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!
- 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.