Cooking with Alison

Stir Fried Spareribs

In Meat and Eggs on March 23, 2010 at pm

As you can tell, from the 2 other Chinese pork ribs recipes that I’ve posted, I really like fast-cooked ribs.  This one is a family favourite.  Note that this is not a saucy dish.


Stir Fried Pork Spareribs Recipe

1 1/2 lbs pork spare ribs, short racks cut between each bone

2 tablespoons soy sauce

1/2 tablespoon shaoxing wine

1/2 tablespoon oyster sauce

1 tablespoon cornstarch

1/2 teaspoon garlic powder

1/2 tablespoon fermented black beans (douchi)

1 small red chilli, deseeded and sliced thinly

1 teaspoon sesame oil

3 dashes white pepper

3 tablespoons vegetable oil

Put all of the ingredients (except for the vegetable oil) into a bowl.  Mix well to coat the meat and marinate for at least 1 hour.  Over high heat, heat the oil in a wok until almost smoking.  Then add the meat and stir fry frequently for 3 minutes until the meat is partially cooked and carmelized.  Be careful as the oil will splatter.  Add a little bit of water and cook for 4 more minutes stir frying frequently.  The water should be evaporated, the meat should shrink away from the ends of the bones, and the largest piece should be cooked all the way through.  Do not overcook the  meat.  Ideally, the edges of the ribs will be browned and slightly crispy.  Depending on the size of your ribs, you may need to cook it for a few more minutes stir frying frequently.  If the bottom of your wok is burning, add a little bit more water and cook until the water has evaporated.  Serve hot with rice.

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