Stir-fried Pork Ribs (Cantonese Style)
A classic Cantonese stir-fry: crispy, tender pork ribs with a savory-sweet glaze, infused with wok hei. Perfect with steamed rice.
Ingredients
14 items- Pork ribs 500 g (1.1 lb)
- Ginger 1 small piece (10 g)
- Garlic 3 cloves
- Green bell pepper ½
- Red bell pepper ½
- Light soy sauce 2 tablespoons
- Dark soy sauce ½ teaspoon
- Shaoxing wine (or dry sherry) 1 tablespoon
- White sugar 1 teaspoon
- White pepper a pinch
- Cornstarch 1 tablespoon
- Cooking oil as needed
- Black vinegar (or rice vinegar) 1 teaspoon
- Green onion 1 stalk
Nutrition
Steps （8 steps）
Cut ribs into 3 cm pieces. Soak in water for 20 minutes to remove blood, drain and pat dry thoroughly with paper towels.
In a bowl, combine 1 tablespoon light soy sauce, dark soy sauce, Shaoxing wine, sugar, white pepper and cornstarch. Stir to form a marinade.
Pour marinade over ribs, toss well to coat evenly. Let marinate for 15 minutes.
Heat oil in a wok over medium heat to 350°F (180°C), until bubbles form around chopsticks. Add ribs one by one.
Reduce heat to medium-low; deep-fry for about 5 minutes, turning occasionally, until golden brown and crispy. Remove and drain.
Pour off most of the oil, leaving about 1 tablespoon. Turn heat to high; sauté ginger and garlic for 10 seconds. Add bell peppers and stir-fry 30 seconds until tender-crisp.
Return ribs to the wok. Drizzle remaining 1 tablespoon light soy sauce and vinegar along the edge. Stir-fry on high for 40 seconds to coat evenly.
Sprinkle with green onions, toss briefly, and serve immediately.
Tips
Marinate ribs thoroughly for best flavor. Control oil temperature; cook through over medium-low heat. Finish with a quick high-heat stir-fry to achieve wok hei.
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