羊肚菌烧排骨Braised pork ribs and Morchella vulgaris in soy sauce

CBC (The Canadian Broadcasting Corporation) producer Christine Maki, CBC Radio’s All In A Day host Alan Neal interviewed me. The interview audio and video can be found here！

【Braised pork ribs and Morchella vulgaris in soy sauce】
by MaomaoMom

A very good match for Morchella vulgaris fungus and pork ribs, a delicious dish.

Prepare time: 15 minutes
Cook time: 1.45 hours
Level: low
Serves: 8 servings

Ingredients:

1) 1400g baby back ribs;
2) 75g dried morchella vulgaris;
3) 1.5 tbspavocado oil or olive oil, 1 green onion rinsed and chopped into 2 inches long pieces, 3-4 slices of fresh ginger;
4) 1 tbsp cooking wine, 1 tbsp premium soy sauce, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp brown sugar, 3 cups cold water;
5) 1 tsp sesame oil.

Directions:
1: Soak dried Morchella vulgaris in cold water until soft, rinse with water and drain (Picture 1). Remove membrane from the back of the ribs, wash and cut between bones into small pieces, rinse and drain.
2: Non-stick sauté pan on medium-high heat, add 1.5 tbsp olive oil, add fresh sliced ginger, chopped green onion and pork ribs (Picture 2), stir and cook for 3-4 minutes until a little bit brown outside.

3: Add 1 tbsp cooking wine and stir for a few times, then add three soy sauce (Picture 3), and 3 cups cold water (Picture 4). Cover the lid bring to boil, reduce to low heat and simmer for 1 hour (Picture 5). Add Morchella vulgaris (Picture 6) and continue cooking for 30 minutes.
4: Open the lid, increase to medium high heat and reduce sauce to ¼ left. Add 1 tsp sesame oil and stir to mix. Transfer ribs into to a serving bowl, serve immediately over rice. Yummy!!

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