Kway Teow with Spare Ribs in Bean Paste

September 25, 2014

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Ingredients

1 package of Kang Kang Kway Teow

120g pieces of pork ribs

30g red, green and yellow bell peppers

15g onion

350g chicken stock or water

Chopped spring onion

Seasoning Sauce

Black beans

Chili bean sauce

1 teaspoon oyster sauce

1 teaspoon light soy sauce

¼ caster sugar

Dark soy sauce

Sesame oil

Stir-fry kway teow in wok until it set then plate it

Pan-fry pork rip until it cooked then add in bell peppers and onion

Fill up with chicken stock or water then add in seasoning sauce

Finish up with few drops of corn starch and water then top on the kway teow

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