Shanghai Sweet And Sour Spareribs
From asheats 14 years ago
- 45 minutes to make
- Serves 4
sweet and sour sticky spareribs
Ingredients
- 1/2 tsp salt shopping list
- 1 tbsp dry sherry or rice wine shopping list
- 1 tsp cornstarch shopping list
- 1 pound pork spareribs, cut 1/2 inch wide by 1 inch length, sliver skin removed ~ can substitute pork chops) shopping list
- 1/4 cup vegetable oil shopping list
- Sauce: shopping list
- 1/3 cup sugar shopping list
- 3 tbsp rice wine vinegar shopping list
- 2 tbsp soy sauce shopping list
- 1 tbsp ketchup shopping list
- 1 tsp cornstarch shopping list
How to make it
- combine the salt, sherry, and cornstarch; mix well. Add the spareribs and toss to coat then marinate for 30 minutes
- heat oil in a wok or deep pan to 350
- add the spareribs and deep-fry until crisp, stirring to prevent them from sticking together, 5-7 minutes
- remove to a paper towel ~ drain oil
- reset the empty wok (or pan) on medium high heat
- stir in the sauce ingredients and stir to blend
- cook in wok until thickened
- return the pork to the wok and stir until each piece is well coated in the sauce
- Serve hot
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