Ingredients:

3/4+ Lbs. pork ribs, cut into strips across the bone. Cf. Notes.
Enough char siu sauce or hoisin sauce to marinate the ribs in.
4 or 5 Green onions.
1+ Tbsp minced garlic
1+ Tbsp fresh ginger minced.
1 Tbsp Szechuan peppercorns, ground to a fine powder.
2 or 3 Thai peppers, sliced lengthwise.
3 Tbsp soy sauce.
3 Tbsp Chinese cooking wine.
3 Tbsp brown sugar.
2 Tbsp water.
Corn starch.
2/3 Cup of jasmine rice.

Directions:

Cut the length of ribs so that each cooked piece has not more than three bones.

Cover the ribs and marinate for at least one hour.

Mix together the soy sauce, Chinese cooking wine, and brown sugar.

Add oil to the wok & heat. Before adding the ribs, role them in corn starch. Follow them into the wok with the powdered Szechuan peppers. Do not over cook. Remove and set aside.

Add the garlic & ginger to the wok for 3 minutes. Add the onions and Thai peppers. Cook until soft.

Return the ribs to the mixture and add the soy sauce sauce mixture.

Cook until the liquid is about is reduced.

Serve over the jasmine rice accompanied with Szechuan green beans.

Notes:

Serves two.

This is a concocted recipe. So treat it accordingly. It may be too spicey the first time. Adjust to fit your tolerance.

While working out, I happened to see a portion of Anthony Bourdain's travel/cooking program. There was no volume. This episode was set in Shanghai, and he & his guest were eating stir fried ribs. There was no recipe, but they looked really good. This recipe is a guess at what may have produced the ribs.

The ribs used here are sold in strips produced by cutting a slab of pork ribs perpendicular to the bones so that there is a chain of meat-rib-meat-rib-meat, etc. The strips are about an inch across and approximately 15 inches in length. They should be cut into shorter pieces for cooking. I left 2 or 3 pieces of rib in the portions I cooked. That seemed to replicate what I saw in the cooking show.

I could not find the char siu sauce, so I used hoisin sauce for the marinade. Black bean garlic sauce might also work here. For this recipe, I would avoid the sweet & sour sauce.

The corn starch on the ribs is not necessary, but it did not hurt.

Szechuan peppercorns are an essential part of this recipe. They can be bought in various guises. This time, I happened to use these. In addition to the heat, they provide a distinctive flavor.

The result was good enough to make me want to try it again.