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Ingredients

• 3 lb rack pork ribs, cut lengthwise across bones into bite size halves
• 2 tspn cornstarch
• 2 tspn soy sauce
• 1 tspn salt
• 1 tspn sugar
• 2 green peppers
• 2 green onions, with tops
• 2 tbsp vegetable oil
• 2 cloves garlic, finely chopped
• 1 tspn ginger root, finely chopped
• 2 tbsp brown bean sauce
• 1 cup chicken broth
• ¼ cup cold water
• 2 tbsp cornstarch
• 1 tspn sugar
  

Preparation & Cooking Instructions

1. Trim fat from ribs and cut between each rib to separate.
2. Toss ribs, 2 tspn cornstarch, soy sauce, salt and 1 tspn sugar in glass or plastic bowl. Cover and refrigerate 30 minutes.
3. Cut green peppers into 1" pieces and green onions into 2" pieces.
4. Heat wok and add vegetable oil - rotate wok to coat side.
5. Add ribs, garlic and ginger root, stir fry 2 minutes. Add bean sauce, stir fry 1 minute, stir in chicken broth. Heat to boiling, reduce heat, cover and simmer 20 minutes.
6. Mix water, 2 tbsp cornstarch and 1 tspn sugar - stir into ribs. Cook and stir until thickened.
7. Add green peppers, cook and stir 1 minute.
8. Garnish with green onions.

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