Pork Rib Stew with Foo Jook and Chee Hou Sauce

This dish takes some time to prepare and cook, so make it when you have time. I used country pork ribs instead of rib tips. I took an additional step of velveting the pork ensure tenderness. The foo hook (bean curd sticks) thickened the stew and absorbed the flavor of the sauce. I used Lee Kum Kee Chu Hou. The leftovers reheat well. My family loves this dish.