Recipe for Classic Chinese Chow Mein?

Hi There.



I was wondering if anyone had a recipe for classic chinese chow mein. You know, the kind they serve in restaurants etc. I've always wanted to try to make Chow Mein from my own home but have never known what kind/brand of noodles they use, what they put in the Chow Mein, or even where to buy the noodles.



Thanks to everyone who answers!Recipe for Classic Chinese Chow Mein?
Here's a recipe for chicken chow mein.



CHICKEN CHOW MEIN



1/4 c. vegetable oil

1 tsp. salt

1/4 tsp. pepper

2 c. cabbage, sliced

3 c. celery, thinly sliced

1 (1 lb.) can bean sprouts, drained

1 (4 oz.) can water chestnuts

2 tsp. sugar

2 c. chicken broth

2 1/2 tsp. cornstarch

1/4 c. water

1/4 c. soy sauce

2 c. chicken, cooked %26amp; sliced

Rice or chow mein noodles



Heat oil, salt and pepper in deep skillet. Add cabbage, celery, bean sprouts, water chestnuts and sugar. Stir in chicken broth; cook about 10 minutes. Mix cornstarch, water and soy sauce; add vegetable mixture. Stir until mixture thickens. Add meat and heat through. Serve over hot chow mein noodles. Serves 4.
Ingredients for Chow Mein include the following.



Bean Sprouts

Celery cut on an angle

Water chestnuts sliced

Mushrooms



Seasoning:

White pepper

Soy sauce

MSG if wanted



Thickening agent Cornstarch mixed with equal amts of water. This is used at the end of the cooking add into the wok and stir into the thicken. Serve over the crunch noodles. You can find these in most oriental Isles of the Grocery store in a plastic bag.Recipe for Classic Chinese Chow Mein?
Never made it before but here are some recipes sites that I found for you.



http://www.cooks.com/rec/doc/0,1639,1561鈥?/a>

http://allrecipes.com/Recipe/Shrimp-Chin鈥?/a>

http://allrecipes.com/Recipe/Chow-Mein-C鈥?/a>

http://allrecipes.com/Recipe/Chicken-Cho鈥?/a>
Vegetarian Chow Mein



1/2 pound dried or fresh egg noodles

2 ounces celery

2 ounces canned bamboo shoots

2 tablespoons peanut oil for stir-frying

3 garlic cloves, crushed

1 small onion, finely sliced

1/2 pound small button mushrooms, whole

1 tablespoon light soy sauce

2 tablespoons dark soy sauce

2 teaspoons finely chopped fresh ginger

3 tablespoons vegetable stock

1 tablespoon rice wine or dry sherry

1 teaspoon sugar

1/4 pound bean sprouts



Garnish:

Fresh coriander sprigs



1. If you are using fresh noodles, blanch them first in a large pot of boiling water for 3 to 5 minutes. If you are using the dried noodles, cook in boiling water for 4 to 5 minutes. Drain the noodles, then put them into cold water until required.



2. String the celery and slice diagonally. Shred the bamboo shoots.



3. Heat a wok or large frying-pan and add the oil. When moderately hot, add the garlic and stir-fry for 10 seconds. Add the onion, mushrooms, celery, and bamboo shoots and stir-fry for about 5 minutes.



4. Drain the noodles thoroughly and put into the wok. Continue to stir-fry for 1 minute then add the rest of the ingredients except the bean sprouts. Continue to stir-fry for another 2 minutes and then add the bean sprouts. Give the mixture a good stir and turn it onto a serving platter.



5. Garnish with fresh coriander sprigs.Recipe for Classic Chinese Chow Mein?
Chicken Chow Mein

* 1 pound mung bean sprouts

* 2 boneless, skinless chicken breasts, 7 to 8 ounces each

* Marinade:

* 1 tablespoon oyster sauce

* 1 teaspoon soy sauce

* Salt and pepper, to taste

* 1 small piece (less than 1 teaspoon) cornstarch

* Sauce:

* 1/4 cup water or low-sodium chicken broth

* 1 tablespoon oyster sauce

* 1 tablespoon soy sauce

* Salt and pepper, to taste

* 1 tablespoon cornstarch dissolved in 4 tablespoons water

* Other:

* 1/2 pound dry wonton noodles

* 2 medium ribs celery

* 1 pound bok choy or broccoli

* 1/2 pound fresh mushrooms

* 1 red bell pepper

* 1/2 red onion

* 1 green onion (scallion, spring onion)

* Vegetable oil for frying and stir-frying, as needed

* 1/4 cup toasted sesame seeds



PREPARATION:

One or 2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly.



