Archive for September 26th, 2008

A New Recipe

I thought maybe from here on out I would start taking pitchers of all the dishes I post recipes for.  The better to entice y’all over to the dark side of the kitchen.   The force can be used for good or evil, so why not make it fantastically and hedonistically evil?  And tasty.

This is a meal I prepared a few nights ago.  It worked really nicely.  It was based on a recipe from Jackie Passmore, who is a fantastic lady. Her recipe used bean threads and black vinegar as two components that I did not have.  I am finding more and more that asian cooking is quite flexible and this was no exception.  Her recipe was Bean Threads Stir-Fried with Sichuan Spiced Beef.

So consider my recipe to be a tribute to Ms. Passmore and her book “The Noodle Shop Cookbook“.

My recipe would be more like Bhan Pho Noodles Stir-Fried with Spiced Beef in Black Bean Paste.  See the difference?  Embiggen the pic below by clicking on it.

Bhan Pho Noodles Stir-Fried with Spiced Beef in Black Bean Paste

So here we go.

Bhan Pho Noodles Stir-Fried with Spiced Beef in Black Bean Paste

The Main Ingredients:

  • 1/2 lb rice noodles (bhan pho)
  • 10-12 oz lean beef, finely slivered
  • 1 red bell pepper, slivered
  • 1 onion, slivered
  • 3T oil
  • Scallions – 1 bunch


  • 2 tsp minced fresh ginger
  • 2 T minced garlic
  • 1 T dark soy sauce
  • 1 T chile paste in oil
  • 1-1/2 tsp sugar
  • 1 T rice wine vinegar
  • 2 tsp sesame oil
  • 1 T black bean paste


  • 1/4 C chicken stock
  • 2 tsp mirin (sweet cooking wine)
  • 2 tsp black bean paste
  • 1-1/2 tsp tamari
  • 1-1/2 tsp rice wine vinegar
  • 2 tsp corn starch

Mix the slivered beef with the seasoning ingredients, set aside for 30 minutes.

Cook the pho for time indicated on the package (about 5 minutes for my noodles).  Drain them and rince them in cold water to cool them off.

Heat the wok to screaming hot.  Add 1 Tbs of the oil and when the oil just starts to smoke, add the peppers and onion and fry them for 30-40 seconds.  Pull aside, reserve in serving dish.

Heat another 1 Tbs oil.  Fry the beef and the seasoning ingredients until the beef is fully cooked, adding the scallions just before the beef is done.  Add in the veggies, mix beef and veggies well and return them to the serving bowl again.

Add remaining oil to the wok.  Stir fry the noodles briefly, add the sauce, and stir until the sauce is just absorbed.  Add the beef and veggies back into the wok, stir well to combine, and pour all back into serving bowl.


I loathe My Pretty Pony™ yet I have them lying around the house and tolerate them for the sake of my daughter, GirlHead.

That doesn’t mean I can’t use them for my entertainment purposes.

Pretty Punky Pony

Pretty Punky Pony

Next, I shall rain fire down upon Care Bears™.

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