Recipe Cuisine: Chinese
Theme: One Bowl Wonder
Veggie loaded Sweet Vinegar Spare Ribs- toddler + preschooler approved
By: Karen Lee
Ingredients
- 1kg pork spare rib, trim fat and cut into bite sized pieces
- 1 tbs vegetable oil
- 2 cloves garlic, finely chopped
- 1 knob of ginger finely chopped
- 1 tbs Shaoxing wine
- 2 tbs white vinegar
- 3 tbs white sugar
- 4 tbs soy sauce (I use 3 tbs light soy and 1 tbs dark soy sauce)
- 5 tbs water
- 1 onion
- 1 zucchini
- 1 carrot
- 1 broccoli stem
- 1 teaspoon cornstarch
Product used in recipe
- LEE KUM KEE - PREMIUM DARK SOY SAUCE
- LEE KUM KEE - GOLD LABEL SOY SAUCE
Method
- Place onion, carrot, zucchini and broccoli stem in food processor and finely chop
- Combine shaoxing wine, vinegar, sugar, soy sauce and water in a bowl
- Heat oil in a wok, saute garlic and ginger for 30 seconds. Add pork spare rib and brown the meat evenly on all sides
- Add sauce mixture to the wok and toss to evenly coat pieces of meat in the sauce. Bring to boil
- Reduce heat to low medium heat and simmer for 10mins. The sauce will reduce, become dark and thick as it begins to caramelise.
- Add finely chopped veggie mixture and saute for another 10 mins until vegetables soften.
- In a bowl, mix cornstarch with small amount of cold water to make a slurry. Add to wok and toss to combine
- Serve with steamed Jasmine rice and steamed Asian greens.My 3yo and 5yo gobble this up and ask for seconds. It’s so easy to make, even my kids can make the sauce. They call it 1,2,3,4,5 sauce!
