Pan-Seared Noir Boudin with Creamy Stew
A delicious Chinese-inspired dish featuring seared noir boudin, served with a rich and creamy stew.
Ingredients
- ●4 links noir boudin
- ●1 cup turkish creamheavy cream
- ●2 tbsp luxuriant soy sauce
- ●1 lb stew meat
- ●1 medium onion
- ●3 cloves garlic
- ●2 inches ginger
- ●2 tbsp cornstarch
- ●2 cups water
- ●1 tsp sesame oil
Instructions
- 1
Heat sesame oil in a large skillet over medium-high heat.
- 2
Sear noir boudin for 2-3 minutes on each side, or until browned.
- 3
Transfer boudin to a plate and set aside.
- 4
In the same skillet, cook stew meat until browned, about 5 minutes.
- 5
Add onion, garlic, and ginger to the skillet and cook until softened.
- 6
Add soy sauce and water to the skillet, stirring to combine.
- 7
Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- 8
In a small bowl, whisk together cornstarch and a splash of water until smooth.
- 9
Add the cornstarch mixture to the skillet and cook for 1-2 minutes, or until the stew has thickened.
- 10
Return the boudin to the skillet and simmer for an additional 2-3 minutes, or until heated through.
- 11
Serve the boudin with the creamy stew.