Rice Noodle Steamed Vegetables and Pork

Name: Rice Noodle Steamed Vegetables and Pork
Total time: 1 h 5 min
Ingredients: 400g, cut into 2cm pieces Pork ribs; 1 cup Rice flour; 200g, roughly chopped Chrysanthemum greens; 1 medium, cut into thick strips White radish; 150g, cut into 3cm sections Long beans; 200g, cut into large dice Pumpkin; 2 tablespoons Oyster sauce; 2 tablespoons Shaoxing wine; 1 tablespoon Cornstarch; 1/2 cup, divided Chicken broth; to taste Salt

A colorful homestyle dish where tender pork ribs and seasonal vegetables are lightly coated in rice flour and steamed until fluffy. The vegetables retain their individual flavors while absorbing the savory richness of the marinated pork.

1h 5m

Medium

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Story

This comforting dish showcases the art of layering flavors through steaming. Each vegetable gets its own moment to shine while the pork ribs beneath infuse everything with savory depth.

Ingredients

Pork ribs 400g, cut into 2cm pieces

Rice flour 1 cup

Chrysanthemum greens 200g, roughly chopped

White radish 1 medium, cut into thick strips

Long beans 150g, cut into 3cm sections

Pumpkin 200g, cut into large dice

Oyster sauce 2 tablespoons

Shaoxing wine 2 tablespoons

Cornstarch 1 tablespoon

Chicken broth 1/2 cup, divided

Salt to taste

Instructions

Marinate the pork

Toss the rib pieces with Shaoxing wine, oyster sauce, and cornstarch. Let them rest for 30 minutes so the meat absorbs the savory flavors.

Coat the ingredients

Divide the rice flour among five bowls. Add the chrysanthemum greens to one bowl, radish to another, long beans to a third, pumpkin to the fourth. Pour a splash of broth into each bowl and toss until the vegetables are lightly dusted with the flour. Toss the marinated ribs with the remaining rice flour and a few tablespoons of broth.

Arrange and steam

Spread the coated vegetables in a single layer on a large steaming platter, keeping each type separate. Nestle the ribs in the center or on top. Drizzle a little more broth over everything—the coating should feel like damp sand, not wet. Steam over boiling water for 20 minutes until the pork is cooked through and the vegetables are tender.