Cut the chicken into thin strips. Add the marinade ingredients, adding the cornstarch last.Marinate the chicken for 20 to 25 minutes.



The following 3 steps can be completed while the chicken is marinating:



To prepare the sauce, whisk the water or chicken broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside.



Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.



Wash all the vegetables as needed. Cut the celery and the bok choy into 1/2-inch pieces on the diagonal. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and chut into chunks. Peel and chop the onion. Dice the green onion.



Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan.



Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through. Remove the cooked meat and onion from the pan.



Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired. When cooking the bok choy or broccoli, add 1/4 cup of water and cover while cooking. Remove each of the vegetables from the pan when finished stir-frying. Add more oil as needed.



Give the sauce a quick restir. Add all the ingredients back into the wok, making a "well" in the middle if the wok for the sauce. Add the sauce, stirring quickly to thicken. Mix everything together. Stir in the green onions. Pour the cooked vegetable and sauce mixture on top of the noodles. Garnish the chow mein with the toasted sesame seeds. Serve hot.
Chow Mein



This is what you will need



3 garlic cloves - peeled and minced

3 small onions - peeled and cut into large slices

1 1/2 lbs. chicken breast or thigh meat - cut into thin slices

3 tbsp. cornstarches

colanders

2 ribs celery - rinsed and sliced thinly crosswise

3/4 lb. button mushrooms - stemmed and thinly sliced

3 tbsp. peanut oil

measuring spoons

woks

stockpots

cutting boards

skillets

3 tbsp. soy sauces

measuring cups

2 tbsp. freshly chopped cilantro

2 1/2 c. chicken broths

chef's knives

3/4 lb. bean sprouts

2 tbsp. toasted white sesame seeds

1 lb. Chinese egg noodles

2 small cans bamboo shoots - drained



Cook the noodles according to package directions and drain. Toss with a small amount of peanut oil to prevent sticking.

Heat a wok or skillet over medium-high heat. Add the oil and garlic and cook, stirring, until the garlic is golden but not brown.

Add the chicken and stir continuously until there is no more pink visible. Add the bamboo shoots, mushrooms and celery and cook for 3 minutes.

Add 2 c. of the broth to the pan and allow to boil. Cover, reduce the heat to medium and cook for 7 minutes

Add the onion and cook for another 2 minutes. Add the bean sprouts and stir until most of the liquid has evaporated.

Mix the cornstarch together with the remaining broth and soy sauce; stir into the pan. Stir until the sauce thickens, then add the noodles.

Toss to heat through and taste for seasoning. Add more soy sauce if preferred.

Serve in a large bowl garnished with the sesame seeds and cilantro

Chinese Noodles Recipe?

Does anyone have a good recipe for chinese noodles? I want it to taste very very good.Chinese Noodles Recipe?
If you are using Chow Mein noodles, mix them in with melted butterscoth morsels and peanuts. Then spoon into bite-size clusters onto wax paper. Let harden and you have a delicious treat!



For Ramen noodles, saute uncooked noodles in butter with chopped walnuts and dried herbs. Then toast in the oven and sprinle over a salad--- so incredibly good!



Happy cooking!

I NeEd HeLp WiTh ChInEsE CoCoNuT ShRiMp ReCiPe Or PuRcHaSe?

I ABSOLUTELY LOVE THE CHINESE COCONUT SHRIMP WITH PASTE AND WE ARE HAVING SEAFOOD FOR CHRISTMAS THIS YEAR AND I AM LOOKING FOR A RECIPE OR WEBISTE TO MAKE OR BUY THE COCONUT PASTE. PLEASE HELP ME!I NeEd HeLp WiTh ChInEsE CoCoNuT ShRiMp ReCiPe Or PuRcHaSe?
This is an appetizer that will drive your taste buds wild. Your family and friends will love this excellent before meal treat.



