Xinjiang Soup Meal (Tang Fan) is an incredibly hearty dish all-year round, with plenty of vegetables, proteins and delicious soup. It's also extremely versatile because you can choose your favorite veggies and meat to add! It's one of the most popular dishes in Xinjiang Uyghur Autonomous Region of China.
Ingredients:
2. Veggies: 2-3 Tomatoes, 1-2 potatoes, 1/4 radish, shiitake
mushrooms(Xianggu), cilantros, 5 to 7 garlic cloves, 1 small
ginger, 1 green Chinese onion, carrots (optional), 4 to 6 celery sticks
(optional)
3. Meat: Any lean meat of your choice. Cut into small dices.
3. Meat: Any lean meat of your choice. Cut into small dices.
4. Sauce and seasonings: 1 can of tomato sauce, Chinese style vinegar, Chinese style light soy sauce, Chinese style dark soy sauce, salt, ground black pepper, Chicken powder
5. Short-cut pasta (penne, elbow, Farfalle, etc.)
Some pictures ( for newbies...)
Chinese style light soy sauce: “Lee Kum Kee” brand
Chinese
style dark soy sauce: “Lee Kum Kee” brand Mushroom Dark Soy Sauce.
Chinese
style chicken powder:
Preparation:
Step
1. Mince the peeled garlic cloves, peeled ginger,
and Chinese green onion. Peel potatoes, radish, and carrots. Cut all veggies
and meat into small pieces.
Step
2. Put the wok on the burner. Use high heat
for the burner. Pour in 100ml (3.4 ounce) of oil.
Wait until the oil is hot enough before adding
anything! Let oil warm up for about 3 minutes. Cooking ingredients in tepid oil will
not deliver delicious taste.
Step
3. After the oil is hot, add ginger,
Chinese green onion, and pork tenderloins. Stir for about 30 seconds.
When the redness on the meat begins to
diminish, immediately move to the next step.
Step 4. Add
ONE SMALL SPOON of vinegar and ONE SMALL SPOON of DARK soy sauce. stir
gently to avoid sticking. This step should take NO LONGER THAN 20 SECONDS.
Step
5. Don’t lower the heat. Add all the chopped
veggies to the wok except cilantros and celeries. Stir for 30 seconds. Then, Add 1 small spoon of
salt, 1 small spoon of ground black pepper, 1 small spoon of Chinese style
chicken powder, 2 small spoons of vinegar, 1.5 small spoons of light
soy sauce, 1 small spoon of dark soy sauce. Keep stirring for another FOUR MINUTES
in this step.
Step 6. Don’t
lower the heat. Keep stirring until you see juice coming out of the veggies and
the veggies become moist. Use a spoon and taste the soup to see if you need to
add more seasoning. If it tastes bland, add salt to increase saltiness, add
ground pepper and chicken powder together to increase delicious flavor. It IS OKAY FOR NOW TO
MAKE IT SAITIER because you will add water in the next step.
Step
7. Add cold clean water and 1 can of tomato sauce. Stir well. The water and tomato sauce need to be a little above the veggies
Step 8. Cover
the lid and wait for the water to boil.
Step
9. When the water is boiling, you can finally
lower the heat from high to medium. Taste the soup to add seasonings if needed.
Step
10. Let the soup cook for about 5 minutes. Then, add
the celeries. Then, add the short-cut pasta. Stir well.
Optional: in the picture below, hand made dough sticks are used in authentic Xinjiang
style, instead of packaged pasta.
Step
11. Add 2 small
spoons of vinegar. While the soup and pasta are cooking, taste the soup to see if more seasonings should be added, such as salt, ground pepper, or chicken powder. The soup is supposed
to have sour taste from tomatoes and vinegar as well as delicious taste from
chicken powder and ground black pepper.
Step 12. When the pasta is cooked, add the minced garlics and cilantros to the final
finish.
Step
13. ENJOY!!!!!
