Shanghai-Style Braised Pork Ribs with Spring Peas and Bamboo Shoots

Prepare the ingredients: Blanch the bamboo shoots in boiling water for 2 minutes to remove bitterness, then drain and set aside. Blanch the pork ribs in boiling water for 3-4 minutes to remove impurities, then rinse under cold water and pat dry.

Heat cooking oil in a large pot or wok over medium heat. Add ginger slices, minced garlic, and spring onion sections, and stir-fry for 1-2 minutes until fragrant.

Add the blanched pork ribs to the pot and stir-fry for 3-4 minutes until lightly browned on all sides.

Pour in Shaoxing wine and stir for 30 seconds to deglaze the pot. Add light soy sauce, dark soy sauce, and rock sugar, stirring until the sugar begins to melt and coat the ribs.

Add the blanched bamboo shoots and water or chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally.

After 60 minutes, add the fresh green peas to the pot. Continue to simmer uncovered for another 15-20 minutes, until the ribs are tender and the sauce has thickened slightly.

Taste and adjust seasoning with salt if needed. Serve hot, garnished with additional spring onion if desired.