Pork Stuffed Bitter Melon
This is an old family recipe that my mother made when I was a kid and dislike and now that I am over 50 years I make it for my family and the kid also not like it to bitter for their taste.
Chinese-Style Ribs With Guava Barbecue Sauce
This is one of Steve Raichlen’s recipes from: Steve Raichlen’s Favorite Grills, Memorial Day Cookout, Game Day which appeared in F&W Magazine in June, 2006 edition.The guava barbecue sauce can be made ahead & can stay in the refrigerator for up to 5 days. The sauce can be used for ribs or chicken; it tastes great!
Cantonese Spareribs
Make and share this Cantonese Spareribs recipe from Food.com.
Steamed Spareribs With Black Bean Sauce
I have prepared this recipe from the Frugal Gourmet’s “Cooking Three Ancient Cuisines” for many years. I have adapted the recipe a bit for my own tastes, of course. Look for the black beans in plastic bags in an asian market or health food store. These are not the canned black beans used in southwest cuisine, they are fermented soy beans leftover from making soy sauce. I serve this as one course in a chinese meal. It simplifies things when you don’t have too many stir fry dishes to prepare at the same time.
Tomato Cantonese Pork Chops
This is another of my family’s favorite pork chop dishes. The sauce can be doubled if desired. This is wonderful served with rice.
