The problem with making Sesame Shortribs is that the sauce turns out so rich and tasty that you can’t just throw it out even if all the meat is gone. Today I tried to make the little leftover meat a topping for vermicelli along with the sauce. I also sauteed some baby bokchoy as a side and to add color to the dish.
The Sesame Shortribs recipe is here, while the sauteed bokchoy recipe is below:
8-10 bunches baby bokchoy
1 big bunch regular bokchoy
1/2 small white onion
1 tsp fish sauce
1/2 cup water
Saute onions in olive oil until transparent. Add fish sauce, bokchoy and water and cover until cooked, stirring occasionally for even cooking.
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