Taiwanese Short Rib and Bok Choy Stew

Serves: 8

Serves: 8decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Ladle the soup into bowls and serve topped with bean sprouts and cilantro.

Notes

Adapted from Epicurious, the Kitchn, and Food52

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:15 minutes
  • cook:4 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:625
    Fat:50 g
    Carbohydrates:9 g
    Protein:29 g
    Calculated per serving.

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