For this poplar Chinese dish, only the tenderest part of the spare rib is used. The spare rib is cut up into (bone-in) bite size pieces and cooked until it is almost falling off the bones. Yellow onion and green bell peppers are flash fried in the wok to maintain the crispiness and the spare ribs are added back in the wok to soak in all the flavors. Finally pungent black beans are mixed in to fuse the flavors into a savory brown sauce. Enjoy!
Dish of the Week >