Recipe Ingredient
- 400g pork ribs
- 5 dried Chinese mushrooms, soaked
- 2 tbsp oil
- 5 cloves garlic
- 6 slices ginger
- 2 stalks spring onion
- 1 tsp cornflour mixed (with 1 tbsp water)
- 2 cups water
- Seasoning
- 1 tbsp light soy sauce
- 1 tbsp sha cha sauce
- 1 tsp thick soy sauce
- 1 tsp sugar
- 1 tsp pepper
- 1 tsp Hua Tiau wine
Instructions
- Wash pork ribs and trim off excess fat. Heat oil in a wok and fry ribs for 1-2 minutes. Add garlic, ginger and spring onion. Stir-fry for a minute. Add mushrooms and seasoning, then pour in water and bring to the boil.
- Reduce the heat and simmer for 50-60 minutes until pork ribs are tender and the sauce is reduced. Thicken the gravy lightly with corn flour mixture.
Do you mean cornstarch? Corn flour seems a little coarse.