Splash in the wine. Add the stock, spices, soy sauce, sugar and 1 teaspoon salt. Mix well, then transfer to a clay pot or saucepan with a lid.
Bring to a boil, then cover and simmer over a very low flame for at least 1 1/2 hours, preferably 2 or 3 hours. Keep an eye on the pot to make sure it does not boil dry; add a little more stock or hot water if necessary. Adjust seasoning. Remove star anise and cinnamon stick. Add the onion greens just before serving.
Nutrition information per each of 6 servings:
Calories 375 Fat 28 g Sodium 170 mg
Carbohydrates 6 g Saturated fat 9 g Calcium 42 mg
Protein 24 g Cholesterol 91 mg Dietary fiber 0 g
Diabetic exchanges per serving: ½ other carb, 3 ½ high-fat meat.
Smacked Cucumber in Garlicky Sauce √
Makes about 1 1/2 cups.
Note: The combination of seasonings is known as “garlic paste flavor” and is a Sichuanese classic. It also can be used to dress fresh fava beans, thinly sliced cooked pork, pork dumplings or wontons or more. Smacking the cucumber before cutting it loosens its flesh and helps it absorb the flavors of the sauce. Do not smash it to smithereens! The recipe is easily doubled. Brown rice vinegar has a deeper flavor than the white rice vinegar more often seen on the supermarket shelf, but feel free to substitute when it’s such a small amount. The brown version can be found at food co-ops and Asian markets.
• 1 cucumber
• 1/2 tsp. salt
• 1 tbsp. finely chopped garlic
• 1/2 tsp. sugar
• 2 tsp. soy sauce
• 1/2 tsp. brown rice vinegar (see Note)