1/2 lb. spare ribs (in stew size, marinate for 20 min.)
3 lg. green peppers (cut to chunks)
1 lg. onion (cut up)
1 tbsp. black beans (washed and chopped fine together with 2 cloves garlic)
1 slice ginger root
1 c. water
6 tbsp. oil

SPARE RIB MARINADE:

1 1/2 tbsp. soy
1 tsp. sugar
Sprinkle pepper, garlic powder
1/2 tbsp. cornstarch

SAUCE:

3 tbsp. soy
2 tbsp. cornstarch
1 tsp. sugar
1 c. water

1. Brown ginger with 2 tbsp. oil (high). Put in spare ribs, stir-fry to well done (add 1/4 cup water, cover wok for 2 minutes).

2. With 3 tbsp. oil (medium), stir-fry black beans and garlic for 1 minute. Add pepper and onion to stir-fry for 1 to 2 minutes. Add 1 cup of water and spare ribs then cover wok for 3 minutes.

3. Pour the well mixed sauce in. Keep stirring until thickened. Serve. (Or best to serve on a bed of rice.)