1 1/2 lb. spare ribs, cut up Chinese style
1 small can water chestnuts, cut 4 pcs.
1 small onion, chopped fine
3 tbl. dark soy
3 tbl. ginger wine
1 1/2 c. superior broth, canned
1 tbl. fresh chopped ginger
1 c. water + 1 tbl. soy
- Cut ribs in half and use pork marinade.
- Cut up chestnuts, onions and ginger. Set aside.
- Put ribs, 1 c. water, and soy in wok. Boil 5 minutes then drain.
- Heat wok. Add ribs and fry till brown. Add onions, ginger, 1/2 of the soy, 1/2 of the wine, then the sugar. Add canned broth. Cover 30 minutes on medium heat. Add water chestnuts and balance of soy and wine. Cook 30 minutes covered but put chopsticks on each side of wok then put on cover to let steam escape, letting the sauce semi evaporate/thicken. Serve with rice.