NOODLES, FIRST COURSE

MEAT AND GREEN BEAN SAUCE: A PERFECT MATE FOR A BOWL OF NOODLES

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What is the Chinese version of the 'spaghetti al ragù'? My answer is the noodles with the sauce of stir-fried minced meat with vegetables. In the Northern-east China, we call such sauce 卤子 (Lǔ zi), while in the Northern-west, it is called 臊子 (Shào zi), a pronunciation much similar to the English word 'sauce'!

Sugo di carne e fagiolini: un sugo perfetto per un buon piatto di noodles

Minced meat no doubt is the main role in this sauce. Beef or pork, it depends on your preference.

As for the vegetables, I am using the green beans in the recipe. But don't hesitate to replace it or add others to make your version. Carrots, onions, shiitake mushrooms are all great options.

i fagiolini per il sugo di carne e verdure

Another key ingredients is the bean paste, as it is the major source of flavor. A popular choice is the Toban Djan, a salty and spicy paste.

il Toban Djan, una pasta salata e piccante di LKK

MEAT AND GREEN BEAN SAUCE 肉臊子

Recipe by Sasha WangCourse: FIRST COURSECuisine: ChineseDifficulty: Low
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

The sauce of stir-fried meat with vegetables. In the Northern-east China, we call such sauce 卤子 (Lǔ zi), while in the Northern-west, it is called 臊子 (Shào zi). It is a perfect mate to a bowl of noodles.

INGREDIENTS

  • Minced beef: 150g

  • Green beans: 150g

  • Chopped scallion: 1

  • Grated garlic: 2 cloves

  • Paprika: 2 tsp

  • Soy sauce: 4 tbsp

  • Dark soy sauce: 1 tbsp

  • Toban Djan (Chili bean sauce): 2-3 tbsp

  • Balsamic vinegar: 2 tbsp

Preparation

  • Cut the green beans into small pieces for later use.Ingredienti per riutilizzarli successivamente
  • Heat up a wok with sunflower oil. Put in the chopped scallion and the garlic, stir-fry them for 20 seconds.
  • Add the minced beef into the wok. Stir-fry it until the color of the meat turns white.
  • Add in the soy sauce, dark soy sauce, paprika, balsamic vinegar and the Toban Djan. Keep stir-frying and meanwhile mix the sauce evenly with the meat.
  • Add in the green beans and some water (note).Aggiungi la salsa di soia, salsa di soia scuro, paprika, aceto e Toban Djan. Fai saltare mentre mescoli uniformemente con la carne. aggiungi acqua.
  • Simmer everything with lid on for 10-15 minutes.
  • Raise the fire and cook it without the lid for 1-2 minutes in order to reduce the liquid in the sauce.
  • Once the sauce reaches the texture you like (note), turn off the fire and serve it.Quando il sugo raggiunge la consistenza che preferisci (nota), spengi il fuoco e servi.In base alla consistenza del sugo che desideri lo puoi utilizzare sia per dei noodles al brodo o in stile ‘pastasciutta’.

VIDEO RECIPE

NOTE

  • Depending on how much water you add, and how long you simmer the ingredients, you could make this sauce either liquid or more solid according to your preference.

Based on the fluidity of your sauce, you could use it to make either noodles in soup, or in the style of “pastasciutta”. Besides, it is also a good company to a bowl of steamed rice.

When you prepare this dish, don't forget to SHARE IT on your social media using hashtag #cinaintavola and TAG ME @cinaintavola. FOLLOW ME on Facebook, Instagram, Pinterest, Youtube to stay in touch!

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