Texan Beef Ribs with Bourbon Sauce
Simply the best ribs you will ever eat!
Recipe and image from Homemade: simply delicious food by Anna Gare, published by Fremantle Press. Photographer Robert Frith.
Heat the peanut oil in a wok, on a gentle heat. Add the shallots, ginger, garlic and chilli and gently sauté them for a few minutes, until softened.
Add the chicken and pork mince and sauté for about 5 minutes, stirring continuously for even cooking.
Add the water chestnuts, fish sauce, soy sauce, lime juice and palm sugar, and cook for about 2 more minutes. The meat should have cooked through by now and absorbed all the flavours. Taste the mix for a balance of sweet, sour and salt, and adjust if needed.
Add the snow peas and carrots and cook for 1 minute and toss in the herbs, bean shoots and sesame seeds just before serving.
Serve the sang choy bow warm on a platter, with the lettuce on the side separately.
Simply the best ribs you will ever eat!
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