Sunday, March 7, 2010

Noodle with Red-braised Short Ribs and Asparagus

What to do when the other person wants to have a non-Asian dish but you want to have one? My solution is to make an Asian-inspired pasta dish without actually telling the person. I figured that as long as it tastes good, Porgy would not mind having spaghetti with Asian-inspired home style red-braised sauce. I used one of the recipes in Periplus' Homestyle Chinese Cooking cookbook as an inspiration for the sauce. You can make this a vegetarian dish by skipping the short ribs meat and substituting it with sliced mushroom or tofu.

1 package of spaghetti pasta
2 bunches of asparagus, cut into 2-inch sections
1 cup of short ribs meats, cut into 0.5-inch cubes
3 tablespoon of ghee (unclarified butter) or olive oil
1/2 onion, sliced
8 cloves garlic, smashed with skins removed
8 slices ginger
5 green onions, cut into 2-inch sections
6 tablespoons soy sauce
4 tablespoons Shaoxing cooking wine
2 tablespoons sesame oil
2 tablespoons sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon crushed red chili pepper
2 teaspoons cornstarch dissolved in 1/2 cup water

  • Cook the pasta al-dente according to the package direction. Three minutes before the pasta is done, add in the cut asparagus. Drain and set aside.
  • Mix all of the sauce ingredients together (soy sauce, Shaoxing wine, sesame oil, sugar, salt, black pepper, chili pepper and dissolved cornstarch) in a bowl.
  • Heat up the ghee in a heavy bottom pan over high heat and stir fry the short ribs meat for about 4 minutes or so until they are somewhat browned.
  • Add in the onion, garlic, ginger and half of the green onion and cook for another 3 minutes.
  • Add in the sauce, stir to blend, cover the pan, lower heat and braise for 5 to 6 minutes.
  • Add in the cooked spaghetti, asparagus and the rest of the green onion into the pan and stir gently so they are well mixed.

1 comment:

  1. What a gorgeous asparagus recipe to celebrate spring's arrival. Just want to let you know about an asparagus recipe contest that's super simple to enter and offers gourmet prizes. Hope you'll join us at Beet 'n Squash YOU!

    Love, Mel