Life has gotten pretty busy for me so it’s been a while since I last posted a recipe on here, but here goes nothing! What inspired me for this post is that my uncle recently sustained a mild heart attack and had to be hospitalised. Thankfully it wasn’t a stroke or worse, however, this served as a wake up call and a serious need of dietary reform for him and our family (doctor’s orders)!
Every time I go to this one Chinese restaurant I always see this dish that they make with snow pea leaves and goji berries. Chinese veggies aren’t hard to make but I’ve always wondered how they made the thick brown sauce that most Chinese restaurants have over their food that keeps them moist and oh so good! I’m happy to say that I’ve finally figured it out and it’s actually super simple! I finally learned the secret of the special sauce during my time spent with my aunt’s mom (I guess that makes her my great aunt in-law?) when she used to come over to cook. My great aunt has since passed, but I dedicate this recipe to her and her amazing life and cooking wisdom!
Chances are if you’re Chinese, or are an avid Dim-Sum connoisseur then you’ve had this dish before. Today it just so happens that my family bought a few pounds of spare ribs on sale and left it with me to figure out what to do with it.