Stir fried beef and mushroom in chinese wine with udon noodles is so tasty, this rice wine is a bold, tasty compliment to any chinese dish. It smells way more powerful than normal grape wine and its taste is way bolder too, it’s closer to a fortified wine in taste. Without saying you need to be careful not to put too much of it.
Yesterday, I went to my favorite asian market because I needed a refill of this, hard to find, vietnamese fish sauce. I can not recommend it enough, the vietnamese one is made with only fish and taste different than the thai fish sauce they sell in most stores. Once in there, I love to pick up something new, so this time, I’ve decided to experiment with this rice wine called Chen nian hua tiao Chiew. Let me say… after my first dish with it, this is going to be pleasant to make tons of delicious recipe with it. I love bold flavors, and this wine is right in my spectrum of bold flavors.
Also couldn’t resist those beautiful bowls they sell in this market. Love this place!
So let’s make this chinese wine stir fried dish!
Stir fried beef and mushroom in chinese rice wine and Udon noodles
Makes 4 portions
Ingredients
T
he marinade
- 3 tbsp of rice chinese wine (Chen nian hua tiao chiew)
- 2 tbsp of sugar (honey or maple syrup)
- 2 tbsp of soy sauce
- 1 tbsp of garlic minced
- 1 tbsp of ginger minced
- 1 tbsp of chilli flakes in oil (or even better fresh hot peppers)
- t tbsp of cornstarch flour
The grand finale
- 230g of Udon wheat noodles
- 150g of finely sliced beef (steak, loin, your favorite)
- 200ml of beef broth
- 175g of your favorite muchrooms
- 100 g chard leaves
- 2 tbsp of peanut oil
- 1 tbsp of cornstarch diluted in 3 tbsp of cold water
- 1 tbsp of rice chinese wine
- 1 tsp of toasted sesame oil
- salt and pepper
Directions
- Start by making the marinade, by mixing all the ingredients
- Add to the beef and let marinate 30 minutes in the fridge
- Cook the udon noodles al dente in a pot of boiling water
- Drain and rinse in cold water (prevents them from sticking together)
- Add the sesame oil to the noodles, mix and reserve
- In a wok add the peanut oil and mushrooms, high heat all along, and with a wood spatula stir fry them for a minute
- Add the beef and it’s marinade in the wok and stir fry until barely cooked
- Add the chard, the broth and chinese wine and let it
boil for a minute or two - Add the cornstarch mix and let the sauce thickens
- Add the reserved noodles to the wok, cook for 1 minute to warm them up
- Serve with black sesame seeds and soy sauce on the side
Enjoy!
