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Chinese Ribs and Turnips
 
 

2 large white Chinese turnips 1-2 lbs. of pork (or beef) ribs 3-5 large cloves of garlic 1 T fermented soybean ½ tsp. Brown sugar Crushed black peppercorn Peel and wash turnips. Cut them into large polygons shapes. Set aside. Remove as much fat from ribs as possible. Chop ribs to 2” by 1”. Brown ribs in very hot oil, and drain oil. Add crushed garlic to the pan, be careful not to burn. Add fermented soy bean and brown sugar. Stir so all ribs are coated with mixture. Let the meat brown for a few more minutes. Make sure the bottom of the pan doesn’t burn. Add the turnips. Stir and mix well. Add water to about 1½” above the level of the ribs and turnips. Bring the whole thing to a boil, then turn heat down and simmer for about an hour, or until  the meat comes off the bones easily.  Taste broth, and add salt if necessary. Usually the bean adds enough salt.  Add cornstarch to thicken.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.