Pork spare ribs stir fry
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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.
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Hi Connie,
What is “steak sauce”? Do you use a ready made one or you make your own? Thanks
Racquel
In bottles, A1 or Worcestershire.
Thanks for the reply, I’m going to try this for lunch. Sana magustuhan ng mga anak ko
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!
“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.