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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Broil ribs till brown. Heat 3 tbls oil in large pot. Saute onion and garlic
until tender. Add chicken broth and coriander seeds. Season to taste with
salt,pepper, chili oil. bring to boil. Add ribs, then simmer covered, 1
hour or until ribs are tender.
Place peanuts in blender with remaining 1 tbls oil. Blend until finely
ground. Add toribs along with eggplant, lemon juice and paprika. Simmer
until eggplant in tender stirring occasionally. Adjust salt and pepper to
taste. Add green beans and carrots before serving or serve vegetables
alongside with stew.
Note: 1/2 cup creamy peanut butter may be substituted for roasted peanuts.
Stir into sauce after eggplant is cooked.
NOTES : Eggplant simmers along with the ribs, and beans and carrots are
either cooked with the meat or on the side. All you need to turn this in
to a substantial meal is steammed rice and/or French bread.
| Ingredients:
2 1/2 Pound(s) Pork backrib
1/4 Cup(s) Oil
1 Cup(s) Onion, minced
3 Cup(s) Chicken broth
1 Tablespoon(s) Coriander seed, crushed
6 1/2 Ounce(s) Roasted shelled peanuts
1 Eggplant, cubed
1/2 Lemon, juice of
2 Teaspoon(s) Paprika |
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