Ginger Scallion Steamed Ribs – Wok Street Style!
Dim Sim LimGinger Scallion Steamed Ribs – Wok Street Style!
Ingredients
For the Pork Ribs
- 2 pounds pork spareribs, cut into 1 1/2-inch pieces
- 2 tablespoons cornstarch
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce, Lee Kum Kee brand recommended
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce, Lee Kum Kee brand recommended
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Yum Yum (MSG), Chef's Choice brand recommended
For the Ginger Scallion Aromatics
- 3 tablespoons fresh ginger, finely julienned
- 1/2 cup green onions, sliced into 1-inch pieces, white and green parts separated
- 2 cloves garlic, minced
- 1 red chili, thinly sliced (optional, for heat)
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon crispy chili oil, for drizzling
Instructions
- 1
First, let's get those ribs prepped! Rinse your pork spareribs thoroughly under cold water. This is crucial for clean flavor. Pat them completely dry with paper towels. Now, in a large mixing bowl, combine the dried pork ribs with the cornstarch, granulated sugar, salt, white pepper, Shaoxing wine, light soy sauce, sesame oil, oyster sauce, chicken powder, and a little bit of that 'Yum Yum' (MSG). Get in there with your hands and massage all those beautiful flavors into the ribs. Make sure every piece is coated! This is where the magic begins.
⏱️ 10 min
- 2
Now, let's bring in the aromatics! Add the finely julienned ginger, minced garlic, and the white parts of your sliced green onions to the marinated ribs. If you like a little kick, toss in the sliced red chili now. Mix everything together again, ensuring the aromatics are evenly distributed among the ribs. This is going to give us that incredible fragrance!
⏱️ 5 min
- 3
Arrange the marinated ribs in a single layer on a heat-proof plate that fits inside your steamer. Don't overcrowd them; we want even steaming. If you have too many, use two plates. Now, get your wok ready! Fill your wok with about 2-3 inches of water and bring it to a rolling boil over high heat. This is Wok Street, we go full power!
⏱️ 5 min
- 4
Once the water is boiling furiously, carefully place your plate of ribs onto a steaming rack inside the wok. Cover the wok tightly with a lid. Reduce the heat to medium-high and steam the ribs for 30-35 minutes, or until they are tender and cooked through. The steam is going to infuse all those amazing ginger and scallion flavors right into the pork. Boom! That's how we get tender ribs!
⏱️ 35 min
- 5
Once the ribs are perfectly steamed, carefully remove the plate from the wok. Be careful, it's hot! Garnish generously with the green parts of your sliced green onions and fresh chopped cilantro. For that extra 'oomph' and a beautiful sheen, drizzle a tablespoon of crispy chili oil over the top. Now we serve! Get ready for some insane flavor!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimGinger Scallion Steamed Ribs – Wok Street Style!
For the Pork Ribs
- 2 pounds pork spareribs, cut into 1 1/2-inch pieces
- 2 tablespoons cornstarch
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce, Lee Kum Kee brand recommended
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce, Lee Kum Kee brand recommended
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Yum Yum (MSG), Chef's Choice brand recommended
For the Ginger Scallion Aromatics
- 3 tablespoons fresh ginger, finely julienned
- 1/2 cup green onions, sliced into 1-inch pieces, white and green parts separated
- 2 cloves garlic, minced
- 1 red chili, thinly sliced (optional, for heat)
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon crispy chili oil, for drizzling
Instructions
- 1
First, let's get those ribs prepped! Rinse your pork spareribs thoroughly under cold water. This is crucial for clean flavor. Pat them completely dry with paper towels. Now, in a large mixing bowl, combine the dried pork ribs with the cornstarch, granulated sugar, salt, white pepper, Shaoxing wine, light soy sauce, sesame oil, oyster sauce, chicken powder, and a little bit of that 'Yum Yum' (MSG). Get in there with your hands and massage all those beautiful flavors into the ribs. Make sure every piece is coated! This is where the magic begins.
⏱️ 10 min - 2
Now, let's bring in the aromatics! Add the finely julienned ginger, minced garlic, and the white parts of your sliced green onions to the marinated ribs. If you like a little kick, toss in the sliced red chili now. Mix everything together again, ensuring the aromatics are evenly distributed among the ribs. This is going to give us that incredible fragrance!
⏱️ 5 min - 3
Arrange the marinated ribs in a single layer on a heat-proof plate that fits inside your steamer. Don't overcrowd them; we want even steaming. If you have too many, use two plates. Now, get your wok ready! Fill your wok with about 2-3 inches of water and bring it to a rolling boil over high heat. This is Wok Street, we go full power!
⏱️ 5 min - 4
Once the water is boiling furiously, carefully place your plate of ribs onto a steaming rack inside the wok. Cover the wok tightly with a lid. Reduce the heat to medium-high and steam the ribs for 30-35 minutes, or until they are tender and cooked through. The steam is going to infuse all those amazing ginger and scallion flavors right into the pork. Boom! That's how we get tender ribs!
⏱️ 35 min - 5
Once the ribs are perfectly steamed, carefully remove the plate from the wok. Be careful, it's hot! Garnish generously with the green parts of your sliced green onions and fresh chopped cilantro. For that extra 'oomph' and a beautiful sheen, drizzle a tablespoon of crispy chili oil over the top. Now we serve! Get ready for some insane flavor!
⏱️ 5 min