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| Oxtail
Noodles with Parsley, Coriander and Spring Onions
(Szechuan) |
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| 1.8 kg (4 lb)
oxtail, cut up 450 g (1 lb) rice stick noodles 600 ml (1 pint) beef stpck 1 chicken stock cube 4 tablespoons soy sauce freshly ground black pepper 3 tablespoons hoisin sauce 2 tablespoons yellow bean paste 1 tablespoon sugar 6 tablespoons dry sherry 5 spring onions, finely chopped 1 1/2 tablespoons cornflour 5 tablespoons water 4 tablespoons chopped parsley 3 tablespoons chopped coriander leaves 1. Parboil the oxtail in boiling water for 5-6 minutes and drain. Cook the noodles in boiling water for 5 minutes then drain. 2. Heat the stock in a casserole. add the crumbled stock cube, soy sauce, pepper (to taste), hoisin sauce, yellow bean paste, sugar and half the sherry. Bring to the boil and add the oxtail. Stir until the oxtail is well coated with sauce. cover and cook in a preheated oven for 3 1/2 hours, stirring every half hour and adding more stock when necessary. 3. Place the drained noodles in a wok. Sprinkle evenly with the chopped spring onion. Pour the gravy from the casserole over the noodles and spring onion. turn over medium heat for 3 minutes, until the noodles are reheated through. |
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