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Sadly, I can’t consume too much of bean stuffs nowadays because my bean allergy is getting serious when getting aging. Although I love all kind of bean foodies especially dishes prepared with green beans and baked beans, I have tried very hard to prevent myself from eating them. Not even soy milk I can drink.

After a tedious and weary day at work, I craved badly for the pork ribs with bean sauce. I know the bean sauce will give me deleterious effects but I should be fine if not over eating. It was like six months ago when I had pork ribs stew with bean sauce. This time I have slightly customized the recipe to make it little spicy for extra flavor. It ended up tasting a bit salty because I put too much of bean sauce.

Ingredients:
1 lb pork ribs
1 inch ginger (sliced)
3-4 garlic cloves (minced)
3 bird’s eye chilies (finely chopped)
2 tbsp Koon Chun bean sauce
2 tbsp soy sauce
1 tbsp sugar
1/3 cup Shaoxing rice wine (绍兴酒)
2 cup water

Cooking method:

1. Blanch the pork ribs in pot with boiling water for few minutes until the scum has come out.
2. Remove them from the pot and rinse the ribs with cold water and set aside.
3. Heat up the pan or wok with 2 tbsp oil, sauté the garlic, ginger and bird’s eye chilies until fragrant.
4. Add in the pork ribs and stir well.
5. Add soy sauce, sugar, rice wine and water, stir to blend well with the ribs and bring to boil.
6. Lower the heat to low, cover the lid and stew for 1 hour. Note: Please stir consistently during the process and make sure to add water to prevent burn.
7. Dish up.

Serves hot.