Steamed pork ribs, snow peas with bamboo shoots

recipe-steam-pork-ribs-with-preserved-black-beans
http://www.penangfaces.chanlilian.net/recipe-steam-pork-ribs-with-preserved-black-beans/

500 grams pork ribs. (to buy the right one, look for spare ribs which is the long bones with meat wrapped around it or buy the soft bones (nooi kut). In Hokkien, it is call ‘pai kut’ which is not to be confused with ‘bak kut’ because bak kut has the spinal bones as well.)

1 small piece of ginger, smashed
4 pips garlic, chopped (if you like garlic, use a whole bulb)
1 large tablespoon of preserved black beans (see the picture here)
Season with salt, Shao Xiang wine, corn flour and pepper

Either steam or stew them over lower fire until soft. If you like, add some cut red chillies and spring onions before serving.

Recipe: Bamboo shoot and snap pea stir fry with bacon
http://www.justhungry.com/how-cook-bamboo-shoots-takenoko

1/2 small to medium cooked bamboo shoot (about 4 oz / 120g), sliced
2 cups snap peas, de-veined if needed and trimmed
2 slices bacon, cut into small pieces
1/2 cup white parts of spring or green onions sliced
1 Tbs. oil
1 Tbs. soy sauce
1/2 tsp. salt
pepper
a few drops of chili oil
Heat up the oil in a wok. Add the bacon and cook until just about crisp. Add the onion, stir fry a couple of minutes. Add snap peas and stir fry until bright green and crisp-tender. Add bamboo shoots, soy sauce and salt and pepper, and the chili oil, and take off the heat.