Chinese · Lunch
Steamed Spare Ribs with Black Beans (High-Protein)
Steamed pork spare ribs coated in fermented black bean and garlic sauce with shrimp and edamame for high protein content. Ribs steam until tender, finished with scallion and cornstarch-thickened glaze, served hot with jasmine rice.
$6
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
612Calories
58.3gProtein
26.4gFat
32.1gCarbs
3.8gSugar
5.6gFiber
1210mgSodium
268mgChol
8.9gSat Fat
880mgPotassium
95mgCalcium
4.3mgIron
2.1mcgVitamin B12
6mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Chop pork ribs into 1-inch pieces, mince garlic and ginger-fresh, slice scallion, and rinse fermented black beans.
2
Marinate
Combine ribs, beans, garlic, ginger, soy sauce, shaoxing wine, sesame oil, cornstarch, sugar, and white pepper; toss to coat, cover, and chill 20 minutes.
3
Steam
Stir shrimp and edamame into marinated ribs, spread on a heatproof plate, set in a steamer basket over boiling water, and steam covered for 25 to 30 minutes until ribs are fork-tender.
4
Plate
Transfer to a serving plate, scatter scallion over ribs, and serve hot with jasmine rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz509g, bone-in pork ribs
- 5.6 oz160g shrimp
- 2/3 cup120g edamame, cooked
- 2 tbsp2 tbsp fermented black beans
- 6 cloves6 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp shaoxing wine
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp cornstarch
- 1/2 tsp1/2 tsp sugar-white
- 1/2 tsp1/2 tsp white pepper
- 22 scallion
- 1 cup180g jasmine-rice-cooked
