Instead of just posting a picture, I’m gonna try to write out the recipe this time so that next time I’m scratching my head and thinking what should I cook tonight, I can look back on what I’ve cooked before.
I learnt this recipe from a university classmate Apple. She says its great with chicken as well though I haven’t yet tried with chicken. Its so simple, delicious and quick. The key to this recipe – is the VINEGAR. And although there are dozens of brands and types, I love this very particular one that Anne’s mom once bought and left in our home. Its not a Lee Kum Kee or any big brand, and its less than $10, but it tastes soooo good – with anything.
Favourite Chin Kiang Vinegar –
great with pretty much anything – seafood, noodles, meat, as long as you like tangy and sour and a bit of kick!
Light soy sauce
Pinch of sugar
1. Wash spare ribs
2. Mix with garlic, light soya sauce, Chin Kiang Vinegar, optional – salt and cornstar mix. Let it sit for 15 minutes if in a hurry (or 2-3 hours if not).
3. In a hot work, pour oil, then garlic.
4, Stir fry spar ribs until cooked. Should be about 8 minutes but I can never tell so sometimes I get it right, and sometimes its overcooked : (
5. (Optional) Sprinkle in pinch of sugar during stir fry.
Its better to make it with some cornstarch mix to have some sauce, but I dunno how to make gravy yet .
This is my go-to dish because its so simple and vinegarry!