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Sichuan Beef Noodle Soup With Pickled Mustard Greens

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Sichuan Beef Noodle Soup With Pickled Mustard Greens

Ingredients

  • 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
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