Title: Black bean short rib stew
 Categories: Beef/veal, Soups/stews, China
      Yield: 6 Servings
 
      4 lb Beef short ribs
           - excess fat removed
    1/3 c  Black Bean Sauce
      1 tb Soy sauce
      4    Carrots
           - 1" lengths
      1 lg Potato
           - peeled, 1" cubes
      1    Onions
           - 1" chunks
      1 tb Cornstarch
 
  Place ribs in 2-quart baking dish. Cover with black bean suace, soy
  sauce and 1/4 cup water. Cover and cook in 375F oven 1 hour. Stir in
  carrots, potato and onion. Cover and cook an additional 40 minutes,
  or until meat and vegetables are tender. Meanwhile, mix cornstarch
  with 1/2 cup water. Remove ribs and vegetables to platter; keep warm.
  Turn drippings into saucepan. Stir in cornstarch mixutre with wire
  whisk. Cook and stir over high heat until mixture boils and thickens.
  Spoon over ribs and vegetables and serve.
  
  Original recipe from Dynaty Classic Oriential Cookbook. Conversion by
  Rick Weissgerber.
  
  File