Directions

To Make Sweet Spicy Pickled Mustard Greens

1. Fry garlic, chilli in oil until fragrant (around 1 min). Add chopped mustard greens. Sauté 2 -3 mins. Sprinkle over sugar, stir through to dissolve. Stir until liquid has mostly evaporated (around 2-3 mins). Set aside.

To Make Soup

1. Blanch beef pieces in boiling water for 3-4 mins. Drain and rinse.
2. In pressure cooker, sauté all spices in vegetable oil until fragrant (around 1-2 mins). Add ingredients for Soup Vegetables and stir until slightly caramelised (approx 5 mins).
3. Add blanched beef pieces and all the seasoning ingredients with enough water to fill the pressure cooker to recommended maximum soup level.
4. Cover pressure cooker and cook on high for 45-50 mins until meat is tender but still holding together.
5. Allow pressure to drop, carefully remove beef pieces.
6. Strain Soup Stock into another pot, pushing on vegetables to extract maximum flavour. Discard vegetable pulp.

To serve

1. Place noodles, light soy sauce, sesame oil and black vinegar in bottom of bowl. Top with 5-6 beef pieces, 2 halves of bok choy, 1 heaped tbsp of pickled mustard greens. Pour over soup stock. Sprinkle with white pepper, garnish with spring onions, coriander and red chilli.