Ingredients:



1 lb. Medium-Size Fresh Shrimp

1/4 cup Flour

1/2 tsp Salt

1/2 tsp Dry Mustard

1 Egg

2 Tbsp Cream

3/4 cup Flaked Coconut

1/3 cup Bread Crumbs

3 cups Vegetable Oil

Chinese Mustard Sauce:

1/3 cup Dry Mustard

1 Tbsp Honey

2 Tsps Vinegar

1/4 cup Cold Water

Directions:

Shell and devein shrimp, but leave tails intact. Combine flour, salt and dry mustard in one small bowl; beat egg and cream in second small bowl. Combine bread crumbs and coconut on a sheet of wax paper.

Dip shrimp in flour mixture, then in egg-cream mixture, and finally in flour-crumb mixture coating well. Refrigerate in a single layer until ready to cook.

Pour oil into medium-size saucepan to 2-inch depth. Heat to 350掳F on deep-fat thermometer. Fry shrimp a few at a time, in hot oil for about 2 minutes, turning once, until golden brown. Remove with a slotted spoon to paper toweling to

drain. Keep warm in a slow oven (200掳F) until all shrimp are

cooked.

Serve with Chinese Mustard Sauce (see below) and duck sauce.

Chinese Mustard Sauce:



Mix 1/3 cup dry mustard with 1 tablespoon honey, 2 teaspoons vinegar and 1/4 cup cold water until well blended; refrigerate. Makes about 1/3 cup.

dominoes online

Chinese Pink Sauce Recipe?

Searching for the Chinese Pink (or) Shrimp Sauce recipe they serve here in Oregon. You dip Mar Far chicken or deep fried prawns in it. I love it on fried rice. I have seen a few recipes online but they just don't seem right.



I have came close mixing sweet and sour sauce and hot mustard together but something else is missing. Do you know what it is? ThanksChinese Pink Sauce Recipe?
Well, I'm Chinese and I've never heard of it...I think pink sauce is Americanized Chinese food...



Well, I searched "'pink sauce' Mar Far" on Google, and there's plenty of recipes, such as http://www.kitchenlink.com/mf/3/4372



I think the reason that you can't find quite the right recipe is because maybe you have a sort of regional pink sauce. If it is regional, ask whoever makes it how to make it. If not, go to the store and buy ten million packets :)



I'm a lover of duck sauce, myself.Chinese Pink Sauce Recipe?
this is very much an oregon thing and only in the chinese-american restaurants.

2 1/4 cups salad oil, 3/4 cup apple cider/rice/white vinegar, 1 cup ketchup, 1 1/2 teaspoons dry hot mustard, 1/2 teaspoon salt, Pasteurized egg product to equal one large egg, 1 cup sugar

Report Abuse

Chinese Pink Sauce Recipe?
We just call this "Chin Sauce", since we got the recipe from Chins in Roseburg. The recipe from Lunalti is the one I use as well.

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Looking for the Aussie Chinese Restaurant Curry Beef recipe?

I'm from a small country town and use to the Outback Aussie Chinese. I have become fond of the green/yellow Curry with Beef and I am looking to find a recipe for the paste and use that will come close to that.



I'm told that curry isn't Chinese, but more Thai, but most Chinese Restaurants have it.Looking for the Aussie Chinese Restaurant Curry Beef recipe?
Curry just means a blend of seasonings, its not unique to a single culture. If it was a green curry, probably it was Thai. There are also red curries that occur in lots of Asian cultures, along with yellow curries. If you're looking for a good green curry, check the website below out. Its an awesome Thai recipe site, and you can order what you need to cook it too.

How to cook chinese eggplant?

what web site shows many recipes to cook chinese eggplant?How to cook chinese eggplant?
CHINESE EGGPLANT



2 med. eggplants

4 scallions

2 tbsp. soya sauce

White or black pepper to taste

1 tsp. sesame oil



This is an Easy One.Lol.



Slice washed eggplant into strips. Saute with scallions in 1 tablespoon canola oil. Add soya sauce, pepper, sesame oil and simmer until the eggplant is tender. May be served over rice.

