- 2
- 10 mins
- 40 mins
Ingredients
- 1 pound (around 500g) ribs, cut into sections
- 4 green onions cut 1 into sections and chop the left
- 2 slices of ginger
- 2 garlic cloves, sliced
- Pinch of salt
- 3 tablespoons cooking oil
- Sesame seeds for garnish
- 2 tablespoons tomato sauce
- 1 tablespoon light soy sauce
- 1/2 tablespoon of chili sauce (optional)
- 1 tablespoon cooking wine
- 1 tablespoon starch (any type you prefer)
- 2 tablespoons water
Preparation
Step 1
Stir fry
Ribs are deep-fried firstly for the original recipe, but I come up with a sautéing method with less oil but a little bit more time. So if deep-frying is quite ok, then go for it for a crisper taste. But personally I am quite satisfied by the final taste.
Firstly we need to blend the washed ribs in boiling water for around 1~2 minutes to reduce the impurities and then get some clean water to your pot with green onion and ginger slices. Continue cooking the ribs with medium fire for around 15 minutes or until you can insert a chopstick easily.
Heat up oil in wok, add garlic slices to stir fry until aroma and then discard them. Add cooked ribs in. Stay for a while before moving them. Sauté until the surface becomes crispy, swirl the sauce in. Use high fire to thicken the sauce.
Yield:
1 pound (around 500g) ribs, cut into sections
4 green onions cut 1 into sections and chop the left
Boiling some water in a pot; put the ribs into cook for 1 to 2 minutes. Then rinse the boiled ribs under running water and replace the boiled water with fresh and clean water.
Add sections of one green onion, pinch of salt and ginger slices. Bring all the content to a boiling and then use medium fire to simmer for around 15 minutes or until you can easily insert a chop sticker in. Transfer the ribs out and drain.
In a small bowl, mix all the ingredients for sauce together.
Heat up around 3 tablespoons of oil in wok; add garlic slices in to stir fry until aroma. Discard the garlic slices because they will be easily burnt in the following process.
Add ribs in. Stay for a while before moving or turning around. Sauté until all sides are slightly brown.
Chinese Tomato and Egg Stir Fry