Saturday, May 21, 2011

Sweet and sour short ribs 糖醋排骨

"Sweet and sour' dishes are my favorite. I guess probably no one wouldn't like the taste, sweet and sour. The origin of the "sweet and sour" style dishes is from Jiangsu (江蘇) region in China, but it has become so popular that it's the most well-accepted Chinese dish around the world. My husband loves short ribs. He always says the meat attached to bones tastes the best. So I combine the two today; this should please him (or his stomach). The ingredients are easy to find at the grocery stores, and the colorful dish really intrigues our appetite.

Short Ribs

  • 1 lb. of short ribs   
  • 1 medium onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 4-5 slices of fresh or canned pineapple (optional)

1. Cut the short ribs between the bones, so they are in pieces. Marinate the ribs with 1.5 Tbsp soy sauce, 1 Tbsp cooking wine and  1 Tbsp corn startch.

2. Cut the vegetables into 1 in x 1 in pieces.

3. Prepare the sweet and sour sauce, mix everything together in a bowl:
  • 4 Tbsp ketchup
  • 4 Tbsp sugar
  • 1.5 Tbsp soy sauce
  • 4 Tbsp rice vinager
  • 1.5 Tbsp corn starch
  • 5 Tbsp water
 4a. The restaurant way (the right way): Deep dry the short ribs until golden brown. Leave 2 Tbsp oil, cook the vegetables for 1 min. Add the cooked short ribs. Mix in the sauce. Serve.
4 b. My way (the lazy way): Heat up 2-3 Tbsp in the pan, cook the short ribs until brown. Add in the vegetables. Cook for a minute and mix in the sauce. Serve.

This is an absolute delight to the eyes and the stomach. It tastes so good when served over rice, and the sweet and sour sauce? Ummm~ Yummy!

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