Believe it or not but leftover short ribs are fantastic in Chinese stir fries: the perfect compliment to whatever green you have on hand or even with noodles. Today, I went for a walk and picked some wild mint which I added to this dish and it came out really well. One of my favorite Chinese dishes is a very spicy pork with cellophane noodles but I have found that leftover short ribs can be just as good as the pork. My mom prepares short ribs really simply so that they were perfectly beefy in this dish. I like to prepare our beef shins and short ribs in a Chinese manner sometimes and find that they are incredible stir fried with any season vegetable when I am preparing leftovers.
Cellophane Noodles with Short Ribs and Wild Mint
- 4 bundles of cellophane noodles, soaked in boiling water
- 1 cup left over braised short ribs, chopped up
- 3 cloves of garlic, minced
- 1 inch piece of ginger, pealed and grated or minced
- 1/4 cup of soy sauce
- 2 hand fulls of fresh mint
- for some heat add fresh chilies or chili sauce
- Boil water and then soak the noodles in water.
- Meanwhile remove meat from bone and chop. You can keep as much of the fat as you like. I like to keep as much as possible.
- Mince the garlic and ginger. Chop the mint.
- In a heavy bottomed skillet or wok add a bit of oil.
- Add beef and cook until soft. Add garlic and ginger.
- Add the soaked noodles.
- Add soy sauce and chili sauce.
- Toss then add mint.
- Serve and enjoy!