Serves 4.How to cook chinese eggplant?
CHINESE EGGPLANT



2 med. eggplants

4 scallions

2 tbsp. soya sauce

White or black pepper to taste

1 tsp. sesame oil



Slice washed eggplant into strips. Saute with scallions in 1 tablespoon canola oil. Add soya sauce, pepper, sesame oil and simmer until the eggplant is tender. May be served over rice.



Serves 4.



CHINESE EGGPLANT



4 med. long eggplants

4 cloves garlic, crushed

1 thumb-size piece ginger root

2 stalks green onions

3 tbsp. low sodium soy sauce

1/4 tsp. crushed red chili pepper (optional)



Cut eggplant into 1/4 x 1 inch pieces. Cook in a small amount of boiling water until almost done, 5 to 8 minutes. Drain.



EGGPLANT PRESERVE (BEIT-IN-JAAN)



2 1/2 lb. sm. eggplant (Chinese or Italian variety)

2 c. water (to boil eggplant)

2 c. water

4 c. sugar

2 tbsp. lemon juice

2 tbsp. cloves, tied in sm. piece of cheesecloth



Wash and cut the stems of the eggplant. Cook in boiling water about 6-7 minutes. Do not over boil. Remove from heat, remove eggplant from water and let drain.



Prepare syrup by combining the rest of the ingredients and boil until of syrup consistency, about 15-20 minutes. Add eggplants gently to the syrup and let them stand overnight in syrup.



Remove eggplants from syrup (next day) and boil syrup alone for about 10-15 minutes longer for a thicker consistency. Pack eggplant into jars and cover with syrup. Let cool and seal well.







Teriyaki Eggplant

Serves 6



6 medium Chinese eggplants (about 1-1/2 pounds)

12 scallions, trimmed and cut into 1-1/2-inch lengths

2 tablespoons sesame oil

About 16 to 20 ten-inch bamboo skewers, soaked in water for 1 hour



Teriyaki Sauce:

6 tablespoons soy sauce

1/4 cup rice wine or sake

2 tablespoons sugar

1-1/2 tablespoons minced fresh ginger



* Trim the stem ends off the eggplants, halve or quarter lengthwise, depending on thickness, and slice into 2-inch chunks. Thread 2 eggplant pieces and 3 scallion pieces alternately onto each skewer, starting and ending with scallions. Arrange the skewered vegetables on a cookie sheet and brush with the sesame oil.

* Prepare a medium-low fire for grilling, and place the grill 3 to 4 inches from the heat. Arrange the skewered eggplants and scallions on the grill and cook, turning frequently, until well browned. Arrange on a serving platter.

* Meanwhile, combine the Teriyaki Sauce ingredients in a saucepan and heat until boiling. Stir to dissolve the sugar and transfer to a serving bowl.

* Drizzle a little sauce over the skewers, and serve the rest on the side for dipping.



Saucy Chinese Eggplant

Serves 6



2 pounds eggplant, rinsed, trimmed, and cut lengthwise into 陆-inch-thick slices

1 teaspoon salt

1-1/2 tablespoons plus 1 teaspoon sesame oil



Sauce:

1-1/2 cups Chinese Chicken Broth (broth flavored with ginger, scallions and rice wine)

3 tablespoons soy sauce

1-1/2 tablespoons rice wine or sake

1 tablespoon sugar

1 tablespoon Chinese black vinegar or Worcestershire sauce

1 teaspoon sesame oil

1 teaspoon cornstarch



Minced Seasonings:

2 tablespoons minced scallions

1-1/2 tablespoons minced fresh ginger

1-1/2 tablespoons minced garlic

1-1/2 teaspoons hot chili paste

2 tablespoons minced scallion greens



* Arrange the eggplant slices on a cookie sheet lined with paper towels and sprinkle on both sides with the salt. Let sit for 1 hour.

* Preheat the broiler. Brush off the salt from the eggplant, and brush lightly with 1-1/2 tablespoons of the sesame oil on both sides. Place the eggplant about 3 inches from the heat source and broil for about 8 to 10 minutes, or until golden. Turn over and broil for 8 to 10 minutes longer, or until golden on both sides. Let cool slightly, then cut into finger-size pieces about 3 inches long and 1 inch wide.

* Combine the Sauce ingredients and blend well.

* Heat a large flameproof casserole, add the remaining 1 teaspoon oil, and heat until hot. Add the Minced Seasonings and stir-fry for about 15 seconds, until fragrant.

