| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
Thai |
Eastwest2 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Minced ginger |
| 2 |
|
Serrano chiles; minced |
| 3 |
|
Leeks; white part only, julienned |
| 1 |
lg |
Carrot; julienned |
| 1 |
tb |
Dark soy |
| 8 |
c |
Chicken stock |
| 3 |
|
Star anise |
| 2 |
c |
Soaked mung bean noodles |
| 1 |
|
Piece beef tenderloin – (8 oz); frozen |
| 1 |
ts |
Hoisin Lime Oil; (see below) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== BEAN SPROUT SALAD === |
| 2 |
c |
Bean sprouts |
| 1 |
c |
Whole Thai basil leaves |
|
|
Juice of 2 limes |
| 1/2 |
tb |
Fish sauce |
|
|
=== HOISIN LIME OIL === |
| 1 |
c |
Hoisin |
| 2 |
tb |
Canola oil for cooking |
| 1/4 |
c |
Lime juice |
| 1/4 |
c |
Canola oil; for blending |
INSTRUCTIONS
In a 2-quart saucepan coated with canola oil, saute ginger and chilies for
3 minutes. Add leeks and carrots and season with salt and pepper. Add soy,
chicken stock and star anise. Bring s
When ready, pull out star anise. Heat the noodles in the broth and ladle
into 4 bowls. On a slicer or using a very sharp knife, slice thin pieces of
frozen beef. The thinner the better. Lay the beef on top of the soup.
Drizzle with Hoisin Lime Oil and garnish with Bean Sprout Salad.
For the Bean Sprout Salad: Mix all together and check for seasoning.
For the Hoisin Lime Oil: In a small pan coated with canola oil saute the
hoisin sauce. Put the cooked hoisin into a blender, add lime juice; while
blending add the canola oil until the mixture is fully emulsified.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B16) - from the TV
FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey -
jcomiskey@krypto.net"
Per serving: 214 Calories (kcal); 15g Total Fat; (68% calories from fat);
4g Protein; 11g Carbohydrate; trace Cholesterol; 4305mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Recipe by: Ming Tsai
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