Who says I don't like vegetables? I love bitter gourd, love brinjal, love, potatoes, loooooove lotus root. See?! Just not the leafy, very green tasting ones.
If you are not familiar with lotus root, check out one of my old posts on lotus root. It's not only yummy to eat, it's beautiful and looks great in pictures. Ever since I made 'Stir-Fry Lotus Root in Fermented Red Bean Curd', I was hooked. I'd cook this dish whenever I have lotus root in hand. Instead of the usual stir-fry, I made a stew with pork ribs. So instead of being crisp and crunchy, the lotus root was soft and tender.
If you still haven't tried the lotus root-nam yee combo, you are missing out, big time!
Spicy Nam Yee Pork Ribs with Lotus Root 香辣南乳排骨焖莲藕Printable recipe
Prep time: 15 mins
Cook time: 1 - 1 1/2 hrs
Yield: serves 3
- 500 g spare ribs - chopped into small pieces
- 550 g lotus root - washed, skin removed and cut into fairly big slices
- 4 cloves garlic - crushed
- 50 g ginger - sliced
- 2 red chili (or to taste) - sliced
- 3 cubes nam yee 南乳 (fermented red bean curd)
- 30 g rock sugar
- 1 1/2 cups water
- Heat up a bit of oil in a pan.
- Add garlic, ginger and chili. Saute until fragrant.
- Add nam yee cubes and fry for about 1 min, breaking the cubes apart while frying.
- Mix in ribs, stir-fry for a few minutes until the ribs change colour.
- Add lotus root, rock sugar and water.
- Bring to boil then lower heat to simmer for 1 to 1 1/2 hours or until ribs are tender and sauce is thickened.
- Season to taste.