Chinese · Lunch
Steamed Spare Ribs with Black Beans
Steamed pork spare ribs coated in fermented black bean and garlic sauce with shrimp and edamame for high protein content. Ribs steam until tender, finished with scallion and cornstarch-thickened glaze, served hot with jasmine rice.
$6
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
612Calories
58.3gProtein
26.4gFat
32.1gCarbs
3.8gSugar
5.6gFiber
1210mgSodium
268mgChol
8.9gSat Fat
880mgPotassium
95mgCalcium
4.3mgIron
2.1mcgVitamin B12
6mgVitamin C
Goes well with
Belgian Blonde Ale
local
Chinese Oolong Tea
international
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Chop pork ribs into 1-inch pieces, mince garlic and ginger-fresh, slice scallion, and rinse fermented black beans.
2
Marinate
Combine ribs, beans, garlic, ginger, soy sauce, shaoxing wine, sesame oil, cornstarch, sugar, and white pepper; toss to coat, cover, and chill 20 minutes.
3
Steam
Stir shrimp and edamame into marinated ribs, spread on a heatproof plate, set in a steamer basket over boiling water, and steam covered for 25 to 30 minutes until ribs are fork-tender.
4
Plate
Transfer to a serving plate, scatter scallion over ribs, and serve hot with jasmine rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz509g, bone-in pork ribs
- 5.6 oz160g shrimp
- 2/3 cup120g edamame, cooked
- 2 tbsp2 tbsp fermented black beans
- 6 cloves6 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp shaoxing wine
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp cornstarch
- 1/2 tsp1/2 tsp sugar-white
- 1/2 tsp1/2 tsp white pepper
- 22 scallion
- 1 cup180g jasmine-rice-cooked
