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

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.
Course Main Course
Cuisine Chinese


  • 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


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.


  • 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.


  • Taste the stew and adjust the seasoning with salt, if needed.


  • Serve hot, garnished with green onions or cilantro if desired. This dish goes well with steamed rice.

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