How to Cook Delicious Stir-Fried Pork Ribs with Lettuce and Wood Ear Mushrooms?

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

Instructions:

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.

Nutrition:

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.

Berg

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