 Wonton Noodle Soup With Five Spice Beef Shank (Mom)
Copyright, 2000, Ming Tsai, All Rights Reserved
2 quarts chicken stock
2 large slices ginger
4 heads baby bok choy, washed and cut into 1/4 inch slices
1/2 teaspoon white pepper
1 tablespoon naturally brewed soy sauce
Salt
1 pound fresh wonton noodles, blanched in salted water right before serving
Five Spice Beef Shank, recipe follows
1/2 cup sliced scallions
1/4 cup chopped cilantro
2 teaspoons sesame oil
Heat the stock in a stock pot with the ginger and reduce by 20 percent. Add
the bok choy, white pepper, and soy
sauce. Cook for 3 minutes until bok choy is
soft. Check for seasoning. Place the hot noodles in 4 large bowls and top with
stock and bok choy. Place sliced beef on top. Garnish with scallions, cilantro,
and drizzle with sesame oil.
Five Spice Beef Shank:
1/2 cup vegetable oil
1/2 teaspoon crushed peppers
8 thin slices fresh ginger
3 cloves garlic
1 1/2 pounds beef shank
1 cup soy sauce
4 cups red wine
1 tablespoon five spice powder
1 tablespoon salt
3 pieces star anise
Dash cinnamon powder
1 large piece rock candy (1-inch cube)
Prepare a large non-stick stock-pot coated with oil over high heat. Add the
crushed pepper, ginger, and garlic and stir for 30 seconds. Place the beef in
the stock-pot and cook, covered about 4 minutes on each side. Add the soy sauce,
red wine, five spice powder, salt, star
anise, cinnamon, and rock candy and
bring the mixture to a boil for about 5 minutes.
Reduce the heat and let simmer for 2 1/2 hours turning the shank every 20
minutes. Remove the shank from the pot and let cool before slicing and adding to
the Wonton Noodle Soup.
Yield: 4 servings
Prep Time: 1 hour 20 minutes
Cook Time: 20 minutes
|
