Beef Ribs in Black Bean Sauce
5 or 6 beef ribs
2 teaspoons chinese 5 spice
1 tablespoon soy sauce
2 teaspoons honey
1 clove garlic
peanut oil for frying
1 tablespoon cornflour in ½ cup water to thicken
1 tablespoon black bean sauce
Marinate ribs in chinese 5 spice, soy, and honey for at least an hour.
Heat wok and cook onion and garlic. Add ribs, including the marinade, and cook for about 5 minutes or until done. Add black bean sauce and corn flour mixture and stir to thicken.
Serve with rice or vegetables
Fermented black soybeans are the oldest-known food made from soybeans. In 165 BC, they were placed, clearly marked, in Han Tomb No. 1 at Mawangdui in South Central China. The tomb was sealed about 165 BC and was first opened in 1972. The high-ranking lady to whom the undisturbed tomb belonged was probably the wife of the first Marquis of Tai.
In 90 BC, in the Shiji (Simplified: 史记;traditional: 史記; pinyin: Shǐjì; Jyutping: or the Records of the Grand Historian’ by Sima Qian, Chapter 69, refers to 1,000 earthenware vessels of mold-fermented cereal grains and salty fermented soybeans (shi). They were now an important commodity in China. When the prince of Huainan (legendary inventor of tofu) was exiled for inciting rebellion (in 173 BC) against his brother, the Han Emperor Wendi, his retinue and he were, nevertheless, provided with such necessities of life as firewood, rice, salt, shi (fermented black soybeans), and cooking utensils. This date, 173 BC, is before Han Tomb No. 1 at Mawangdui was sealed.