This is my first attempt cooking this dish and I'm glad that it turned out well. The dish is indeed very tasty and the briny oyster proves to be a perfect compliment to the mushroom. It tasted much better the next day. I'll definitely be making this dish for the Chinese New Year reunion dinner as it can be prepared a day or two ahead and kept in the freezer. Moreover, oysters are called 'Hoe Si' in Cantonese which means 'good tidings' and it's most auspicious for the New Year!
Recipe for Braised Spare Ribs with Mushroom and Oyster
- Ingredients
- 600 gm spare ribs
- 8 Shitake mushrooms, soaked overnight and stemmed
- 6 dried oysters, soaked in hot water for 5 mins.
- 4 to 5 slices of young ginger
- Rock sugar to taste
- 1.1/2 Tbsp dark soya sauce
- 1 Tbsp light soya sauce
- 1.1/2 tsp cornflour + 2 Tbsp water to thicken
- Seasalt to tast
- Marinate the spare ribs with 1/2 teasp salt, set aside for about 2 hours.
- In a wok, saute the ginger slices with some oil, toss in the the mushrooms followed by the oysters. Stir-fry for a while.
- Add in the marinated spare ribs, stir-fry.
- Add in enough water to cover the ribs, add in the sauces and rock sugar. Bring to a boil, lower heat to low, cover and let the spare ribs cook through.
- Thicken the sauce with the cornflour mixture, fine tune to taste.
- Dish out and serve with white rice.
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.
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