Posts tagged: Asian

Niu Rou Mian (Spicy Beef Noodle Soup)

By , January 2, 2011 at 7:28 pm

If you want to try an authentic Chinese recipe this is so delicious and perfect for the freezing weather we’ve been having lately.  I have to be honest and say that Dan is the one who found this recipe and he is the one who always cooks this dish, but it has become one of my new favorites.  Brings me back to my days in Taiwan when I used to order soup off the street from little vendors on my bike ride home for dinner.  Yum!

Niu Rou Mian (Spicy Beef Noodle Soup)

2-3 lbs of beef shank
Water to cover
Green onion and ginger

2 tablespoons of canola oil
2 teaspoons of sugar
6 tablespoons of Szechuan peppercorn
2-3 tablespoons of minced (or grated) ginger
1 head of garlic, cloves peeled and minced
2-3 star anise
2 tablespoons of spicy chili bean paste
1 tablespoon cayenne or Indian red chili powder (optional)

1 lb tendon (optional)
½ lb of Chinese greens (I used Shanghai bok choy hearts)
Noodles (homemade or fresh store bought)
Green onions
Slivered zha cai (Szechuan pickled vegetable) (optional)

1. Place the whole beef shank in a large pot or Dutch oven with enough water to cover. Add about 4-5 stalks of green onion (well-rinsed) and 4-5 slices of ginger. Do not salt! This will ruin the flavor of the broth; you will be adding soy/salt at the very end. Cover and bring to a boil, then turn down to a strong simmer for about half an hour. Remove and discard green onion and ginger. Then take the shank out and carve it into largish chunks, placing these (along with any juices) back into the pot. You will want a very good serrated knife for this task, as the shank is very tough to cut.

2. Heat the oil for the seasoning paste in a medium-sized frying pan. Add the sugar and stir until completely dissolved and just starting to caramelize (you will see a golden brown color appear in the bottom of the pan). Then add the rest of the seasoning paste ingredients and stir vigorously for about 90 seconds. This will smell fantastic, and you will want to eat a bowl of beef noodles right on the spot. Not so fast, my friend, you’ve still got three or four hours left to go. Throw this delicious mixture into the broth pot.

3. If using tendon in your soup, simply boil it whole in a separate pot over medium-low heat until tender (about 2½ hours). Make sure to keep topping up the water level if necessary. Chop into bite sized pieces and add it to the main soup pot. Note that tendon will dissolve if you cook it for too long, so you may want to keep this aside if your soup isn’t close to ready yet.

4. Every recipe I read claims that after two hours of simmering over very low heat, the beef will practically be falling apart. This was not the case for me. Mine took about four hours, at which point it became so lusciously tender that it practically dissolved upon contact. It was well worth the wait.

5. About 15 minutes before serving, add soy/salt to taste. I added about 2 tablespoons of low sodium soy sauce and a quarter teaspoon of salt. Remove the peppercorns and star anise with a Chinese spider or skimmer. If you miss a few peppercorns, don’t worry. They’re edible, just a little bitter.

6. Prepare your noodles according to the package instructions. Shanghai noodles are available at most Asian markets, and work the best here. Or you can make your own, a surprisingly simple task that I document here. You have about six hours to kill anyway. Blanch veggies in the same pot of water. In your soup bowl, place a ball of noodles, followed by veggies. Pour about two cups of beef broth over, then add a few pieces each of beef and tendon. Scatter the top with slivered zha cai and green onions and serve.

Recipe stolen from

Pork Cabbage Stir-Fry

By , March 15, 2009 at 2:30 pm

TIME: Prep/Total Time: 25 min.

4 teaspoons cornstarch
1-1/2 teaspoons sugar
1/4 cup white wine or chicken broth
3 tablespoons reduced-sodium soy sauce
1 pound boneless pork loin, cut into 2-inch strips
4 teaspoons canola oil
1 cup thinly sliced carrots
2 garlic cloves, minced
1 teaspoon ground ginger
1-1/2 pounds Chinese or napa cabbage, thinly sliced
Hot cooked rice

In a bowl, combine the cornstarch and sugar. Stir in wine or broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok, stir-fry pork in oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes. Add cabbage; stir-fry until cabbage is wilted. Stir soy sauce mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.

Nutrition Facts
One serving:(1 cup stir-fry mixture, calculated without rice)
Calories: 312
Fat:12 g
Saturated Fat:3 g
Cholesterol:63 mg
Sodium:550 mg
Carbohydrate:19 g
Fiber:6 g
Protein:30 g
Diabetic Exchange:3 lean meat, 3 vegetable, 1 fat.

Teriyaki Chicken

By , October 19, 2008 at 5:17 pm

1 lb boneless chicken breast
1 tablespoon vegetable oil
1 tablespoon corn starch
1/2 cup water
1/2 cup soy sauce
1/2 cup sugar
1/4 cup vinegar
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon black pepper

1. Slice 1 pound of boneless chicken breast into strips and brown in 1 tablespoon of vegetable oil. 2. In a small bowl mix all other ingredients. Pour over chicken.
3. Simmer 5-10 minutes or until chicken is cooked. Serve over steamed rice and vegetables.

*If you have more time, simmer bone in chicken thighs in this sauce for 1 1/2 hours (you may need to add more water during cooking).

I always use the thighs for this recipe and love to serve this with fried carrots & onions and steamed broccoli. Makes for a great meal.

Acquired by BYU 6th Stake 2006

Lighter General Tso’s Chicken

By , October 5, 2008 at 1:54 pm

Prep Time: 45 min
Total Time: 45 min

1 1/4 cups long-grain brown rice
1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons grated peeled fresh ginger
3 tablespoons light brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
2 large egg whites
coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil, such as safflower

1. Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.

2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.

3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6-8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3-5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

I don’t think this tastes exactly like general tso’s chicken but it is really good.

Serves 4
Per Serving: 532 cal; 10.4 g fat (1.5 g sat fat); 36.5 g protein; 72.2 g carb; 5 g fiber

Martha Stewart- Everyday Food, October 08

Thai Green Curry

By , September 7, 2008 at 1:19 pm

Many of my inspirations come from overpaid dinners at restaurants where I sample the fare and think “I bet I can make this at home.” Such it is with the Thai Chili Pepper, a little ma and pop restaurant snuggled in Provo, Utah and the source of Thai cultural cuisine during my college years. Sure this recipe comes at their expense, but with the ease and the simplicity of bringing this recipe from the restaurant into the home, it’s little wonder why this recipe is now a family favorite.

Thai Green Curry
Serve with: Steamed jasmine or sticky rice

1 green pepper julienned (cut into thin strips)
1 red pepper julienned
1 can sliced bamboo shoots
1 can coconut milk
1/2 Jar green curry paste to taste
2 tbsp brown sugar
1 lb raw shrimp (peeled and de-veined) or raw chicken breast (diced)

Directions: (Preparation time 15 minutes)
1. In a saucepan combine coconut milk, green curry paste, brown sugar, shrimp or chicken breast bring to a boil over medium heat and then reduce to low and continue to simmer until shrimp turns color or chicken cooks through (5-10 minutes)
2. Add peppers to mixture and continue to simmer for (5-10 minutes). Keep an eye on the green peppers so that they don’t change into a mushy mess. They shouldn’t be crispy but they should retain their nice green color still
3. Serve over jasmine or sticky rice and enjoy!

Variations: You can try adding mushrooms, water chestnuts, thai chili peppers, and potatoes for different variations. Also you can try red and yellow curry pastes on this recipe as well.


Copyright 2004-2013 Dan & Carolyn Chan