Sichuan Beef Noodle Soup With Pickled Mustard Greens Recipes

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SICHUAN BEEF NOODLE SOUP WITH PICKLED MUSTARD GREENS



Sichuan Beef Noodle Soup with Pickled Mustard Greens image

Provided by Shih Yu Chen Kuo

Categories     Soup/Stew     Beef     Ginger     Low Fat     Dinner     Mustard Greens     Noodle     Simmer     Green Onion/Scallion     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 18

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

Steps:

  • 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 anise-**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.

PICKLED MUSTARD GREEN RECIPE



Pickled Mustard Green Recipe image

Pickled Mustard Green is a really important ingredients for many yummy Chinese dishes and it is very popular in Chinese cuisine.

Provided by Elaine

Categories     pantry

Number Of Ingredients 5

1 kg mustard greens
Boiled water as needed
2.5 tablespoons salt
1 large airtight glass jar
1 teaspoon Sichuan peppercorn seeds ( , optional)

Steps:

  • Separate the mustard green or cut into large chunks and rinse in running water. Discard any dirt leaves.
  • Lay the washed mustard greens in a clean gridiron or anything similar to dry the water. Turn over several times and make sure that there is no water on the surface. I would suggest air-drying for around 12 hours until the leaves begins to wither.
  • Prepare the glass gar: wash the gar with boiling water and then set aside to drain.
  • Transfer the withered mustard green in a large bowl. Rub the leaves with salt until they are totally withered and begin to loose water. Transfer the mustard green leaves in the glass jar.
  • Place 1 teaspoon of Sichuan peppercorn seeds and remaining salt in the jar. Pour water to soak all the leaves. Use a weigh to make sure the mustard greens are soaked in water.
  • Cover the jar completely, move to shade place and wait for 7 to 15 days until the water becomes bright yellowish green (the time is based on room temperature, the warmer, the shorter).
  • Taste it to see whether it is ready. The well- picked mustard green should be salty and slightly sour.

SICHUAN BEEF NOODLE SOUP WITH PICKLED MUSTARD GREENS



Sichuan Beef Noodle Soup with Pickled Mustard Greens image

Nutritional Information One serving contains the following (Analysis includes Pickled Mustard Greens.): Calories (kcal) 632.4 %Calories from Fat 29.6 Fat (g) 20.8 Saturated Fat (g) 3.8 Cholesterol (mg) 88.5 Carbohydrates (g) 51.7 Dietary Fiber (g) 6.7 Total Sugars (g) 12.4 Net Carbs (g) 45.1 Protein (g) 57.8

Provided by mraguirre22

Categories     Soups, Stews and Chili

Time 45m

Yield 8

Number Of Ingredients 15

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
3 large garlic cloves coarsely chopped
2 cups Onions chopped
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)
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 (op
Chopped fresh cilantro

Steps:

  • 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. saute 1 minute. Add chopped onions; saute 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.

Nutrition Facts : Calories 71 calories, Fat 4.77299615683011 g, Carbohydrate 6.83442039440709 g, Cholesterol 0 mg, Fiber 1.67092150187995 g, Protein 1.26079961366791 g, SaturatedFat 0.374634338402284 g, ServingSize 1 1 Serving (158g), Sodium 11.3162605526251 mg, Sugar 5.16349889252714 g, TransFat 0.111546528855694 g

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