Autumn Stew

Ingredients

• 1 pound beef short ribs, bone-in*

• 1/4 cup soy sauce

• 1 TBS sugar

• 1 clove garlic, peeled and minced

• 1, 1"piece ginger, peeled and minced

• cold water to cover ribs

• 1 small radish, cut into 1-inch chunks

• 1 carrot, cut into 1-inch chunks

• 2 red potatoes, cut into 1-inch chunks

• 1/4 cup shiitake mushrooms, sliced; discard stems

• 1 TBS Jujube bitters

• 1 tsp red chili flakes

• small bunch of bok choy

• scallions

• chopped parsley

• sea salt to taste

*pork, chicken or tofu may be substituted

Instructions

1. add ribs to large pot with cold water & bring to a boil - then discard the liquid (if using chicken, pork or tofu skip this step)

2. mix soy sauce, sugar, garlic, ginger, some scallions, red chili flakes & parsley. Pour the mixture over meat or tofu. Add water to cover.

3. bring to a boil, then lower heat to simmer. simmer for 1.5-2 hours or until the meat is tender and falls off the bone (if using tofu, chicken or pork you can shorten the simmer time to 20 -45 minutes respectively).

4. chop up the veggies & add to the stew.

5. during the last 5 minutes of cooking, and mushrooms (if using), bok choy AND jujube bitters to pot.

6. serve w/chopped scallions and a sprinkle sea salt over the top w/rice on the side (if desired)