How to make vegan Chinese Sweet Corn Soup

When cooking Chinese ribs, they are usually boiled down... (I am a cook from Hong Kong) We usually cut the ribs bone-attached into small cubes before cooking, quite unlike the western cooking style.

1. stir-frying: Usually we stir-fry the rib with a sauce of choice; black bean and chili is my favourite. One can also use the sweet-sour (sometimes with the ribs sort of diced with bone attached, fried with a flour dip), and chinese preserved vinegar (This is often an unpleasent flavour for most foreigners who aren't familiar with it IMHO)
2. steaming: You can marinade the rib, either with black bean and chili or sometimes plum-sauce and a little bit of salt to taste. Then just throw it in there and steam it done. The resultant meat is nicely done and we mix the sauce with the rice to make it great tasting (sort of a good idea when i'm out of money and need to eat more rice, and less meat... The sauce is then quite rich in pork fat though, unhealthy, pardon me...)
3. braising: this one is often done with five spice, sometimes red preserved-tofu (nam-yu, as we call it in cantonese).

or you can make your own homemade marinade by using different amount of (1) soy-sauce, (2) salt, (3) pepper (white) and (4) sugar. Then stir-fry it, or saute it, then optionally you can add little bit of starch-water to get the 'sauce' thickened, and serve.

Sometimes we use the oyster sauce to marinade the food as well, but mind you that the quality differs, if you want the best, I would suggest 'lee-kam-kee' premium, old-style oyster sauce for this purpose, for best result, add sugar.

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