Cow Stomach Pho With Spicy Preserved Chili Peppers Food

BEEF AND PEPPER STIR-FRY

Steps:

• Add all the marinade ingredients to the beef in a bowl, mix well, and set aside for 30 minutes at room temperature.
• When you're ready to cook, place a wok over high heat until it's almost smoking, then add the oil. Sear the beef until it's just browned but still a little rare. Turn off the heat while you transfer the beef to a separate bowl. Leave any oil/fat in the wok.
• Heat the wok back up over medium-high heat and add the garlic and peppers. Stir-fry for 20 seconds, then spread the Shaoxing wine around the wok to de-glaze it.
• Stir-fry for another 20 seconds and add the beef back to the wok along with any juices from the bowl. Add salt, sugar, light soy sauce, dark soy sauce, and white pepper. Turn the heat back up to high and stir-fry for another 1 to 2 minutes, or until the peppers turn darker.
• If you like more sauce, add the chicken stock to further de-glaze the wok and reduce the liquid slightly. The cornstarch from the marinade will help thicken the sauce. Plate and serve immediately with rice.

COW STOMACH PHO WITH SPICY PRESERVED CHILI PEPPERS

Steps:

• Thinly slice the tripe. Place all ingredients in a large soup pot, cover and simmer for two and a half hours.
• Occasionally stir the simmering broth and add additional water, if needed.
• When the meat has simmered for two and a half hours add the Noodles, reduce heat then begin preparing your toppings.
• Rinse fresh Soy Bean Sprouts under cold water.
• Rinse and pat dry fresh Thai Basil.
• Thinly slice Jalapeno peppers (or your favorite spicy chili pepper).
• Cut Lemon or Lime wedges for garnish.
• By the time you are done preparing your toppings, your Pho soup should be ready to serve.
• To make preserved chili peppers to be served as a topping, thinly slice your favorite spicy chili pepper (Red and Green Thai Chilies are excellent for this). Place in a glass jar and cover with equal parts of Fish Sauce and Rice Vinegar. Let sit for a week or more to develop flavor. These preserved chilies will last for ages and are excellent on everything from soups to salads to even pizza and spaghetti!