Ingredients

  • 1 tablespoon avocado oil
  • 1 cup white or brown rice, prepared according to directions
  • 6 small carrots, cut into 1 inch pieces
  • 1 teaspoon Chinese Five Spice Powder
  • 4 cloves garlic
  • 1 inch freshly grated ginger
  • 1/2 onion
  • Handful of pea shoots, about 4 ounces
  • 1/2 red bell pepper, chopped
  • 1/2 cup red wine
  • 1/2 cup rice wine vinegar
  • 2 tablespoons sesame oil
  • Garnish: Gomasio Black & Tan sesame seeds
  • 3.5 pounds short ribs

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Heat a skillet over medium high heat and brown the short ribs in batches.
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Step 2

  • Place them in the slow cooker.In a small mixing bowl, whisk together the red wine, rice vinegar, sesame oil, jalapeño, and garlic.
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Step 3

  • Pour over the short ribs. Cook on High for 5-6 hours or Low for 8-10.Prepare the rice. Steam the carrots in the microwave for 2 minutes to partially cook.
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  • Length: 362 minutes

Step 4

  • Heat a skillet or wok with avocado oil over medium heat.
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Step 5

  • Add the carrots, onions, and bell pepper and cook for 5 minutes, stirring occasionally.
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  • Length: 5 minutes

Step 6

  • Sprinkle the Chinese Five Spice powder on top of the vegetables and add the pea shoots, stir to combine. Cook for 2 minutes until the pea shoots are tender.To serve: place a scoop of rice in a bowl with several short rib pieces and vegetables, spoon sauce over and sprinkle with sesame seeds.
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  • Length: 2 minutes