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
Notes
Ingredients:
- 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
- Clean the pork ribs and boil them with green onion, ginger slices, and cooking wine to remove impurities.
- Skim off the foam once boiled.
- Remove the ribs and set aside.
- In a pan, heat oil and caramelize the rock sugar.
- Fry the ribs until golden brown, then add ginger, green onion, garlic, and spices for aroma.
- Add bean paste and soy sauce, stirring to coat the ribs evenly.
- Pour hot water, bring to a boil, then simmer on low heat.
- Add chicken sauce for enhanced flavor.
- When the ribs are tender, add celtuce.
- Once celtuce is cooked, add soaked wood ear mushrooms.
- Finish by garnishing with chopped green onions and cilantro.
- 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.
