SICHUAN BEEF NOODLE SOUP

Okay...this recipe is a little more involved than some of my others; and, there are a couple of ingredients that I picked up at the local Asian Market. I will post the links for the products that may be hard to find for some, so that you can find a good substitute. You will also notice that I include, as a major ingredient, some things that are generally used as a garnish. If I think it will add something to the dish, I will switch it up a bit. I think that is more interesting than cut and paste recipes.

This recipe was made for two, and made enough for two meals. Yes...it is good enough to eat two days in a row. I bought 2 pounds of thinly sliced beef, and boiled them for a few minutes. I then drained it and rinsed under cold water. Cut this into cubes about an inch to an inch and a half each. Wipe the large pot you used, and heat some oil. Chop a few garlic cloves and cut 2 inches of peeled ginger. Throw these in the pot. Saute for 3 minutes. Now throw in a large chopped onion, and saute until translucent.

Add 2 tablespoons of chile bean paste to the above. This is what I used: http://www.taiwantrade.com.tw/resources/member/54227/productcatalog/9f1e4f09-5d97-41f2-8920-808ab161a217_V.S.O.P.%20Spicy%20Paste.pdf. Stir in for about 30 seconds. Since I was cooking for 2, I added a little more than 6 cups of water. You can made a larger batch; but, remember to increase the ingredients accordingly. The good news is, measurements need not be exact, so the additions will be according to your tastes. I would err on the side of larger amounts. Into the mix, add half a cup of soy sauce, kosher salt (be careful, as the say sauce is also salty), 6 whole star anise, a little sugar, and half a tablespoon of peppercorn. Bring to a boil, and reduce to a simmer for an hour. After the hour, add 2 quartered large plum tomatoes and 3 baby bok choy, sliced, a bunch of chopped cilantro and chopped green onions. Simmer for another half an hour.

During the final 20 minutes, boil some water, and add eggless wheat noodles. These, to be exact: http://www.livestrong.com/thedailyplate/nutrition-calories/food/wei-chuan/shan-dong-dried-noodles/. The amount is up to you. I boiled mine for 10 minutes.

In a large bowl per person, place the noodles, and serve soup over them. Yummy!

SZECHUAN BEEF NOODLE SOUP:

1 pound of beef per person...thin beef, or or cut boneless shank (ingredients based on 2 pounds)
1/4 cup canola, vegetable or olive oil
2 1/2 inch piece of fresh ginger, peeled and cut into small rounds
3 large garlic cloves, chopped
2 cups chopped onions
2 1/2 tablespoons chili bean paste
2 cups of chopped green onions
1/2 minimum soy sauce
2 tablespoons salt
6 whole star anise
1 to 2 tablespoons of sugar
1/2 tablespoon peppercorns
2 large plum tomatoes, quartered
freshly ground white or black pepper
1 pound eggless Chinese wheat noodles (Shandong)
3 baby bok choy, chopped
fresh cilantro