* Add the sauce mixture and heat until boiling. Add the eggplant fingers, cover, and cook over medium heat for about 10 minutes, or until tender.

* Uncover, increase the heat to high, and cook until the sauce is reduced to a glaze. Transfer to a serving platter and sprinkle with the minced scallions.



Chinese Eggplant Stir-Fry

Ingredients

1 medium eggplant (to equal 5 cups)

salt and pepper, to taste

2 tablespoons sesame oil

1/2 cup dry-roasted peanuts

1 (14-ounce) can chop suey vegetables (drained)

3 tablespoons diced pimientos (undrained)

1/2 cup hoisin sauce

2 teaspoons chili bean sauce

1 tablespoon creamy peanut butter





Steps

1. Wash eggplant and cut ends off. Quarter lengthwise and cut into half-inch pieces. (Discard any dark green areas.) Season with salt and pepper.

2. Preheat wok on high for 2-3 minutes.

3. Place oil, peanuts and eggplant in wok. (Pan should sizzle.) Stir, cover and saut茅 4 minutes, stirring frequently.

4. Add vegetables and pimientos to eggplant and saut茅 2 minutes, stirring frequently.

5. Place in 2-cup measuring cup: hoisin sauce, chili bean sauce and peanut butter. Stir together and add to eggplant. Saut茅 2 minutes. Serve.

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Ingredients:

1 teaspoon dried shrimp

2 tablespoons sherry

6 small Chinese mushrooms

2 fresh green hot peppers

1 green bell pepper or sweet red pepper

2 cloves garlic

***SEASONING SAUCE:***

1 1/2 teaspoon hot sauce

1/2 tablespoon dark soy sauce

1/2 tablespoon light soy sauce

1 tablespoon red wine vinegar

1 teaspoon sugar

1 tablespoon tomato sauce

1 tablespoon tomato paste

2 tablespoons sherry (in which the dried shrimp was soaking)

****

1 medium eggplant (1-1 1/4 lb.)

****

2 teaspoons salt

3 tablespoons oil or chicken fat

1/2 cup stock (combine chicken and mushroom)

Turn this recipe into a puzzle! [click]



Directions:



PREPARATION: Rinse the dried shrimp. Soak for 1 hour in 2 tablespoons sherry. Rinse mushroom, cover with warm water, and soak for 30-60 minutes or until soft. Cut off stems and leave whole. Save stock. Triangle-cut peppers. Mince garlic. Prepare seasoning sauce: blend together the hot sauce, soy sauces, vinegar, sugar, 1 tablespoons sherry in which dried shrimp was soaked. Trim off ends of eggplant and discard. Cut the eggplant into eighths lengthwise. Cut the slices into 1 1/2 to 2 inch cubes. Sprinkle with 2 teaspoons salt and place on cookie sheet, with paper towels and chopping block in top. Let stand for 30 minutes. Rinse, drain, and dry eggplant slices well. Mince dried shrimp.



COOKING PROCEDURE: Place wok over high flame for 30 seconds. Add 3 tablespoons of oil, and heat for 20 seconds or until oil is very hot but not smoking. Add eggplant cubes; stir and press lightly to aid browning. Cook over a medium flame until lightly browned, about 5 minutes. Add drained and minced shrimp and continue to stir-fry for 30 seconds. Add garlic. Add mushrooms and peppers. Stir-fry until tender, about 1-2 minutes. Add 1/2 cup stock. Cook, stirring about 5 second. Add seasoning sauce. Cook over medium flame, stir-frying about 3-5 minutes, or until juices have thickened. Empty contents of wok into a serving dish. Serve hot, warm or cold.



TIMING: This recipe can be kept warm if necessary, uncovered, in a preheated 225* oven for 5-7 minutes. Eggplant in Garlic Sauce makes an excellent appetizer served cold or hot. It will keep, if refrigerated, for 5 days.



SUBSTITUTIONS: If dried shrimp is not available, omit and follow recipe as indicated. For the eggplant you can substitute zucchini. Roll-oblique-cut zucchini and cook for only 1 minute instead of 5 in the first step.



