Name: Sichuan Beef Noodle Soup with Pickled Mustard Greens
Yield: 8 to 10 Servings
Ingredients: 5 pounds boneless beef shank; 1/4 cup vegetable oil; 1 2 1/2-inch piece fresh ginger, peeled, cut into 1/3-inch-thick rounds, each smashed with flat side of knife; 3 large garlic cloves, coarsely chopped; 2 cups chopped onions; 2 1/2 tablespoons chili bean paste (Sichuan hot bean paste; dou ban jiang); 3 whole green onions, trimmed, plus 2 cups chopped green onions (for garnish); 1/2 cup (or more) soy sauce (do not use low-sodium); 2 tablespoons (or more) salt; 6 whole star anise; 2 1 1/2-inch cubes Chinese yellow rock sugar (about 2 1/2 ounces) or 2 1/2 tablespoons sugar; 1/2 tablespoon Sichuan peppercorns; 2 large plum tomatoes (about 8 ounces), each cut into 4 wedges; Freshly ground white pepper or black pepper; 1 pound eggless Chinese wheat noodles (Shandong la mian); 3 baby bok choy, each halved lengthwise, bottom 1 1/2 inches trimmed, rinsed (optional garnish); Chopped fresh cilantro (for garnish); Pickled Mustard Greens (see recipe)

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