Spareribs Potato and Carrot Stew Recipe
This spareribs potato and carrot stew recipe is a great example of how just a couple of ingredients to creat a terrific dish. For a little spicier version, try adding some chilis along with chili bean sauce.
Prep time: 5 minutes
Cook time: 30 minutes
Utensils:
Wok, bowl.
Serves 2
Ingredients:
2-3 potatoes, peeled, cut into small cubes
2 carrots, cut into sections, about 1-inch length
400 g / 14 oz. spareribs, chop into sections
3 slices ginger, cut into thin strips
2 tbsps. chili bean sauce
Cilantro leaves, optional
5 garlic cloves
1 tbsp. rice vinegar
1 tbsp. light soy sauce
1 tsp.salt, or to taste
1 tsp. white sugar, or to taste
2 tbsps. vegetable oil for stir-frying
Directions:
1. Bring a large pot of water to a boil, blanch spareribs for about 1-2 minutes, drain well and set in a plate.
2. Heat 2 tbsps. vegetable oil in a wok till hot, then saute chili bean sauce until aromatic, add spareribs back, swirl into 1 tbsp. light soy sauce, add 1 tsp. white sugar, stir fry them over medium heat for 1-2 minutes.
3. Add ginger, garlic cloves, 1 tbsp. rice vinegar, and 1 tsp. salt, pour into 1-2 cups water, stew over medium high heat for about 10 minutes.
4. Put carrots back into the wok, keep stew over medium heat for another 10 minutes.
5. Then add potato cubes, pour into 1 cup water, continue to cook over medium high until tender.
6. Cook until the sauce thickens, sprinkling with cilantro leaves before serving if desired.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 36.92 g |
| Total fat: 58.28 g |
| Carbohydrate: 28.6 g |
| Calories: 796.4 kcal |
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