You might notice that I cook a lot of mushrooms. We just love it. My son loves Dried Chinese Mushrooms. My husband and I love all kinds of mushrooms except I don't like canned straw mushrooms. And I'm trying to let my little girl to eat mushroom too. I always replenish my fridge with mushrooms. They are always one of the items in my fridge.
Since this food blog is about the dishes I cook daily for my family, you get to see lots of repeated ingredients. Those are what we like and those will be what I'll cook. You'll see more of mushrooms in some upcoming recipes. If you don't enjoy it as much as we do, you can always use a replacement for it.
Here's another dish with mushroom but of course you can leave it out if you don't like it. Taste just as good.
- 400g Pork Ribs (slightly fatty)
- 150g Fresh (Brown or White) Button Mushroom, sliced
- 1/2 tablespoon Butter
- Cornflour Mixture (thickener), optional
- Oil for frying
- 6 tablespoon Black Pepper, crushed
- 1 1/2 tablespoon Oyster Sauce
- 2 tablespoon Chinese Cooking Wine
- 1 tablespoon Light Soy Sauce
- 300ml water
- 2 teaspoon Sugar
- Blanching the ribs.
- Cook the ribs in a pot with all ingredients for the sauce.
- Reduce to a simmer with it start to boil.
- Remove after 1 1/2 hours.
- While the sauce is still simmering, stir fried the mushrooms with butter till they well cooked and absorbed the butter.
- Add the mushroom to the sauce.
- Cook for another 5 minutes.
- Thicken the sauce a little with the cornflour mixture but don't over do it. The sauce should not be starchy.
- Pan fried the cook ribs with a a few drops of oil for 1/2 minute on each side, just to let it have a slight brown look.
- Pour the sauce over the ribs and serve.
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