I made this based on the recipe for Three-cup chicken and since the spare ribs that I used was only 450 gm, I halved the amount of sauces, wine and sesame oil. Tossed in some red capsicum for nutrition as well as for colour. This time around I used tablespoon measurements for the liquids as I've already measured them out in my previous post. So should I still call this dish Three-cup Spare Ribs or otherwise? To me, the name doesn't matter as long as the dish tastes good!
I can't get tired of this dish as I simply adore the fragrance of fresh basil leaves. Eat this with rice....Enjoy!
- 450 gm spare pork ribs - cut to 2.5 inch lengths
- 1 red capsicum - cut into strips
- 1 red chilli - sliced
- 3 Tbsp + 1/2 Tbsp Shaoxing wine for seasoning
- 2 Tbsp light soya sauce
- 1/4 Tbsp dark soya sauce
- 1 Tbsp sugar
- Fresh basil leaves
- 6 pips garlic - chopped
- 5 gm ginger - sliced thinly
- 1/4 tsp salt
- 1.1/2 Tbsp sesame oil
- Wash clean the pork ribs, season with 1/8 tsp salt and 1/2 Tbsp wine. Set aside.
- Heat up wok with 1 Tbsp sesame oil, add in the seasoned pork ribs, fry till light brown.
- Push aside the pork ribs, add in the remaining 1/2 Tbsp sesame oil, ginger slices, chopped garlic and chilli, stir-fry.
- Add in the light and dark soya sauces, 2 Tbsp wine, sugar, mix well with the pork ribs.
- Cover the wok and let ribs cook under medium low fire for about 45 mins. or till the ribs are tender.
- Test for taste, stir in the capsicum slices, fry for a while.
- Toss in the fresh basil leaves, turn off fire and add in 1 Tbsp Shaoxing wine, give it a quick stir.
- Dish out and serve hot with rice.