豉椒炒排骨Stir-Fried Spare Ribs with Black Bean and Peppers

Prep 20 min·Cook 15 min·Rest 30 min

1. 1You're here
   Step 1.

   Rinse the ribs and pat dry. Mix with the salt, sugar, light soy, Shaoxing wine and white pepper and leave for 30 minutes.

   500 g Pork spare ribs, chopped into 3 cm pieces½ tsp Salt1 tsp Sugar1 tbsp Light soy sauce1 tbsp Shaoxing wine1 pinch White pepper

   30 minMarinate
2. 2
   Step 2.

   Rinse the black beans briefly, drain and crush them roughly with the garlic.

   1½ tbsp Fermented black beans4 cloves Garlic, chopped

   Wok-chan's tip鑊仔貼士

   A quick rinse removes excess salt and grit; crushing releases the flavour.
3. 3
   Step 3.

   Mix all the sauce ingredients in a small bowl.

   1 tbsp Oyster sauce1 tsp Light soy sauce½ tsp Dark soy sauce1 tsp Sugar80 ml Water1 tsp Cornflour

4. 4
   Step 4.

   Toss the ribs in the cornflour. Heat the frying oil in a wok over medium heat and fry the ribs in a single layer, turning, for 7–8 minutes until golden and cooked through. Lift out and pour off all but 1 tbsp oil.

   500 g Pork spare ribs, chopped into 3 cm pieces2 tbsp Cornflour5 tbsp Oil for frying

   8 minPan-fry
5. 5
   Step 5.

   Over high heat, stir-fry the black bean and garlic paste for 20 seconds until fragrant, then add the onion, peppers and chilli and toss for 1 minute.

   1½ tbsp Fermented black beans4 cloves Garlic, chopped½ Onion, cut into chunks1 Green and red peppers, cut into chunks1 Red chilli, sliced

   1 minStir-fry
6. 6
   Step 6.

   Return the ribs, stir the sauce and pour it in. Toss for 1 minute until the sauce thickens and coats everything.

   500 g Pork spare ribs, chopped into 3 cm pieces1 tbsp Oyster sauce1 tsp Light soy sauce½ tsp Dark soy sauce1 tsp Sugar80 ml Water1 tsp Cornflour

   1 minStir-fry