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
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
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
Szechuan, Sichuan, Szechwan…. No idea which one to pick… I guess the Szechuan look the best… All meaning the cuisine of the Chinese region of Sichuan, South West from the country. A place well known for it’s spicy meals, it’s famous Szechuan pepper, and it’s fermented beans paste (Doubanjiang). All good stuff to discover!
Living in Spain, it’s not always easy to find a good chinese restaurant, but we finally found a gem, a Szechuan gem; DaZhong. This place is filled with asians, which is a good sign although not many spaniards go there… yet… Each time I go with my husband, we order many plates, our favorite; the spicy Szechuan eggplant with pork. A pleasure for the taste buds.
This dish isn’t exactly a traditional Szechuan dish…It’s a kind of Chinese spaghetti bolognese! It’s all the Szechuan region flavours and ingredients…but not a traditional dish from there, but a surely a delicious one. Walking around the asian market the other day, I saw those beautiful long asian eggplants, I add to do something with them. I’ve ended up creating this dish, which at first, was supposed to be that eggplant dish… usually with pork, well… it turned into beef. I’ve originally planned on making that eggplant dish but it turned out into that asian bolognese. A lucky mistake and most importantly a tasty one too!
So let’s do this Szechuan flavoured dish!
Szechuan Bolognese Noodles
Makes 4 portions
500g ground beef
300g egg noodles(or asian noodles you prefer)
2 long asian eggplants cut into thick pieces
1 small onion finely sliced
2 hot thai red pepper finely chopped
3 tbsp(2tbsp for the eggplants + 1 tbsp for the sauce)
2 tbsp of peanut oil
1 tbsp black bean paste(Doubanjiang)
2 garlic gloves finely chopped
3 cm piece of ginger peeled and finely chopped
2 tbsp of dark chinese vinegar(or balsamic vinegar)
2 tbsp of honey(or sugar)
1 tbsp of chinese cooking wine(or sherry)
1 tbsp soy sauce
1 tbsp of chilli flakes paste
1 tsp sesame oil
Mix together the soy sauce, vinegar, honey, chili paste and 1 tbsp of cornstarch
The main meal
Add 2 tbsp of cornstarch and 1 tbsp of peanut oil on the eggplants and mix until well coated
In a wok, medium-high heat, cook you eggplants for about 5 minutes until light brown on each sides
reserve the eggplants
Add a bit more peanut oil to the wok, the onion, minced garlic and ginger cook for a minute and bring the heat to high heat
Add salt, pepper to the beef meat and add to the wok, mix
When the meat is barely cooked, add the black bean paste (Doubanjiang) and mix until well incorporated
Add, finally, the predone sauce from step 1 to the wok, cook for a minute
Add the eggplants and hot thai peppers back to the wok
Cook your noodles in hot water, then drain and add the sesame oil, mix
Serve the meat on top of the noodles (or rice) or fry them inside the sauce for a few seconds
Serve with a few chopped thai pepper and scallions on top! Enjoy!