steamed

Prep Time: 20 minutes  |  Cook Time: 45 minutes  |  Total Time: 1 hour 5 minutes
Servings: 4 servings  |  Difficulty: Intermediate  |  Cuisine: Cantonese

Ingredients

• 1.5 lbs spare ribs, cut into bite-sized pieces
• 8 oz mushrooms, sliced
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sugar
• 2 tbsp rice wine or sherry
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1/2 cup chicken broth
• 2 green onions, chopped
• 1 tsp sesame oil

Instructions

1. Blanch spare ribs in boiling water for 5 minutes, then drain and pat dry.
2. Heat oil in a wok or large pan over high heat. Fry ribs until browned on all sides.
3. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
4. Add soy sauce, oyster sauce, sugar, and rice wine to the pan.
5. Pour in chicken broth and bring to a simmer. Cover and cook for 25-30 minutes until ribs are tender.
6. Add sliced mushrooms and cook uncovered for 8-10 minutes.
7. Mix cornstarch with 2 tbsp water to create a slurry. Pour into the pan to thicken the sauce.
8. Stir in sesame oil and adjust seasoning to taste.
9. Transfer to a serving plate and garnish with green onions.

Tips & Notes

• Blanching the ribs first removes impurities and helps achieve a cleaner taste
• Use fresh mushrooms like shiitake or button mushrooms for best flavor
• Don’t skip the sesame oil at the end—it adds authentic dim sum flavor
• These can be made ahead and reheated gently before serving

Nutrition Notes

Rich in protein from the ribs and umami from mushrooms and sauces. Moderate in sodium due to soy and oyster sauce.