Pork spare ribs stir fry

Stir fries cook in a jiffy. The secret, as most Chinese cookbooks will tell you, is in the correct temeprature and the size of the ingredients. The heat has to be turned up to the max and the ingredients have to be small. If the meat pieces are too large, the outside will burn while the inside will be undercooked or, worse, raw. If the heat isn’t high enough, the vegetables will get soggy which would be a pity because good stir fries have tender-crisp vegetables.

So, what’s this dish? It’s twice cooked pork spare ribs, actually. The ribs are deep fried until brown and crisp, drained on lots of paper towels then stir fried with baby corn, carrots and celery. This was last Saturday’s lunch.

In the mood for more food?

1. Dried cranberries
2. Liver paté
3. Salami and Cheese Fettuccine
4. Japaneses-style Vegetable Stir-fry
5. Taster’s Choice vanilla roast coffee
6. Cliff sandwiches
7. Kitchenware sale and the breakfast blog
8. Sinigang na tiyan ng salmon (salmon belly sour soup)
9. Shakey’s Pizza
10. Lemon squares

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