Spareribs and String Beans Stew Recipe

It is wonderful to combine spareribs and string beans together, and the flavorful poaching liquid gently cooks them in a clay pot afterwards.

Wok, clay pot, bowl.

 

3.5 oz./100g string beans, remove strings, rinse well

3.5 oz./100g spareribs, cut into 1-inch sections

1 potato, peeled, cut into 1-inch cubes

1 tbsp.chopped scallion

2 slices ginger

1 tbsp.light soy sauce

1 cup chicken stock, or more

2 tbsps.vegetable oil for stir-frying

1. Place a wok over medium high heat, preheat until hot, add 2 tbsps.vegetable oil and drizzle to coat the surface of the wok, add string beans and stir for 1 minute, or until tender, then remove from the wok and set aside (P1).

P1

2. Saute ginger with the remaining oil in the wok until aromatic, then add spareribs, stir fry over medium heat, swirl into 1 tbsp.light soy sauce as you stir fry, cook until the spareribs turn color (P2).

P2

3. Place the cooked string beans and spareribs in a clay pot, pour 1-2 cups chicken stock over them and cook, when it is boiling, reduce heat to low and let it simmer about 30 minutes with the lid on.

4. Add potato cubes, keep simmering over low heat for another 20 minutes (P3).

P3

5. When cooked, top with chopped scallion if desired, then ladle into warmed bowls and serve hot (P4).

P4