Q: Can I use a different type of mushroom in this recipe?
A: Yes, you can substitute wood ear mushrooms with other mushrooms like shiitake or oyster mushrooms.
Q: Is it necessary to boil the ribs first before frying?
A: Boiling the ribs first helps to remove impurities and ensures they are tender before stir-frying.
Q: What can I use instead of chicken essence?
A: If you don’t have chicken essence, you can use chicken broth or a dash of soy sauce for added flavor.
Stir-Fried Pork Ribs with Lettuce and Wood Ear Mushrooms
Notes
Ingredients:
- Pork ribs - 500g
- Lettuce - 2 pieces
- Ginger - a small piece
- Solo garlic - 2 cloves
- Doubanjiang (bean paste) - 1 tablespoon
- Green onion - 1 piece
- Dark soy sauce - 2 tablespoons
- Dried wood ear mushrooms - 6g
- Chicken essence - 10g
- Chinese cooking wine - 1 tablespoon
- Rock sugar - 5g
- Sichuan peppercorns - 25 pieces
- Star anise, bay leaves, cinnamon - 10g total
- Clean the pork ribs and boil them in water with green onions, ginger slices, and cooking wine.
- Remove the scum after boiling.
- Remove the ribs for later use.
- Heat oil in a pan, add a small amount of rock sugar and caramelize.
- Add the ribs and fry until golden brown. Add ginger slices, green onion heads, garlic, and spices and stir-fry.
- Add doubanjiang, dark soy sauce, and light soy sauce, stir-frying evenly.
- Add hot water, bring to a boil then simmer on low heat with the lid on.
- Add chicken essence for a richer flavor.
- Once the ribs are tender, add the lettuce.
- After the lettuce is cooked, add the soaked wood ear mushrooms and cook.
- Once done, garnish with green onions and cilantro and serve.
- Rich in protein from pork ribs.
- Contains dietary fiber from wood ear mushrooms and lettuce.
- Provides essential vitamins and minerals from the combination of vegetables and meat.
