1 to
1.5kg of pork spare ribs (I used 2 packs of ribs, approx 500g each, you can add another pack of ribs if you think you'll want to eat more than 4 ribs each or want leftovers - in which case I'd add another jar of hoi-sin sauce)
1 x
240g jar of hoi-sin sauce (I used Lee Kum Kee which is readily available in supermarkets here in HK)
For the hoisinsauce. I love cooking it almost as much as I love eating it, the way you can change the beautiful flavours by adjusting the spices and sauces, even the way the food is cooked
In a sauce pan, add the hoisinsauce, soy sauce, water, sugar, chopped or minced garlic, rice vinegar and shaoxing rice wine, place on the heat and gently simmer
Alternatively do this yourself using a heavy sharp cleaver that can cut through the bones. If necessary, add a little water to the sauce to prevent the spareribs from drying up
Mix the soy sauce, sugar, oil, garlic, Chinese five spice powder and gingerin a bowl. My sister-in-law gave me this recipe when she read my Donal Skehan Sticky Barbeque SpareRibs recipe and told me there is more than one way to cook pork ribs
Chinese Beef with Honey and Black Pepper Sauce is a Chinese dish made out of stir fried tender beef pieces in a sweet, salty and peppery hot sauce made out of honey and black pepper
I love making this Chinese Beef in Orange Sauce because it satisfies all of one’s cravings – its orange flavoured sauce is rich, a little sweet, sour and salty, epitomising, in my opinion, Sichuan cuisine
¼ cup low-sodium soy sauce or tamari. 8 ounces dry lo mein or chow mein noodles, or any other type of long whole-grain noodles. 2 tablespoons brown rice vinegar. 1½ tablespoons grated fresh ginger. 9 small garlic cloves minced (about 1½ tablespoons). 7 to 8 scallions, white and green parts, thinly sliced diagonally into1-inch-long strips (about 2 cups). 1 large carrot, thinly sliced (about 1 cup). 1½ cups broccoli florets in½-inch pieces (about 5 ounces). 2 baby bok choy, trimmed and cut into1-inch pieces (about 3 cups). 2 tablespoons finely chopped fresh cilantro
I have no idea how authentically Chinese they are, but they’re usually served with shredded duck inhoisinsauce, and thinly sliced cucumber and spring onion
Serve with coleslaw or with a more Chinese dish like fried rice. As it was, due to the joys (sometimes) of internetshopping, the ribs I got were a bit on the lean side
Heat some oil and toss in your aromatics – I am usingginger, garlic and a little chilli. But I’ve been craving a Chinese all day … dreaming about soft noodles and crunchy veggies and little nuggets of tender chicken in a garlicky, gingerysauce just like they whip up at my local takeaway
Mix all the ingredients for the sauce together. For the sauce. Chinese sticky ribs. Although you'd normally associate ribs with BBQing, this is just as easy made in the oven as it is on the grill
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