Your Life A to Z Recipe: Wednesday, February 18th, 2015: Dan Dan noodles and Beef Lettuce Wraps by Chef Maggie Norris

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Dan Dan Noodles

Maggie Norris

Yields: 4-6 servings 

 

8 ounces ground pork 

12 ounces fresh white noodles

2 teaspoon garlic, minced 

2 scallions, sliced green part reserved for garnish 

2 tablespoons ya cai, chopped

1 tablespoons rice wine 

1 tablespoons light soy sauce 

For the sauce:

¼ cup plus 2 tablespoons chicken stock 

¼ cup plus 2 tablespoons light soy sauce

 2 tablespoons chili oil 

1 ½ teaspoon Sichuan peppercorns, crushed

1teaspoon black vinegar 

Sugar to taste

 

6 baby bok choy, sliced lengthwise

1tablespoon peanuts, chopped

Heat a medium skillet (or wok) over high heat.  Once the pan is hot, add enough peanut oil to coat the pan. Once the oil is hot, add the pork and brown.  Add the garlic, scallions and ya cai.  Saute until aromatic.

Add the rice wine and the soy sauce.

For the sauce, mix all the ingredients for the sauce in a small bowl and set aside. 

Cook the noodles according to the package instructions.  In the last 2 minutes, add the bok choy. Drain the noodles and the bok choy.  Transfer to bowls.

Evenly divide the sauce and the pork among the bowls. Sprinkle with roasted peanuts and the green parts of the scallion.

 

 

Beef Lettuce Wraps

Adapted from Rachel Castro

Serves: 6

 24 Boston Bibb or butter lettuce leaves 

 1½ pounds ground beef 

 1 tablespoon plus 1½ teaspoons cooking oil 

 1½ large onion, chopped 

 ¼ cup plus 2 tablespoons hoisin sauce 

 3 cloves fresh garlic, minced 

 1 tablespoon plus 1 ½ teaspoons soy sauce 

 1 tablespoon plus 1 ½ teaspoons rice vinegar 

 1 tablespoon minced pickled ginger 

 1 ½ dashes Asian chile oil sauce, or to taste 

 1 ½ (8 ounce) cans water chestnuts, drained and finely chopped 

 1 ½ bunches green onions, chopped 

 1 tablespoon sesame oil 

 

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile oil into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.