Steamed Spareribs With Black Bean Sauce

1. Blanch the spareribs in boiling water for 3 minutes then drain.

2. Brown the spareribs in a wok and transfer to a large bowl.

3. Add all of the rest of the ingredients except the bellpepper and green onions to bowl.

4. Mix well then add the pepper and onion.

5. Place in a steaming dish and steam for 90 minutes.

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Nutrient	Quantity
Total fats	175.0875 g
Protein	120.478 g
Carbohydrates	70.2639 g
Energy	2347.3378 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7513 g
Water	865.4773 g
Aspartic acid	11.7593 g
Calcium, Ca	340.0737 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.5372 g
Lutein + zeaxanthin	2946.73 g
Fiber, total dietary	12.374 g
Fatty acids, total saturated 22:0	0.0057 g
Carotene, beta	7126.52 g
Niacin	35.3145 mg
Hydroxyproline	0.272 g
Vitamin A, RAE	594.82 g
Fatty acids, total trans-polyenoic	0.5712 g
Arginine	7.742 g
Riboflavin	1.9874 mg
Fatty acids, total polyunsaturated 15:0	0.0057 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.6104 g
Fatty acids, total saturated 20:1	0.8636 g
Glutamic acid	18.9981 g
Sodium, Na	4105.9087 mg
Fatty acids, total saturated 16:1 undifferentiated	3.6369 g
Total lipid (fat)	175.0875 g
Manganese, Mn	1.7965 mg
Fructose	7.7229 g
Proline	4.8464 g
Fatty acids, total saturated 16:0	33.2402 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	21.5149 g
Sucrose	3.5189 g
Choline, total	457.0791 mg
Fatty acids, total polyunsaturated 18:1 t	0.9384 g
Sugars, total	18.479 g
Serine	5.1872 g
Fatty acids, total saturated 10:0	0.0343 g
Fatty acids, total saturated 18:0	18.3616 g
Fatty acids, total saturated 20:4 undifferentiated	3.8284 g
Vitamin B-6	4.7999 mg
Selenium, Se	154.5255 g
Ash	17.4278 g
Vitamin D	618.8014 IU
Fatty acids, total saturated 18:1 undifferentiated	59.139 g
Pantothenic acid	5.2718 mg
Phenylalanine	5.0899 g
Copper, Cu	1.0105 mg
Betaine	34.1095 mg
Thiamin	2.6021 mg
Methionine	3.0581 g
Iron, Fe	10.6203 mg
Carbohydrate, by difference	70.2639 g
Phosphorus, P	1272.2112 mg
Folate, total	216.863 g
Fatty acids, total polyunsaturated 18:2 t,t	0.5712 g
Alanine	6.6548 g
Cholesterol	544.0012 mg
Valine	6.0783 g
Fatty acids, total saturated 18:2 undifferentiated	28.0464 g
Glycine	5.2038 g
Carotene, alpha	31.29 g
Glucose (dextrose)	6.6177 g
Fatty acids, total saturated 14:0	1.622 g
Zinc, Zn	19.3541 mg
Isoleucine	5.6726 g
Fatty acids, total saturated 12:0	0.0085 g
Fatty acids, total polyunsaturated	33.1771 g
Fatty acids, total saturated 14:1	0.0057 g
Leucine	9.8213 g
Vitamin A, IU	11916.494 IU
Folate, DFE	216.863 g
Tryptophan	1.2576 g
Vitamin C, total ascorbic acid	161.596 mg
Phytosterols	131.05 mg
Fatty acids, total polyunsaturated 16:1 c	0.0057 g
Fatty acids, total polyunsaturated 18:1 c	52.758 g
Fatty acids, total saturated 20:0	0.0057 g
Tyrosine	4.3379 g
Vitamin B-12	2.584 g
Vitamin K (phylloquinone)	458.3268 g
Fatty acids, total saturated	53.61 g
Histidine	4.8291 g
Fatty acids, total monounsaturated	63.6503 g
Threonine	5.1934 g
Folate, food	216.863 g
Fatty acids, total polyunsaturated 17:0	0.2544 g
Vitamin D (D2 + D3)	15.64 g
Fatty acids, total polyunsaturated 24:0	0.0057 g
Cryptoxanthin, beta	10.43 g
Vitamin D3 (cholecalciferol)	15.64 g
Vitamin E (alpha-tocopherol)	3.9145 mg
Fatty acids, total trans	1.5096 g
Fatty acids, total trans-monoenoic	0.9384 g
Magnesium, Mg	261.6872 mg
Lysine	10.4521 g
Potassium, K	3046.9422 mg
Cystine	1.3764 g
Fluoride, F	2.98 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Brown sugar	1 teaspoon	11.4	2.9427	0
Soy sauce	0.25 cup	33.7875	3.1429	0.3634
Cornstarch	3 tablespoons	91.44	21.9048	0.012
sesame oil	1 tablespoon	120.224	0	13.6
Garlic Clove	4	17.88	3.9672	0.06
Green Onion	4	76.68	16.3016	1.3348
green pepper	1	29.8	6.9136	0.2533
sherry	0.25 cup	0	0	0
black bean	2 tablespoons	82.522	15.0911	0.3436
pork sparerib	1.5 lb	1883.6043	0	159.1204
garlic red chile paste bean	1 teaspoon	0	0	0