Spare-Rib Stirfry

If you should happen to have any spare ribs leftover after a weekend BBQ, cut them off the bone and chop into 1/2″ pieces before you put them away.  You’re then halfway done to a quick weeknight stirfry.  Ingredients and amounts are flexible — use what you have on hand.

  1. Get a pot of rice cooking — I like brown short-grain rice, but any will do.
  2. Heat spare rib cubes in a large frying pan over medium heat until the fat starts to render.  Pour off fat 2-3 times — you want to cook until the meat gets crispy but not burned, and about 3-4 tablespoons fat render out.  Discard all but 1 tablespoon fat.
  3. Transfer cooked meat to a plate.  Add chopped ginger and garlic to remaining fat and sauté until soft, 1-2 minutes.  Add thinly sliced carrots, celery and/or radishes.  Cook over medium heat until vegetables just start to soften.
  4. Return meat to the pan.  If you like, add frozen peas, pineapple or mango (or anything else that doesn’t’ need much cooking at this point).  Add a few glugs of Braggs or soy sauce, some mirin and brown rice vinegar, and cook, stirring occasionally, until heated through.  (You can make a teriyaki sauce with brown sugar and cornstarch if you want, but the meat is generally rich enough that a simple sauce is enough).
  5. Serve with rice.  Marvel at the healthy colorful dinner you managed to get on the table in 20 minutes flat!
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