SHANG NOODLE AND CHINESE RECIPES

Steps:

• Toast the peppercorns in a dry pan for 30 to 60 seconds
• Make the sauce by whisking together the chicken stock, soy sauce, black vinegar, rice wine, sesame oil, cornstarch and peppercorns
• Place the chicken in a bowl with the oyster sauce and soy sauce
• Stir together and let stand 15 minutes
• Bring a large pot of water to a boil
• Cook according to directions on package, drain, rinse and drain again
• Preheat the oven to 375*F
• Toast the cashews in the oven for 5 to 7 minutes until golden
• Coarsley chop and set aside
• Place a wok or wide skillet over high heat until hot
• Add the peanut oil and swirl the pan to coat the bottom and sides with oil
• Add the ginger and garlic and cook until fragrant, about 10 seconds
• Add the chicken and stir fry for 2 minutes
• Add the bell pepper and mushrooms, and cook for 1 minute
• Add the reserved sauce and cook until the chicken is done and the sauce boils and starts to thicken, about 1 minute
• Add the noodles, cashews, spring onions, and spinach and toss to coat the noodles
• Cook, gently tossing, until heated through
• Sprinkle the cilantro and mint on top
• Serve!

Steps:

• Remove the blood waters: add all the bones and meat in a large pot, pour in enough water to cover, add green onion and 4 slices of ginger and then bring to a boiling. Transfer out and clean.
• Soak all the spices with around 1/2 cup boiling hot water for 10 minutes and then wrap all of them with a glaze bag and seal with cotton lines.
• Add all the bones and beef shank, scallion whites and spiced wrapped in the glaze bag. Pour around 2L to 2.5 L water (separately for high pressure cooker and cast iron soup pot). Bring to boil and simmer for around 1.5 to 2 hours.To begin assembling a wonderful beef noodle soup, get yourself a pot of beet stock.
• Cut half of braised beef shank into thin slices and half of it to diced. Chop pickled mustard green and fry with oil until aroma.
• In each serving bowl, mix 1 cup of beef stock with 1/2 cup of the master stock (??). Cook the noodles according to instructions and then blanch the Bok Choy and transfer them to the bowls. Top with fried mustard greens, green onion and coriander. Serve hot!