-fry until fragrant, about 15 seconds. Add ribs; stir-fry until no longer pink, about 4 minutes. Add black bean mixture, chicken broth and carrots. Heat to a boil, stirring to coat ribs.

Lower heat to a simmer; cover. Simmer until meat is cooked through and tender, stirring once, about 45 minutes. Carefully pour off liquid into a degreaser or bowl; degrease. Return liquid to Dutch oven. Reheat if necessary.

Nutrition information per serving: 550 calories, 66 percent of calories from fat, 40 g fat, 13 g saturated fat, 128 mg cholesterol, 10 g carbohydrates, 36 g protein, 1,115 mg sodium, 1 g fiber.

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