Tuesday, September 19, 2017

Dried Yard-Long Bean braised Ribs 【豇豆干炖排骨】

The Asian dried their vegetables a lot around the end of summer/beginning of autumn--when the hours of sunshine are still long enough and air mostly cold and dry.

The dried vegetables will then be stored for consumption during the months when fresh vegetables are not readily available.

Dried Yard-long bean is one of the kind, drying the vegetables intensified the flavor of the vegetable and gives a completely different texture to it, which makes it very suitable for braising.

Dried Yard-long bean is especially good when braised with pork/ribs. This dish is so good that I ended up having another bowl of rice with it!




250-300 g pork ribs (Chopped into 2 inches pieces)
100 g/ 1 Packet of Dried-Yard-long Bean
3-4 Slices of ginger roots
2-3 Cloves of garlic
1 Star Anise

2 tbsp of Soy sauce
2 tbsp of Chinese Cooking wine
1 tsp of dark soy sauce
1/2 tsp Sugar
a dash of white pepper powder

250-300 克 小排骨 
100 克/ 1包 干豇豆
3-4 片 姜
2-3 瓣 蒜瓣
1 只 八角

2 大勺 酱油
2 大勺 料酒
1 小勺 老抽/黑酱油
1/2 小勺 糖

1. Soak the dried Yard-long bean overnight and wash it multiple times under running cold water before cutting it into 2 inches long.

2. Blanch pork ribs and clean under cold running water to wash away impurities.

3. Heat up a wok with 2 tbsp of oil, add sliced ginger, garlic and star anise and stir fry until fragrant.

4. Add the ribs and stir fry until it is slightly browned, add sugar and cook until sugar dissolved.

5. Add the Yard-long bean and stir for 2 minutes, add 2 cups of water with 2
tbsp of Chinese cooking wine or enough water to just submerging the ingredients. Add dark and light soy sauce and bring to boil.

6. Cook the bean and ribs for at least 30 minutes on low heat until the gravy thickened and ribs softened. Add a dash of pepper powder before serving.

1. 把干豇豆泡水一晚上后反复冲洗干净,切段备用。

2. 排骨洗净汆烫备用。锅里热上两大勺油,加入姜片、蒜瓣和八角/大料炒炒,加入排骨翻炒至排骨边上变得有点焦黄。

3. 加入糖翻炒至糖溶解后加入干豇豆翻炒两分钟,加入两大杯水没过材料。

4. 加入料酒、酱油、老抽调味。炖煮30分钟左右或至排骨酥软,收汁后加一点胡椒粉即可上座。

Serve with steamed white rice.


No comments:

Post a Comment