Ingredients
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2 big slices of dang gui (angelica root)
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25 g black fungus
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7 red dates , seeds removed
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2 tsp wolfberries
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250 g pork ribs
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25 g ginger , shredded
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¼ cup water
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Marinade:
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3 tbsp oyster sauce
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2 tsp soya sauce
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1 tsp salt
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1 tsp cornflour
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1 tbsp sesame oil
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1 tbsp Chinese cooking wine
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Pinch of pepper
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Make the marinade: combine all marinade ingredients in a bowl. Set aside.
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In a bowl, soak the dang gui, black fungus, red dates, and wolf berries until soft. Drain. Slice the black fungus, and set aside.
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Rinse the ribs, and pat dry. Toss the ribs in the marinade, coating the ribs well. Cover, and marinade in the refrigerator for one hour.
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Place the dang gui mixture, pork ribs, and ¼ cup water in a heat-proof bowl. Transfer to a steamer, and cook until tender, about 20 minutes.
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Mix before serving. Drizzle with some Chinese wine if desired.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.