Ingredients :
| A | |
| Spare ribs | 400 g |
| Green capsicum (cut into triangles) | 30 g |
| Red capsicum (cut into triangles) | 30 g |
| Onion (wedged) | 30 g |
| Cucumber (cut into triangles) | 30 g |
| Tomato (wedged) | 1 |
| Cornstarch + water (thickening) | 1 tsp |
| B | |
| Egg | 1⁄2 |
| Oyster sauce | 1⁄2 tbsp |
| Light soy sauce | 1⁄2 tbsp |
| Pepper | 1⁄2 tsp |
| Bicarbonate soda | 1⁄4 tsp |
| Tapioca flour | 2 tbsp |
| C | |
| Chilli sauce | 1 tbsp |
| Tomato sauce | 2 tbsp |
| Sugar | 2 tbsp |
| Orange juice | 100 ml |
| Water | 50 ml |
Method :
1. Chop spare ribs into pieces, mix with marinade B.
2. Using 35cm Free Series Wok, heat up oil at 220 °C, deep fry spare ribs until golden brown, remove, drain well and keep aside.
3. Cook the sauce mixture C, bring to boil, add in all capsicums, onion, cucumber and tomato, toss well, and thicken with cornstarch solution.
4. Lastly, add in spare ribs; keep stirring until well combined and ready to serve.