TIPS: During the last minute of cooking, add 3/4 cup cooked and cooled white rice to the mixture. The bland rice absorbs some of the spicy sauce, which results in quite a pleasing combination. To make the recipe spicier or less spicy, increase or decrease the hot sauce or the hot peppers accordingly. The purpose of salting the eggplant (or the zucchini) is to remove any bitter taste and to draw out excess moisture; the weighing down further aids the dehydration and minimized the amount of oil that is needed in the sauteing process.



When doubling this recipe, use a high flame throughout the entire cooking process. Increase fat to 5 tablespoons and stock to 3/4 cup. This recipe goes very well with various roasted or barbecued cuts of meat, such as roast leg of lamb.

Does anyone have a great recipe for Chinese-style spare ribs?

My kids love the spareribs at our favorite Chinese restaurant.

At home, we usually just grill our ribs and do it Tex-Mex or Southern style. I'd like to do something different and try an Asian variation.Does anyone have a great recipe for Chinese-style spare ribs?
These are really good!



* 3 tablespoons hoisin sauce

* 1 tablespoon ketchup

* 1 tablespoon honey

* 1 tablespoon soy sauce

* 1 tablespoon sake

* 1 teaspoon rice vinegar

* 1 teaspoon lemon juice

* 1 teaspoon grated fresh ginger

* 1/2 teaspoon grated fresh garlic

* 1/4 teaspoon Chinese five-spice powder

* 1 pound pork spareribs



1. In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.

2. Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.

3. Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.Does anyone have a great recipe for Chinese-style spare ribs?
Hi, my family is Chinese but live in Thai. Now I'm in USA. My favorite recipe for ribs is not so Chinese. It's just something that I usually do with ribs because it is my favorite menu as well. Here's how...

- I always marinate the ribs for at least 3-4 hours before cook.

- Marinate with crushed celery roots (Asian celery), salt, black peppers, fish sauce, soy sauce, oyster sauce, a little bit of crushed garlic (optional) and brown sugar.

- Try not to put the ribs in the refrigerator, just cover the container with the lid and leave it outside.

- Cook it how you like it!



For me, I usually cook it in a pan on the stove. Here's how...

- Put the pan on medium heat on the stove.

- Put olive oil (or other vegetable oil) in the pan, wait until it gets hot.

- Put the ribs and all the ingredients that got mixed from the marinating in the pan.

- Wait until on side is almost done, then turn over (splash some water into the pan : water helps with the absorption)

- Do the same with the other side.

- Turn it over again on both side until it is done

- Serve while hot.



Hope you enjoy this recipe!Does anyone have a great recipe for Chinese-style spare ribs?
soy sauce

brown sauce

ketchup

Chinese 5 spice

1 teaspoon brown sugar

fine chopped onion

a Little oil



Marinate rib

cover with foil and cook very slowly for approx 1 hour. Remove foil and cook high for 5 or 10 Min's to glaze.



Yum Yum
Chinese Style Spare Ribs Recipe

Servings: 12



1/2 c Butter or Margarine 1 ea Med. Clove Garlic *

1 ea Env. Soup Mix ** 16 oz (1 Can) Tomato Puree

1/2 c Brown Sugar 1/4 c Imported Soy Sauce ***

1/4 c White Vinegar 1/4 c Chili Sauce

5 lb Spareribs ****



* Garlic Clove should be finely chopped.

** You can use the following soup mixes in this recipe: Onion, Onion-

Mushroom, Beefy-Mushroom, Beefy-Onion recipe Soup Mixes.

*** For best Taste use the Imported Soy sauce. Domestic can be used but

will not taste as good.

**** Country style spareribs can be used, but baby back ribs are the best.



----------------------------------------鈥?br>


Preheat oven to 375 degrees F.



In large saucepan, melt butter and cook garlic with onion recipe soup mix

over medium heat until garlic is golden. Stir in tomato puree, sugar, soy

sauce, vinegar and chili sauce. Bring to a boil, then simmer, stirring

occasionally, 15 minutes.



Meanwhile, in large aluminum foil-lined baking pan or broiler rack, arrange

spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously

with sauce, then continue baking, meaty side up, brushing occasionally with

remaining sauce, 50 minutes, or until spareribs are done.



Makes about 12 Appetizer or 7 main dish servings