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Recipe Of The Weekend 2/3-2/4

OK, I forgot to tell you all that I like to cook. And even with my half-a-kitchen, I still like to do it up on the weekends. Last weekend’s meal received the AdoringHusband seal of approval so I’ve decided to share.

Chinese-Style Stove-Top Pot Roast with Noodles
From Cooking Light

Ginger, soy sauce, star anise, and Chinese five-spice powder infuse this dish with Asian flavor. If you can’t find fresh Chinese egg noodles, substitute rice noodles or even linguine.

4 teaspoons peanut oil, divided
1 (2 1/2-pound) sirloin tip roast, trimmed
1 teaspoon Chinese five-spice powder
1/4 teaspoon kosher salt
5 cups fat-free, less-sodium beef broth
1/2 cup dry sherry
1/4 cup thinly sliced peeled fresh ginger
3 tablespoons low-sodium soy sauce
1/4 teaspoon crushed red pepper
4 garlic cloves, crushed
3 star anise
2 cups sliced shiitake mushroom caps
2 cups (2-inch) julienne-cut carrot (about 2 large)
4 baby bok choy, halved lengthwise (about 1 3/4 pounds)
12 ounces fresh uncooked Chinese egg noodles
1/4 cup thinly sliced green onions

Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Sprinkle roast evenly with five-spice powder and salt. Add meat to pan; cook 5 minutes, turning to brown on all sides. Add broth and next 6 ingredients (through star anise) to pan; bring to a simmer. Cover, reduced heat, and simmer 3 1/2 hours or until meat is tender. Remove meat from pan. Cover and keep warm.

Strain cooking liquid through a sieve over a bowl; discard solids. Heat the remaining 2 teaspoons oil in pan over medium-high heat. Add mushrooms and carrot to pan; sauté 5 minutes. Add bok choy and 4 cups reserved cooking liquid to pan. Cover and cook 5 minutes or until bok choy is tender.

Cook noodles according to package directions, omitting salt and fat. Drain. Divide noodles evenly among 8 bowls. Shred the meat with 2 forks; arrange 3 ounces meat over each serving. Top each serving with 2 tablespoons vegetable mixture and 1/2 cup broth. Place 1 bok choy half on each serving; sprinkle each serving with 1 1/2 teaspoons green onions.

Yield: 8 servings

NUTRITION PER SERVING
CALORIES 414(31% from fat); FAT 14.2g (sat 4.6g,mono 6.5g,poly 1.4g); PROTEIN 40.1g; CHOLESTEROL 82mg; CALCIUM 207mg; SODIUM 846mg; FIBER 3.1g; IRON 4.2mg; CARBOHYDRATE 29.8g

I was so surprised to find the meat was so tender and flavorful. I’m not sure if it should be classified as a stew or a soup. Whatever it was…it was heavenly.

Yeah, so now this is officially an infertility, adoption, feminism, recovery, travel, politics, knitting, Prince-worshipping and now cooking blog.
[tags]cooking, Cooking Light[/tags]


One Response to “Recipe Of The Weekend 2/3-2/4”

  1. beagle says:

    Mmmmm . . . I think I’ll try this one!

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