Spareribs and Green beans Stew Recipe
The combination of spareribs and green beans is one of those heaven-made dished, and here the flavorful poaching liquid gently cooks them in a clay pot.
Prep time: 5 minutes
Total time: 60 minutes
Utensils:
Wok, clay pot, bowl.
Serves 2
Ingredients:
1 potato, peeled, cut into 1-inch cubes
3.5 oz./ 100 g spareribs, cut into 1-inch sections
3.5 oz./ 100 g green beans, remove strings, rinse well
2 slices ginger root
1 tbsp. chopped scallion
1-2 cups chicken stock
1 tbsp. light soy sauce
2 tbsps. vegetable oil for stir-frying
Directions:
1. Preheat a wok over medium high heat until hot, then add 2 tbsps. vegetable oil, heat till hot, stir fry green beans until tender, about 1-2 minutes, then set aside for later use.
2. In the wok, saute ginger slices with the remaining oil until aromatic, about 20 seconds, do not brown, then stir fry spareribs over medium heat, swirl into 1 tbsp. light soy sauce as you cooking.
3. Remove the cooked green beans and spareribs to a clay pot, and pour into 1-2 cups chicken stock over them and cook until boiling, then reduce to low and simmer for about 30 minutes with the lid covered.
4. Add into potato cubes, keep cooking over low heat for another 20 minutes.
5. When finished, ladle into warmed bowls, sprinkling with chopped scallion before serving.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 19.75 g |
| Total fat: 30.35 g |
| Carbohydrate: 19.1 g |
| Calories: 429 kcal |
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