Pork spare ribs stir fry

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

750 g. of pork spare ribs
1 can of baby corn or 12 pieces of fresh baby corn
2 carrots
3 celery stalks
1 tbsp. of finely minced garlic
1/2 tbsp. of finely grated ginger
1 onion
1/8 c. of chinese cooking wine
sesame seed oil
salt and pepper
1 tbsp. of tapioca or corn starch
2 tbsps. of steak sauce
2-3 c. of cooking oil
1-2 tbsps. of chopped greens (parsley, onion leaves or garlic leaves for garnish)

Cooking procedure :

Cut the ribs in sections (between the bones). If the ribs are large, chop each piece into 2-3 portions. The bones are big and a lightweight chef’s knife or cleaver might not cut through. You can always have the butcher do this when you buy the ribs.

Season the ribs with salt and pepper.

Peel and coarsely chop the onion.

Peel and thinly slice the carrots.

Trim the celery stalks and cut into 1/4″ thick slices.

Drain the baby corn (if using canned), reserving the liquid. If using fresh baby corn, simmer in a cup and a half of water with a half a teaspoon of sugar and a pinch of salt for about 10 minutes before use. If the baby corns are large, cut into smaller pieces.

Disperse the starch in the corn water. Stir in the sesame seed oil, cooking wine and steak sauce.

Heat the cooking oil in a wok. When smoking, fry the pork ribs in batches over very high heat. Cook until brown and crisp. Drain on several layers of paper towels. Keep warm.

Pour off the cooking oil until only about two tablespoonfuls remain in the wok. Reheat. Saute the garlic and ginger until fragrant. Add the chopped onion and stir fry (very high heat!) for about 30 seconds. Add the sliced carrots and celery. Cook for about a minute. Add the baby corn and heat through. Return the browned spare ribs to the wok and toss a few times. Pour in the starch solution and cook, stirring, until the sauce thickens and clears.

Sprinkle with chopped greens just before serving.

Serve at once.

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July 18, 2005  Print This Post   
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Comments

5 Responses to “Pork spare ribs stir fry”
  1. Racquel says:
    July 19, 2008 at 10:30 am

    Hi Connie,

    What is “steak sauce”? Do you use a ready made one or you make your own? Thanks

    Racquel

    Reply
  2. Connie says:
    July 19, 2008 at 11:10 am

    In bottles, A1 or Worcestershire.

    Reply
  3. Racquel says:
    July 22, 2008 at 9:33 am

    Thanks for the reply, I’m going to try this for lunch. Sana magustuhan ng mga anak ko :)

    Reply
  4. Racquel says:
    July 22, 2008 at 10:02 am

    Sorry, I forgot to ask, with the 1/8 c. of chinese cooking wine – what’s the equivalent in tablespoon? How much sesame seed oil did you use? Thanks again!

    Reply
  5. Connie says:
    July 22, 2008 at 5:16 pm

    “with the 1/8 c. of chinese cooking wine – what’s the equivalent in tablespoon?”

    You better go to one those free conversion sites for accuuracy.

    Sesame oil is always used sparingly. A few dashes.

    Reply
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