Lotus Root, Shiitake Mushroom, and Peanut Braised Spare Ribs (蓮藕冬菇花生燘排骨)

蓮藕冬菇花生燘排骨, or Lotus Root, Shiitake Mushroom, and Peanut Braised Spare Ribs, is a hearty and nourishing Chinese dish. The combination of soft and spongy lotus root, earthy shiitake mushrooms, and creamy peanuts with tender spare ribs creates a richly flavored and comforting stew. Here’s how you can make it at home.

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Course Main Course

Cuisine Chinese

Ingredients

500 g pork spare ribs cut into bite-sized pieces
200 g lotus root peeled and sliced into half-inch pieces
100 g dried shiitake mushrooms soaked in warm water until soft then sliced
100 g raw peanuts if using dried, soak in water overnight
2 tablespoons vegetable oil
3 slices ginger
2 cloves garlic minced
2 star anise
1 liter water or enough to cover the ingredients
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine or dry sherry
1 teaspoon sugar
Salt to taste

Instructions

Prepare the Spare Ribs:

Blanch the spare ribs in boiling water for about 5 minutes to remove impurities. Rinse under cold water and drain.

Prepare the Ingredients:

Slice the rehydrated shiitake mushrooms, discarding the stems. Peel and slice the lotus root. Drain the peanuts if they were soaked.

Sauté the Aromatics:

Heat the vegetable oil in a large pot over medium heat. Add the ginger slices, minced garlic, and star anise. Sauté until fragrant.

Brown the Spare Ribs:

Add the spare ribs to the pot and brown them slightly on all sides.

Add the Main Ingredients:

To the pot, add the lotus root slices, shiitake mushrooms, and peanuts. Stir to combine.

Add Liquids and Seasonings:

Pour in enough water to cover all the ingredients. Add the soy sauce, oyster sauce, Shaoxing wine, and sugar. Bring to a boil, then reduce the heat to a simmer.

Braise:

Cover the pot and let it simmer for about 1.5 to 2 hours, or until the spare ribs are tender and the flavors have melded together. Check occasionally, adding more water if necessary to keep the ingredients submerged.