1 pound of boneless pork ribs (or boneless country-style pork ribs, or lastly 3 tablespoons of soy sauce
1/4 teaspoon five-spice powder
4 1/2 teaspoons vegetable oil
1/2 pound of shiitake mushrooms, about three cups
1 tablespoon of Asian garlic chili sauce
Bring four quarts of water to boil in a Dutch oven. (4 cups = 2 pints = 1 quart)
In a medium bowl, whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together.
Refrigerate for at least 15 minutes, but no more than an hour.
Add the cornstarch & broth into remaining soy sauce mixture, whisking together.
Using a wooden spoon, add half the pork in a single layer.
Leave for 1 minute, without stirring.
Add 2 tablespoons of wine to the skillet.
Transfer pork to a medium bowl & repeat with remaining half of pork, 1 teaspoon of oil, and remaining 2 tablespoons of wine.
Add scallions, stir occasionally until wilted, 2 to 3 minutes.
Transfer vegetables to bowl with pork.
Immediately add the chicken broth-soy sauce mixture to the skillet.
Serve immediately, enjoy!
A snippet from bottomlesskitchen.com: " This dish was delicious, especially since there was NOT a lot of oil or fat in this recipe. So, in other words, it was healthy Chinese food. We substituted pork tenderloin for the boneless pork ribs..."
Thursday, September 23, 2010 - 9:32pm