Tuesday, February 23, 2010

Recipe for Sichuan Beef Noodle Soup with Pickled Mustard Greens from Epicurious.com

Here is a great low fat recipe for dinner tonight!! 

To your best health,

 the personal medicine team

This Epicurious.com recipe:
Sichuan Beef Noodle Soup with Pickled Mustard Greens
has been sent to you by a friend.

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/357515?mbid=ipapp

Sichuan Beef Noodle Soup with Pickled Mustard Greens
5 pounds boneless beef shank
1/4 cup vegetable oil
1 2 1/2-inch piece fresh ginger, peeled, cut into 1/3-inch-thick rounds, each smashed with flat side of knife
3 large garlic cloves, coarsely chopped
2 cups chopped onions
2 1/2 tablespoons chili bean paste (Sichuan hot bean paste; dou ban jiang)
3 whole green onions, trimmed, plus 2 cups chopped green onions (for garnish)
1/2 cup (or more) soy sauce (do not use low-sodium)
2 tablespoons (or more) salt
6 whole star anise
2 1 1/2-inch cubes Chinese yellow rock sugar (about 2 1/2 ounces) or 2 1/2 tablespoons sugar
1/2 tablespoon Sichuan peppercorns
2 large plum tomatoes (about 8 ounces), each cut into 4 wedges
Freshly ground white pepper or black pepper
1 pound eggless Chinese wheat noodles (Shandong la mian)
3 baby bok choy, each halved lengthwise, bottom 1 1/2 inches trimmed, rinsed (optional garnish)
Chopped fresh cilantro (for garnish)
Pickled Mustard Greens

Bring large pot of water to boil over high
heat. Add beef; return water to boil. Reduce
heat. Simmer until beef is brown on outside,
turning occasionally, about 8 minutes;
drain. Rinse beef under cold water until
cool; cut into 1 1/2-inch cubes. Wipe out pot.

Heat 1/4 cup oil in same pot over medium-high
heat. Add ginger and garlic. Sauté 1
minute. Add chopped onions; sauté until
translucent, about 3 minutes. Add chili bean
paste; stir 30 seconds. Add 16 cups water,
whole green onions, 1/2 cup soy sauce, 2
tablespoons salt, star anise, and rock sugar.
Mix in beef. Tie peppercorns in cheesecloth;
add to pot. Bring soup to boil. Reduce heat
to medium-low. Gently simmer uncovered
1 hour, adjusting heat to avoid boiling.

Add tomatoes to pot. Continue to
simmer soup until beef is very tender, 45 to
60 minutes. Adjust seasoning, adding more
soy sauce by tablespoonfuls and more salt,
if desired. Season with pepper.

Meanwhile, cook noodles according to
package directions. Drain well.

Divide noodles among large soup
bowls. Add some bok choy to each, if
desired. Ladle soup and meat over. Garnish
with chopped green onions and cilantro.
Serve with Pickled Mustard Greens

Ingredient tips: Chili bean paste
is a spicy, fermented soybean paste. Star
a star-shaped seedpod—is available
at some supermarkets. Chinese yellow
rock sugar
is made from raw sugar; it is
often used in Chinese sauces and teas.
Despite their name, Sichuan peppercorns
aren't related to regular peppercorns; the
mildly hot dried berries, which resemble
split peppercorns, come from the prickly
ash tree. Shandong la mian are Chinese
wheat noodles. Look for these ingredients
at specialty foods stores and Asian markets.

Bon Appétit
March 2010
by Shih Yu Chen Kuo

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