Steamed spare ribs with pumpkin and shiitake on rice
Pumpkin lining the plate, marinated ribs and shiitake on top, steamed for 20 minutes so the meat juices soak into the sweet pumpkin — perfect with rice.
- 1 hr
- Serves 2
- Steam
- Easy
Why it suits you: Qi-deficient people tire easily and have a weak appetite, and Minor Heat's sweltering days drain qi with every drop of sweat. Pumpkin tonifies the middle and boosts qi, shiitake supports the body's defences and pork ribs build strength. Steaming keeps it light and easy to digest, and the pumpkin soaks up the juices — meat and veg on one plate.
Method
Prep 35 min · Cook 25 min- 1Soak the dried shiitake in water for 30 minutes until soft, squeeze dry, remove the stalks and slice.
- 2Rinse the ribs and pat dry. Mix with the soy sauce, sugar, garlic, ginger and cornflour, then stir in the oil and mushrooms and leave for 20 minutes.
- 3Cut the peeled pumpkin into 1 cm thick pieces and lay them over a deep plate, then spread the ribs and mushrooms on top.
- 4Steam over boiling water on a high heat for 20–25 minutes until the ribs are cooked and the pumpkin is tender. Scatter with spring onion and serve with rice.
Cautions
- Pumpkin is quite sweet, so watch the portion if you have diabetes; pause during a cold or fever.
Chef's tips
- Choose a round, dark-green-skinned Japanese pumpkin, which steams up floury without falling apart; meaty belly-end ribs stay the most tender.
The TCM view
Pumpkin is sweet and warm, tonifying the middle, boosting qi and nourishing the stomach. Shiitake is sweet and neutral, supporting healthy qi and whetting the appetite. Pork ribs are sweet, salty and neutral, nourishing yin and building strength, and ginger warms the middle and removes any meaty odour. Steaming keeps the flavours pure without adding heat — a gentle, warming tonic in line with Minor Heat's focus on the spleen.
