Taiwanese Short Rib and Bok Choy Stew
- 2 lb 2 lb 2 lb Beef Short Ribs, Boneless
- 6 clove 6 clove 6 clove Garlic
- 1 pieces 1 pieces 1 pieces Ginger Root, 1-inch section, peeled and sliced
- 1 bunch 1 bunch 1 bunch Green Onion, sliced - white parts and green parts separated
- 1 whole 1 whole 1 whole Roma Tomato, quartered
- 1.5 tsp 1.5 tsp 1.5 tsp Chinese 5 Spice Blend
- 1 tsp 1 tsp 1 tsp Anise
- 1 whole 1 whole 1 whole Fresh Habanero Peppers, sliced in half lengthwise and seeded
- .5 cup .5 cup .5 cup White Wine, rice wine and sherry also work
- .5 cup .5 cup .5 cup Coconut Aminos
- 12 cup 12 cup 12 cup free range, organic Chicken Stock
- 1 lb 1 lb 1 lb large Bok Choy, sliced into 1-inch strips
- 1 cup 1 cup 1 cup Bean Sprouts
- 10 whole 10 whole 10 whole White Mushrooms, sliced thin
- 1 cup 1 cup 1 cup Cilantro, chopped
- In a large stockpot, cover the short ribs with water and bring to a boil. Immediately drain the water and set the beef aside. This step helps make a clearer broth. Wash the stock pot.
- Add the par-boiled beef and the next 10 ingredients (through the chicken stock) to the pot. Bring to a boil, reduce heat to medium low, and simmer for 3 hours, or until the beef is tender. Allow the soup to sit, covered for an additional hour.
- Remove the beef with a slotted spoon and set it aside. Pour the stock through a fine sieve into another pot and discard the vegetable solids.
- Return the beef to the stock. Skim any fat from the surface, and return the soup to a boil. Add the mushrooms and cook for 2 minutes. Add the bok choy and blanch until bright green and tender, another 2 minutes.
- Ladle the soup into bowls and serve topped with bean sprouts and cilantro.
Adapted from Epicurious, the Kitchn, and Food52