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Braised Beef Shank in Soybean Paste
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
6 servings
|
Ingredients
- 35 ounces pork spare ribs
- 1.7 grams winter shoots dried
- 1 tablespoon olive oil
- 2-3 slices Ginger fresh
- 2 green onions rinsed and cut into
2-inch length - 5-6 cloves garlic
- 1 star anise
- 1 tablespoon cooking wine
- 2 tablespoons premium dark soy sauce
- 1 1/2 tablespoons light soy sauce
- 1/2 teaspoon salt
- 1 1/2 teaspoons sugar
- 3 tablespoons Water
- 1 teaspoon sesame oil
Ingredients
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|
Instructions
- Soak dried bamboo shoots in cold water for 8 hours. Rinse under water and drain well.
- Remove membrane from the back of the ribs. Wash and cut between bones into small pieces, rinse and drain.
- Heat
1 tablespoon of olive oil in a non-stick sauté pan over high heat, or in the Instant Pot on the Saute function and adjust to high heat. Sauté ginger, green onion, garlic and star anise for about 1 minute. Toss in pork ribs, and cook for 3-4 minutes until the ribs start to turn brown - Add bamboo shoots and sauté for another 1-2 minutes. Add in
1 tablespoon cooking wine,2 tablespoons premium dark soy sauce,1 1/2 tablespoons light soy sauce,1/2 teaspoon salt,1 1/2 teaspoons sugar, and3 tablespoons water. Bring to a boil. If cooking in a separate pan, transfer contents to the Instant Pot. - Cover the lid and place the pressure valve to “Seal” position. Press Manual” button and set 36 minutes of cooking time. When the program is done, wait another 5 minutes. Slowly release the pressure then open the lid.
- Select “Sauté” and set temperature to More. Stir occasionally until the sauce is reduced to 1/4 of its original volume. Transfer to a serving bowl, and serve over rice. Yummy!!
MaoMao Mom is a mom, wife, scientist and food lover. In today’s fast paced life, people have less time to prepare wholesome and tasty dishes. As a scientist in chemistry, Maomao Mom brings lab techniques and skills into the kitchen. She has made it her mission to bring together the healthy eating and traditional Chinese cuisine by using quality ingredients, simplifying procedures and choosing healthy foods.
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Did this recipe today. Love it. Meat just falling off the bone.
Nice recipe without reducing sauce at the end, will make this again!
Instructions were not all that clear. Turned out over cooked and not as flavourable as desired. But I learned how to tweak it and will enjoy it better. Sorry to sound mean.
Really good. But yes, recipie is a little funky. Pressure is HIGH. Winter Shoots… Canned is fine. Star Anise is a vietnames simmer sauce and i ended up using the whole bottle (it was unclear how much to use as the bottle said it contained 4 servings and the recipe simply says use 1) i found the amount of multiple soy sausce AND salt ridiculous. So i just used 3 tablespoons of soy sauce. I ised 1 teaspoon of sugar. Also, sauce is quite greasy, so you will want to spoon off excess.