How to Make Delicious Stir-Fried Pork Ribs with Celtuce and Wood Ear Mushrooms?

Q: Can I substitute another type of mushroom for wood ear mushrooms in this recipe?
A: Yes, you can use other types of mushrooms, but wood ear mushrooms are preferred for their unique texture and flavor.

Q: What if I don’t have celtuce available?
A: You can substitute celtuce with similar crunchy vegetables like broccoli stems or asparagus.

Q: How can I ensure the pork ribs are tender and flavorful?
A: Marinating the ribs and cooking them on low heat for an extended period helps to make them tender and absorb the flavors.

Q: Is it necessary to use a specific brand of chicken sauce?
A: No, you can use any brand of chicken sauce or chicken stock for added flavor.

Stir-Fried Pork Ribs with Celtuce and Wood Ear Mushrooms


  • Pork Ribs: 500g
  • Celtuce: 2 stalks
  • Ginger: a small piece
  • Garlic: 2 cloves
  • Bean Paste: 1 tablespoon
  • Green Onion: 1 stalk
  • Dark Soy Sauce: 2 tablespoons
  • Dried Wood Ear Mushrooms: 6g
  • Chicken Sauce: 10g
  • Cooking Wine: 1 tablespoon
  • Rock Sugar: 5g
  • Sichuan Peppercorns: 25 grains
  • Spices (Star Anise, Cinnamon, Bay Leaves): 10g
  1. Clean the pork ribs and boil them with green onion, ginger slices, and cooking wine to remove impurities.
  2. Skim off the foam once boiled.
  3. Remove the ribs and set aside.
  4. In a pan, heat oil and caramelize the rock sugar.
  5. Fry the ribs until golden brown, then add ginger, green onion, garlic, and spices for aroma.
  6. Add bean paste and soy sauce, stirring to coat the ribs evenly.
  7. Pour hot water, bring to a boil, then simmer on low heat.
  8. Add chicken sauce for enhanced flavor.
  9. When the ribs are tender, add celtuce.
  10. Once celtuce is cooked, add soaked wood ear mushrooms.
  11. Finish by garnishing with chopped green onions and cilantro.
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  • Rich in protein from pork ribs.
  • Contains dietary fibers and vitamins from celtuce and wood ear mushrooms.
  • Spices and sauces add unique flavors and have digestive benefits.