Unfortunately for us, there are no Chinese places doing take out near us... insert sad face here. So I had to rummage through the freezer and found some baby back ribs.
I just finished rubbing the ribs with a bbq-type rub, chili powders, onion powder, garlic powder, salt, pepper, and a touch of sugar. I put them into the oven at 350° F with the convection on. In an hour, I will check on them. I glazed the ribs with a mix of oyster sauce, hoisin, and chili crisp all mixed together and smeared on the ribs before kicking the temp up to 500°F for 8 minutes.
To round out the rest of the meal, I foraged through the refrigerator and grabbed a bunch of veggies, kale, sweet peppers, scallions, broccoli, onions, garlic, ginger, and preserved tian jin vegetable. Everything got chopped up and is waiting for the ribs to be almost done before I stir fry everything together.
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| scallion greens, onions, broccoli and peppers |
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| tian jin vegetable, rinsed |
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| ginger slivers, scallion whites, sliced garlic |
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| kale, chopped |
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| rice flakes |
Before I oil my wok and start stir frying, I will need to soak the flakes for 5 minutes, then boil for a few minutes then add to the stir fry with veggies and condiments.
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| Frying the aromatics |
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| Adding the veggies to the mix |
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| The finished product with the rice flakes |
As a salad to go with this is spicy cucumber, Chinese style.
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| cukes in their spicy bath |
To flavor the dish, I will add a tablespoon or 2 of pixian paste, some chili oil, some lao gan ma chili crisp along with some chicken broth, a glug of shaoxing, light soy sauce, dark soy sauce and a splash of black vinegar. The rice flakes soaked up all of the lovely juices so there was little to no sauce left in the wok.
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| top, cut up ribs, middle stir fry, bottom cukes |
The boxes are to hold our ipads as we have a zoom dinner/feast with a friend in a few minutes.
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