Sweet and Sour Short Ribs

Good Morning Sunshine!

Hopefully it’s gonna be a nice sunny day as opposed to sun, dark clouds, sun, rain, wet, wet, gloomy. Too much wanting me, I know 😁🫣😁🫣

I saw new plants on the peony that I just planted the bare root a month ago, so am hoping for hot sunny day, please! Would be nice for those new plants to soak up a lot of sunny days before Autumn is officially here. Yep, I said officially as the sign is already here. My plum tree leaves always the 1st turning reddish whenever Autumn is approaching, and I’ve been noticing a couple of the leaves turning red last week 🧐

Anyhoo!

This following dish is my eldest’s and mine as well, favorite. Normally I don’t add white fungus as years before, the boys didn’t like the texture. The other day, I tried again with white fungus and my oldest finally said it’s his favorite, the white fungus, in the sauce, he said 😉😍😉😍

1 white fungus
Hot boiling water
2.2 lbs short beef ribs
2 c flour
2 tbsp chicken bouillon powder
1 c light tasting olive oil
1 med-large onion
1 large bayleaf
2 garlic
1/3 c ketchup
1/4 c Apple cider vinegar
1 1/2 c hot boiling water
Freshly cracked black pepper
1 handful golden raisins

Additional

2 tbsp ketchup
1/4 c Apple cider vinegar
1 c hot boiling water

Soak white fungus in hot boiling water to bloom and soften, then drain, chop, rinse, set to side

In a bowl, mix flour and bouillon powder

Cut ribs into cubes and coat them in seasoned flour. Fry til browning in olive oil, set to side

Slice garlic and onion, saute them in leftover grease in the pan, along with bayleaf, until fragrant, then stir in fungus, cook for 1 minute

Add in beef ribs into the pan, stir, then flavor with the rest of the ingredients, then add in raisins, cook on low-medium heat, for 35-45 minutes, stirring occasionally

If needed and/or wanted, add more ketchup, apple cider vinegar and hot boiling water, for more sweeter and sour flavor

Enjoy!

Print Recipe

Sweet and Sour Short Ribs

Servings: 0

Ingredients

• 1 white fungus
• Hot boiling water
• 2.2 lbs short beef ribs
• 2 c flour
• 2 tbsp chicken bouillon powder
• 1 c light tasting olive oil
• 1 med-large onion
• 1 large bayleaf
• 2 garlic
• 1/3 c ketchup
• 1/4 c Apple cider vinegar
• 1 1/2 c hot boiling water
• Freshly cracked black pepper
• 1 handful golden raisins

Additional

• 2 tbsp ketchup
• 1/4 c Apple cider vinegar
• 1 c hot boiling water

Instructions

• Soak white fungus in hot boiling water to bloom and soften, then drain, chop, rinse, set to side
• In a bowl, mix flour and bouillon powder
• Cut ribs into cubes and coat them in seasoned flour. Fry til browning in olive oil, set to side
• Slice garlic and onion, saute them in leftover grease in the pan, along with bayleaf, until fragrant, then stir in fungus, cook for 1 minute
• Add in beef ribs into the pan, stir, then flavor with the rest of the ingredients, then add in raisins, cook on low-medium heat, for 35-45 minutes, stirring occasionally
• If needed and/or wanted, add more ketchup, apple cider vinegar and hot boiling water, for more sweeter and sour flavor
• Enjoy!

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