3 teaspoons oil
225 gm ground beef
2 teaspoons fermented black bean sauce
2 teaspoons shaoxing wine
1 teaspoon tamari
1/3 cup sauerkraut
1/2 teaspoon Sichuan peppercorns
2 cloves garlic
2 tablespoons smooth peanut butter
3 tablespoons soy sauce
2 teaspoons sugar
¼ cup hot cooking water from the noodles
500gm fresh white noodles, medium thickness
1 small bunch bok choy
8 teaspoons Sichuan chili oil
toasted peanuts, chopped
green onion, sliced
We used sauerkraut instead of ya cai, a traditional pickled mustard root vegetable. Beef is uncommon, pork more traditional. Tahini can be used in place of the peanut butter.
In a wok, heat a teaspoon of oil over medium heat, and brown the ground beef.
Add the black bean sauce, shaoxing wine, dark soy sauce.
Cook until all the liquid is evaporated. Set aside.
Heat the other 2 teaspoons of oil in the wok over medium heat, and saute the sauerkraut for a few minutes. Set aside.
Meanwhile for the sauce, grind the peppercorns to a powder in a mortar and pestle.
Add the garlic and crush to a paste.
Stir in the peanut butter, soy sauce, and sugar.
Once the noodles are cooked, add the cooking water and combine.
Cook the noodles according to package directions and drain.
Blanch the greens in the noodle water, and drain.
To assemble, divide the sauce among four bowls and add Sichuan chili oil as desired.
Add noodles to the bowl, followed by the bok choy.
Add the cooked beef, and fried sauerkraut on top.
Sprinkle with chopped peanuts and green onions.