Wonton Noodle Soup with Five Spice Beef Shank (Mom) |
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Prep Time: 80 Minutes Cook Time: 20 Minutes |
Ready In: 100 Minutes Servings: 4 |
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Ingredients:
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 |
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) |
Directions:
1. 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.
2. Five Spice Beef Shank:
3. 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.
4. 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.
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