Braised Boneless Sweet Soy Short Ribs

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Short ribs:

2 pounds boneless short ribs, trimmed of excess fat and silverskin and cut into 2 inch cubes

Kosher salt and pepper

Vegetable oil

1 medium-size carrot, peeled and cut into large chunks

1 medium onion, peeled and cut into large chunks

1 rib celery, cut into chunks

4 cloves garlic, crushed

2 quarts low-sodium chicken stock or enough to cover

1/4 cup low-sodium soy sauce

2-inch piece ginger, washed and cut in half lengthwise

3 green onions

Braised Asian Vegetables:

3 quarts water

1/2 cup soy sauce

1 cup brown sugar

1 tablespoon ground black pepper

2 tablespoons sesame oil

1/2 cup peeled, cooked chestnuts

1/2 cup peeled, cooked gingko nuts, see Note

3 medium carrots, peeled and cut into 1/2 inch slices

2 lotus root, peeled and cut into 1/2 inch slices, then quartered

1 medium daikon radish, peeled and cut into 1/2 inch slices

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