Spare ribs are, without a doubt, one of the most popular Chinese takeaway dishes on the menu! In the spirit of my ‘Fakeaway’ twists, try cooking this rib recipe at home. This recipe is for Black bean wok-fried ribs with bean sprouts and chillies. This tasty stir-fry use chunky short ribs to allow for quick Lotus Wok cooking. Fermented black beans and chillies add smoky and spicy flavours. It’s perfect served with some simple stir-fried vegetables and rice. It really is a great dish for a Friday night in front of the telly. Full recipe below or in Ching’s Fast Food. Love, Ching x Black bean wok-fried ribs with bean sprouts and chillies Ingredients 1 tbsp of groundnut oil 2 cloves of garlic, crushed 1 red chilli, deseeded and finely chopped 1 tbsp fermented salted black beans, rinsed and crushed 250g pork ribs, chopped into 2.5cm pieces 1 tbsp of Shaohsing rice wine or dry sherry Large handful of bean sprouts 1 tbsp of light soy sauce 1 tbsp of dark soy sauce 1 green chilli, sliced Method Heat a wok over a high heat until it starts to smoke and then add the groundnut oil. Add the garlic and red chilli and stir quickly for a few seconds, then add the beans and stir for a few more seconds. Tip in the pork ribs and stir-fry for 1 minute, then add the rice wine or dry sherry. Cook the ribs for 6 minutes or until browned, stirring continuously and adding a small dash of water to help cook the meat. Add the bean sprouts and both the light and dark soy sauce. Stir in the sliced green chillies and cook until the bean sprouts have wilted slightly but still retain a crunch. Remove from the heat and serve immediately. Ching’s Fast Food, 2011
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