Bok-Choy (Chinese Cabbage) Stew with Spareribs

Bok-Choy (Chinese Cabbage) Stew with Spareribs by Dan S @ myeasychineserecipes.com

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Hands-on Time: 5 min. Total Time: 1 hr, 15 min.

SHORT VERSION:

Rinse Chinese cabbage with water, cut into pieces (~ 2 to 3” wide). Add pork spareribs (1.5 lb) with water (3C) into a pot (~ 2 -3 Qt), bring water to a boil, cover with a lid, then turn to low heat. Simmer for 1 hr. Add 1 pinch of salt for taste, then add Chinese cabbages into the pot, stew for another 10 to 20 min.

Intro:

This easy Chinese recipe is my version of a popular Taiwanese dish (Chinese cabbage stew, 白菜滷). The traditional version uses Napa Cabbage, dried shrimps, fried shallots, and a pinch of salt, stewed (usually) in pork broth. But since I like pork ribs and cabbage stew, so I thought I would combine the 2 ingredients to produce a 2-1 dish. The slow stewed ribs might taste too light by itself so I also added a garlic soy sauce as dipping sauce. Enjoy!

TIP:

Tip.1

For clean broth, remove the bubbles and foams on the surface once the liquid reaches a boil.

Tip.2

Add extra water and Daikon to turn the dish into a soup. Adjust salt for taste.

Tip.3

Substitute Napa Cabbage or Daikon (requires longer cooking time (~ 30 min)) for Bok-Choy for other great dishes!

Going the Extra Mile (G.E.M.)the small steps to take you dish to the next level

G.E.M.1

Add couple slices of ginger for extra flavor

G.E.M.2

Prep a simple garlic soy sauce as dipping sauce for the ribs.

Cookware:

  1. Pot (~2 Qt to 4 Qt)
  2. Measuring cup
  3. Knife
  4. Cutting board

Ingredients

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Protein

1. Pork Spareribs (1.5 lb). I am using pre-sliced ribs so it’s easier to fit into the pot.

Vegetable:

2. Bok-Choy (Chinese Cabbage) – ~ 1 to 1.5 lb
3. (optional G.E.M.1) Ginger root -2 slices
4. (optional G.E.M.2) Chopped Garlic – 3 to 5 gloves. See how to prep chopped garlic

Sauce/condiments/Spices

Units: t = teaspoon, T = tablespoon.

*note* relative ratio is more important the absolute amount.

5. Salt – 1 pinch to 1t (adjust to your preference)
6. Water – 3 C
7. (Optional G.E.M.2) Soy Sauce -1 T
8. (Optional G.E.M.2) Sugar -1 T
9. (Optional G.E.M.2) Vinegar -1/2 T

Before Cooking:

Prep.1

(Optional) Cut ribs into smaller pieces so it can fit into the cooking pot. I recommend using pre-sliced ribs to skip this prep step.

Prep.2

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Rinse Bok-Choy with water, and then cut into smaller pieces (size doesn’t really matter as long as the Bok-Choy fits into the pot).

Cooking Steps:

Cooking.1

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Put the pot/skillet onto the stove; add pork spareribs (1.5 lb), water (3 C) into a pot (~ 2 Qt). Bring liquid to a boil. Turn heat to low, cover, simmer for 1 hr.  

Cooking.2

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Add vegetables into the pot, cover, simmer for another 10 to 20 min.

For this particular dish, we want a soft and melt-in-your-mouth tender vegetable stew. But if this is not your cup of tea, feel free to adjust the cooking time to your desire texture.

Turn the heat off and it’s ready to serve!

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G.E.M.2 Dipping Sauce for Boiled Ribs

Mix Soy Sauce (1T), Sugar (1T), vinegar (1/2T), and chopped Garlic (~1/2T), serve as sauce on a small plate.

 

Bok-Choy (Chinese Cabbage) Stew with Spareribs
This easy Chinese recipe is my version of a popular Taiwanese dish (Chinese cabbage stew, 白菜滷). The traditional version uses Napa Cabbage, dried shrimps, fried shallots, and a pinch of salt, stewed (usually) in pork broth. my recipe uses pork ribs and Chinese cabbage stew with garlic soy sauce. Enojy!
Author:
Cuisine: Chinese, Asian, Taiwanese
Recipe type: vegetable, vegetable stew, slow cooking, easy recipes
Serves: 2 to 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Pork Spareribs (1.5 lb).
  • Bok-Choy (Chinese Cabbage) – ~ 1 to 1.5 lb.
  • Ginger root -2 slices
  • Chopped Garlic – 3 to 5 gloves
  • Salt – 1 pinch to 1t (adjust to your preference)
  • Water – 3 C
  • (For dipping sauce) Soy Sauce -1 T
  • (For dipping sauce) Sugar -1 T
  • (For dipping sauce) Vinegar -1/2 T
Instructions
  1. Rinse Bok-Choy with water, and then cut into smaller pieces (size doesn’t really matter as long as the Bok-Choy fits into the pot).
  2. Put the pot/skillet onto the stove; add pork spareribs (1.5 lb), water (3 C) into a pot (~ 2 Qt). Bring liquid to a boil. Turn heat to low, cover, simmer for 1 hr.
  3. Add vegetables into the pot, cover, simmer for another 10 to 20 min.
  4. For dipping sauce:
  5. Mix Soy Sauce (1T), Sugar (1T), vinegar (1/2T), and chopped Garlic (~1/2T), serve as sauce on a small plate
Notes
For clean broth, remove the bubbles and foams on the surface once the liquid reaches a boil.
Add extra water and Daikon to turn the dish into a soup. Adjust salt for taste.
Substitute Napa Cabbage or Daikon (requires longer cooking time (~ 30 min)) for Bok-Choy for other great dishes!

 

If you love Asian or Chinese food, I have created (still creating) authentic and easy Chinese recipes here on my food blog – myeasychineserecipes.com. Some of my favorite dishes are Sweet and Sour Pork, Teriyaki ChickenBraised Beef ShankFried Shrimp with eggsKung-Pao Chicken, and so much more.

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