2 tsp. fermented black beans
1 clove garlic, minced
2 lbs. spareribs, cut into 1 1/2 inch lengths
Water
1/2 tsp. monosodium glutamate
1 1/2 c. chicken broth
2 tbsp. cornstarch
1/4 c. sliced green onion tops
1/4 tsp. minced ginger root
1 tsp. soy sauce
2 tbsp. oil
1/2 tsp. salt
Pepper
2 tbsp. water
1 c. sliced green pepper

Crush black beans to make a paste. Combine with ginger, garlic, and soy sauce; blend well. Parboil ribs in water to cover 15 minutes and rinse with cold water. Heat oil and add drained ribs. Cook until browned on both sides. Add bean mixture, monosodium glutamate and salt. Toss and mix 1 minute. Add chicken broth and pepper to taste. Cover and cook 25 minutes at high heat. Uncover to turn and add more chicken broth if liquid evaporates. Uncover when ribs are tender. Mix cornstarch with water and add to ribs, stirring to make a smooth liquid. Cook and stir until slightly thickened. Add green onion and pepper. Cook 1 minute. Serve with steamed rice, if wished. Makes 3 to 4 servings.