Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bok Choy | 1 cup (70g) | 9 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For 6 to 8 servings:
- 1 tbsp vegetable oil
- 2 lb. beef brisket or well marbled boneless pot roast
- 1 lb. fresh Chinese egg noodles
- 6 x baby bok choy, each cut into quarters through the core
- 2 tbsp chopped Sichuan preserved vegetable (optional)
- 2 x green onions, chopped
- =
Directions
Place a Dutch oven over medium-high heat until hot. Add oil, swirling to coat bottom. Place meat in pan and brown for 2 minutes on each side. Add braising liquid ingredients and bring to a boil. Reduce heat; cover and simmer until beef is tender when pierced, 2 to 2 1/2 hours.
Near serving time, cook noodles in a large pot of boiling water according to package directions; drain, rinse with cold water, and drain again. Divide noodles among large soup bowls.
In a pot of boiling water, cook bok choy until tender, 2 to 3 minutes. Drain and place over noodles in each bowl.
Remove meat from braising liquid and cut into chunks; place in bowls with noodles. Ladle hot broth over noodles.
Garnish with preserved vegetable and green onions and serve.Category:CleanupFrom [http://tor4.wikia.com Tmp], a [http://www.wikia.com Wikia] wiki.From [http://recipes.wikia.com Recipes Wiki], a [http://www.wikia.com Wikia] wiki.