Tag Archives: bok choy

BEEF NOODLE SOUP SUCKAZ!

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There really is nothing more comforting and delicious than a big bowl of hot broth with noodles and meat. Bonus points if there is a layer of fat on top of the broth, waiting to coat the noodles with flavorful stickiness as you lift them out and up to your mouth. Gawd I love noodle soup. Except for udon.

Beef noodle soup is a popular Chinese dish with many different iterations, depending on where you get it. You can have it with dark broth, with light broth, with ox tail, with shank, with hand drawn noodles, with shaved noodles, or with store-bought ghetto noodles. My personal favorite is the dark, soy sauce based broth, with stewed beef shank and tendon. If you order it from a restaurant it’s called hóngshāo niúròu miàn (I copied and pasted that from eatingchina.com so I think it’s right). Literally translated, it means red braised beef noodle. It gets its name from the red color the beef gets after being braised in soy blah blah blah who cares. It’s effing delicious is all you need to know.

I hardly took any pictures during the cooking process this time around… I was cooking for a group of people and just didn’t have time. It’s pretty straight forward though, and you can cook it all in one pot (the best kind of cooking).

I DID however take a couple pictures of the special/hard to find ingredients. Here are the noodles I used:

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You can use Wei Chuan noods too, they are fantastic.

Here is the hot bean paste I used:

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And here is how to assemble:

Noodles.

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Top with bok choy and beef chunks. Also, I added pork belly to the recipe because I’m an American, dammit.

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Top with broth, garnish with cilantro and sliced green onion.

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Have at it!

INGREDIENTS:

Soup:

2 lbs beef chuck or beef shank, cut into 1 1/2″ cubes
1 lb pork belly, cut into 1 1/2″ cubes (the piece I got was still on the bone, so I threw the bone in as well. That was a good choice)
1 cup soy sauce (I used a combo of about 80% low sodium and 20% dark soy sauce)
1/2 cup dry red wine
2-3 tbsp turbinado sugar (sorry, wasn’t measuring.. start with 2, then add more to taste later on)
2 star anise
2 tsp of ground schezuan pepper
1 knob of ginger, peeled and sliced thin (about 2″ long, 1″ diameter)
10 cloves garlic, minced
2 tomatoes, quartered
6 cups of water

Noodles:

Wei Chuan Noodles, cooked per package

Garnish:

Bok Choy, leaves peeled off individually and blanched for 1 minute
Cilantro, chopped
Green onion, thinly sliced
Hot bean paste

DIRECTIONS:

Bring a large, heavy-bottomed pot of water to a boil. Add your beef and pork belly and blanch the meat for about 1 minute. The water should look a little cloudy and the meat cooked on the outside. Remove the blanched meat and reserve for later. Dump the blanching water.

Fill the pot back up with all the soup ingredients except the meat and tomatoes and bring to a boil. Return the meat to the pot and bring the heat down to low. Cover and simmer for about 3 hours.

Add the tomatoes to the pot, cover and simmer for another 30 minutes. If you want your broth spicy you can add a tablespoon of the hot bean paste at this point as well.

When the soup is done cooking, bring a smaller pot of water to boil. Blanch the bok choy leaves for 1 minute and remove. Cook your noodles according to the package (usually about 5 minutes), and place in bowl.

ASSEMBLY:

Place your bok choy on top of the noodles, fish out a few chunks of beef and pork belly, then ladle a good amount of stock over the whole thing.

Garnish with sliced scallions and cilantro and dig in, you animals.

 

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Soy Braised Spare Ribs with Bok Choy

As delicious as a Panda Express Bowl with orange chicken on a bed of chow mein is, I’m sorry, it’s just not Chinese food. Here’s something you can make relatively easily at home with not too many exotic products that is DELICIOUS and (I’m assuming) slightly healthier than Panda. Or P.F. Chang’s. But don’t get me started on P.F. Chang’s.  Just know that we probably can’t be friends if you enjoy eating there.

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Chinese cooking and ginger go together like peanut butter and jelly. It just works. Although I like the taste it gives to certain dishes, I never liked biting into a big chunk of it during dinner growing up, so I’m keeping the slices pretty big and easily removable.  After slicing, pound each piece gently with the back of the knife to release more juices and flavor from the ginger.

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I’m using a wok to make this dish because I’m too legit. If you don’t have a wok you can definitely use a Dutch oven. Just make sure whatever you use has a good fitting lid.

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There’s alcohol in this dish, so if you wanna impress the ladies you can ignite it with a lighter… or if you got the skills you can tilt the pan slightly towards the flame from the stove to ignite.  Tutorial to come, Casanova!

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Hoisin sauce is a common condiment in Chinese cuisine. People use it as a dip for roasted pork, slather it on flour pancakes for mu shu, or (my personal favorite) on steamed buns for Peking duck. So good. Here it adds a little sweet and savory boost at the end of cooking, and also serves to thicken the sauce a bit.

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RIB ON!

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Okay, this bok choy may be the easiest recipe I’ll ever post but it’s so good and manlier than your adorable wedge salad.

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How’s this for a Panda Bowl?

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RIBS (adapted from about.com):

2 tablespoons oil for stir-frying
1.5 lbs pork spareribs cut into 1-inch long segments (if you can’t find them ask the butcher to cut them for you)
1 cup low-sodium chicken stock
5-6 thin slices ginger, crushed
4 cloves garlic, minced
1/3 cup Chinese rice (michiu) wine or dry sherry
2 tablespoons light soy sauce
2 tbsp dark soy sauce
2 tablespoons soft brown sugar
1 tbsp hoisin sauce
1 green onion, sliced thin for garnish

Preparation:

Heat the oil on in a wok or dutch oven, on high heat. Add the ribs and brown on all sides (a couple minutes each side or until it’s browned and caramelized). Add garlic and ginger and fry briefly, until fragrant. This will really help impart those flavors into the dish. Add the stock before the garlic and ginger start to burn, then add all the remaining ingredients. If you are cooking with a wok and want to impress a chick or something, you can tilt the wok towards the flame and flambe the ribs after adding the wine. Once the flames die down, cover the wok and turn the heat down to low.  Simmer for about 1 hour, or until the ribs are tender, adding more water or stock as needed (that is, don’t allow all the liquid to evaporate and burn at the bottom of the pan). During the last 10 minutes, remove cover, add hoisin sauce, and simmer for the remainder of the cooking time. Garnish with sliced scallions before serving.

BOK CHOY:

1 2-lb bag of bok choy tips, aka baby bok choy, sliced lengthwise and rinsed
3 cloves garlic, minced
2 tsp salt
1-2 tbsp vegetable oil (2 good glugs into the pan)

Preparation:

Heat oil in wok on high heat, then add the garlic. Saute until fragrant, then add the bok choy. Toss around in the wok, then add salt. Toss a little more to distribute the salt, then reduce heat to medium low and cover for 4-5 minutes, tossing every minute or so.  Since there’s so much vegetable in the pot, it will kind of fry and steam at the same time while covered, so cooking time is minimal.

Serve bok choy with spare ribs on steamed white rice.

Beer pairing suggestion: Rising Tide Daymark American Pale Ale, or simply a Sierra Nevada Pale Ale.

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